Health Care Management
Resume:
RAYMOND JEAN BAPTISTE
Stafford, Virginia 22556
e-mail: *********@***.***
EDUCATION:
Bilingual - French
King University
MBA with concentration on Health care management
King University BS in Health Care Administration
Virginia Board of Health
Fairfax, VA
Safe Serve Food Handling Certification
(Health Dept. Sanitation Codes & Requirements)
Wibbo Stamford, CT
Certification in Business Management
Summary of Qualifications:
Professional results-oriented leader and effective planner with an extensive event and catering background specializing in high volume meetings, conferences and events. Managed and coordinated reception and dinner events from 500 up to 3,000 guests maintaining the highest level of quality service.
Selected as the up-coming leader by my peers due to my proactive personality and ability to think laterally in a group setting. My objective is to transfer the knowledge and experience acquired as a hospitality professional and apply them in a health care setting.
Monr Vernon Health and Rehabilitation center
Food Director
Scheduling based on census.
Baying essential good based on inventory Over all managing the operation of the facility
Professional Experience:
Cherry Dale Health and Rehabilitation Arlington VA
Director of Dinning services Currently
Duties include: Food ordering based on census; scheduling staff coordinate with appropriate department on event setting for the resident. Monitor food tray set-up to insure they accurately set according to the patient requirement. Serve as leader to motivate, inspire and shape the staff mental attitude. Scheduled staff based on business demands, monitored time clock and edited payroll for accuracy. Interviewed prospective candidates and took disciplinary action as needed attend all required meetings.
Med Star Washington Hospital Center
Washington District of Columbia
Patents Services Manager 2016-2018
Duties include: Serve as direct liaison on supervising food preparation and distribution for patients, inventories, food ordering and menu selection based on patient’s diets, need and level of care. Monitor food tray set-up to insure they accurately set according to the patient requirement. Serve as leader to motivate, inspire and shape the staff mental attitude. Take disciplinary action using coaching as a tool when employee select not to follow the Hospital rules.
Vinson Hall Retirement Community Mc Clean Virginia
Dinning Services Manager at the Sylvestery 2013-2015 Supervise the daily operation of the Sylvestery dinning service, duty include scheduling of staffing based on census of the facility, insure the accuracy of menu based on client diet and the recommendation of the in-house dietician. Control purchases of direct expenses as dictated by the budget and three-period forecasts. That project taught me that my real strength was in food service, and I decided to take action in that direction. Weekly food ordering from Sysco, Adams Bush and other whole seller affiliated with the facility.
Resume - Raymond J. Baptiste
United Institute of Peace Washington, DC
Banquet Manager 2012-2013
Supervised the banquet functions of the institute, oversaw the daily operations of the food and beverage division. Coordinated with outside vendor agencies when hosting a third-party event ranging from two hundred to five hundred guests. Worked closely with Chef and food and beverage personnel to come up with new menu and ideas for events. Maintained high standards of sanitation in accordance with heath department codes & requirements. Reduced food costs by 20% using seasonal ingredients at the same time setting standard toward minimizing waste.
Marriott Fair Oaks Fair Fax Virginia
Assistant Director of Food Beverage 2011-2012
Managed kitchen staff by recruiting, trained, coached, evaluated and counseled/corrected performance problems when necessary to reduce employee turnover. Scheduled staff based on business demands, monitored time clock and edited payroll for accuracy. Interviewed prospective candidates and took disciplinary action as needed attend all required meetings of
Food and Beverage, quality assurance.
Hudson Hotel New York, NY
Director of Banquet 2009 – 2011 Interview, Hiring, Schedule, Train, Develop, Empower, Coach and Counsel, Resolve problems, Conduct performance and Salary reviews, Discipline and Termination as appropriate. Supervise the daily operations of the Banquet area (order and maintain supplies, review set-up and Food & Beverage preparation and service) to ensure compliance with LSOPs and SOPs, Banquet Event Orders, safety regulations and procedures and to ensure and optimal level of service, quality and hospitality. Served as a liaison between the sales team and meeting planner to an upscale exclusive group of high-end clienteles. Up-dated information from menu meetings, coordinated and informed multiple departments within the hotel for a smooth execution of events Ensured all local heath and alcohol control requirements were met
Omni Shoreham Hotel Washington, DC
Senior Banquet Manager 2000 – 2009
Established client relations and interacted with customers with diverse cultures and backgrounds Attended preconvention meetings, management and associate training In absence of Banquet Director, attended daily banquet event order meetings and interdepartmental Coordination of events. Oversee the execution of assigned banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions. Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.
Hosted catering and dinner reception events on a average of five hundred to one-thousand guests Participated on planning and setting up execution for the yearly convention event of the World Bank Event for the IMF from one thousand to three thousand guests in attendance and many political galas hosted by the Omni Shoreham Hotel. Trained more than one hundred (100) employees to become banquet servers and resolved conflicts between employees before they escalated Insures adequate management coverage within the catering department to include weekends and weekday evenings. Required to maintain high personal guest contact via telephone and in-person. This is to include periodic visits to guests holding functions at the property.
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