Regional Director Food Service
Resume:
P R O F I L E
P R O F E S S I O N A L E X P E R I E N C E
Meticulous and results-driven Hospitality and Culinary Professional touting 17 years of expertise in Executive Leadership, Safety/Regulatory Compliance, Culinary Management and Budgeting Control Operations. Efficient in financially managing Nationwide culinary units at diverse locations ($110 Million Annually Across 78 hospitals and 134 surgery centers) and Food Service Contracts ensuring Federal Safety policies adherence and tight cost controls. Proficient in mentoring Multi-Unit Hospitality teams with extensive knowledge in Healthcare & Institutional Food Industry trends.
Associate of Business Management
Baker University
Overland Park, KS
2009
Bachelors of Arts in Culinary Arts
Johnson & Wales University
Providence, RI
1998
************@*****.***
428 Coyote Creek Drive, Lavon
Texas,75166
C O N T A C T
E D U C A T I O N
C O R T E Z L. W E S L E Y
E X P E R T I S E
• Hospitality & Culinary Management
• Food Service Contract
Management
• Project Management
• Budgeting & Cost Controls
• Menu Development
• Safety/Sanitation/Quality Controls
• Vendor/Inventory Management
• Guest Service Excellence
• Multi-Outlet Operations
• Turnaround Management
• Strategic Marketing & Sales
• Payroll/P&L Management
Regional Program Director of Food & Nutritional Services Christus Health, Irving TX / June 2021 - Current
Oversee and support all Food & Nutrition operations at multiple hospitals across a region. Motivate on-site contract management teams and drive success by creating a positive culture and implementing CHRISTUS programs and ensuring that policies and best practices are followed. Responsibilities
• Set clear expectations and performance goals and drive compliance across multiple accounts
• Coach and mentor Contractors to drive success across all Christus Facilities.
• Encourage and inspire on-site teams to achieve a high level of success and create an inclusive work environment
• Champion new programs and initiatives to drive adoption at the Ministry level
• Perform inspections and assessments and set achievable goals based on current outcomes
• Supporting new products and processes to incorporate sustainable foods and fine dining in our Christus culinary standards
• Support recruitment, training, and retention for on-site management teams
• Monitor the implementation and effectiveness of policies and programs that support patient satisfaction, safety, and more
• Manage multiple budgets and drive fiscal responsibility and maximize profits
• Created and managed Master & Local Service Level Agreements for all facilities.
• Analyze data and make adjustments to meet facility, budget, and compliance goals
• Provide hands-on assistance as needed to support positive outcomes Skills
• Interpersonal Skills: Ability to interact with individuals at all levels of the organization
• Communication: Effective written, spoken, and non-verbal National Director of Food & Nutritional Services
Tenet Healthcare, Dallas TX / November 2014 - 2021
• Evaluated Healthcare Nutrition Programs with community, regional, divisional and Support Center leadership in accordance to strict standards, budgets, and regulatory compliance.
• Performed duties in accordance with all applicable standards, State/Federal policies, regulatory guidelines, quality metrics and OSHA safety standards to promote safe working environment identifying and recommending improvement strategies.
• Managed a Volume of $110 Million Annually Across 78 hospitals and 134 surgery centers including Food service vendors (Morrison, Sodexo, Crothall, Canteen, Nexdine)
• Aligned organizational objectives with company mission related to Patient meal preparation/dining experience, service and documentation updating and implementing policies and procedures.
• Resolved Dining Services operational/staffing/training issues and drove performance initiatives leading teams for quality reviews and surveys, monitoring adequate implementation of corrective action plans.
• Shaped Objectives, Approaches and Solutions in strategic planning meetings by leveraging strong knowledge base regarding latest trends in Healthcare and Nutritional Services Industry.
• Trained new employees on proper dining/nutrition protocols and supported regulatory compliance in community/regional/divisional Support Center meetings, conferences and educational programs. District Manager
Valley Services / August 2012 -2014
• Directed HR operations in the District, including strategic workforce/ succession planning, employee career growth, goal cascading, performance management, staffing and benefits administration.
• Developed and implemented high-quality and safe work environment and applied performance data to evaluate/improve operations, target current business conditions and forecast needs accurately predicting each unit’s financial performance.
• Interacted well with client management in each unit to build connections and implement new and innovative products and services for client retention and business growth.
• Assisted VPO/Managers/Regional leadership in planning, direction and control procedures to achieve financial goals and Labor Relations in negotiations of union contracts.
• Delegated with Subject matter experts and regional teams to enhance sales and effectively manage contract administration/extensions. P E R S O N A L S K I L L S
• Attention to Detail
• Teamwork
• Adaptability
• Interpersonal Skills
• Decision- Making
• Problem Solving
• Leadership
• Analytical Reasoning
Regional Director of Culinary
Lubys Culinary Service, Corinth, Texas / October 2010 – August 2012
• Implemented business strategies and ensured financial targets of operation are met, by executing gap analysis/recommendations with respect to Food and Labor cost targets increasing revenue.
• Supported District Manager with top-level decision-making, strategy planning, site/health and safety audits and monthly forecasting reporting weekly culinary operational opportunities.
• Responsible for initiating local community partnerships, Operational Program rollouts and Executional Framework ensuring Scope of Work (SOW) implementation.
• Trained, supported and directed Front Line Managers for site coverage, Customer Service, Culinary Excellence, Waste Management and Culinary Programs development for Long Term Acute Care hospitals, CCRCs & Specialty Surgical Hospitals. A D D I T I O N A L Q U A L I F I C A T I O N S
• Worked on the Regional Operations
Excellence Team for ARAMARK
• Assisted the Regions Business
Development Team in 27 Sales
presentations.
• Coached Regional sales team in two
pieces of business within the
Healthcare line of business.
• Experience writing Performa's business
plans for CCRC, LTAC and Hospitals
• Regional Culinary Support for
ARAMARK Healthcare.
• Hotel and Fine Dining Training Disney
foundational Leadership Course.
• Attended Culinary Internship and
Apprenticeship at base of career.
• Front of the House Management
Training (Johnson & Wales University),
(Ritz Carlton Training Program) and
Created/Hosted Culinary TV Show
• Chosen for ARAMARK Leadership
Excellence Award
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