Bernadette Falany-Davis

• Co-founded and manage an artisan food mix business specializing in all-natural, preservative-free baking and cooking mixes sold online, at retail stores, and major arts & craft shows.
• Oversee product quality control, ingredient sourcing, packaging, and brand marketing to ensure a high-quality customer experience.
• Coordinate sales and distribution channels, building strong relationships with retail partners and event organizers.
• Manage inventory, pricing, and customer service, maintaining consistent product availability and customer satisfaction.
• Collaborate with business partners to innovate new products that meet busy consumer lifestyles without sacrificing taste or quality.
• Oversaw daily kitchen operations, ensuring high-quality food preparation and service.
• Managed inventory control, reducing waste through effective stock management practices.
• Developed seasonal menu offerings, enhancing customer engagement and satisfaction.

• Co-own and operate a gourmet custom catering business serving events ranging from intimate gatherings of 20 to large-scale events of 600 guests.
• Handle budgeting, bookkeeping, purchasing, contract negotiations, and client meetings to ensure smooth business operations.
• Plan and coordinate catering logistics, menus, and staffing to deliver fresh, made-from-scratch cuisine that exceeds client expectations.
• Foster long-term client relationships, leading to significant business growth and recurring annual event bookings over the past five years.
• Lead marketing efforts and vendor partnerships to expand brand presence in competitive catering markets.

• Assisted the culinary and management teams in identification and sourcing of appropriate products and materials to support campus initiatives.
• Worked with management teams to ensure we were meeting our local purchasing KPI and AASHE targets at the University and CSU level.
• Actively worked with marketing and unit leaders to ensure proper marketing, education and awareness of sustainability initiatives on each campus.
• Assisted the CSU campus dining teams in the development of campus specific sustainability initiatives including annual sustainability plans.
• Worked with unit leaders to implement Chartwells and campus specific sustainability programs and conducted regular compliance evaluations and analyzed data.
• Built effective and strong relationships with primary clients, CSU campus sustainability liaisons and Chartwells' leaders to drive initiatives and educate the respective campus communities.
• Regularly assessed the progress of sustainable purchases, programs and efficiencies making regular updates to Chartwells' leadership and clients as needed.
• Supported the Chartwells campus teams in actively engaging the campus student communities in sustainability related discussions and initiatives.
• Assisted any partners with community-driven initiatives, such as local food pantry support when needed.
• Regularly provided suggestions and recommendations to improve process efficiencies that would positively impact sustainability related initiatives.
• Provided innovative ideas to drive sustainability in new and exciting ways for the Chartwells CSU campuses.
• Conducted a variety of audits and reporting including sourcing, waste, AASHE STARS, and Carbon Footprint.
• Supported new business growth through support of RFP's client meeting and presentations, etc.
• Worked with the national director of sustainability to ensure awareness with the latest Chartwells sustainability initiatives, programs, etc. Supported in the role out and piloting of new programs in the CSU system.
• Assisted with other functions and performed other work as needed within the organization.
• Created detailed Emergency preparedness plans for campuses to help with outages /disasters etc. Assisted campuses with the implementation of the plans.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Developed and maintained relationships with customers and suppliers through account development.
• Reduced operational costs through comprehensive process improvement initiatives and resource management.
• Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.

• Supervised cooks, food service workers and oversaw twenty-two staff with the preparation, portioning, garnishing, production, and proper storage of food.
• Closely managed all cost-of-goods and purchasing, maintaining a strict and balanced budget.
• Responsible for my department meeting all state, federal, Title 22, and food code standards, completing multiple state & federal surveys with zero deficiencies noted during nearly all such inspections.
• Performed multiple audits and was responsible for all cash management.
• Planned and oversaw all special events and various functions for the hospital.
• Responsible for recruiting, on-boarding, and the development of new employees. In this role, I used multiple on-line recruiting tools, as well as utilized in-town and industry connections.
• Conducted daily nutritional analysis, delegating staff schedules, kitchen inspection, setting department policies & maintaining high sanitation standards.
• Involved in all purchasing, evaluation and sourcing of equipment.
• Worked closely with registered dietitians to adapt patient menus based on special diet restrictions & maintained patient records and audit service plans.
• Communicated efficiently with quick thinking and flexible problem solving skills which allowed me to work with various departments and operations as they were constantly changing based on the patients needs.
• Attended and participated in all resident care conferences to analyze requirements and provide high quality service to residents.
• Showed excellent attention to detail in order to keep meticulous records which allowed us to have zero deficiency surveys for 8 years.
• Prepared and executed a cleaning schedule to maintain cleanliness in the department, assisted employees in regular cleaning and sanitization of dishes, utensils, pots and pans.
• Ensured that all supplies and equipment were infection free during storage, preparation, and serving stage.
• Showed strong negotiation skills and experience with supply chain procurement contracts.
• Demonstrated ability to develop and nurture strong strategic supplier relationships that benefited the purchaser and the supplier.
• Worked with Group Purchasing Organizations.
• Developed and implemented supply chain designs, models, strategies and/or processes to improve the business.
• Provided supervision and/or leadership to Sr. Managers, and was accountable for departmental plans, including business, production and organizational priorities.
• Responsible for the dietary departments and all related nutrition and food service activities of the facility.
• Established policy, plans and directed the activities of the nutrition and food department for patients, employees and visitors.
• Provided guidance and direction in dietary planning including regular and therapeutic diets. Supervised dietitians in performance of therapeutic and other dietary duties.
• Directed all activities concerning the storage and preparation of food and maintenance of equipment and records.
• Oversaw the maintenance of food preparation areas in accordance with sanitation standards.
• Collaborated with interdisciplinary teams to design and implement dietary protocols aligned with healthcare standards.

Exec Chef/GM and Relief Manager, with many of my facilities having 180 or more patrons.

• Supervised cooks and oversaw 4 managers along with 48 more staff at two separate locations with the preparation, portioning, garnishing, and storage of food.
• Estimated food consumption and purchased all perishables.
• Responsible for all recruiting and on-boarding of new employees, guiding all new hires through the hiring and training process.
• Assisted in cooking and preparing food as necessary, while also ensuring that all kitchen and storage facilities were in a safe and sanitary condition.
• Responsible for ensuring all patrons and other employees of the facility received excellent service during all planned events and functions.
• Developed strategic plans for optimized productivity, as well as implemented, and maintained budgetary and resource allocation plans.
• Reviewed and improved organizational effectiveness by developing processes, overseeing employees, establishing a highly motivated work environment, and creating innovative approaches for improvement.
• Uphold standards of excellence and storing quality of food.
• Sought out opportunities for expansion and growth by developing new business relationships.
• Provided guidance and feedback to help others strengthen specific knowledge/skill areas.
• Oversaw the day-to-day operations, assigning weekly performance goals and assuring their completion, while accomplishing your own goals.
• Maintained project timelines to ensure tasks were accomplished on time.
• Delegated responsibilities while enforcing all policies, procedures, standards, specifications, guidelines, training programs, and cultural values.
• Resolved internal staff conflicts efficiently and to the mutual benefit of those involved.
• Responsible for supervising all patient tray assembly and distribution, sanitation, food production, and ordering work functions and personnel.
• Monitored and supervised all work service areas, overseeing the dining room area to ensure the area was clean and orderly.
• Assisted in assuring the facility was compliant to all regulatory agencies regarding food service, sanitation, safety, and infection control.