BERNARD WATTY
Houston
Summary
Service-focused professional with history of driving operational excellence and delivering top-quality service outcomes. Known for strategic planning and enhancing customer experiences through innovative solutions. Promotes teamwork and adapts to evolving challenges with effective communication and leadership skills.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Nutrition Service Director
The Cresent - The Broadmoor - Ashford Gardens
03.2017 - Current
- Assess patients’ and clients’ health needs and diet
- Develop meal plans, taking both cost and clients’ preferences into account
- Evaluate the effects of meal plans and change the plans as needed
- Promote better nutrition by speaking to groups about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
- Keep up with the latest nutritional science research
- Write reports to document patient progress conformance with food quality, nutrition, and productivity standards.
- Train, manage and supervise food service staff, practice time management techniques, and ensure the highest possible customer satisfaction.
- Direct the expenditure of the food service budget.
- Ensure that the food service operates within established budgetary guidelines.
- Assign, direct and supervise food service workers.
- Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers.
- Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed.
- Plan, implement, and review all breakfast and lunch menus.
- Maintain the highest standards of cleanliness and safety in the kitchen.
- Prepare all local and state reports as directed or required.
- Implement strategies to create an atmosphere that will attract and retain customers.
- Represent the food service program on the district wellness committee.
- Understand and implement safety procedures as required by the district.
- Perform other duties as assigned.
- Led a team of service professionals, providing mentorship and guidance to enhance performance and achieve objectives.
- Collaborated with cross-functional teams to identify opportunities for process improvement, reducing downtime and increasing productivity.
- Forged strong partnerships with external stakeholders as well as maintained healthy relations with clients.
Dietary Director
Avalon Place Nursing Home
01.2016 - 03.2017
- Manages the food service production and delivery system, including purchase and inventory of food and supplies.
- Ensure conformance with food quality, nutrition, and productivity standards.
- Train, manage and supervise food service staff, practice time management techniques, and ensure the highest possible customer satisfaction.
- Direct the expenditure of the food service budget.
- Ensure that the food service operates within established budgetary guidelines.
- Assign, direct and supervise food service workers.
- Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers.
- Follow proper receiving, storage, and preparation techniques to ensure that all food items are maintained at a high quality until consumed.
- Plan, implement, and review all breakfast and lunch menus.
- Maintain the highest standards of cleanliness and safety in the kitchen.
- Prepare all local and state reports as directed or required.
- Implement strategies to create an atmosphere that will attract and retain customers.
- Represent the food service program on the district wellness committee.
- Understand and implement safety procedures as required by the district.
- Perform other duties as assigned.
Assistant Director
ManhattanVille Rehabilitation Center
09.2013 - 01.2016
- Assisting the facility Director of Dining Services in all aspects of food service operations in an LTC and/or Sub Acute setting.
- Necessary action plans are taken to provide optimal food quality and meal service Experience with budgeting, food cost management is essential in this role.
- Supervise staff and train all food service personnel.
- Assisting in the development of the dietary team, coordinating and supervising unit personnel regarding orientation.
- Scheduling, staffing and employee training ensure that requirements for appropriate sanitation and safety levels in respective areas are met; ensure compliance to food safety, sanitation and overall workplace safety standards.
- Adheres to regulations from the Department for the Aging and Department of Health.
- Assist center director in preparation of documents and reports.
- Maintain accurate record keeping of electronic database and paper files, production, merchandising, quality and cost control, labor conducting periodic inventory and maintaining records to comply with company, government and accrediting agency standards.
- Assist in Plans, administers and directs all unit activities and events.
- In addition also assisting in the oversight and management of the daily food service operations; assuring consistent, outstanding customer service to our residents, visitors, and employees.
Dietary Supervisor
Sprain Brook Manor Nursing Home
06.2008 - 09.2012
- Conduct routine client nutritional screening which includes calculating food/fluid intake information.
- Implement diet plans and physicians' diet orders using appropriate modifications.
- Obtain the patient's dietary history; collect and record information regarding the patient's consumption and weight, do visual meal rounds, and document food intake.
- Maintain departmental day-to-day menus and orders; provide clients with basic nutrition education.
- Specify standards and procedures for food preparation.
- Continuously improve care and service using quality management techniques.
- Manage a sanitary food service environment.
- Protect food in all phases of preparation, holding, service, cooling, and transportation.
- Purchase, receive, and store food following established sanitation and quality standards.
- Assure food service is in compliance with nutritional, safety, sanitation and quality standards, state and federal regulatory requirements.
- Manage equipment use and maintenance.
- Develop work schedules, prepare work assignments.
- Assist in training and reviewing performance of staff.
Dietary Aide
Sprain Brook Manor Nursing Home
04.2004 - 06.2008
- Deliver quality nutritional catering for the residents.
- Provide nutrition care to patients and residents including documenting nutrition needs, calculating nutrition requirements, assisting with menu selections, checking meal accuracy and assessing customer satisfaction.
- Assisting cooks with meal preparations; making sandwiches, salads, desserts as requested; washing dishes and keeping food preparation areas clean at all times according to regulations.
- Stay current with most recent nutrition-related trends, research, policy, certifications and standards practice.
Education
Management -
Westchester Community College
White Plains, NY05.2009
Skills
- Team leadership
- Training and mentoring
- Operations management
- Strategic planning
- Staff development
- Payroll and budgeting
- Performance analysis
Certification
- Texas Food handler Certificate
- Texas Certified Food Manager
Timeline
Nutrition Service Director
The Cresent - The Broadmoor - Ashford Gardens
03.2017 - Current
Dietary Director
Avalon Place Nursing Home
01.2016 - 03.2017
Assistant Director
ManhattanVille Rehabilitation Center
09.2013 - 01.2016
Dietary Supervisor
Sprain Brook Manor Nursing Home
06.2008 - 09.2012
Dietary Aide
Sprain Brook Manor Nursing Home
04.2004 - 06.2008
Management -
Westchester Community College
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