Bob Walsh

• Managed budgeting and financial tracking for dining services operations, ensuring fiscal responsibility and costeffectiveness.
• Increased staff retention rates by providing ongoing training opportunities, mentoring, and fostering a positive work environment.
• Enhanced customer satisfaction through attentive service, menu planning, and attention to dietary restrictions.
• Coordinated special events, such as themed dinners or guest chef appearances, enhancing the overall dining experience for patrons.
• Facilitated effective communication between front-of-house and back-of-house staff, streamlining operations and boosting teamwork.

Simultaneously managed two Brookdale communities in Tacoma, and assisted living and independent living. Responsible for all aspects of management of staffing and budget control during the hight of covid outbreak.

Worked close with Executive Director and all department leaders to implement an outstanding dining service program for our residents. This includes creating and coordinating menus and events that promote resident quality of life and community marketing strategies.

Maintained and adhered to all labor and food PRD budgets as well as passing all state and cooperate audits.

Oversaw hiring, training and management of more than 20 personnel across all areas of dining services, while creating a cohesive dedicated team environment.

Kept facility in compliance with applicable safety and sanitation requirements, including HCCP principles and all COVID requirements and protocol.

Completed and inculcated all Brookdale management training modules.

Successfully built a good functional team using the Brookdale branding philosophy while enriching the lives of those we served with compassion, respect, excellence and integrity.

Managed and maintained all budget requirements while receiving management awards for excellence.

Passed all state audits and BEST audits.

Created a positive environment among team members as well as a high approval rating among residents.

• Oversaw hiring, training and management of more than 20 personnel across all areas of dining services.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.

• Oversaw hiring, training and management of more than 12 personnel across all areas of dining services.
• Motivated kitchen staff by establishing goals to increase productivity and quality.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Initiated the All Day Dining concept in community. Worked with budget restraints to build and promote more choices for residents.

• Managed kitchen staff team and assigned various stages of food production.
• Monitored and improved performance of team members resulting in higher resident approval.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Prepared work schedules, cleaning schedules and task sheets for all kitchen and wait staff.
• Developed and created All Day Dining for community where dining hours were from 7am to 7pm offering full menu of 20 or more items.