David Linnell
Half Moon Bay,CA
Summary
Top-notch Chief Operating Officer with proven track record of success leading and growing organizations. Strong background in strategic planning, financial management and team development. Skilled in identifying opportunities and implementing practical business strategies with commitment to staying informed about latest trends, technologies and best practices.
Overview
17
17
years of professional experience
Work History
Chief Operating Officer
Meals On Wheels San Francisco
08.2023 - Current
- Enhanced the agencies reputation by establishing strong relationships with clients, partners, and stakeholders.
- Developed innovative sales and marketing strategies to facilitate business expansion.
- Formulated strategic plans aligning with overall company vision; setting achievable short and long-term goals to drive growth and profitability.
- Championed continuous improvement initiatives, fostering a culture of innovation within the organization.
- Heading up the Medically Tailored Meal program with San Francisco Health Plan. Annual Contract value 10 million.
- Neglected Contract to provide the meals for the Navigation Centers, Homeless Shelters for the Department of Homelessness and Supportive Housing. Annual Contract value 8 million.
Acting Chief Executive Officer
Meals On Wheels San Francisco
09.2022 - 08.2023
- Lead the buildout of our New Head Quarters building with a successful move to the new location.
- Devised and presented business plans and forecasts to board of directors.
- Successfully negotiated government grants from both San Francisco and San Mateo Counties.
- Shaped solutions and approaches by leveraging trends in local government grant RFP processes.
- Improved operational efficiency by redesigning internal processes and implementing cutting-edge technology solutions.
- Drove continuous improvement by fostering a culture of collaboration, accountability, and open communication across all levels of the organization.
- Managed financial, operational and human resources to optimize business performance.
- Lead organization wide the DEIB diversity, equity, inclusion, and belonging process from the ground up.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Demonstrated leadership skills in managing projects from concept to completion.
Chief Food and Operations Officer
Meals On Wheels San Francisco
06.2019 - 08.2022
- Pivoted during the early Covid 19 pandemic to open a second kitchen to create social distance for the team and changed menu to two frozen trayed entrees per day, thus allowing MOW HDM team the ability to reduce client deliveries from daily to two deliveries per week.
- Supervised kitchen design team to create a state-of-the-art high production kitchen facility featuring cook chill processes. Complete project cost analysis for the Board of Directors. Maximized capacity with a new kitchen that can produce 30,000 meals/day.
- Oversaw design build of the $41 million state-of-the art kitchen and food storage facility.
- Managed conversion of 34 kitchen staff from contractor, Valley Services, to MOW payroll. This included converting all kitchen operations to MOW management with less than two percent staff turnover. Brought all food and other supply procurement under MOWSF control.
- Point person for the transition to the new kitchen facility from licensing to being fully operable.
- Introduced a complete HACCP plan for CDPH and SFPH that includes reduced oxygen packaging, full allergen review and labeling, and recall system and notification process. Also, implemented a new inventory control system, a new menu management software system, and updated the branding and meal labeling process.
- Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
- Streamlined operations by implementing efficient processes and systems, leading to increased productivity and cost savings.
- orginizational goals. objectives.
Chief Programs Officer
Meals On Wheels San Francisco
09.2015 - 06.2019
- Created and implemented program frameworks, performance standards and quality assurance requirements.
- Collaborated with finance department to budget and monitor program operations, ensuring sound fiscal and system management.
- Analyzed project performance data to identify areas of improvement.
- Established clear performance metrics to evaluate success and guide ongoing adjustments to enhance program effectiveness over time.
- Mentored staff members, fostering professional growth and development to ensure a high-performing team environment.
- Led cross-functional teams to achieve organizational goals and improve overall program performance.
- Worked closely with trustees and grantees to develop goals, approaches, initiatives and evaluations of grants.
Food and Environmental Service Director
Dignity Health, Sequioa Hospital
10.2013 - 09.2015
- Worked with Dignity Health senior management to build state of the art kitchen. Meet all CMS/CDPH and California title 22 guidelines in order to acquire necessary licenses for opening a new hospital and hospital kitchen.
- Trained all department staff in new positions, and department orientations.
- Successful transition of Union staff through the rebidding process into new roles and pay structures.
- Operating department with P&L mindset for enhanced bottom line performance. (On budget)
- Raised Patient satisfaction scores with a 12 point higher average from the previous 3 years.
- Implemented position control scheduling for superior FTE management.
- Evaluated employee performance objectively using established metrics, leading to fair compensation adjustments based on meritocracy principles.
Food Service Director
St. Joseph Ministries, Daughters Of Charity
05.2011 - 10.2013
- Director of the complete food service operation.
- Transitioned account from contract service to self-operation upon arrival.
- Worked with senior management and the sisters to build state of the art kitchen and smaller (home like dining settings) de-centralized dining with expanded meal periods.
- Spearhead sisters/resident food committees, person respect care model, ministry wide associate recognition program (Values in Action).
- Operated department with a P&L mindset for enhanced bottom line performance. (under budget)
- Share drive base accounting and report sharing. Implemented position control scheduling for superior FTE management. Incorporated a resident satisfaction survey system for quarterly quality assessment.
- Mentor leadership through positive motivation and manager development.
- Lowered department turnover rate from above 50% to less than 20% annually.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
Food Service Director
John Knox Village Of Tamp Bay
04.2007 - 04.2011
- Director of the complete food service operation.
- Enhanced resident living through the addition of new programs; weekly Sunday brunch buffet, de-centralized dining with expanded meal periods for all assisted living and long term care residents, á la carte menu program with full waitstaff for both independent residents dining rooms,
- Implemented new POS system for café sales and resident declining dollar program. Added wait staff, and culinary training.
- Coordinate food committees for all levels of resident living.
- Implemented position control scheduling for superior FTE management.
- Incorporated a resident satisfaction survey system for quarterly quality assessment.
- Operate department with P&L mindset for enhanced bottom line performance.
- Mentor leadership through positive motivation and manager development.
Education
MBA - Business Administration And Management
Baker College
Flint, MI06.2001
Bachelor of Arts - Business Leadership
Baker College
Port Huron, MI06.1998
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art
Scottsdale, AZ06.1993
Skills
- Financial Administration
- Process Improvements
- Project Oversight
- Industry Expertise
- Organizational Development
- Budget Planning
- Community Outreach
- New Business Development
- Executive Leadership
- Articulate Communication
- Contract Negotiation
- Risk Management
Affiliations
- Commissioner, San Mateo County Commission on Aging.
- Board Member Meals on Wheels California. Chair, Membership Committee
Timeline
Chief Operating Officer
Meals On Wheels San Francisco
08.2023 - Current
Acting Chief Executive Officer
Meals On Wheels San Francisco
09.2022 - 08.2023
Chief Food and Operations Officer
Meals On Wheels San Francisco
06.2019 - 08.2022
Chief Programs Officer
Meals On Wheels San Francisco
09.2015 - 06.2019
Food and Environmental Service Director
Dignity Health, Sequioa Hospital
10.2013 - 09.2015
Food Service Director
St. Joseph Ministries, Daughters Of Charity
05.2011 - 10.2013
Food Service Director
John Knox Village Of Tamp Bay
04.2007 - 04.2011
MBA - Business Administration And Management
Baker College
Bachelor of Arts - Business Leadership
Baker College
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art
Similar Profiles
Brandie RingBrandie Ring
Care Coordinator at Meals on Wheels San AntonioCare Coordinator at Meals on Wheels San Antonio
Sheily Castillo-LutinSheily Castillo-Lutin
Volunteer at San Pedro Meals On WheelsVolunteer at San Pedro Meals On Wheels
Heather ThompsonHeather Thompson
Food Service Worker at Wheels On MealsFood Service Worker at Wheels On Meals