Deborah Nicole Reitz
Lovelock,NV
Summary
Hardworking Dietary Manager knowledgeable about running high-quality department for Medical facilities. Adept at ordering food, planning menus and training team members. Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues. Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Experienced Dietary Manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 13 Years of progressive leadership experience.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Certified Dietary Manager, CFPP
Pershing General Hospital & Nursing Home
08.2010 - Current
- Purchased food supplies for department according to budget limitations.
- Monitored production to check safety, standardized production and appropriate portioning.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Followed established emergency procedures to enable best possible resolution of incidents.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Enhanced business productivity by training 7 team members and servers on best practices and protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff members on conducting events and following safety procedures.
- Kept track of allergies and dietary restrictions, verifying correct meals and snacks were given to residents/patients.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Interviewed, hired and trained dietary personnel to provide optimal service
- Monitored production to check safety, standardized production and appropriate portioning
- Consulted with dietitians to plan menus appropriate for patient needs
- Visited with residents to inquire about satisfaction, quality and personal preferences
Food Service Supervisor
Pershing General Hospital & Nursing Home
08.2011 - 03.2013
- Maintained health and food safety standards at all stages, from storage through delivery.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Kept guest and work areas clean, organized and sanitized per established standards.
- Ordered new supplies and food to maintain service levels.
- Monitored food quality and service levels to maximize kitchen and dining area performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Maintained compliance with company policies and procedures for food safety, sanitation and quality.
- Reviewed and approved employee schedules and timesheets.
Dietary Aide
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
- Maintained strict levels of cleanliness for tables, floors and prep areas.
- Cleared tables and removed dishes, trays and utensils from dining room to dishwashing area.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Arranged tray and or table settings with proper tableware, condiments and tray card.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.
- Upheld efficiency of meal services by pre-setting tables before patients arrived.
- Reported and documented resident changes in consumption or behaviors.
- Increased aide productivity by working closely with staff to redesign cleaning protocols, processes and workflows.
- Maintained composure and work quality while under stress.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Maintained high personal grooming standards and uniform presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Lifted and carried heavy materials.
- Adhered to procedures in preparing food items.
- Used manual or electric appliances to clean, peel, slice and trim foods.
- Pushed, pulled and transported large loads and objects.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
Certification - Dietary Manager, Food Protection Prof.
University of North Dakota
Grand Forks, ND03.2013
High School Diploma -
Pershing County High School
Lovelock, NV06.1998
Skills
- Verbal and Written Communication
- New Product Testing
- Food Selection
- Employee Motivation and Guidance
- Quality Assessments
- Food Preparation
- Team Collaboration
- OSHA Compliance
- Process Monitoring
- Time Management
- Quantity Estimation
- Dependable and Cooperative
- Food Safety
- Scheduling and Planning
- Food Intake Documentation
- Standards Compliance
- Customer Service
- Cleaning and Sanitizing
- Medical Attention
- Observation Reporting
- Task Prioritization
- Recipe Standardization
- Food Preparation Oversight
- Dietary Problem Identification
- Visual Inspections
- Issue Resolution
- Team Training
- Protective Equipment Knowledge
- Individual Dietary Support
- Computer Skills
- Volunteer Acquisition
- Program Improvements
- Rotation Procedures
- Kitchen Equipment Operation
- Waste Control
- Heavy Lifting
- Table Setting
- Dietary Requirements
- Interdisciplinary Care
- Proper Storage Procedures
- Educational Instruction
- Diet and Nutrition
- Reading Comprehension
- Spreadsheet Tracking
- Guest Satisfaction
- Certified Food Protection Professional
- EMR Updating
- Patient Intakes
- Presentation Delivery
- Nutritional Assessment
- Individualized Assessments
- Ranges and Ovens
- Desktop and Personal Computers
- Food and Nutrition Research
- Adaptability and Flexibility
- Peer Interaction
- Word Processing
- Hospitality Management
- Portion and Cost Control
- Ingredient Mixing
- Customer Loyalty
- Performance Improvement
- Employee Performance Evaluations
- Managing Deliveries
- Front of House Management
- Investigating Complaints
- Food Safety and Quality
- Staff Scheduling
- Facility Policies and Procedures
- Safe Food Handling Practices
- Anticipating Problems
- Delegating Assignments and Tasks
- Supply Ordering and Management
- Menu Pricing and Writing
- Work Assignments
- Dietary Planning
- Dietary Recommendations
- Monitoring Food Preparation
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team 7 staff members.
Certification
- Servsafe Certified
Affiliations
Association of Nutrition and Foodservice Professionals (ANFP)
Additional Information
I am Servesafe Certified and also a Servsafe instructor/proctor.
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Food Service Supervisor
Pershing General Hospital & Nursing Home
08.2011 - 03.2013
Certified Dietary Manager, CFPP
Pershing General Hospital & Nursing Home
08.2010 - Current
Dietary Aide
Certification - Dietary Manager, Food Protection Prof.
University of North Dakota
High School Diploma -
Pershing County High School
- Servsafe Certified
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