ELIJAH W CONSTANT CDM, CFPP

• Provide executive-level oversight for multiple healthcare and senior living accounts across the Southeastern Division, including acute care hospitals, long-term care facilities, and senior living communities
• Lead full financial performance across assigned portfolio, including budgeting, forecasting, labor management, and cost control initiatives
• Direct and mentor General Managers, Executive Chefs, and department leaders to ensure alignment with company standards and client expectations
• Drive regulatory readiness initiatives, ensuring compliance with CMS, Department of Health, and internal audit standards
• Lead new account transitions, contract implementations, and operational turnarounds across the district
• Implement district-wide accountability structures including KPIs, audit systems, and performance tracking
• Partner with executive leadership on pro forma development, labor modeling, and financial strategy
• Strengthen client relationships through transparency, operational execution, and consistent service delivery

• Served as General Manager for a 600-bed long-term care facility with $8 million in managed volume
• Held full P&L accountability across all food and nutrition services including dietary, clinical nutrition, and resident dining
• Led multidisciplinary teams across production, service, and clinical operations
• Ensured full compliance with CMS regulations, Department of Health standards, and infection control protocols
• Enhanced resident dining experience through service improvements, menu execution, and quality initiatives
• Strengthened production systems, workflow efficiency, and operational consistency
• Partnered closely with clinical leadership to support nutrition care plans and patient-centered service delivery
• Built strong, collaborative relationships with executive leadership and department heads

Recognition:
Healthcare Manager of the Year – 2022

• Served as General Manager for a high-volume acute care hospital with $13.9 million in annual managed volume
• Directed comprehensive food and nutrition operations including patient services, retail dining, catering, and clinical support
• Led a workforce of over 150 employees, including managers, supervisors, and frontline staff
• Maintained strict compliance with all healthcare regulatory requirements, food safety standards, and sanitation protocols
• Improved operational efficiency, service delivery, and financial performance through structured process improvements
• Managed labor, food cost, and expense controls while maintaining high-quality service standards
• Partnered with hospital executive leadership to enhance patient satisfaction and dining experience
• Oversaw retail operations focused on throughput, presentation, and customer experience

• Managed a $6.9 million operation with full oversight of patient services, retail dining, and clinical nutrition support
• Supervised and developed a team of over 55 employees, including management and frontline staff
• Developed and implemented more than 150 operational policies and procedures to improve efficiency and compliance
• Achieved five consecutive years of patient satisfaction improvement
• Increased retail revenue by 27% through strategic merchandising, menu development, and service enhancements
• Led major capital and operational projects including café renovation, patient service redesign, and infrastructure improvements
• Reduced operational expenses by over $300,000 annually through cost control strategies
• Maintained budget accuracy within 2.5% variance
• Led contract negotiations and collaborated with legal teams on healthcare agreements

• Managed a $6.2 million healthcare account with full responsibility for financial performance and operations
• Led a team of 58 professionals across multiple service areas
• Achieved 150% of profit objectives through cost management and operational efficiency
• Strengthened client relationships and enhanced service delivery standards
• Implemented performance improvement initiatives across all operational areas

• Oversaw a $5.9 million operation with more than 70 team members
• Directed all aspects of food service including patient dining, retail, and catering
• Improved food quality through menu redesign, sourcing strategies, and staff training
• Implemented policies to enhance patient safety and operational consistency

• Managed retail, patient services, and catering operations
• Supervised over 50 employees and supported leadership development
• Increased retail volume by 36% through strategic program execution
• Supported policy development, staff training, and operational improvements

• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
• Handled cash accurately and prepared deposits.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

Organized and updated schedules to optimize coverage for expected customer demands.
Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
Taught junior employees how to meet operational and sales goals with proactive strategies.
Cultivated store brand and accomplished strategic business initiatives through close collaboration with district manager.
Conducted new employee orientation to foster positive attitude toward organizational objectives.
Facilitated on-site and regional staff training and developed processes and procedures to increase accuracy. Trained employees in the art of presentation, cooking and baking while maintain high sanitation standards in all areas of the kitchen. Trained skilled workers engaged in a variety of activities in food production, including cooking, baking and serving of food, customer service.

• Developed training programs for production staff, enhancing skill levels and efficiency.