Elizabeth Knapp
Red Wing,Minnesota
Summary
Well respected, strategic and innovative healthcare leader with 20 years of leadership experience. Proven record of managing growth across various sectors of healthcare with enterprise leadership experience in a matrix organization. Developer of strong teams focused on delivering world class experiences to patients, staff, and visitors. Creative while also analytical with exceptional interpersonal skills and proven record leading change; as well, achieving excellence in every prior position by producing results and growth that exceed expectations. Exceptional ability to navigate change through teamwork, process mapping, coaching, and mentoring.
Overview
22
22
years of professional experience
Work History
Enterprise Director of Nutrition and Wellness
Mayo Clinic
01.2024 - Current
- Lead diverse clinical and operational teams to coordinate, support, encourage, and measure innovation and strategy for wellness, nutrition, and sustainability for employees, patients, and guests
- Regulatory compliance for national and legislative driven wellness mandates
- Strategize, develop, and lead key clinical priorities to support Mayo Clinic’s population health and community initiatives
- Oversee education, training, communication, and research for wellness and sustainability related programs for Mayo Clinic Food Service
- Develop, evaluate, and ensure adherence to standards and guidelines in the areas of: menu planning, as well as nutritional and allergens requirements and restrictions for all food service areas (patients, retail cafes, catering, and vending), nutrition labeling, allergen tracking, patient diet compliances, diet orders and patient services assessment tools (tray testing, patient rounding, tray accuracy)
- Review Departmental policies and procedures related to nutrition and food service
- Review patient satisfaction scores and develop activities to improve them
- Offer nutrition related continuous improvement in partnership with clinical teams to advance patient healing, diet-related symptom management and especially address malnutrition
- Collaborate with other key health and wellness stakeholders on healthy food initiatives for all consumers, choice architecture, and patient personalized nutrition
- Represent Mayo as key leader at external/internal professional and technical committees and Public Relations activities.
Operations Manager Urology, Urogynecology, and Obstetrics & Gyencology
Mayo Clinic Health System-Southeast Minnesota
02.2022 - 01.2024
- Responsible for the operations of the Urology, Urogynecology, and OB/GYN departments across SEMN which includes: Supporting 15 Surgeons, 11 Advanced Care Practioners, and 3 Ultrasound Techs; creating a regional practice for all practice areas; creating operational efficiencies through template management and redesign; managing OR utilization; monitoring and improving patient experience, patient safety, and patient outcomes; leading projects for the implementation of new technologies and modalities of care for patients; responsible for budget development and financial performance
- Accomplishments: OBGYN Surgical volume growth of 50% over plan; 40% growth in delivery volumes over 12 months; reorganization from corridor ran practices to regional and state based practices; Urogynecology expansion across southeast Minnesota; growth of the Urology department with positive impact to surgical yield and improved patient access
- Site Leader-Red Wing: Responsible for leading the Red Wing site of over 800 employees, being key contact for all regulatory bodies, all departments, staff and patients
- Other areas of focus include project management for facility projects, safety and security of building, overall patient experience, conflict management, comunication of key leadership initiatives happening across the enterprise, and lead staff engagement efforts.
Enterprise Operations Manager Food Service
Mayo Clinic
09.2018 - 02.2022
- Responsible for the kitchen operations at all 17 Mayo Clinic Health System sites
- Manage financial performance, facility renovation planning and execution, and optimization of efficiencies; align retail models; achieve and maintain regulation standards; align enterprise goals with site initiatives; formalize communication cascades and lead change in a matrix orgazination
- Enterprise Patient Dining: Responsible for patient dining for all of Mayo Clinic: lead the development and standardization of the inpatient menu, service recovery efforts, reporting of Press Ganey results for enterprise, and standardize room service standards
- Serve as project lead for numerous enterprise projects including: International Dysphagia Diet Standardization Initiative Enterprise Project; Advanced Care at Home Dining Project; and Mayo Clinic Patient Dining Standards development
- Responsible for partnerships with Clinical Nutrition, nurse leaders, physician groups, and SLP/OT leadership to align Food Service initiatives with clinical practice
- Development of best practices through research and innovation
- Enterprise Food Service Technologies: Responsible for project management and implementation of the following technologies: CBORD inpatient dining solution, CaterTrax catering solution, Volante Point of Sales System
- In addition, responsible for the implementation of Nourish Patient App in Mayo Clinic-Florida
- Enterprise Food Service Community, Education, and Marketing: Responsible for assuring the Mayo Clinic “Healthy You” initiatives were imbedded in all areas of our community practice, both internally and externally; provide education to the community through teaching kitchens and marketing efforts; work with the Mayo Clinic Well Being Department to align initiatives; provide meals to communities based on needs through Meals on Wheels programs, child care programs, and other community specific food programs.
Nutrition Services Manager/Clinical Dietitian Manager
Mayo Clinic Health System-River Corridor/Southeastern Minnesota Region
04.2012 - 09.2018
- Manage 3 facilities with budgets > $2,000,000 annually along with 50 plus FTE’s (professional/non-professional, union and non-union); supported nutritional needs for 75 patient beds; serving over 500 visitors and staff daily in 3 separate cafeterias; work in collaboration with 60+ physicians in multiple clinical specialties to meet patient’s clinical nutrition needs
- Liaison between MCHS and food vendors: support transition from independent food service departments to vendor operated food service departments; aligned policies, procedures, and patient experience, retail, catering, vending, and wellness initiatives
- Community Nutrition Education: Present nutrition education to community businesses, schools, and non-profits through health fairs and seminars
- Lead continuous improvement projects: RFP food service vendor selection committee; Implementation of room service system for 2 Mayo Clinic sites previously using tray line; Incorporate point of sales systems into 3 retail spaces; introduce National Dysphagia guidelines in 3 facilities for standardization and patient safety; initiate enteral closed feeding systems at 3 Mayo Clinic sites; standardization of catering in SEMN; Home Enteral Nutrition Process Improvement project; Clinical Dietitian Order Writing Privileges project; Isolation Tray project; and Malnutrition Risk Assessment project
- Data analysis: expertise in supporting quality improvement initiatives
- Strategy development: Work closely with enterprise clinical nutrition leadership committee to align goals with local and regional nutrition initiatives
- Director of Summer Food Program for Red Wing community: Design, implement, and lead the program; increasing numbers served from 2,000 meals to 10,000 meals over a 2-year timeframe
- Mentor: Provide mentorship for new food service and dietetic professionals through internship directing as well as job shadowing.
Nutrition Services/Clinical Dietitian Manager
Fairview Red Wing Medical Center
09.2009 - 04.2012
- Responsible for hospital dietary/clinical dietetics budget ($500,000/year), 20 FTE’s (professional and non-professional staff), menu planning, quality, inventory management, staffing, patient experience, retail operations serving over 200 guests, catering, food safety and sanitation regulations; work closely with leadership to assure department goals align with organizational goals
- Clinical Nutrition: Provide clinical nutrition assessment for a 50-bed acute care hospital
- Lead a staff of 3 other Registered Dietitians
- Achievements: Design room service delivery system with physician, nursing, and patient involvement; implement committee decision making in areas of sustainability, safety, activity planning
- CHF prevention and management program (MCHS- Red Wing voted the Quality Award Winner in 2017 for Community Medical Centers for their CHF prevention and management program based on excellence in mortality, efficiency, safety, patient centeredness and equity), Diabetes Management and Prevention Program, and Cardiac and pulmonary rehab program; manage transition from Fairview ownership to Mayo ownership
- Teamwork: Maintain strong physician partnerships
- Multidisciplinary approach for meeting the needs of patients
- Work collaboratively with senior leadership for opportunities for cost savings and new programming offerings.
Nutrition Services Manager
Fairview Seminary Home
08.2006 - 09.2009
- Responsible for annual budget ($500,000/year), 17 FTE’s, menu planning, resident meal satisfaction, inventory control, hiring, catering, enforcing food safety and sanitation regulations; zero deficiency department for 3 consecutive Department of Health surveys
- Meals on Wheels Program Lead: Manage the Red Wing community Meals on Wheels program while also growing the program from serving 6,000 meals per year to 13,000 meals per year
- Clinical Nutrition: Responsible for clinical nutrition assessment for all residents in 84 bed facility
- Teamwork: Work collaboratively with Administrator and nursing administration to assure patients’ safety, health, and quality of life needs were consistently met.
Clincical Dietitian
New Horizon Foodservice
06.2004 - 08.2006
- Responsible for clinical nutrition assessment, wound management and meeting nutritional needs for residents in 2 facilities totaling 316 beds
- Teamwork: Collaborate with site foodservice department managed by vendor, New Horizon Food Company, assuring clinical goals aligned with foodservice initiatives, quality scores met, and patient safety top priority
- Work with external physicians to assure accurate diagnosis of each patient.
Assistant Director of Dietary/Clinical Dietitian
Augustana Health Care Center
07.2002 - 06.2004
- Responsible for clinical nutrition assessment for all residents in 97 bed facility working closely with all disciplines including external physicians and nurse practioners
- Food Service Operations: Manage 20 FTE’s in a union environment; assisted with contract negotiations; responsible for food procurment, catering, food safety and sanitation regulations
- Accomplishments: Zero deficiencies in all areas of responsibility.
Education
Master of Business Administration - Health Care Management -
Concordia Saint Paul University
St. Paul, MN12.2013
Dietetic Internship Graduate -
Regions Hospital
St. Paul, MN06.2002
Bachelor of Science Degree in Dietetics with a Business Administration Minor -
University of Wisconsin Stout
Menomonie, WI05.2001
Skills
- Relationship Management
- Strategic Thinking
- Adaptability
- Data and Analytics
- Ability to Manage multiple Priorities
- Problem Solving
- Project Management
- Matrix Organization Management
Volunteer Experience
- National Dairy Council Child Wellness Advisory Council, 07/2024-Present
- Red Wing Area Chamber of Commerce, Board of Directors Member, 01/2023-Present
- Hedin Hartnagel Fund, Board of Directors Member, 2013- 2023, President 2024-Present
- American Dietetic Association, Member, 2000, Present
- Girls on the Run, Board of Directors Member and Coach, 2014-2022
- Red Wing YMCA, Board of Directors Member, 2016-2021
- Every Hand Joined, Hunger Free Kids Network, Boardmember, 2012-2020
- Goodhue County Free Clinic, Volunteer Dietitian, 2011-2013
Training
- Mayo Clinic Health System Elevate Leadership Program, Mayo Clinic, Rochester, MN, 04/2023
- Mayo Clinic Administrative Leadership Academy-STEP UP Program, Mayo Clinic, Rochester, MN, 11/2019
- Blandin Community Leadership Program, Grand Rapids, MN, 01/2012
- Silver Quality Academy, Mayo Clinic Health System- Red Wing, Red Wing, MN, 2017
Timeline
Enterprise Director of Nutrition and Wellness
Mayo Clinic
01.2024 - Current
Operations Manager Urology, Urogynecology, and Obstetrics & Gyencology
Mayo Clinic Health System-Southeast Minnesota
02.2022 - 01.2024
Enterprise Operations Manager Food Service
Mayo Clinic
09.2018 - 02.2022
Nutrition Services Manager/Clinical Dietitian Manager
Mayo Clinic Health System-River Corridor/Southeastern Minnesota Region
04.2012 - 09.2018
Nutrition Services/Clinical Dietitian Manager
Fairview Red Wing Medical Center
09.2009 - 04.2012
Nutrition Services Manager
Fairview Seminary Home
08.2006 - 09.2009
Clincical Dietitian
New Horizon Foodservice
06.2004 - 08.2006
Assistant Director of Dietary/Clinical Dietitian
Augustana Health Care Center
07.2002 - 06.2004
Master of Business Administration - Health Care Management -
Concordia Saint Paul University
Dietetic Internship Graduate -
Regions Hospital
Bachelor of Science Degree in Dietetics with a Business Administration Minor -
University of Wisconsin Stout
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