Erik Kelly

Operations manager for the Nutation Services Departments at Mercy & Unity Hospital.

• Financials - Manage budgets, labor, overtime, and purchasing. Weekly & monthly financial report-outs to General Manager & clients.
• Client Relations - Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
• Staffing - Oversee a staff of 146 employees including 4 managers and 142 frontline staff. High focus on employee retentions rates and creating a positive culture. Duties include hiring, scheduling, recognition, discipline, attendance tracking, performance reviews and termination.
• Union Compliance - Negotiations with union stewards & HR representatives to ensure consistent practices are applied across multiple units.
• Policy Implementation - Structured consulting services to support clients during organizational developments and changes.

Managed the floor in order to facilitate the delivery of patient meals

• Schedule - Assisted in bulding and posting schedule for 145 front of house employees.
• Hiring - Responsible for interviews, new hire onboarding and employee retention.
• Quality Control - Audit patient trays in order to ensure that quality standards are being followed.

Oversaw all aspects of food production and distribution throughout the entire hospital.

• Ordering - Sole purchaser of food, beverage, paper products, flatware, kitchen appliances and supplies. Analyzed production processes to identify areas for improvement in efficiency and cost savings.
• Production - Oversaw all aspects of food preparation and service. Tasks included adjusting and scaling recipes, recipe compliance, waste tracking and forecasting of sales based on previous year trends.

Oversee day to day operations of the Retail and Patient Services Department.

• Customer Service - Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Patient Care - Trained, supervised, and evaluated staff performance in order to maintain high standards of quality patient care.

Ran day to day operations of the onsite catering department.

• Events - Developed and executed detailed event plans, including timelines, budgets, staffing requirements, and logistics.
• Sales - Developed and implemented sales strategies to increase revenue for catered events including; corporate retreats, conferences, and weddings.

Oversaw large scale food production for residential dinning halls.

• Supervisory - Oversaw production of up to 3000 meals a day.