Jacki Dillenback
Millers Falls,MA
Summary
An experienced, dynamic leader with a proven track record in fiscal responsibility, team building, and Management. Adept at crisis solutions, sustainability, contract management, and budget management. A charismatic leader with excellent verbal and written communication skills. Skilled at coordinating production plans and personnel resources to complete work under tight deadlines. Strategic-thinking individual experienced in turning low-performing organizations into top revenue producers. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success.
Overview
26
26
years of professional experience
Work History
DIRECTOR OF FOOD SERVICES
Orange Elementary School District
2013.07 - 2024.06
- Assumed responsibility for a failing program in debt by $51,000. It was discovered that large sums of money were being stolen internally. By restructuring program operations, personnel, and spending, the program was able to recover and show a profit of $12,000 by the end of the first fiscal year.
- Improved project efficiency with strategic planning, resource allocation, and time management practices.
- Worked with a building committee to develop and complete a remodeled school building project. Over the course of two years, repeatedly adjusted the program to accommodate the construction while remaining compliant with program regulations, ensuring the best possible outcome.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
DIRECTOR OF FOOD SERVICES
Ralph C. Mahar Regional School District
2008.12 - 2024.06
- Transformed an unstructured, failing program with a $58,000 deficit into a profitable one within the first year, realizing a positive balance of $38,000.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
DIRECTOR OF FOOD SERVICES
Stoneleigh Burnham School
2002.08 - 2008.12
- Communicated with stakeholders to evaluate and restructure the department to create a more nutritious and fiscally sound program.
- Developed meal programs to include 3 meals per day and snack times for 200 students and staff featuring international items from all countries represented.
- Improved project efficiency with strategic planning, resource allocation, and time management practices.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Catered large events for 100 to 1000 people including weddings, graduation exercises, family weekends, reunions, and more.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
FOOD SERVICE DIRECTOR
Erving Elementary School
1998.08 - 2002.08
- Managed the National School Lunch Program.
- Developed a staff menu, increasing profitability by 30%
- Analyzed financial data, and implemented cost-saving measures.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
Education
Some College (No Degree) - Food Sciences And Technology
Kansas State University
Kansas City, KSSome College (No Degree) - Foods, Nutrition, And Wellness Studies
John Stalker Institute At Framingham State University
Framingham, MA.Some College (No Degree) - School Nutrition 101
Institute of Child Nutrition / NFSMI - National Food Service Management Institute
MississippiSkills
- Project Management
- Creativity and Innovation
- Project Coordination
- Staff Management
- Budget Management
- Issues Resolution
- Program Management
- Negotiation
- Financial Management
- Legal and Regulatory Compliance
- Government relations
- Corporate Communications
- Media Relations
- Non-profit management
- Team Leadership
- Relationship Building
- Effective leader
- Process Improvements
- Staff training/development
- Performance Evaluation and Monitoring
- Data Analysis
- Program Administration
- Cost analysis and savings
- Policy Development and Enforcement
- Business Administration
Timeline
DIRECTOR OF FOOD SERVICES
Orange Elementary School District
2013.07 - 2024.06
DIRECTOR OF FOOD SERVICES
Ralph C. Mahar Regional School District
2008.12 - 2024.06
DIRECTOR OF FOOD SERVICES
Stoneleigh Burnham School
2002.08 - 2008.12
FOOD SERVICE DIRECTOR
Erving Elementary School
1998.08 - 2002.08
Some College (No Degree) - Food Sciences And Technology
Kansas State University
Some College (No Degree) - Foods, Nutrition, And Wellness Studies
John Stalker Institute At Framingham State University
Some College (No Degree) - School Nutrition 101
Institute of Child Nutrition / NFSMI - National Food Service Management Institute
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Volunteer Experience
- Extensive volunteer experience within the community to include but not limited to Girl Scouts of America
- Navy Relief Society
- Massachusetts National Guard Family Readiness Group (Chair and Liaison for Western Massachusetts deployed servicemen/women's families)
- Erving Elementary School
- Ralph C. Mahar Regional School
- Ken's Legacy Foundation
- Orange Elementary Schools
Awards
- Commonwealth of Massachusetts, Citations for excellence in Child Nutrition Programs in both districts
- MA. Army National Guard, Chairperson of the Year: Family Readiness Programs - Bosnia Deployment
- Recognition of excellence in Breakfast in the Classroom implementation: EOS Foundation
Volunteer Experience
- Extensive volunteer experience within the community to include but not limited to Girl Scouts of America
- Navy Relief Society
- Massachusetts National Guard Family Readiness Group (Chair and Liaison for Western Massachusetts deployed servicemen/women's families)
- Erving Elementary School
- Ralph C. Mahar Regional School
- Ken's Legacy Foundation
- Orange Elementary Schools
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