Joseph Delahoussaye

• Assisted in implementing behavior intervention plans for clients.
• Monitored client progress and reported observations to healthcare team.
• Supported daily living activities to promote client independence and well-being.
• Collaborated with multidisciplinary teams to enhance treatment strategies.
• Documented client interactions and behaviors in electronic health records.
• Engaged clients in therapeutic activities to foster social skills development.
• Maintained a safe environment by adhering to safety protocols and procedures.
• Promoted positive behavior changes by establishing clear expectations, consistent consequences, and reinforcement systems tailored to individual client needs.
• Built and maintained positive staff relationships to promote teamwork and better serve clients.
• Completed documentation for every incident and forwarded to correct personnel for review.
• Recognized individuals under influence of drugs or alcohol and typical behaviors associated with each.
• Conducted client rounds to check on residents.

• Assisted individuals with daily living activities, promoting independence and personal growth.
• Developed and implemented individualized support plans to enhance client well-being.
• Monitored client progress, documenting behavioral observations and outcomes effectively.
• Collaborated with multidisciplinary teams to address client needs and coordinate services.
• Ensured compliance with safety regulations and best practices in care delivery.
• Participated in training sessions to enhance skills in crisis intervention techniques.
• Maintained accurate records of client interactions and service delivery for reporting purposes.
• Maintained clean, safe, and well-organized patient environment.
• Assisted clients with daily living needs to maintain self-esteem and general wellness.
• Documented progress notes thoroughly to track client achievements, concerns, or changes in behavior patterns that may need attention from the interdisciplinary team.
• Assisted with crisis intervention to de-escalate challenging behavior and maintain peaceful encounters.
• Enhanced quality of life for individuals with disabilities by providing compassionate and consistent direct support.
• Assisted disabled clients to support independence and well-being.
• Transported clients to medical and dental appointments to provide support.
• Improved client self-sufficiency through teaching essential skills such as meal preparation, housekeeping, and financial management.

• Oversaw daily operations to enhance service quality and customer satisfaction.
• Developed and implemented operational strategies that improved efficiency across multiple locations.
• Led staff training programs to foster a culture of excellence and accountability among team members.
• Analyzed performance metrics to drive improvements in operational processes and resource allocation.
• Coordinated with culinary teams to ensure menu execution aligned with brand standards and customer expectations.
• Managed vendor relationships, negotiating contracts to optimize supply chain effectiveness and cost management.
• Established safety protocols, ensuring compliance with health regulations while enhancing workplace safety culture.
• Conducted regular audits of restaurant operations, identifying areas for improvement and implementing corrective actions.
• Reduced employee turnover rates by fostering a positive work environment and offering competitive compensation packages.
• Ensured compliance with all health department regulations, maintaining consistently high scores on safety inspections.
• Evaluated industry trends and competitor activities to identify opportunities for growth or improvement within our own restaurant portfolio.
• Created a culture of continuous improvement by regularly soliciting feedback from guests and staff alike, fostering open communication channels throughout the organization.
• Oversaw the successful opening of new restaurant locations from site selection to grand opening events, ensuring smooth transitions into profitable establishments.
• Toured and audited 4 units per month to assess performance and identify personnel with capacity to succeed in management positions.
• Overhauled front-of-house operations for improved guest experiences, including staff training in customer service best practices and updated reservation systems.

• Led cross-functional teams to develop innovative solutions for client challenges.
• Analyzed operational processes, identifying opportunities for efficiency and cost reduction.
• Facilitated workshops to align client goals with strategic initiatives and actionable plans.
• Mentored junior consultants, fostering professional development and enhancing team performance.
• Conducted market research to inform clients on industry trends and competitive landscape analysis.
• Established key performance indicators to measure project success and drive continuous improvement efforts.
• Developed comprehensive business strategies that enhanced client profitability and market positioning.
• Collaborated with stakeholders to implement change management strategies that supported organizational growth.
• Developed business strategies by conducting comprehensive market research and competitor analysis.
• Increased client satisfaction by implementing tailored solutions for their unique business needs.
• Performed as consultant for startup business in areas of marketing, logistics, and training to various behavioral healthcare service professionals.
• Delivered successful projects within tight deadlines, ensuring consistent client satisfaction and timely project completion.
• Established and maintained relationships with key stakeholders for growth opportunities and successful partnerships.
• Identified growth opportunities for clients by conducting thorough financial and risk assessments.
• Developed complete business plans and operational strategies for new and existing business.
• Led restructuring of organization internal processes, resulting in improved performance.

• Reduced food costs from 47% to 24% by reducing waste, new distributors, instilling portion control,
and retraining kitchen staff.
• Reduced labor costs from 30% to 19% with proper scheduling, coaching, and cross training.
• Basic job duties are a strong FOH (75%) presence while creating weekly chef features and controlling
all aspects of BOH (25%).
• Was the primary contact for Wine Club members, tasting room employees, restaurant employees, and
all guests to the winery including the cottage rentals.

When COVID started, my side of the Winery was shut down.