Work Preference
Summary
Overview
Work History
Education
Skills
Certification
Interests
Work Availability
Accomplishments
Timeline
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Katherine Bramlitt

Director of Dietary
Jonesboro,AR

Work Preference

Work Type

Full Time

Location Preference

On-Site

Important To Me

Career advancementWork-life balancePersonal development programsPaid time offCompany CulturePaid sick leave401k match

Summary

Dynamic Director of Dietary Services at MCBH Jonesboro, adept at enhancing patient satisfaction through innovative meal planning and effective inventory management. Proven track record in food safety compliance and employee coaching, leading to improved service delivery and reduced costs. Committed to fostering teamwork and implementing special diets tailored to individual needs.

Qualified Dietary Manager with background in overseeing dietary services. Proven track record in creating and implementing nutritional programs that enhance patient care and satisfaction. Demonstrated ability in team leadership and dietary planning to meet diverse client needs.

Experienced dietary services professional prepared for leadership in health and nutrition. Strong background in menu planning, regulatory compliance, and nutritional counseling. Proven ability to collaborate with teams and adapt to changing needs while consistently achieving results. Known for excellent organizational skills, effective communication, and passion for promoting health and well-being.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Director of Dietary Services

MCBH Jonesboro
Jonesboro, AR
12.2025 - Current
  • Developed and implemented nutritional care plans tailored to individual patient needs.
  • Collaborated with healthcare team to ensure dietary compliance and patient satisfaction.
  • Managed menu planning to align with dietary guidelines and patient preferences.
  • Conducted staff training on food safety protocols and nutrition standards.
  • Assessed dietary needs using electronic health record systems for effective tracking.
  • Streamlined inventory management processes to reduce food waste and costs.
  • Evaluated patient feedback to enhance service delivery in dietary operations.
  • Coordinated special dietary requests, ensuring adherence to medical restrictions.
  • Evaluated employee performance regularly, providing constructive feedback and opportunities for professional growth.
  • Led efforts to improve food presentation techniques, enhancing the visual appeal of meals served to patients and guests alike.
  • Promoted a positive work culture by fostering open communication among team members and recognizing outstanding employee achievements.
  • Improved patient satisfaction by implementing customized dietary plans tailored to individual needs.
  • Conducted regular audits of food safety practices, maintaining compliance with relevant regulations and minimizing risk exposure.
  • Ensured adherence to stringent sanitary guidelines through thorough staff training on proper hygiene practices in food handling and preparation areas.
  • Introduced sustainable practices into daily operations by implementing green initiatives such as recycling programs or sourcing locally grown produce when possible.
  • Enhanced dining experience by maintaining a clean and aesthetically pleasing environment in the dining area.
  • Worked closely with dieticians to accommodate specific dietary restrictions, ensuring optimal nutrition for all patients.
  • Continuously researched industry trends and innovations, incorporating new ideas to enhance the quality of dietary services provided.
  • Managed budget and financial resources effectively to reduce departmental costs without compromising quality of service.
  • Collaborated with interdisciplinary teams to design innovative meal programs promoting overall patient wellbeing.
  • Maintained detailed records of inventory management, purchasing decisions, and expense tracking for informed decisionmaking.
  • Implemented strategic menu planning based on seasonal availability, reducing waste and optimizing costefficiency.
  • Established strong relationships with vendors, negotiating favorable pricing and terms that benefited the organization.
  • Adapted menus to align with cultural and religious dietary requirements, creating an inclusive dining experience for all patients.
  • Developed a comprehensive staff training program for increased efficiency and improved food safety standards.
  • Streamlined kitchen operations by introducing new equipment and efficient workflows, increasing productivity levels among staff members.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.

Dietary Manager

Liberty Park Assisted Living
Jonesboro, AR
08.2020 - 12.2025
  • Assisted in developing and implementing dietary menus based on nutritional guidelines.
  • Coordinated food service operations to ensure compliance with safety regulations.
  • Monitored inventory levels, placing orders for supplies as needed to maintain stock.
  • Trained new staff on food handling procedures and dietary requirements.
  • Collaborated with kitchen staff to prepare meals that meet resident preferences and dietary needs.
  • Conducted regular audits of meal services to enhance quality and efficiency.
  • Provided support in evaluating patient dietary assessments and recommendations.
  • Maintained accurate records of food service activities and diet modifications for regulatory compliance.
  • Purchased food supplies for department according to budget limitations.
  • Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
  • Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
  • Visited with residents to inquire about satisfaction, quality, and personal preferences.
  • Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
  • Provided ongoing education for nursing staff regarding therapeutic diets and proper feeding techniques to enhance patient care.
  • Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
  • Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
  • Implemented cost-saving measures without sacrificing quality of meals or service to residents, contributing to better financial performance of the facility.
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
  • Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
  • Spearheaded initiatives to improve resident satisfaction scores through listening sessions and subsequent adjustments to meal offerings based on feedback received.
  • Evaluated employee performance regularly, providing constructive feedback for improvement.
  • Participated in continuing education opportunities to stay current with industry trends and best practices.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Developed unique events and special promotions to drive sales.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Education

No Degree - Paramedic

Black River Technical College
Paragould, AR

No Degree - Basic Studies

Magnolia Heights School
Senatobia, MS
05-1991

Skills

  • Meal preparation
  • Sanitation standards
  • Food safety compliance
  • Healthcare regulations
  • Allergen awareness
  • Inventory management
  • Employee coaching
  • Menu planning
  • Cost reduction
  • Special diets
  • Teamwork
  • Teamwork and collaboration
  • Meal plan development
  • Menu implementation
  • Customer service
  • Problem-solving
  • Time management
  • Reliable and responsible
  • Attention to detail
  • Problem-solving abilities

Certification

Servsafe

Nutrition and Foodservice Professional Training Pathway 1 UFL

Interests

I love to go to the beach and would love to learn to surf one day My furbabies are my heart I enjoy fishing, camping and waterskiing I am an avid football fan and I watch almost every college game I can

I am also going to take my CDM certification in April of 2026

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments

I finished the Pathways 1 certification from the University of Florida in August of 2025.

I am taking the CDM certification in April of 2026

I am also Servsafe certified

Timeline

Director of Dietary Services

MCBH Jonesboro
12.2025 - Current

Dietary Manager

Liberty Park Assisted Living
08.2020 - 12.2025

No Degree - Paramedic

Black River Technical College

No Degree - Basic Studies

Magnolia Heights School