Kristi Tobias, RD, LDN, PMP

• Manage the entire portfolio of integrated AV projects across the Northeastern University system (including their main campus in Boston, locations across the United States, Canada and London)
• Conduct comprehensive program evaluations, identifying areas for improvement and recommending actionable solutions.
• Developed standardized design package for each room type for Northeastern University.
• Established strong relationships with key stakeholders, ensuring support for program initiatives.
• Develop strategic plans, setting clear objectives and achievable milestones for the team.
• Manage cross-functional teams for successful project completion within deadlines and budgets across multiple campuses

(Managed over $5M in managed project volume)

• Deliver projects to pre-determined budget, maintaining time parameters and quality standards
• Adjust project plans to account for dynamic targets, staffing changes and operational specifications
• Closely collaborate with project members to identify and quickly address problems
• Maintain tactical control of project budgets and timelines to keep teams on-task and achieve schedule targets
• Consistently provide quality customer service by developing strong relationships with key stakeholders to promote growth and retention
• Monitor contracts and service level agreements to identify potential risks and implement mitigation actions to protect development process from unforeseen delays and costs

(921- bed acute care medical center in the Novant Health System)

• Key Functions: Administrative Director for all Food and Clinical Nutrition Services, including Patient Meals/Call Center, Retail Operations and Catering
• Provide oversight to 10 managers and 175 employees
• Responsible for a managed volume of $12M annually
• Roomservice Meal Delivery Project- Planned and executed a roomservice model of meal delivery to enhance the patient dining experience. Identified scope of project; developed and maintained project plan including timeline and resource needs; reviewed project status against plan and implemented corrective actions to remain on schedule; communicated with key stakeholders.
• Diet Office Software Project- Implemented new diet office software program and interface with new electronic medical record. Identified scope of project; met with key stakeholders and obtained approval from senior leadership; created project plan including work breakdown structure, timeline and communication plans; met with key stakeholders to review weekly status against plan.
• Patient Satisfaction Project- Developed and executed a comprehensive plan to improve patient satisfaction. Developed and maintained project plan, staffing resources, timelines, and communication; utilized vendor tool to measure patient satisfaction; measured results against action items for effectiveness; implemented corrective actions; communicated results to key stakeholders monthly.
  

(957-bed Level I Trauma Center & teaching hospital for the Duke School of Medicine)

• Key Functions: Administrative leadership over central call center and patient meal service
• Responsible for Food Services operation of $18M in total annual revenues
• Provided oversight to leadership team of 6 managers and 85 employees
• Diet Office Software Upgrade and Interface Project- Upgraded diet office software and implemented interface with electronic medical record. Developed schedule and staffing plan; identified resources needed; developed resource allocation plan in conjunction with department leadership; communicated weekly with key stakeholders
• Total Kitchen Renovation Project- Planned and executed $18M phased kitchen renovation plan to provide patient room service meal program. Assisted in development of project plan including schedule, resources, communication, and risk and quality planning
• Medical Tower Project- Planned and executed project plan to design food service related spaces in the new Duke Medical Tower; worked directly with team to design and construct kitchens in the new medical tower; monitored progress against plan; created communication plan and communicated to key stakeholders; completed resource analysis; directly involved in procurement processes
• Unit Kitchen Renovation Project- Executed strategic phased plan to modernize unit kitchens throughout the medical center (24 in total). Defined project scope; developed project plan including resource needs, kitchen design; schedule and communication plans; implemented corrective actions to remain on plan; communicated to key stakeholders; performed project close out activities including debriefs and lessons learned at the conclusion of each phase

(246-bed community hospital)

• Managed a Food Services operation of $4M in total annual revenues
• Led a team of 4 area managers and 65 associates
• Meal Delivery Enhancement Project- Planned and executed an improved patient meal delivery system requiring kitchen renovation, implementation of new equipment, new processes, adjusted staffing models and training for entire department. Developed project scope; developed project plan including schedule, staffing requirements, risk and communication plans; communicated with key stakeholders; managed procurement processes.

(617-bed general medical facility and principal teaching hospital of the University of Tennessee)

• Managed Food Services operation of $10M in total annual revenues
• Led team of 6 area managers and 125 associates
• Project Management- Led multiple projects simultaneously over 2 year period to improve operational efficiency, departmental employee morale, and increase patient satisfaction. Project outcomes resulted in contract extension and overall improved operational performance.