Letitia Davis
Certified Dietary Manager
Athens,AL
Summary
Accomplished Certified Dietary Manager with a proven track record at Windsor House Nursing Home, enhancing meal service quality and patient satisfaction through innovative menu planning and effective cost control. Skilled in dietary modifications and fostering teamwork, significantly reduced food waste while ensuring compliance with food safety regulations. Hardworking Dietary Manager knowledgeable about running high-quality department for skilled nursing facilities. Adept at ordering food, planning menus and training team members. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning, and recordkeeping needs.
Overview
23
23
years of professional experience
Work History
Certified Dietary Manager
Athens Health And Rehab Center
07.2014 - Current
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Proactively addressed potential issues impacting meal service quality or patient satisfaction by analyzing trends and implementing necessary changes.
- Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- 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.
- 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.
Certified Dietary Manager
Windsor House Nursing Home
02.2002 - 07.2014
- Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
- Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Proactively addressed potential issues impacting meal service quality or patient satisfaction by analyzing trends and implementing necessary changes.
- Conducted regular audits of food storage areas to maintain cleanliness standards and prevent contamination risks.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Coordinated with vendors to source high-quality ingredients at competitive prices, maintaining strong relationships for long-term partnerships.
- Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Successfully resolved patient concerns or complaints related to meals or service quality by taking prompt corrective actions when needed.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
- Monitored staff performance through evaluations and feedback sessions, addressing any areas needing improvement proactively.
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- 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.
- 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.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maximized quality assurance by completing frequent line checks.
Education
Dietary Managers Course
University of Florida
Gainesville, FL05.2005
High School Diploma -
Clements High School
Athens, AL05.1983
Skills
- Meal Preparation
- Dietary modifications
- Therapeutic Diets
- Collaboration and Teamwork
- Inventory Management
- Food production management
- Employee Recruitment
- Department management
- Staff Monitoring
- Teamwork and Collaboration
- Customer Service
- Reliable and Responsible
- Cost Control
Timeline
Certified Dietary Manager
Athens Health And Rehab Center
07.2014 - Current
Certified Dietary Manager
Windsor House Nursing Home
02.2002 - 07.2014
Dietary Managers Course
University of Florida
High School Diploma -
Clements High School
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