Luis Fuentes
Lexington,SC
Summary
Dynamic and accomplished food service management professional with expertise in the areas of P&L management, operations management, food production, nutrition and business planning. Skilled problem solver with documented success in driving revenue, with experience in healthcare food service as well as hospitality and restaurant industry.
Overview
23
23
years of professional experience
Work History
Senior Director of Dining Services
Prisma Richland Hospital
Columbia, SC
04.2021 - Current
- Developed strategies to enhance tray delivery time and achieve NRC satisfaction targets.
- Supported Midlands and Upstate region accounts, ensuring all internal standards were satisfactorily met.
- Ensured compliance with safety, retail, and culinary standards, achieving satisfactory results in all internal audits.
- Enhanced dining experience through the addition of innovative meal concepts and expo stations.
- Led the hiring, training, and supervision of a team of more than 210 dining service staff, optimizing performance and service delivery.
- Implemented strategic initiatives to enhance patient dining satisfaction, driving improved customer experiences.
- Implemented streamlined procedures to enhance control measures, minimize waste, and maintain cost efficiency.
- Successfully integrated patient meal tray AI, Amazon JWO technology, and cashless retail stations, optimizing dining service processes.
- Managed PACE meal dining services across Midlands, room service call center and behavioral health ensuring seamless operations and exceptional service delivery.
Director of Food and Nutrition Services
Memorial Regional Hospital South
Hollywood, Fl
07.2012 - 04.2021
- Increased retail sales year over year and improved overall employee satisfaction.
- Reduced department turnover while improving employee morale and overall satisfaction with department.
- Implemented healthy dining initiatives by hosting monthly cooking demonstrations, restructured the existing cycle menu with entrees that follow the American Heart Association guidelines and reengineered the recipes of the Rehab Cooking Club.
- Implemented a two week cycle menu for rehab patients modified to follow IDDSI guidelines.
- Selected ELM participant for 2014 and LDI team member for 2015.
- Selected Language of Care facilitator for Memorial Regional South 2017 & 2018.
- Spearheaded the “Platinum Level Experience” and daily leadership morning huddle.
- Implemented Concierge Meal program for after hours meal selections for patients.
- Involved in the mentorship of Keiser and FIU University students in clinical and operational internships.
- Memorial Leadership Recognition for June 2016.
- Joe DiMaggio recognition for ongoing support of Children’s Hospital “Tour de Broward.” AHRQ 2019 recognition for Quality and Patient Safety.
Director of Food and Nutrition Services
Morrison Management Specialist
Coral Gables, Fl
12.2005 - 07.2012
- Responsible for the food and nutritional services of a 250 licensed bed hospital, including café, doctor’s dining, vending outlets and coffee shop.
- 2 Million in yearly managed volume.
- Top patient satisfaction scores for all Tenet in 2009 and 2010.
- Region and National account of the year 2006.
- Retail revenue growth year over year exceeding benchmark.
- Safety Champion for the region responsible for overseeing all associate incident reports and safety training for other units.
- Benchmark support for other units in the South Florida region, including openings, management support and culinary.
- Green zone rating for the past five years in PSMS scores.
Assistant Director of Food and Nutrition
Morrison Management Specialist
Hialeah, Fl
07.2004 - 12.2005
- Responsible for multiple outlets including vending, coffee shop, doctor’s lounge dining and all catered and special event functions of the hospital
- Assisted director with maintaining department in regulatory compliance through implementation of company standards and associate training
- Tenet manager of the quarter 2005
- Worked with dietitians to ensure mandated nutritional requirements
- Implemented new catering menus which increased the overall client’s satisfaction and streamlined the operational efficiency of the kitchen.
Food and Beverage Director
Sonesta Bayfront Hotel Coconut Grove
11.2002 - 07.2004
- Involved in the opening of the 8th Floor Restaurant, task included the development of operational guidelines, staff hiring, training, and menu development.
- Actively marketed and promoted the hotel’s food services by sponsoring social events, monthly wine tastings, themed nights and holiday functions.
- Responsible for overseeing the financial operations and planning of the department.
- Developed new menus in collaboration with the executive chef to ensure quality control standards were met.
- Oversaw daily operations of restaurant, bar, room service, catering services including staffing schedules and cash management procedures.
- Analyzed financial data such as sales figures, profit margins, budgeting reports, to make recommendations for improvement or expansion.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
Food and Beverage Manager
Hyatt Regency Hotels Florida
- Managed daily operations of food and beverage outlets for customer satisfaction.
- Supervised staff training to enhance service quality and efficiency.
- Coordinated menu planning with chefs to align offerings with seasonal trends.
- Monitored inventory levels and ordered supplies to maintain stock availability.
- Implemented health and safety standards in food preparation areas.
Catering Event Manager
Sheraton Biscayne Bay Hotel Florida
- Coordinated logistics for events at a premier hotel venue.
- Managed vendor relationships to ensure seamless event execution.
- Developed event timelines to align team efforts and resources.
- Oversaw setup and breakdown of event spaces for various functions.
Education
Bachelor’s Degree in Hospitality Management -
Florida International University
Miami, Fl04.1999
A.O.S. Degree in Culinary Arts -
Culinary Institute of America
Hyde Park, NY06.1996
Skills
- CDM, CFPP, and Serve Safe certified
- Bilingual in Spanish and Italian
- Multi-operation environment experience
- Proficient in Microsoft Office Suite and hospitality software
- Hospitality and culinary degree with food manager certification
- Menu planning and quality control
- Operations management and catering expertise
Affiliations
- Association of Nutrition & Foodservice Professionals of SC.
- CIA Alumni Association.
- International Brazilian jujitsu Federation.
Timeline
Senior Director of Dining Services
Prisma Richland Hospital
04.2021 - Current
Director of Food and Nutrition Services
Memorial Regional Hospital South
07.2012 - 04.2021
Director of Food and Nutrition Services
Morrison Management Specialist
12.2005 - 07.2012
Assistant Director of Food and Nutrition
Morrison Management Specialist
07.2004 - 12.2005
Food and Beverage Director
Sonesta Bayfront Hotel Coconut Grove
11.2002 - 07.2004
Food and Beverage Manager
Hyatt Regency Hotels Florida
Catering Event Manager
Sheraton Biscayne Bay Hotel Florida
Bachelor’s Degree in Hospitality Management -
Florida International University
A.O.S. Degree in Culinary Arts -
Culinary Institute of America
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