Summary
Overview
Work History
Education
Skills
Timeline
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MELANIE MOORE

Ozark,AL

Summary

Accomplished Director of Food and Nutrition at NOLAND HOSPITAL, adept in HACCP planning and fostering operational efficiency. Spearheaded initiatives that significantly reduced malnutrition rates, while mentoring dietitians for career advancement. Known for enhancing patient satisfaction through innovative menu development and effective sanitation standards. Balances meticulous food safety compliance with dynamic leadership skills to elevate healthcare nutrition.

Overview

10
10
years of professional experience

Work History

Director of Food and Nutrition

NOLAND HOSPITAL
04.2020 - 06.2022
  • Evaluated the effectiveness of implemented nutritional interventions using established outcome measures and adjusted accordingly for optimal results.
  • Utilized culinary skills to create flavorful recipes that adhered to specific nutrient requirements for clients with medical conditions.
  • Managed inventory of specialized therapeutic formulas for patients requiring enteral or parenteral nutrition support.
  • Mentored aspiring dietitians by providing guidance, resources, and professional development opportunities for successful career growth.
  • Streamlined hospital menu planning by incorporating evidence-based nutritional guidelines and accommodating various dietary restrictions.
  • Reduced malnutrition rates among patients by closely monitoring nutritional status and adjusting care plans as needed.
  • Increased patient adherence to dietary recommendations through ongoing support, follow-up appointments, and education materials.
  • Enhanced patient satisfaction with personalized dietary counseling tailored to their specific health needs and goals.
  • Optimized clinical workflows by efficiently documenting patient progress notes, utilizing electronic health records systems effectively.
  • Conducted comprehensive nutritional assessments to identify areas of concern and develop appropriate interventions.
  • Developed food allergy management protocols for institutional settings such as schools or long-term care facilities.
  • Served as a subject matter expert in media interviews, discussing nutrition-related topics to raise public awareness and promote healthy lifestyle choices.
  • Contributed to research projects focused on improving public health nutrition strategies in collaboration with fellow professionals.
  • Assisted patients clients with mean plan development, addressing individualized dietary requirements.
  • Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
  • Developed nutrition plans addressing individual patient diabetes and food allergies.
  • Monitored patient progress and documented nutritional information in patient charts and records.
  • Provided medical nutrition therapy to individuals and groups with chronic illnesses.
  • Liaised with healthcare professionals in creating nutrition-related treatment plans.
  • Coordinated and implemented nutrition programs within community to promote healthy eating.
  • Partnered with local organizations to develop community outreach programs focused on nutrition education and wellness promotion.
  • Increased revenue by spearheading marketing initiatives and promotional events within the community.
  • Launched new foodservice offerings in response to market demands, driving increased sales and customer loyalty.
  • Enhanced employee retention through comprehensive training programs and professional development opportunities.
  • Streamlined operations to increase efficiency, resulting in timely meal service and improved guest experience.
  • Evaluated staff performance regularly, providing constructive feedback and supporting career growth opportunities.
  • Collaborated with healthcare professionals to design nutritious menus that catered to diverse dietary needs.
  • Established positive working environment through effective communication and team-building exercises.
  • Developed strong relationships with vendors, ensuring consistent supply of high-quality ingredients at competitive prices.
  • Negotiated favorable contracts with suppliers that reduced operational expenses without sacrificing quality or service levels.
  • Implemented health and safety guidelines consistently, maintaining an exemplary sanitation record.
  • Maintained compliance with regulatory requirements by staying current on industry standards and best practices.
  • Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
  • Coordinated special events and banquets seamlessly, ensuring guest satisfaction and repeat business.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • 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.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Director of Food and Nutrition

CENTRE NURSING AND REHAB 200 BED FALACITY
03.2014 - 03.2020
  • Analyzed sales data to identify trends and adjust menu offerings accordingly, maximizing profitability without sacrificing customer satisfaction levels.
  • Streamlined kitchen operations for faster service and reduced food waste by optimizing workflows and equipment usage.
  • Increased staff efficiency through comprehensive training programs and performance evaluations.
  • Implemented cost-saving measures while preserving high-quality standards in both food preparation and presentation.
  • Managed inventory effectively to reduce costs associated with spoilage or surplus stock while maintaining adequate supplies for daily operations.
  • Boosted customer satisfaction levels by conducting regular quality control assessments and promptly addressing concerns.
  • Developed seasonal menus showcasing fresh local ingredients, enhancing guest appeal and bolstering repeat business.
  • Enhanced overall dining experience by implementing innovative menu offerings and presentation techniques.
  • Secured top industry certifications, maintaining strict adherence to health and safety guidelines throughout all aspects of the operation.
  • Consistently met budgetary targets by monitoring expenses and implementing effective cost control measures across all areas of operation.
  • Established partnerships with local farmers and suppliers to source high-quality, sustainable ingredients for menu offerings.
  • Incorporated feedback from guests into continuous improvements in both menu items and service standards, creating an exceptional dining experience for all patrons.
  • Fostered a positive work environment that encouraged open communication and teamwork among employees, resulting in higher employee retention rates.
  • Successfully navigated complex regulatory environments, ensuring full compliance with all relevant health and safety standards as well as local, state, and federal laws governing foodservice operations.
  • 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.
  • Purchased food and cultivated strong vendor relationships.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Mentored aspiring dietitians by providing guidance, resources, and professional development opportunities for successful career growth.
  • Streamlined NURSING HOME menu planning by incorporating evidence-based nutritional guidelines and accommodating various dietary restrictions.
  • Reduced malnutrition rates among patients by closely monitoring nutritional status and adjusting care plans as needed.
  • Increased patient adherence to dietary recommendations through ongoing support, follow-up appointments, and education materials.
  • Collaborated with interdisciplinary healthcare teams for holistic patient care and improved overall wellbeing.
  • Promoted healthier eating habits within schools by consulting on menu development in accordance with federal nutrition standards .
  • Enhanced patient satisfaction with personalized dietary counseling tailored to their specific health needs and goals.
  • Optimized clinical workflows by efficiently documenting patient progress notes, utilizing electronic health records systems effectively.
  • Conducted comprehensive nutritional assessments to identify areas of concern and develop appropriate interventions.
  • Boosted community health awareness through informative presentations, workshops, and educational resources on various nutrition topics.
  • Improved patient outcomes by developing individualized nutrition plans based on medical history, food preferences, and lifestyle.
  • Planned nutritious meal options for individuals with various health needs and conditions.
  • Completed detailed nutritional assessments of each patient based on health history, medical conditions, and energy requirements.
  • Assisted patients clients with mean plan development, addressing individualized dietary requirements.
  • Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
  • Developed nutrition plans addressing individual patient diabetes and food allergies.
  • Monitored patient progress and documented nutritional information in patient charts and records.
  • Provided medical nutrition therapy to individuals and groups with chronic illnesses.
  • Coordinated and implemented nutrition programs within community to promote healthy eating.

Director of Food and Nutrition

Ahava NH
01.2012 - 12.2014
  • Streamlined kitchen operations for faster service and reduced food waste by optimizing workflows and equipment usage.
  • Increased staff efficiency through comprehensive training programs and performance evaluations.
  • Implemented cost-saving measures while preserving high-quality standards in both food preparation and presentation.
  • Boosted customer satisfaction levels by conducting regular quality control assessments and promptly addressing concerns.
  • Managed inventory effectively to reduce costs associated with spoilage or surplus stock while maintaining adequate supplies for daily operations.
  • Evaluated the effectiveness of implemented nutritional interventions using established outcome measures and adjusted accordingly for optimal results.
  • Mentored aspiring dietitians by providing guidance, resources, and professional development opportunities for successful career growth.
  • Streamlined hospital menu planning by incorporating evidence-based nutritional guidelines and accommodating various dietary restrictions.
  • Reduced malnutrition rates among patients by closely monitoring nutritional status and adjusting care plans as needed.
  • Increased patient adherence to dietary recommendations through ongoing support, follow-up appointments, and education materials.
  • Collaborated with interdisciplinary healthcare teams for holistic patient care and improved overall wellbeing.
  • Enhanced patient satisfaction with personalized dietary counseling tailored to their specific health needs and goals.
  • Conducted comprehensive nutritional assessments to identify areas of concern and develop appropriate interventions.
  • Improved patient outcomes by developing individualized nutrition plans based on medical history, food preferences, and lifestyle.
  • Served as a subject matter expert in media interviews, discussing nutrition-related topics to raise public awareness and promote healthy lifestyle choices.
  • Planned nutritious meal options for individuals with various health needs and conditions.
  • Assisted patients clients with mean plan development, addressing individualized dietary requirements.
  • Monitored patient progress and documented nutritional information in patient charts and records.
  • Provided medical nutrition therapy to individuals and groups with chronic illnesses.
  • Coordinated and implemented nutrition programs within community to promote healthy eating.

Education

Master of Science - FOOD AND NUTRITION

The University of Alabama
Tuscaloosa, AL
05-1983

Bachelor of Science - Food And Nutrition

JACKONVILLE STATE UNIVERSITY
JACKSONVILLE,AL
05-1982

Skills

  • Operational efficiency
  • HACCP planning
  • Sanitation standards
  • Food presentation
  • Food safety compliance
  • Health regulations
  • Employee scheduling
  • Menu development

Timeline

Director of Food and Nutrition

NOLAND HOSPITAL
04.2020 - 06.2022

Director of Food and Nutrition

CENTRE NURSING AND REHAB 200 BED FALACITY
03.2014 - 03.2020

Director of Food and Nutrition

Ahava NH
01.2012 - 12.2014

Master of Science - FOOD AND NUTRITION

The University of Alabama

Bachelor of Science - Food And Nutrition

JACKONVILLE STATE UNIVERSITY

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MELANIE MOORE