Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Robert Grossman

Ft. Pierce,FL

Summary

Responsive team leader with a strong hospitality background combined with motivational and encouraging style. Talented trainer, problem-solver and planner takes on routine and complex job functions to promote business success. Well-organized and proactive retail professional with good communication skills and positive attitude.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Supervisor of Food and Nutrition

Cleveland Clinic
Port Saint Lucie, FL
08.2023 - Current
  • Monitored food service operations to ensure quality standards were met.
  • Coordinated with vendors for delivery of fresh ingredients, supplies and equipment.
  • Conducted regular inventory assessments to ensure sufficient stock levels.
  • Supervised kitchen staff in the preparation and serving of meals according to standard recipes and menus.
  • Trained new hires in proper safety procedures, sanitation regulations and food handling techniques.
  • Ensured compliance with health codes by performing regular inspections of kitchen areas and equipment.
  • Resolved any customer complaints or grievances regarding food quality or service promptly.
  • Provided guidance and assistance to employees when needed in order to maintain a productive work environment.
  • Provided care ranging from nutrition education to nutrition support for patients with variety of medical conditions.
  • Guided individuals in food selection, preparation or menu planning based upon nutritional needs.

Supervisor of Food and Nutrition Services

HCA St. Lucie East
Port St. Lucie, FL
02.2020 - 05.2023
  • Determined food and beverage costs and assisted in implementing cost control procedures.
  • Reviewed patient food allergies, calculated diet and restricted food choices from menu.
  • Established and maintained thorough nutritional records and information.
  • Helped clients select appropriate foods for prescribed diets with help from registered nutritionist.
  • Worked with nutritionist to personalize client meal and snack plans to promote good health and performance.
  • Planned menus and ordered specific foods to meet medical restrictions.
  • Notified registered dietician of individuals identified as high-risk.
  • Assisted dietitian by reporting on clients' progress with diet plans and identified issues.
  • Implemented individual care plans for participants to track progress.
  • Improved compliance with dietary programs by teaching basic nutrition to clients.
  • Supervised food production or service or assisted dietitians or nutritionists in supervision or planning.
  • Guided individuals in food selection, preparation or menu planning based upon nutritional needs.
  • Coordinated nutritional care with other healthcare team members and managed care actions related to diet management.
  • Motivated and evaluated personnel for performance improvement and goal achievement.
  • Managed scheduling, training and inventory control.
  • Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
  • Identified areas of deficiency and performed root-cause analysis to solve problems.
  • Conducted employee observations and documented findings.
  • Enforced federal, state, local and company rules for safety and operations.
  • Recruited, hired and trained crew members on application of projects, customer relations and customer service.
  • Improved morale and management communication by creating employee recognition and rewards practices.
  • Controlled departmental facilities use and approved requests for repairs or improvements.

Dietary Host

HCA St. Lucie East
Port St. Lucie, FL
04.2018 - 02.2023
  • Helped with meal prep for daily meals, following strict sanitation and food handling guidelines
  • Served specific meals to patients with special dietary needs.
  • Set tables before patients arrived to maintain meal plan productivity.
  • Presented ideas for program improvements as well as innovative new programs and services.
  • Spoke with patrons to make conversation, answer questions or to respond to complaints.
  • Stocked server areas with supplies before, during and after shifts.
  • Informed patrons of establishment specials and promotions.
  • Spoke with patrons to drive satisfaction with food and service.
  • Maintained contact with kitchen and serving staff to properly handle dining details and address concerns.

Bartender/Director of Operations

Pelican Yacht Club
Fort Pierce, FL
09.2007 - 07.2016
  • Assessed and evaluated business procedures and implemented structure to improve day-to-day operations.
  • Established operational guidelines and identified opportunities for improvement.
  • Worked with management team to develop operational goals aligned with business strategy.
  • Analyzed data across variety of sources to identify trends, patterns and areas of opportunity.
  • Developed and maintained client relationships to grow business and improve account retention.
  • Contributed to organizational strategic direction to improve products and services.
  • Promoted products, increasing customer base and market share.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Monitored progress by establishing plans, budgets and measuring results.
  • Formed and sustained strategic relationships with clients.
  • Implemented successful business strategies to increase revenue and target new markets.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Implemented campaigns and promotions to help with developing goods and services.

Education

High School Diploma -

Martin County High School
Stuart, FL
06.1996

Some College (No Degree) - Business Management

Valencia College
Orlando, FL

Skills

  • Creative Thinking
  • Food and Beverage Costing
  • Patient Observation
  • Culinary Expertise
  • Employee Guidance and Motivation
  • Program Planning
  • Word Processing
  • Dependable and Cooperative
  • Meal Preparation
  • Quantity Determination
  • Work Planning and Prioritization
  • Team Training
  • Schedule Coordination
  • Food and Nutrition Research
  • Attention to Detail
  • Quality Assessment
  • Patient Management
  • Analytical Thinking

Certification

ServSafe

Timeline

Supervisor of Food and Nutrition

Cleveland Clinic
08.2023 - Current

Supervisor of Food and Nutrition Services

HCA St. Lucie East
02.2020 - 05.2023

Dietary Host

HCA St. Lucie East
04.2018 - 02.2023

Bartender/Director of Operations

Pelican Yacht Club
09.2007 - 07.2016

High School Diploma -

Martin County High School

Some College (No Degree) - Business Management

Valencia College

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Robert Grossman