Sandra Parker

Director of Dietary

Sanctuary Hospice

04.2015 - Current

Purchased food supplies for department according to budget limitations.
Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
Interviewed, hired and trained dietary personnel to provide optimal service.
Conducted regular audits of food storage areas, ensuring adherence to cleanliness and food safety protocols.
Consulted with dietitians to plan menus appropriate for patient needs.
Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
Developed strong relationships with vendors, resulting in better pricing and more reliable deliveries for necessary supplies.
Optimized kitchen workflow processes which led to reduced preparation times while maintaining high-quality meals.
Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.
Collaborated with interdisciplinary healthcare teams to create customized care plans that enhanced patients'' overall health outcomes.
Visited with residents to inquire about satisfaction, quality, and personal preferences.
Established standardized recipes that were consistently followed throughout the facility, resulting in uniformity across all meals served.
Championed an environment focused on teamwork and collaboration among dietary department staff members leading toward improved morale.
Promoted a culture of continuous improvement within the dietary department through ongoing assessment and modification of processes and procedures.
Managed successful transitions from paper-based to digital menu systems, reducing errors and improving communication between staff members.
Assisted in achieving and maintaining required certifications, such as ServSafe, for all dietary department staff members.
Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
Monitored production to check safety, standardized production and appropriate portioning.
Increased employee retention rate through proactive leadership style focusing on open communication and staff recognition for hard work and achievements.
Participated in continuing education opportunities to stay current with industry trends and best practices.
Worked closely with dieticians to ensure proper implementation of therapeutic diets for patients with specific medical conditions.
Evaluated employee performance regularly, providing constructive feedback for improvement.
Oversaw food preparation and monitored safety protocols.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Managed staff schedules and maintained adequate coverage for all shifts.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Implemented effective inventory control systems to reduce food spoilage and waste.
Purchased food and cultivated strong vendor relationships.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Motivated staff to perform at peak efficiency and quality.
Maximized quality assurance by completing frequent line checks.
Verified prepared food met standards for quality and quantity before serving to customers.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Front End Supervisor

Ross Dress for Less

11.2012 - 2015

Responded to customer concerns with friendly and knowledgeable service and remedied issues promptly and effectively.
Coached and mentored team members for better performance, leading to higher levels of productivity and job satisfaction.
Enhanced customer satisfaction by effectively managing front-end operations and addressing customer concerns promptly.
Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
Managed inventory levels in the front-end area to avoid stockouts or overstock situations, ensuring optimal product availability.
Implemented improved cash handling procedures, reducing discrepancies and ensuring accurate financial records.
Assisted in the development of staff schedules to ensure adequate coverage during peak hours while minimizing labor costs.
Streamlined front-end operations, allowing for more efficient customer flow during rush periods.
Monitored cash drawers in Number checkout stations to verify adequate cash supply.

Front End Supervisor

City Thrift

03.2009 - 2012

Maintained a clean and organized front-end area to ensure a pleasant shopping experience for customers.
Managed customer returns and exchanges efficiently, ensuring a smooth process for both customers and employees.
Monitored cashier performance metrics to identify areas for improvement and implement corrective actions as needed.
Monitored cash drawers in Number checkout stations to verify adequate cash supply.

Summary

Overview

Work History

Director of Dietary

Front End Supervisor

Front End Supervisor

Education

GED -

Skills

Timeline

Director of Dietary

Front End Supervisor

Front End Supervisor

GED -

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