Shelley Bell
Columbus,GA
Summary
Ambitious and driven leader with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers, clients and staff.
Overview
10
10
years of professional experience
Work History
Director of Food and Nutrition Services
Morrison Healthcare - Piedmont Columbus Northside
07.2019 - 04.2024
- Improved customer satisfaction by implementing innovative menu options and quality control measures.
- Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
- Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
- Streamlined operations to increase efficiency, resulting in timely meal service and improved guest experience.
- Implemented health and safety guidelines consistently, maintaining an exemplary sanitation record.
- Analyzed financial reports regularly, identifying trends and areas for improvement in overall profitability.
- Established positive working environment through effective communication and team-building exercises.
- Evaluated staff performance regularly, providing constructive feedback and supporting career growth opportunities.
Director of Food and Nutrition Services
Morrison Healthcare - Ohio Health
05.2018 - 07.2019
- Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
- Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
- Streamlined operations to increase efficiency, resulting in timely meal service and improved guest experience.
- Collaborated with healthcare professionals to design nutritious menus that catered to diverse dietary needs.
- Coordinated special events and banquets seamlessly, ensuring guest satisfaction and repeat business.
- Championed sustainability initiatives within the organization, incorporating eco-friendly practices across all aspects of foodservice operations.
- 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.
- Analyzed financial reports regularly, identifying trends and areas for improvement in overall profitability.
- Launched new foodservice offerings in response to market demands, driving increased sales and customer loyalty.
Director of Food and Nutrition Services
Touchpoint Support Services - St. Vincents East
10.2016 - 05.2018
- Improved customer satisfaction by implementing innovative menu options and quality control measures.
- Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
- Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
- Streamlined operations to increase efficiency, resulting in timely meal service and improved guest experience.
- Implemented health and safety guidelines consistently, maintaining an exemplary sanitation record.
- Analyzed financial reports regularly, identifying trends and areas for improvement in overall profitability.
- Enhanced employee retention through comprehensive training programs and professional development opportunities.
- Maintained compliance with regulatory requirements by staying current on industry standards and best practices.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
Director of Food and Nutrition Services
Morrison Senior Living - The Washington Home
09.2014 - 10.2016
- Improved customer satisfaction by implementing innovative menu options and quality control measures.
- Oversaw inventory management processes, reducing spoilage rates while maintaining adequate stock levels for daily operations.
- Managed budgetary constraints effectively, optimizing food costs and minimizing waste.
- Streamlined operations to increase efficiency, resulting in timely meal service and improved guest experience.
- Collaborated with healthcare professionals to design nutritious menus that catered to diverse dietary needs.
- Coordinated special events and banquets seamlessly, ensuring guest satisfaction and repeat business.
- Championed sustainability initiatives within the organization, incorporating eco-friendly practices across all aspects of foodservice operations.
- Implemented health and safety guidelines consistently, maintaining an exemplary sanitation record.
- Analyzed financial reports regularly, identifying trends and areas for improvement in overall profitability.
- Established positive working environment through effective communication and team-building exercises.
- Maintained compliance with regulatory requirements by staying current on industry standards and best practices.
Education
MBA - Master of Business Administration
University of Phoenix
Tempe, AZ08.2011
Bachelor of Science - Human Environmental Services
The University of Alabama
Tuscaloosa, AL08.2003
Skills
- Operational Efficiency
- Sanitation Standards
- Health Promotion
- Food presentation
- Food Safety Compliance
- Allergen awareness
- Waste Reduction
- Purchasing management
- Critical Thinking
- Relationship Building
- Team Leadership
- Customer Service
Timeline
Director of Food and Nutrition Services
Morrison Healthcare - Piedmont Columbus Northside
07.2019 - 04.2024
Director of Food and Nutrition Services
Morrison Healthcare - Ohio Health
05.2018 - 07.2019
Director of Food and Nutrition Services
Touchpoint Support Services - St. Vincents East
10.2016 - 05.2018
Director of Food and Nutrition Services
Morrison Senior Living - The Washington Home
09.2014 - 10.2016
MBA - Master of Business Administration
University of Phoenix
Bachelor of Science - Human Environmental Services
The University of Alabama
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