Sylvia Jackson

• Developed training programs for staff on patient service protocols and system navigation.
• Monitor staff on patient service protocols and system navigation.
• Oversaw team performance, providing mentorship that improved service delivery standards across departments.
• Led initiatives focused on compliance with healthcare regulations, ensuring adherence to industry standards and protocols.
• Reduced meal delivery wait times for patients with effective utilization of staff and resources.
• Implemented feedback mechanisms to assess patient experiences, driving service improvements.
• Streamlined patient intake processes, enhancing overall operational efficiency and reducing wait times.
• Managed staffing FTEs effectively, making necessary adjustments to control labor costs while maintaining quality patient care.
• Facilitated constructive feedback sessions via Vital and verbal communications with both patients and staff members to identify areas needing improvement within the department.
• Championed ongoing professional development opportunities for staff, resulting in enhanced skills and knowledge within the team.
• Conducted regular audits of sanitation and food safety operations to ensure adherence to quality standards set forth by regulatory agencies.
• Enhance staff performance through regular training and effective communication methods.
• Evaluate staff performance regularly, identifying areas for improvement and implementing targeted development plans.

Dolphin Pointe Health Care, Jacksonville Fl. (July 2020-July 2023)

• Director of Nutrition Services

Melbourne Terrace Rehab Center, Melbourne FL (April 2013-July 2020)

• Nutrition Services Director

The Palms Rehab. Center, Palm Bay FL. (April 2004-May 2013)

• Dietary Director
• Mentored staff in culinary techniques and nutritional best practices, fostering professional development and team cohesion.
• Collaborated with clinical teams to integrate evidence-based nutrition guidelines into patient care plans.
• Developed training modules for new hires on food safety regulations and service excellence standards.
• Coordinated special events and banquets seamlessly, ensuring guest satisfaction and repeat business.
• Led interdisciplinary teams in developing nutrition programs tailored to diverse patient needs and preferences.
• Directed strategic planning for food service operations, enhancing patient satisfaction and nutrition standards.
• Established quality assurance protocols to ensure compliance with health regulations and safety standards.
• Oversaw implementation of dietary management software to streamline menu planning and inventory control.
• Led a team of culinary professionals to create memorable dining experiences for guests.
• Evaluated staff performance regularly, providing constructive feedback and supporting career growth opportunities.
• Improved customer satisfaction by implementing innovative menu options and quality control measures.
• Championed sustainability initiatives within the organization, incorporating eco-friendly practices across all aspects of foodservice operations.