Terrie Seigerman Gomez

• Collaborated with others to discuss new comfort measures.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Maintained updated disease process knowledge through teaching and active listening for families and patients.
• Handled all delegated tasks, including bed side care and scheduled visits for hospice patients at home, long term care facilities or Assisted Living Facilities.
• Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
• Achieved cost-savings by developing functional solutions to wound care problems and supplies used by patients.
• Earned reputation for good attendance and hard work.
• Improved customer satisfaction by finding creative solutions to problems.
• Improved operations by working with team members and customers to find workable solutions.
• Recognized by management for providing exceptional customer service.

• Answered patient calls, identified issues and determined how best to provide assistance within parameters established by facility and supervisor.
• Charted changes in patient conditions and discussed concerns with supervising healthcare provider.
• Collected biological samples for routine laboratory testing to assist diagnostic processes.
• Addressed patient care needs, collected vitals, dressed wounds and managed catheters.
• Collaborated with interdisciplinary healthcare team plan and implement effective treatment plans.
• Administered prescribed medications.
• Utilized computerized Resource and Patient Management System (RPMS) and Electronic Health Record (EHR) system.
• Worked with interdisciplinary team to evaluate intervention outcomes and make needed adjustments to care plans.
• Checked in on patients at regular intervals to record food and fluid intake and output, taking measures to promote healthy levels as needed.
• Collected biological samples from patients and performed routine lab tests to support diagnosis.
• Took blood, tissue and fluid samples to perform laboratory tests.
• Observed strict confidentiality and safeguarded all patient-related information.
• Administered general care to patients, including recording of temperature and blood pressure, wound dressing and blood glucose testing.
• Directed implementation of improved patient care and documentation methods and procedures to achieve quality objectives.
• Monitored infection control procedures to ensure facility-wide health and safety.
• Communicated effectively with patients and loved ones to explain diagnoses, treatment options and procedures.
• Provided behavioral and emotional support and closely supervised patients suffering from dementia and Alzheimer's.
• Provided pre- and post-operative nursing care.
• Evaluated patient care procedural changes for effectiveness and made necessary adjustments.
• Assisted patients with daily tasks, such as dressing, hygiene upkeep and movement throughout facility,
• Administered medications and therapies in accordance with physicians orders.

• Answered patient calls, identified issues and determined how best to provide assistance within parameters established by facility and supervisor.
• Charted changes in patient conditions and discussed concerns with supervising healthcare provider.
• Collected biological samples for routine laboratory testing to assist diagnostic processes.
• Addressed patient care needs, collected vitals, dressed wounds and managed catheters.
• Collaborated with interdisciplinary healthcare team plan and implement effective treatment plans.
• Administered prescribed medications.
• Utilized computerized Resource and Patient Management System (RPMS) and Electronic Health Record (EHR) system.
• Worked with interdisciplinary team to evaluate intervention outcomes and make needed adjustments to care plans.
• Checked in on patients at regular intervals to record food and fluid intake and output, taking measures to promote healthy levels as needed.
• Collected biological samples from patients and performed routine lab tests to support diagnosis.
• Took blood, tissue and fluid samples to perform laboratory tests.
• Observed strict confidentiality and safeguarded all patient-related information.
• Administered general care to patients, including recording of temperature and blood pressure, wound dressing and blood glucose testing.
• Directed implementation of improved patient care and documentation methods and procedures to achieve quality objectives.
• Monitored infection control procedures to ensure facility-wide health and safety.
• Communicated effectively with patients and loved ones to explain diagnoses, treatment options and procedures.
• Provided behavioral and emotional support and closely supervised patients suffering from dementia and Alzheimer's.
• Provided pre- and post-operative nursing care.
• Evaluated patient care procedural changes for effectiveness and made necessary adjustments.
• Assisted patients with daily tasks, such as dressing, hygiene upkeep and movement throughout facility,
• Administered medications and therapies in accordance with physicians orders.

• Answered patient calls, identified issues and determined how best to provide assistance within parameters established by facility and supervisor.
• Charted changes in patient conditions and discussed concerns with supervising healthcare provider.
• Collected biological samples for routine laboratory testing to assist diagnostic processes.
• Addressed patient care needs, collected vitals, dressed wounds and managed catheters.
• Collaborated with interdisciplinary healthcare team plan and implement effective treatment plans.
• Administered prescribed medications.
• Utilized computerized Resource and Patient Management System (RPMS) and Electronic Health Record (EHR) system.
• Worked with interdisciplinary team to evaluate intervention outcomes and make needed adjustments to care plans.
• Checked in on patients at regular intervals to record food and fluid intake and output, taking measures to promote healthy levels as needed.
• Collected biological samples from patients and performed routine lab tests to support diagnosis.
• Took blood, tissue and fluid samples to perform laboratory tests.
• Observed strict confidentiality and safeguarded all patient-related information.
• Administered general care to patients, including recording of temperature and blood pressure, wound dressing and blood glucose testing.
• Directed implementation of improved patient care and documentation methods and procedures to achieve quality objectives.
• Monitored infection control procedures to ensure facility-wide health and safety.
• Communicated effectively with patients and loved ones to explain diagnoses, treatment options and procedures.
• Provided behavioral and emotional support and closely supervised patients suffering from dementia and Alzheimer's.
• Provided pre- and post-operative nursing care.
• Evaluated patient care procedural changes for effectiveness and made necessary adjustments.
• Assisted patients with daily tasks, such as dressing, hygiene upkeep and movement throughout facility,
• Administered medications and therapies in accordance with physicians orders.

• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Controlled portion sizes and garnishing for optimal cost controls.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Hired qualified staff to fill restaurant positions.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Scheduled over 40 employees by assigning shifts.
• Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
• Encouraged patron loyalty by emphasizing customer-focused approach by staff.
• Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Managed a busy and highly-popular fast food restaurant with over 40 waitstaff.
• Prepared and led food service training programs to teach staff safety, customer service skills and product preparation.
• Reduced food waste 25% by overseeing and planning ingredients, anticipated customers and popularity of items.
• Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.

• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Controlled portion sizes and garnishing for optimal cost controls.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Hired qualified staff to fill restaurant staff positions.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Scheduled over 45 employees by assigning shifts.
• Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
• Encouraged patron loyalty by emphasizing customer-focused approach by staff.
• Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
• Established restaurant business plan by conferring with people in community to select food and beverage offerings.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Managed a busy and highly-popular fast food restaurant with 45+ waitstaff.
• Prepared and led food service training programs to teach staff safety, customer service and product preparation.
• Reduced food waste 25% by overseeing and planning ingredients, anticipated customers and popularity of items.
• Accomplished restaurant and human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
• 'Trained new Manager hires in preparation to lead their own restaurant using the guidelines set forth by the company standards.

Trained and promoted staff from with in to team manager positions.

• Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
• Controlled portion sizes and garnishing for optimal cost controls.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Hired qualified staff to fill restaurant positions.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Scheduled over 30 employees by assigning shifts.
• Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
• Encouraged patron loyalty by emphasizing customer-focused approach by staff.
• Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
• Established restaurant business plan by conferring with people in community to select food and beverage offerings.
• Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
• Managed a busy and highly-popular fast food restaurant with 30+ waitstaff.
• Prepared and led food service training programs to teach staff safety, customer service and food preparation.
• Reduced food waste 25% by overseeing and planning ingredients, anticipated customers and popularity of items.
• Accomplished restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
• Trained new management hires for their future roles as Restaurant Managers.