Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
TRANSFERRABLE SKILLS
CORE COMPETENCIES
Languages
Timeline
Generic

Tracy Moore

Abilene ,TX

Summary

Established a 30+ year record of significant management and task coordination contributions to nutritional and food service operations for three nationally recognized contract food services provider. Offer a record of successful corporate (institutional, retail, patient, and catering) food service and operations management. Have solid skills in all aspects of management: personnel, budgeting, cost accounting, financial record keeping, quality assurance, and compliance review/control. Recognized for ability to streamline operations and effectively pursue efficiency and development goals, while maintaining compliance with organizational procedures.

Results-driven professional with extensive experience in systems management and operational leadership. Known for streamlining processes and fostering collaborative environment to achieve organizational goals. Committed to driving excellence and adapting to dynamic challenges, with proficiency in strategic planning and team development.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Food Service Director

Morrison Healthcare
08.2024 - 09.2025
  • Developed and implemented food service programs to enhance operational efficiency and customer satisfaction.
  • Managed staff training initiatives to ensure compliance with safety and sanitation standards.
  • Oversaw inventory management processes, optimizing stock levels and reducing waste.
  • Collaborated with vendors to negotiate contracts, ensuring quality supplies within budget constraints.

System Director - University of Mississippi Medical Center

Morrison Healthcare
09.2021 - 08.2023
  • Directs all contract management services for this regionally recognized 700 bed facility with an annual $12MM managed volume. Oversee systems and processes to ensure the strategic and operational objectives of the client for the system is met daily. This includes both patient care and non-patient care areas. (retail, cafeterias, and catering).
  • Team Make-up:
  • Patient Services: 2 Sr. Food Directors, Director of Children of MS, and Director of Adult Hospital UMMC, 4 Patient Services managers
  • Retail: Director of Retail Operation and a Retail Manager
  • Culinary: Executive Chef and Executive Sous Chef
  • Hourly Food Service Technicians: 125
  • Project Successes:
  • -Exceeded budgeted target
  • -Oversaw a $2.78MM renovation that resulted in a new kitchen and new retail space
  • -Moved Patient meal service for MS Children’s Hospital and Wiser Women Hospital to the new kitchen
  • -Improved Press Ganey Scores to show a positive trend upward
  • -Opened new retail concept in main cafeteria HKB
  • -Improved relationship with nursing departments and the office of patient experience
  • -Passed The Joint Commission Regulatory review with no recommendations

Food Service Director - Methodist University Hospital

Morrison Healthcare
10.2017 - 08.2021
  • Direct all contract management services for this regionally recognized 500 bed Acute Care Hospital with an annual $8.7MM managed volume. Responsible for daily operations of food and nutrition services department that includes 3 retail outlets, 3 doctor’s dining and lounge areas, and a patient meal service program that operates off a Catering to You platform. Manage seven Food Department Managers and 90+ hourly Food Service Technicians. Direct and supervise these food service programs to assure that meal production, service and record keeping comply with federal and state regulations.
  • Coordinate, direct, implement, and evaluate technical training programs on general concepts of food production and all areas of correct food handling techniques.
  • Provide in-services on sanitation, chemical usage, and storage in accordance to federal, state, and city regulations, personal hygiene, food preparation, and patient management; have received deficiency-free DNV surveys; insure compliance with all HACCP guidelines.
  • Direct all aspects of day-to-day operations (contracting, food production, event planning, event execution, sales, and accounting).
  • Hold direct responsibility for approximately $2.1MM in annual managed volume within the three retail outlets/food service centers.
  • Project Successes:
  • - As Project Lead designed and implemented a new HR Department Hiring Process for the department, resulting in turn over reduction by 25%
  • - Increased Associate Feedback Survey participation to 100%
  • - Introduced new Micro-concepts, Rotating brands and Entree Re-imagined to Retail outlets.
  • - Reduced Hospital’s Food Budget by 8%; resulting directly in decreased expenses for client.
  • - Outstanding budget performance during COVID; resulting in 300K under budget.
  • - Served as Project Lead to install the Retail Operation in New Patient Tower Building.
  • - Implemented a Food Service Concierge Program for patient service; resulting in increased Press Ganey Scores from low 40 to 73 percentile; hospital target 75 percentile.
  • - Introduced new technology to Retail Cafeteria Self Service Kiosk & Nourish

Food Service Director - Lafayette General Medical Center

Aramark
05.2015 - 10.2017
  • Directed and managed all contracted nutrition and food services for this 500 bed Community Hospital with an annual $10MM managed volume, $2.6 MM in Retails Sales, Room service patient feeding model, 7 Managers, and 85 Food Technicians. Areas of responsibility included Training, Food and Nutrition Services, Retail Branded Concepts, and Patient Services Operations. Used effective leadership, creativity, resource coordination, and event planning skills to direct patient food production operations, and cafeteria, and off-site events.
  • Determined food costs, coordinated inventory control, implemented portion controls, ordered from approved vendors, and booked, coordinated and executed special functions.
  • Pioneered menus that merged regional favorites with Aramark signature menus; improved cleanliness of kitchen; expanded patient services program; improved dining room service level to parallel increases in food quality.
  • Use food production, management, planning, and coordination skills to manage multiple functions (events, banquets, parties, etc.) simultaneously; producing increased covers daily.
  • Project Successes:
  • - Increased Nursing Director Support Card Survey by 11% points
  • - Increased Press Ganey Score from 67% to 87% hospital target 90 percentile
  • - Served as Project Manager to implement Aramark’s computerized production system and reduced waste by 15% through system.
  • - Reduced budgeted FTE count by 8 FTE’s
  • - Re-designed patient Room Service Program to meet 45- minute delivery standard
  • - Department 100% aligned with hospital Journey to Excellence framework and processes

General Manager 4

Sodexo
03.2014 - 05.2015
  • Recruited to this position to supervise the multi-million-dollar Sodexo FLY Concept that included a Dining Facility and a Flight Line Cafe. Supervised all construction, layout, administrative, staffing, kitchen set-up and operational functions pertaining to the operation of these state-of-the-art restaurants.
  • Provided daily communication to Air Force chain of command on food inventory levels, civilian personnel status, and information on weekly LTO, holiday meals, and relevant operational concerns.
  • Controlled all phases of inventory planning and management, equipment ordering, warehousing, distribution, and documentation/inventory tracking control.
  • Managed all supply chain product issues to include: contract identifying solutions to product shortages, standard operating procedures for recalls, and quality control.
  • Utilized Setenon, an app version of a food safety and sanitation program to assure that unit met both local and federal food safety and sanitation standards.
  • Prior Positions:
  • General Manager 5 Sodexo - Louisiana State University Health Science Center
  • Operations Manager Sodexo - Duke University Medical Center
  • Patient Services Manager Sodexo - John Hopkins Hospital
  • Retail Manager Sodexo - Francis Scott Key Medical Center

Education

B.S. - Dietetic

Louisiana State University
Baton Rouge, LA
05.1988

First Lieutenant, Ordnance Officer - undefined

United States Army Reserve
St. Louis, Missouri
11.1986

Skills

  • Microsoft Office, Word, Excel, MyEcatering, PowerPoint and Google Analytics
  • Organizational development
  • Workforce planning
  • Business intelligence
  • IT systems management
  • Teamwork and collaboration
  • Quick learner
  • Time management
  • Attention to detail
  • Problem-solving abilities
  • Reliability
  • Excellent communication
  • Organizational skills
  • Decision-making
  • Analytical thinking

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Supervised team of 100 + staff members.
  • Achieved [Result] by completing [Task] with accuracy and efficiency.

Certification

  • ServSafe Certification (NAEF)
  • Certified Dietary Manager (CDM/CFPP)

TRANSFERRABLE SKILLS

  • Organizing, coordinating, and evaluating large food service operations.
  • Working with upper management to determine goals and strategies for area of responsibility, and using personal initiative to develop and manage a plan to coordinate staff and financial resources.
  • Working with co-managers to develop an overall strategy for specific projects.
  • Assisting facilities in compliance; expert troubleshooter.
  • Excellent knowledge of local/state/federal regulations, and OSHA.
  • Evaluating and monitoring food service operations; making recommendations for conformance.
  • Menu and recipe development (upscale dining, cafeteria, and VIP/fine catering).
  • Leading various meetings to advance quality and productivity.

CORE COMPETENCIES

  • Forecasting and Monitoring Budgets
  • P & L analysis
  • Meeting sanitation compliance standards
  • Implementing cost controls
  • Controlling equipment maintenance
  • Developing/Managing QC Programs
  • Creating menu items
  • Developing personnel
  • Purchasing of food and equipment
  • Managing multiple food service units

Languages

English

Timeline

Food Service Director

Morrison Healthcare
08.2024 - 09.2025

System Director - University of Mississippi Medical Center

Morrison Healthcare
09.2021 - 08.2023

Food Service Director - Methodist University Hospital

Morrison Healthcare
10.2017 - 08.2021

Food Service Director - Lafayette General Medical Center

Aramark
05.2015 - 10.2017

General Manager 4

Sodexo
03.2014 - 05.2015

First Lieutenant, Ordnance Officer - undefined

United States Army Reserve

B.S. - Dietetic

Louisiana State University

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