William Ashe
NORRISTOWN,PA
Summary
Confident Business Leader with strong employee motivation and communication skills. Drove positive organizational change through advanced supervisory, team building, and customer service expertise. Focused on enhancing employee engagement and performance through effective training and morale-building techniques.
Overview
9
9
years of post-secondary education
27
27
years of professional experience
Work History
Regional Director of Dinning
Livewell health services
Howell, NJ
03.2026 - 08.2026
- Oversaw budgets for multiple facilities, ensuring alignment with financial goals
- Managed staffing and monitored budgeted hours to optimize resource allocation
- Ensured kitchen compliance with Department of Health standards
- Assisted multiple Dietary Managers in streamlining kitchen operations and enhancing service delivery
- Implemented policies that ensured compliance with local labor laws while protecting company interests.
- Implemented training programs for staff to enhance patient care practices.
- Coordinated activities with other departments, such as Human Resources, IT, and Logistics, ensuring alignment between regional operations and company-wide initiatives.
- Developed strategic plans to expand service offerings in the region.
- Managed budgets and resource allocation for efficient operational workflow.
- Facilitated communication between departments to improve teamwork and collaboration.
- Analyzed patient feedback to identify areas for service enhancement.
- Promoted community health initiatives to raise awareness and engagement.
- Identified opportunities for process improvements within the region's operations and led implementation efforts accordingly.
- Analyzed team performance on weekly basis through review of in-depth reports.
- Led regular training sessions on new products and services for regional staff members.
- Resolved escalated customer complaints in a timely manner while maintaining high satisfaction ratings across all stores.
- Developed budgeting processes for the region that were within corporate guidelines while still meeting business needs.
- Monitored business trend forecasts and adjusted budgets and operational plans to maximize growth and opportunities.
- Cultivated development of high-performing teams by implementing inclusive work culture focused on individual and team development.
- Collaborated with team members in developing best practices to support company objectives.
- Identified and brought on board new employees who added value and talent to department.
- Analyzed customer feedback data and developed action plans to improve customer service levels.
- Gave exciting and highly descriptive presentations to customers to impart information on company's products and services.
- Planned, executed, and achieved financial objectives through expense control, loss prevention, and store contributions.
- Worked within company expense budgets and to ensure compliance with company procedures.
- Created programs to incentivize employees throughout the region, resulting in improved morale and productivity.
- Established performance metrics and accountability standards for regional staff.
- Conducted market analysis to identify growth opportunities and competitive threats.
- Managed crisis situations, ensuring minimal disruption to operations and maintaining brand integrity.
- Led a team of managers, providing coaching and development to achieve exemplary performance metrics.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Led community engagement and corporate social responsibility initiatives within the region.
- Directed operations across multiple locations, ensuring alignment with corporate goals and standards.
- Implemented operational efficiencies, improving service delivery and customer satisfaction.
- Coordinated with product development teams to ensure regional market needs were met.
- Oversaw regional budget, forecasting, and financial reporting activities.
- Coordinated with HR to recruit, hire, and retain top talent within the region.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Recruited and trained new employees to meet job requirements.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Assigned work and monitored performance of project personnel.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Interviewed prospective employees and provided input to HR on hiring decisions.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Produced thorough, accurate and timely reports of project activities.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
- Implemented quality control measures to uphold company standards.
Dietary Manager
Marquis Health Services University City campus
University City, Pa
02.2025 - 03.2026
- Managed daily dietary operations for residents in a healthcare facility.
- Developed and implemented meal plans tailored to resident dietary needs.
- Ensured compliance with food safety and sanitation regulations.
- Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Developed policies and procedures related to patient meal services operations.
- Reviewed medical records for accurate documentation of nutritional assessments and interventions provided by the dietitian and nutritionist.
- Ensured accuracy of menu labeling information on all foods served in the facility.
- Conducted kitchen inspections to ensure sanitation and safety procedures were followed.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Delegated work to staff, setting priorities and goals.
- Assisted staff by serving food and beverages or bussing tables.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Implemented a system for tracking patient preferences, allergies, intolerances.
- Coached staff on strategies to enhance performance and improve customer relations.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive work experience.
- Coordinated with kitchen staff to prepare nutritious meals efficiently.
- Trained staff on proper food handling techniques and dietary guidelines.
- Conducted regular assessments of resident satisfaction with meals.
- Collaborated with healthcare professionals to address dietary concerns promptly.
- Maintained inventory of food supplies and ordered necessary ingredients.
- Maintained records of patient diets including any special requirements or restrictions.
- Oversaw the preparation of meals according to established recipes, portion control guidelines and standard operating procedures.
- Attended meetings with other healthcare professionals concerning nutrition-related topics.
- Investigated complaints from patients regarding their dining experience or nutritional needs.
- Provided training sessions for new employees on proper food handling techniques.
- Coordinated food inventory and maintained costs within budget guidelines.
- Managed dietetic staff to ensure compliance with state regulations.
- Provided nutrition education to patients, families, and staff members.
- Supervised cafeteria staff during meal times ensuring that all orders were prepared correctly.
- Coordinated menus for special events in accordance with health department standards.
- Trained, disciplined and motivated staff to give all residents and guests top-notch service.
- Complied with company protocols by maintaining sales floor and back stock inventory levels.
- Created reports detailing monthly expenses related to dietetic services budgeting activities.
- Evaluated food production to check whether food was being made, portioned and handled correctly.
- Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
- Analyzed menus for cost effectiveness while maintaining balanced nutrition standards.
Dietary Manager
Marquis Health Services Montgomery campus
Plymouth Meeting, Pennsylvania
08.2022 - 02.2025
- Managed daily dietary operations for residents in a healthcare facility.
- Developed and implemented meal plans tailored to resident dietary needs.
- Ensured compliance with food safety and sanitation regulations.
- Managed dietetic staff to ensure compliance with state regulations.
- Coordinated food inventory and maintained costs within budget guidelines.
- Provided nutrition education to patients, families, and staff members.
- Coordinated menus for special events in accordance with health department standards.
- Trained, disciplined and motivated staff to give all residents and guests top-notch service.
- Created reports detailing monthly expenses related to dietetic services budgeting activities.
- Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
- Analyzed menus for cost effectiveness while maintaining balanced nutrition standards.
- Reviewed medical records for accurate documentation of nutritional assessments and interventions provided by the dietitian and nutritionist.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Developed policies and procedures related to patient meal services operations.
- Ensured accuracy of menu labeling information on all foods served in the facility.
- Implemented a system for tracking patient preferences, allergies, intolerances.
- Conducted kitchen inspections to ensure sanitation and safety procedures were followed.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Delegated work to staff, setting priorities and goals.
- Assisted staff by serving food and beverages or bussing tables.
- Explained goals and expectations required of trainees.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Coached staff on strategies to enhance performance and improve customer relations.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Coordinated with kitchen staff to prepare nutritious meals efficiently.
- Trained staff on proper food handling techniques and dietary guidelines.
- Conducted regular assessments of resident satisfaction with meals.
- Collaborated with healthcare professionals to address dietary concerns promptly.
- Maintained inventory of food supplies and ordered necessary ingredients.
- Maintained records of patient diets including any special requirements or restrictions.
- Oversaw the preparation of meals according to established recipes, portion control guidelines and standard operating procedures.
- Investigated complaints from patients regarding their dining experience or nutritional needs.
Dietary Cook
Marquis Health Services Markley campus
Norristown, Pennsylvania
12.2020 - 08.2022
- Prepared nutritious meals following dietary guidelines for residents.
- Collaborated with healthcare staff to accommodate special dietary needs.
- Maintained kitchen cleanliness and adhered to food safety standards.
- Provided guidance on menu planning and nutrition education to customers.
- Checked quality of ingredients prior to use in recipes.
- Assisted with ordering food items from vendors as required.
- Assisted in the development of new recipes that meet dietary guidelines.
- Verified accuracy of orders received from vendors before storing them away.
- Answered product questions with up-to-date knowledge of sales and company promotions.
- Monitored food temperatures to maintain food safety.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
- Tracked activities in daily logs and weekly update reports.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Executed proper techniques when preparing menu item ingredients.
- Monitored inventory to maintain proper supply level.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs.
- Projected future needs to requisition food supplies, kitchen equipment and appliances.
- Assisted in menu planning to ensure variety and nutritional balance.
- Trained new kitchen staff on food preparation and safety protocols.
- Implemented portion control measures to minimize food waste.
- Engaged with residents to gather feedback on meal preferences and satisfaction.
- Prepared meals for patients according to dietary requirements and restrictions.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions and temperature control procedures.
- Maintained cleanliness of kitchen area throughout shift.
- Followed all safety regulations when handling food and kitchen utensils.
- Maintained routine meal schedules and serving times.
- Communicated effectively with other staff members regarding dietary needs and requests.
- Kept up-to-date records of all dietary menus and recipes used.
- Ensured proper storage of prepared foods at appropriate temperatures.
- Performed basic maintenance duties such as cleaning tables, sweeping floors.
- Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
- Organized food items, supplies and equipment needed for meal preparation.
- Adjusted seasoning, garnishes, portion sizes as necessary for special diets.
- Interacted with guests to obtain feedback on product quality and service levels.
- Educated staff on safe food handling practices and kitchen safety protocols.
- Recorded daily production information such as number of meals served, waste amounts.
- Properly stored food and handled all inventorying.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and sanitation and safety issues.
Assistant Manager
Regina Nursing Center
Norristown
08.1999 - 01.2021
- Assisted in managing daily operations at a long-term care facility.
- Coordinated staff schedules to ensure adequate coverage and support.
- Implemented training programs for new employees in patient care procedures.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Interviewed prospective employees and provided input to HR on hiring decisions.
- Maintained up-to-date knowledge of company products and services.
- Created and managed budgets for travel, training, and team-building activities.
- Proposed or approved modifications to project plans.
- Implemented quality control measures to uphold company standards.
Education
Certified Food Manager - IFSEA
International Food Service Executives Association
Philadelphia, PA 05.2023 - 09.2026
ServSafe Manager - ServSafe
National Restaurant Association
Philadelphia , PA 05.2021 - 09.2026
Kennedy Kendrick High School
Norristown, PASkills
- Food safety compliance
- Nutritional planning
- Dietary assessment
- Menu development
- Budget management
- Operations management
- Employee training
- Staff development
- Staff management
- Team evaluation
- Client relationships
- Customer service
- Problem-solving
- Team development
- Conflict management
Timeline
Regional Director of Dinning
Livewell health services
03.2026 - 08.2026
Dietary Manager
Marquis Health Services University City campus
02.2025 - 03.2026
Certified Food Manager - IFSEA
International Food Service Executives Association
05.2023 - 09.2026
Dietary Manager
Marquis Health Services Montgomery campus
08.2022 - 02.2025
ServSafe Manager - ServSafe
National Restaurant Association
05.2021 - 09.2026
Dietary Cook
Marquis Health Services Markley campus
12.2020 - 08.2022
Assistant Manager
Regina Nursing Center
08.1999 - 01.2021
Kennedy Kendrick High School