YVONNE JACKSON
Park Forest,Illinois
Summary
Seasoned professional with over 20 years in food service, retail sales, and management, holding degrees in Healthcare, Retail Sales, and Business. Proven track record in revitalizing underperforming establishments by building successful teams and implementing health, safety, and sanitation procedures. Skilled in navigating fast-paced environments while consistently meeting and exceeding business objectives. Committed to aligning with organizational goals and driving success.
Overview
15
15
years of professional experience
1
1
Certification
Work History
FOOD SERVICE MANAGER CENTRAL DIETARY
SHAPIRO CENTER STATE OF ILLINOIS
09.2023 - Current
- Oversee 25 to 30 employees per shift.
- This is a state facility where we produce over 20,000 meals per week.
- We have modified diets, Menu changes, diet changes, snacks, and special events.
- In charge of safety and sanitation, training new staff members, daily paperwork, inventory, and production.
- Ensure each meal goes out on time.
- State surveys, and health inspections.
GENERAL MANAGER NUTRITION SUPPORT SERVICE K-12 EDUCATION
ARAMARK | RACINE UNIFIED SCHOOL DISTRICT
03.2023 - 08.2024
- Hired to put out fires, get School District in order with 21 schools, 3 commissaries and 1 production kitchen.
- I lead a team of 21 Food Service Directors, 5 Area Managers, 1 Production Manager and 150 front line staff.
- Turned District around from being short staffed, schools missing meals, schools failing inspections.
- Health Inspection not up to date or missing.
- Manage to get paperwork validated to pass all inspections on each school.
- Got staffing levels up and rolled out new menus, inspections passed by hiring the right people, adding structure.
FOOD SERVICE MANAGER
HYDE PARK HOSPITALITY/CPS/OPEN KITCHENS
10.2022 - 03.2023
- I oversee 20 accounts.
- I have 16 front line managers reporting to me.
- I manage four unmanned schools.
- My accounts are K - 12 Education, and High Schools.
- In my current roll my position manages, training inventory, food ordering, assessments, health inspections, reviews, covering schools, and client relationships.
- Chicago Public Schools is my client.
- I work closely with operations, plus each principal in each school.
DISTRICT MANAGER FOR DINING SERVICES FOR MIDWEST
HEALTHCARE SERVICE GROUP
05.2016 - 06.2022
- I managed 11 facilities.
- Ten of my facilities became tag free in 2019 from the IDPH Survey.
- I had to go through a Joint Commission review that facility certified.
- In a District Manager Roll for Health Care Service we oversee operations in all facilities, assisting with hiring, ordering, training, cooking, rolling out new menus, and clinicals.
- In charge of Clinical audits for each facility.
- Expense reports.
- Blackboard Training.
- Closing out accounts and assisting with opening new accounts.
- Development of Account Managers and MIT'S.
- Maintaining Client relationships.
- Report up to Regional VP.
- Hold conference calls with my Team to ensure we are all on the right page with the company objectives.
- Gotten a facility certification ready.
- To become a training site for my district.
- Some facilities are Union and Non-Union.
- Managed each facility's budgets.
- Some contracts are Profit & Loss, Cost Plus, and Managed Fee Accounts.
- I am also a Chef.
- In charge of catering events in all facilities.
DINING SERVICE DIRECTOR
UNIDINE
06.2014 - 02.2015
- Supervise a staff of 15, effectively trained my cooks, prep, bakery, diet aide personnel.
- I implemented new menu changes and wrote them per resident's satisfaction.
- I changed my own menus, hired staff, and managed my facility, and took care of my own HR.
- In charge of ordering, training, inventory.
- Managed food cost, budgets, and labor cost.
- We also Provide catering for the facility on special occasions.
- Went through the IDPH Survey with no tags.
PATIENT SERVICE MANAGER, FOOD AND NUTRITION DEPARTMENT
NORTHWESTERN MEMORIAL HOSPITAL (MORRISON)
10.2012 - 06.2014
- Supervise 25-60 personnel, effectively implementing procedures and processes that bolster team morale, increase employee engagement, and foster an open, collaborative, and customer-centric professional environment.
- Direct all kitchen and sanitation operations, streamlining efficient production and timely product delivery while managing all aspects of safety in accordance, with industry standards, and company-wide SOPs.
- Collaborate with nurse management to resolve any patient issues or floor stock problems.
- Managing a "Catering to You" menu on the cook chill system.
PATIENT SERVICE MANAGER, FOOD AND NUTRITION DEPARTMENT
EVANSTON HOSPITAL (ARAMARK)
Evanston, USA
10.2011 - 10.2012
- Delivered strong operational performance by executing Aramark Healthcare and regulatory agency standards.
- Enhanced patient satisfaction and maintained client relationships by rounding with nurse managers, patients, and employees.
- Ensured compliance with food safety, sanitation, and overall workplace safety standards.
- Supervised 50-100 employees in patient services, adeptly managing employees' and supervisor's annual evaluations.
- Bolstered the performance of the tray line and patient meal delivery.
- Managed the Call Center, Floor Stock to Units, and Bulk Orders off site.
- Oversaw special requests for coffee machines on hospital units.
- Demonstrated accountability for the proper use of patient protected health information.
- Received training in KRONOS payroll system.
- Temporarily assumed the position of Assistant Director to fill a leadership void.
- Participated in several annual Peer Reviews for external facilities.
- Assisted with the Joint Commission Accreditation with no critical for Food and Nutrition.
- Provided excellent management support to the patient service team to roll out a new patient menu.
- Evanston, Illinois
NUTRITION SUPPORT SUPERVISOR (ARAMARK)
PROVIDENT HOSPITAL OF COOK COUNTY
11.2010 - 11.2011
- Direct daily operations and coordinate workflow and in the hospital's Food Service Department.
- Analyze patient needs and ensure all patient diets are correct.
- Train, mentor, and empower food service workers.
- Cultivate a positive and collaborative working environment.
- Control employee scheduling and assign daily tasks.
- Oversee cashiers and strictly enforce loss-prevention strategies.
- Lead pre-service meetings with the café staff.
- Coordinate daily logistics and oversee the hospital's tray line and café line.
- Implemented several process improvements to increase overall cleanliness and reduce food costs.
Education
MASTER'S DEGREE - HEALTH CARE ADMINISTRATION
Strayer University
Certified Dietary Manager Program -
University of North Dakota
BACHELOR OF SCIENCE - BUSINESS MANAGEMENT WITH A MINOR IN FINANCE
National Louis University
ASSOCIATE DEGREE - ELECTRONICS
DeVry Institute of Technology
Skills
I have over 20 years of management from call centers, kitchens, retail sales, FOH, BOH, and K- 12 services I have an excellent customer service demeanor, and always drive the mission and vision
Certification
- SERVSafe Sanitation Certificate
- SERVSafe Proctor and Instructor
Timeline
FOOD SERVICE MANAGER CENTRAL DIETARY
SHAPIRO CENTER STATE OF ILLINOIS
09.2023 - Current
GENERAL MANAGER NUTRITION SUPPORT SERVICE K-12 EDUCATION
ARAMARK | RACINE UNIFIED SCHOOL DISTRICT
03.2023 - 08.2024
FOOD SERVICE MANAGER
HYDE PARK HOSPITALITY/CPS/OPEN KITCHENS
10.2022 - 03.2023
DISTRICT MANAGER FOR DINING SERVICES FOR MIDWEST
HEALTHCARE SERVICE GROUP
05.2016 - 06.2022
DINING SERVICE DIRECTOR
UNIDINE
06.2014 - 02.2015
PATIENT SERVICE MANAGER, FOOD AND NUTRITION DEPARTMENT
NORTHWESTERN MEMORIAL HOSPITAL (MORRISON)
10.2012 - 06.2014
PATIENT SERVICE MANAGER, FOOD AND NUTRITION DEPARTMENT
EVANSTON HOSPITAL (ARAMARK)
10.2011 - 10.2012
NUTRITION SUPPORT SUPERVISOR (ARAMARK)
PROVIDENT HOSPITAL OF COOK COUNTY
11.2010 - 11.2011
MASTER'S DEGREE - HEALTH CARE ADMINISTRATION
Strayer University
Certified Dietary Manager Program -
University of North Dakota
BACHELOR OF SCIENCE - BUSINESS MANAGEMENT WITH A MINOR IN FINANCE
National Louis University
ASSOCIATE DEGREE - ELECTRONICS
DeVry Institute of Technology