AREAS OF EXPERTISE Managed, supervised, evaluated food services staff of 100+ including providing coaching, team building, and leadership opportunities. Provided administrative/ payroll functions (including monitoring employee performance and training). Responsible for the daily operations of dining facility, including opening and closing. Assisting in the overall preparation and serving of meals to residents. Prepared and supervised food preparation in accordance with prescribed resident diet specifications, facility procedures, and dietary and sanitary regulations. Led facility in providing quality and cost effective food service and medical nutrition therapy. Coordinated activities among various departments kitchen production, dining room, café, catering events, high volume retail, and banquet operations. Ensuring that patients are satisfied with their dining experience. Managed inventory, ordered supplies & equipment, supervised sanitation and overall upkeep of the dining facility. CORE STRENGTHS Experienced Leader Cost Reduction Training & Development Budget Management Start-up Operation Performance Improvement Software Implementation Recruiting Client Relations PERFORMANCE MILESTONES * Reduced overall food costs from $ 1.53 per tray/$6.12 day to $ 1.13 per tray/$4.52day food expense savings of $177,000 year (lowest food cost in the southeast region) and reduce staffing by $85,000 annually for a total annual budget reduction $262,000. * Increased employee morale by staff engagement which resulted in reduction of: staff turnover, employee call-outs, union intervention and increase of employee productive hours with a savings of $85,000 annually. * Opened three healthcare facility departments on time and within budget. Assisted the company in recruitment efforts, identifying over 60% of current general management personnel. Maximized the food service department's performance through incentive programs and routine visits/inspections. Jose Mojena Jr. CDM CFPP, MBA Page 2 * Software Implementation and Training of MICROS Inventory, DSSI Purchasing, OPTIMA Solutions patient menu production and CaterTrax for catering/floorstocks * Developed DMAIC process to improve employee safety outcomes. Reduced work related injuries by 7%. * Regulatory compliance with OSHA, AHCA, TJC, Health Department federal and state inspection resulting in 100% violation free facilities. * Conducted weekly and monthly inventory control to manage food ordering. provided weekly and monthly training on inventory control. Decreased weekly orders by $14,750 weekly.

Highlights:

• Miami, Leadership, Motivator, Budget, Problem Solver, Profit, Projects
• Troubleshooting
• Coaching
• Employee Performance
• Budget Forcast
• Cost Containment
• Inventory Control
• Meet Deadlines
• Financial Reporting
• MBA