Kayla Dabbs
Sulphur Rock
Summary
Results-driven Food Service Director with 13 years of experience in menu development, personnel training, and customer relationship management. Led implementation of nutrition programs and optimized operations to address dietary needs while ensuring health regulation compliance. Skilled in enhancing facility operations and committed to continuous professional development.
Overview
9
9
years of professional experience
Work History
Food Service Director
White River Area Agency On Aging
Batesville
2021.05 - Current
- Oversaw meal planning and preparation for seniors and community members.
- Managed a team of kitchen staff to ensure smooth daily operations.
- Developed and implemented nutrition programs tailored to client needs.
- Coordinated food safety training to maintain health standards in the kitchen.
- Collaborated with local vendors to source quality ingredients for meals.
- Ensured compliance with dietary restrictions and health regulations in menus.
- Ensured compliance with local health codes and other applicable regulations.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Supervised the daily operations of the kitchen, cafeteria, and catering services.
- Assisted in menu planning and recipe development according to customer preferences.
- Monitored inventory levels to ensure that adequate supplies were available at all times.
- Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
- Conducted regular inspections of kitchen equipment to maintain a safe work environment.
- Implemented best practices for food preparation techniques, storage methods, and portion control.
- Resolved customer complaints promptly in a professional manner.
- Reviewed weekly reports from supervisors concerning staffing needs or maintenance requirements.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Organized training sessions for staff members on food safety regulations.
- Developed and implemented food service policies and procedures.
- Provided feedback to chefs regarding ingredient quality or presentation issues.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Analyzed customer feedback to identify areas for improvement and implement changes.
- Monitored food preparation methods, portion sizes, and presentation to ensure consistency.
- Scheduled staff shifts and managed payroll records for hourly employees.
- Developed training programs for new hires and ongoing professional development for staff.
- Established systems for tracking performance metrics such as average wait time or cost per plate.
- Implemented customer service standards to improve guest satisfaction ratings.
- Developed and implemented menus that met nutritional guidelines and customer preferences.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Coached staff on strategies to enhance performance and improve customer relations.
- Resolved problems or concerns to satisfaction of involved parties.
- Trained new employees to perform duties.
- Inspected dining and serving areas for cleanliness and proper setup.
- Delegated work to staff, setting priorities and goals.
- Distributed food to service staff for prompt delivery to customers.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Explained goals and expectations required of trainees.
Patient Services Supervisor
Morrison Healthcare
Newport
2017.01 - 2020.08
- Supervised patient services staff to ensure quality care delivery.
- Coordinated communication between medical staff and patients for effective service.
- Managed scheduling and appointment systems to optimize patient flow.
- Implemented patient feedback processes to enhance service quality.
- Resolved patient inquiries and complaints with professionalism and empathy.
- Monitored compliance with healthcare regulations and policies consistently.
- Facilitated interdepartmental meetings to improve collaboration and efficiency.
- Resolved customer complaints in a timely manner while maintaining positive relationships with customers.
- Answered telephone calls to schedule appointments and answer patient questions.
- Identified opportunities for process improvement within the department.
- Organized and maintained patient charts with proper classification and filing systems.
- Troubleshot and resolved department issues to maintain patient satisfaction and keep optimal patient flows.
- Balanced and reconciled cash drawer daily to maintain department's financial accuracy.
- Ensured that all necessary paperwork was completed accurately prior to patient discharge or transfer.
- Collaborated with physicians, nurses and other healthcare professionals regarding patient care plans.
- Established performance goals for staff members and provided feedback on progress towards achieving those goals.
- Developed strategies to improve overall customer satisfaction levels.
- Participated in meetings with department heads regarding changes in policies or procedures affecting patient care.
- Provided training and guidance to staff on customer service standards and practices.
- Conducted interviews with prospective employees for positions within the Patient Services Department.
- Evaluated staffing needs based on projected volumes of patients and managed personnel accordingly.
- Monitored patient satisfaction surveys, identified areas for improvement, and developed plans for implementation.
- Communicated with patients with compassion while keeping medical information private.
- Collaborated with multi-disciplinary staff to improve overall patient care and response times.
- Built work schedules and staff assignments, taking workload, space and equipment availability into consideration.
- Recruited, hired and trained new medical and facility staff.
- Assessed need for additional staff, equipment and services based on historical data and seasonal trends.
Education
CDM/CFPP - Food And Nutrition
University of Florida
Gainesville, FL2017-03
Skills
- Menu development
- Meal planning
- Food safety
- Budget management
- Personnel training
- Client relationship management
Timeline
Food Service Director
White River Area Agency On Aging
2021.05 - Current
Patient Services Supervisor
Morrison Healthcare
2017.01 - 2020.08
CDM/CFPP - Food And Nutrition
University of Florida