WILLIAM FITZGERALD
107 Judith Road * Weymouth, MA 02191 *  [Send email to request phone number] 37-0975 * 

FOOD SERVICE DIRECTOR
Menu Development / Dining Operations / Staff Leadership / Customer Service
Track record of success spearheading comprehensive responsibilities to lead
excellent food service operations within various healthcare facilities. Decisive
and results-oriented professional with proven ability to continually develop and
evolve policies and procedures to realize enhanced departmental efficiency and
productivity. Skillfully coach and lead high-performance food service teams,
ensuring ongoing training and development opportunities and consistently reducing
turnover. Outstanding leadership, organization, and team building skills. Core
competencies include:
 * Administrative & Technical Direction
 * Food Production / Preparation
 * Cost Reduction & Avoidance
 * Recruiting & Staffing Initiatives
 * Quality Assurance / Control
 * Multi-site Operational Leadership
 * Budget Development & Management
 * Purchasing & Inventory Control
 * Regulatory Agency Compliance
 * Customer, Visitor & Resident Satisfaction

PROFESSIONAL EXPERIENCE

FOOD / DINING SERVICE DIRECTOR, 5/1995 - 4/2011
Directed daily operations and ongoing process enhancement for successive
healthcare facilities-including acute-care, long-term-care, specialty, and
nursing home sites-to achieve outstanding customer experiences.
Excelled in progressive career holding full responsibility for all facets of
food service operations, including menu development and implementation, food
preparation, staff recruitment and scheduling, employee motivation and training,
policy and procedure evolution, inventory control, and team leadership. Designed
and enforced quality control initiatives. Managed patient file systems, tracking
diet, food preferences, and allergies. Administered budgets, consistently
remaining within budgetary goals. Unfailingly ensured compliance with regulatory
guidelines. Communicated regularly and effectively with administrators, vendors,
and departmental heads. Career history includes...
 * Everett Nursing & Rehab - Everett, MA (1/2008 - 4/2011): Orchestrated full
range of food service operations for 165-bed Skilled Nursing Facility. Hired,
scheduled, trained, and directed up to 30 employees; continually evaluated
performances to track progress. Held responsibility for food purchases of $350K+
and supply purchases of $32K+ per year.
 * Designed and rolled out Spring/Summer and Fall/Winter 4-week cycle menu.
 * Launched software-based Selective Menu System, enabling residents to choose
meals on daily basis.
 * Introduced family-style dining to main dining room, significantly increasing
customer satisfaction and realizing outstanding guest experiences.
 * Defined performance standards and boosted staff morale, resulting in
decreased turnover rate.
 * Created ongoing Quality Assurance program, incorporating monthly reports to
upper management.
 * Organized Dietary Council Committee as a forum for residents and customers to
contribute their ideas on menu, food, or service issues.
 * Developed key policies and procedures to align operations with nursing and
other departments.
 * Maintained deficiency-free status with regulatory agencies.
 * Undine Corporation - Boston, MA (3/2006 - 1/2008): Charged with leading new
client services start-up and transition responsibilities. Implemented company
operating systems and best practice standards. Led technical and service skills
training programs. Drove compliance with all regulatory requirements (JCAHO, DPH,
and NSF).
 * Established financial control systems-in areas such as labor, retail,
catering, floor supplies, nourishments, supplements, and guest / staff meals-to
ensure appropriate internal cost controls.
 * Milton Health Care - Milton, MA (4/2004 - 3/2006): Oversaw food service
operations for 160-bed facility with both long-term-care and Alzheimer's units.
Purchased, produced, and transported more than 500 meals per day in multiple
locations, including two fine dining rooms and an Adult Day Health site.
 * Developed and introduced catering and special events program to improve
internal / external marketing initiatives.
 * Wingate at Brighton - Brighton, MA (6/2000 - 4/2004): Managed comprehensive
dietary operations for 123-bed long-term-care JCAHO-accredited facility. Trained,
scheduled, and supervised 14 full-time employees. Executed strategic budget
decisions. Directed marketing initiatives and catering events.
 * Consistently maintained budget with food cost of $4.15.
 * Led facility to recognition as deficiency-free each year; earned JCAHO
facility score of 98%.
 * Evanswood Center for Older Adults - Kingston, MA (8/1998 - 6/2000):
Spearheaded multi-unit operation consisting of 160-bed Skilled Nursing Facility
and 60-apartment Assisted Living Facility. Facilitated preparation and service of
760 meals per day in multiple locations. Oversaw annual budget of $500K+.
 * Motivated and directed 45 employees to top performances, ensuring first-rate
customer satisfaction.
 * Sunrise Healthcare Corporation - Concord, MA (5/1995 - 8/1998): Pioneered
start-up dietary department for 135-bed long-term-care facility, including
sub-acute, long-term, and Alzheimer's care units. Coached and led diverse staff
to consistently achieve customer satisfaction. Adhered to cost-control measures
to meet budgetary guidelines each year.
 * Instituted Quality Assurance Program to improve employee efficiency and
productivity.
 *
 * Implemented sanitation and training program to expand staff skill set
*** ** ***
Previous experience as Food Service Manager / Cash Operations for the New
England Medical Center (Boston, MA) and the UMASS Medical Center (Worcester, MA)
and Food Service Director for the Glen Ridge Nursing Facility (Malden, MA) and
the Lynn Hospital / Atlanticare Medical Center (Lynn, MA)

EDUCATION & CREDENTIALS

CORNELL UNIVERSITY, Ithaca, NY
Post Graduate Certification in Food Management
BOSTON STATE COLLEGE, Boston, MA
Bachelor of Science Degree
Professional Certifications:
Certified Dietary Manager (CDM)
Certified Food Protection Professional (CFPP)
Serve-Safe Certified
Affiliation: Dietary Managers Association, 1990 to Present