Pia M. Jacinto
Covina
Summary
To obtain a management position in a challenging setting where my commitment to top quality and customer service will be most effective.
Overview
2024
2024
years of professional experience
1
1
Certification
Work History
Retail Operations Manager/Support Manager/Unit Controller
Northridge Hospital Medical Center
- Company Overview: SODEXO
- As Operations Manager, provided direction and guidance in all aspects of the food service operations
- Tray line efficiency, At Your Request timely delivery of trays, Food Safety, Food Production and Ordering
- As Patient Service Manager, developed a system to improve Patient Satisfaction
- Service Recovery with Action Plan
- Ensure 100% Patient Menu Selections
- On-going communication with patients regarding their menu selections, especially when substitutions occurs
- Kept Log of Patient Feedbacks with Service Recovery on negative feedbacks
- All feedbacks and improvements shared with staff
- Support Manager for the Room Service Program (AYR)
- Implementation, Programming and Troubleshooting in the Northern/Southern California Region
- Assisted in the survey and implementation of Teletracking in Long Beach Memorial Hospital
- Trained in the EVS operations
- As Quality Assurance and Safety Coordinator, helped coordinate safety standards and regulations to prevent work injuries
- Monitored and Educated employees on Food and Physical Safeties
- SODEXO
Food Operations Manager
SODEXO, USA
- Arcadia Methodist Hospital
- 343 Licensed Bed
- Managed 60 non- union employees, 5 Managers and 2 Supervisors
- Responsible for daily operations of the department, food safety and sanitation of the department, Employee and Manager Performance Evaluations
- Patient Satisfaction Scores and Improvements, Retail Sales and Catering
Production Manager, Project Manager
- Production Manager: Responsible for the daily operations of the kitchen
- Inventory and ordering
- Maintained Food Safety Regulations
- Employee Performance Reviews
- Booking and Preparations of Catering Events
- Project Manager: Standardized company financial reporting to a total of 22 accounts
- Assisted in building proposals for prospected new accounts
- Food Cost Proposals, Labor cost and needs
- Interim Director to newly acquired accounts
- Implemented company programs and standards
- Inventory/Ordering System, Financial Reporting, Patient Menu Planning, Retail Menu and Pricing
Food Service Director
Aramark
01.2023 - 01.2024
- Assisted in the set up and opening of the account for Aramark
- Assisted in the systems implementation in the Food Services, Retail and Patient
- Responsible for the implementation of Starbucks Proudly Brew Coffee Cart and Micro Market a 24/7 self serve, cashless market, an extension of the cafeteria for employees only
- Vending machine set ups through out the facility
- Farmer’s Fridge, focuses on healthy alternative vending
- Bleni Blend Machine, smoothies
- Yokai Express Machine, Ramen Machine
- Pizza Forno
- Maintained all expenses within budget
- Surpassed YTD revenue goals
Food Service Director
Unidine Senior Living, Compass Group
10.2021 - 10.2023
- Manage Independent, Assisted, Memory Care and Skilled Nursing in both facilities with bed capacities of approximately 350 beds for each facilities
- Resident Dining Room with high end menu
- Café with Starbuck’s Proudly Brew for residents and visitors – Breakfast and Lunch
- Welcome catering events for clients and new/future residents
- Theme/Holiday Catering Events
- Exhibition cooking for each area of service
- Managed employee payroll, hiring, and performance evaluations
- Managed carve outs and expenses
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Worked with qualified chef to diversify menu with new offerings.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
- Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.
- Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
Dining Service Director
St. John of God Retirement and Care Center
12.2019 - 10.2021
- Manage multiple facilities in one site
- SNF, Assisted Living and Memory Care Center with a total of 317 licensed beds
- Manage 45 non-union employees, 2 supervisors and 1 Dietitian (3 days/week)
- Responsible for the daily management of all FNS departments
- Performs Resident Care Plans and Assessments in the absence of Clinical Dietitian
- Prepared the budget and assisted in the development of financial and operation plans for the department
- Established and maintain regulatory compliances and policies and procedures that addressed safe practices for food handling, purchases and storage of food supplies
- Monitored the performance of the department through assessments and analysis of resident satisfaction, quality and nutritional assessments, safety inspections and financial reporting
- Hired, trained and directed [Number]-person team of dining services professionals.
- Streamlined daily operations by optimizing staff scheduling and resource allocation.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Strengthened controls to minimize waste and reduce costs.
- Monitored food production and corrected issues in preparation, portioning, or other areas.
- Maintained exceptional standards of safety and sanitation in all areas.
- Cultivated a collaborative work environment by fostering open communication channels among staff members across various departments within the organization.
- Kept inventory levels in line with expected demands.
- Oversaw budget management, ensuring responsible expenditure on staffing, supplies, and marketing initiatives.
- Boosted overall profit margins by evaluating food costs, reducing waste, and managing inventory effectively.
- Mentored new hires and junior team members by sharing industry knowledge, best practices, and fostering a supportive learning environment.
- Enhanced customer satisfaction by implementing efficient dining services and maintaining a clean, welcoming environment.
- Optimized operational efficiency through advanced planning initiatives like menu rotation schedules and seasonal adjustments based on market trends analysis.
- Ensured regulatory compliance with food safety standards to maintain a safe dining environment for all patrons.
- Maintained detailed records of financial transactions pertaining to sales, expenditures, and budgetary planning for accurate reporting and forecasting purposes.
- Implemented customer feedback systems to continuously improve the overall dining experience for patrons.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Food Service Director
Dignity Health Northridge Hospital Medical Center
07.2016 - 11.2019
- 425 Acute Licensed Beds
- 65 Union Employees, 2 Leads and 4 Managers including CNM
- Achieved 1.2 million revenue in sales
- Implemented Theme Stations in Cafeteria (Chef Exhibition, Expanded on Entrée Station by making food from scratch, Expanded Salad Bar with 40 food items to choose from, Deli Bar, Pizza Bar (made to order), Grill Station and Grab n Go Station
- Achieved 104% in Annual Hospital Productivity
- Comprised of Census/Labor/Revenue/Caterings/Floor stocks
- Drove Patient Satisfaction to target goal of 86% overall score on Press Ganey by performing daily Patient Rounding and implementing Service Recovery Program (all issues addressed and corrected right away and monitored)
- Upgraded Retail POS to Micros Platform, Programmed and maintained Cafeteria Digital Menu Signage
- Implemented Mindful Menu and Recipes to promote Healthier Food options to both Cafeteria and Doctor’s Dining Room
- 100% Recyclable Disposables served in Cafeteria and Caterings
- Health and Wellness Committee
- Help implement Farmers Market Program
- Joint Commission readiness and survey compliant
- Recent Survey results without deficiency
- Consistently achieved a letter grade of “A” in both Cafeteria and Coffee Bar during Health Department Inspections
- Managed operation including procurement, financial reporting, inventory control, employee scheduling and payroll, Retail Service and Catering
- In the absence of an Executive Chef, planned special events such as, Community Board, Hospital Foundation Events, Open House, etc
- Ensured prompt, efficient customer service by providing high-level satisfaction to patients, employees, MDs and visitors
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Worked with qualified chef to diversify menu with new offerings.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
- Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
Retail Operations Manager/Unit Financial Controller
Northridge Hospital Medical Center
10.2006 - 07.2016
- Company Overview: ARAMARK
- Interim Director for Aramark/NHMC in the absence of a General Manager for 8 months and during Joint Commission Survey
- Survey result without deficiency
- Interim in the absence of Executive Chef for 6 months
- Responsible for the Retail and Kitchen Operations
- Ensured compliancy with HACCP food quality and safety standards through practice, audits and staff education
- Primarily responsible for the Retail Operations, which includes the Cafeteria and Coffee Bar
- Market weekly and daily menus utilizing the Food Management Programs
- Was one of the few DHS units that is compliant with the menu programs
- Developed promotional programs to increase retail sales
- Requested vendors for give away gifts
- Meal Combo Specials
- Frequent Flyer Cards
- 500th customer – Free meal
- Maintained all cash handling procedures and assists in the achievement of financial goals by complying with the operational budgets
- Responsible for the financial reporting in the unit for Aramark
- ARAMARK
- Improved customer satisfaction ratings with attentive service, prompt issue resolution, and proactive relationship building efforts.
- Established strong relationships with vendors to secure favorable pricing terms for merchandise procurement while maintaining quality standards.
- Contributed to leadership team for implementing company policies and procedures.
- Managed inventory control and stock levels by implementing accurate tracking systems and optimizing orders.
- Reduced employee turnover rate by fostering a positive work environment and providing ongoing support to staff members.
- Oversaw all aspects of store operations, ensuring consistent compliance with company policies and industry regulations.
- Conducted performance evaluations for staff members, identifying areas of strength as well as opportunities for improvement and providing targeted coaching accordingly.
- Streamlined communication channels between departments within the store to facilitate seamless coordination on key tasks such as inventory replenishment and customer service resolution efforts.
- Provided regular feedback to employees regarding their performance as part of a comprehensive talent development plan focused on individual growth potential.
- Analyzed sales data to identify trends in consumer behavior, informing more effective merchandising strategies.
- Analyzed operational expenses and cost of inventory to identify losses and developed strategies for increased profits.
- Reduced workflow downtime by ordering supplies and organizing stock to meet demand.
- Monitored day-to-day production to verify packaging and efficient delivery of purchased merchandise to respective facilities within expected timeframes.
- Planned, directed, coordinated and assigned manpower to efficiently meet daily production requirements and goals.
- Set performance goals for each department within the store to ensure alignment with overall business objectives.
- Boosted overall sales performance by identifying opportunities for improvement and implementing targeted sales strategies.
- Streamlined monthly, quarterly and yearly bank audits, effectively reducing financial discrepancies and risks.
- Exceeded revenue goals on consistent basis, resulting in commendation from management.
- Coordinated promotional events to generate increased foot traffic into the store, driving higher sales revenue.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Enhanced financial transparency with detailed variance analysis and regular forecasting updates.
- Oversaw all aspects of the month-end close process, ensuring timely completion of accurate financial statements for executive review.
- Managed payroll data entry and processing for [Number] employees to comply with predetermined company guidelines.
- Maintained strong relationships with external auditors, facilitating smooth annual audit processes and addressing any concerns promptly.
- Planned budgets, authorized expenditures, monitored accounting processes, established service rates and coordinated financial reporting to oversee all fiscal procedures.
- Prepared accurate financial reports and monthly statements for accounts receivable.
- Managed budgets, assets, portfolios, accounts payable, and receivable and general financial reporting procedures.
Education
High School Diploma -
John A Rowland High School
Rowland Heights06-1984
Skills
- Detailed oriented
- Self-starter
- Leadership
- Organizational skills
- Accounting
- Interpersonal skills
- Communication skills
- Food Service Operations
- Scheduling
- Management
- Employee direction
- Budget control
- Inventory control
- Ordering
- Menu planning
- Production methods
- Cost control
- Microsoft Office
- Windows
- Food safety regulations
- HACCP standards
- Health and safety
- Operational efficiency
- Recruitment and hiring
- Staff management
- Staff motivation
- Employee scheduling
- Budget planning
- Inventory ordering
- Personnel training and development
- Recruitment and retention
- Retail management
- Budgeting and cost control
- Operational compliance
- Finance and accounting oversight
- Teamwork
- Customer service
- Attention to detail
- Multitasking
- Excellent communication
- Team collaboration
- Team leadership
- Active listening
- Effective leader
- Relationship building
- Customer relations
- Staff training/development
Certification
- ServSafe Food Handler's Certification
Timeline
Food Service Director
Aramark
01.2023 - 01.2024
Food Service Director
Unidine Senior Living, Compass Group
10.2021 - 10.2023
Dining Service Director
St. John of God Retirement and Care Center
12.2019 - 10.2021
Food Service Director
Dignity Health Northridge Hospital Medical Center
07.2016 - 11.2019
Retail Operations Manager/Unit Financial Controller
Northridge Hospital Medical Center
10.2006 - 07.2016
- ServSafe Food Handler's Certification
Retail Operations Manager/Support Manager/Unit Controller
Northridge Hospital Medical Center
Food Operations Manager
SODEXO, USA
Production Manager, Project Manager
High School Diploma -
John A Rowland High School
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