Susan A. Gaddy M.S., R.D.

, LND 1340 Weber Drive Clearwater, Florida 33764 Home: (727) 524-2718 Cell Phone: (727) 403-6517 sg129bfae@westpost.net Objective Seeking for a challenging and interesting role of Director Food and Nutrition Se rvices in a company where my experience and knowledge can be utilized an enhance d. Work Experience Registered Dietitian Consultant PEMH Hospital Pinellas Park, Florida October 2010 - present X Responsible for providing food and nutrition services to multi-facilities. X Monitor budgets and review financial transactions in order to ensure that expe nditures are authorized and budgeted. X Adhere to and monitor regulations, policies and procedures. X Plans and oversees menu planning. X Forecasts and plans the purchase of food, supplies and equipment. X Oversees/participates in the preparation of serving of food. X Ensures that established sanitation and safety standards are maintained. X Facilitates or provide quality Medical Nutritional Therapy to patients with di etary-related disorders. X Computerized and analyze all menus for nutrition adequacy using nutrition soft ware. X Assist the Head Cook on recipe development. X Provide the Food Service staff with necessary in-service education training. X Participate in IOP and Quality Assurance programs. X Meet with medical, nursing and clinical staff when necessary and participate o n hospital committees as requested. Restaurant Operator/Manager Huddle House Restaurant Brooksville, Florida October 2009 V October 2010 X Estimate food needs, place orders using the computer POS system, and schedule the delivery of fresh food. X Responsible for ensuring that all financial (invoices, reporting) and personne l/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. X Enforce sanitary practices for food handling, general cleanliness, and mainten ance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. X Provide direction to employees regarding operational and procedural issues. X Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs. X Responsible for ensuring consistent high quality of food preparation and servi ce. X Supervise portion control and quantities of preparation to minimize waste. X Responsible for P & Ls of the restaurant. X Responsible for executing catering events in a professional and timely manner. X Maintain professional restaurant image, including restaurant cleanliness, prop er uniforms, and appearance standards.

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Responsible for marketing to increase profit. Ensure customer service in all areas. Respond to complaints, taking any and al appropriate actions to turn dissatisfied guests into return guest. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. X Interview hourly employees. Direct hiring, supervision, development and, when necessary termination of employees. Nutrition Program Director State of Florida Dept. of Health St. Petersburg, Florida July 1998 V October 2009 X Managed a large Nutrition Division. X Plan, lead organize, direct, delegate, control programs staff and all of the D ivisions activities. X Prepares, justifies/monitors the divisions 1.7 million dollar budget and takes appropriate action as needed. X Develop and assist staff in the development of program goals/ objectives, and evaluates the status of objectives. X Recruits, interview, employs, motivate, assign, supervise, coaching/mentoring and evaluate the staff of the Nutrition Division. X Provide education, training, evaluate and monitors the continuing education ne eds of the professional staff. X Conduct performance evaluations on professional staff. X Develop and implemented customer satisfaction surveys. X Maintains necessary inventory of formulas and supplies. X Provide Nutrition Consultation to ALFs and Long Term Care Nursing Homes. X Knowledge of MDS and Care Plans. X Plans, schedules, coordinate and supervise the work operations of the clinical nutrition staff. X Hold ongoing staff/management meetings. X Negotiate, manage, evaluate an inspect food vendors. X Develop, implement, coordinate and participate in research activities. X Participate in the interdisciplinary therapy to assure that patients are provi ded quality Medical Nutritional Therapy. X Assign dietitians to work with Physicians, Nursing and other Health Programs. X Familiar with infection control policies and procedures. X Coordinates, advises, and counsels dietetics students in the process of acquir ing an internship. X Develops and implements marketing programs/promotions to fulfill customer need s. X Strong, oral written and interpersonal communication skills. X Travel to facilities to provide consultation to food service staff. X Responsible for facilities meeting JCAHO/state/federal standards. X Serve as the principal advisor on Food and Nutrition matters to the Assistant Medical Director. Director of Food and Nutrition Services A.G. Holley State Hospital Lantana, Florida March 1994 V July 1998 X Develops and maintain operating budget. X Establishes objectives for procurement, production, and distribution, in compl iance with regulations. X Recruits, interviews, and hires employees with supervisory responsibilities. X Manages human resources needs of staff according to established policies and p rocedures. X Oversees purchasing of all food, supplies and equipment. X Trains, manages, disciplines and evaluates the performance of supervisors.

X Plans and oversees menu planning. X Demonstrates understanding of hospital infection control procedures and protoc ols. X Provides for the orientation, in-service training and continuing education of all department staff. X Ensures that established sanitation and safety standards are maintained. X Facilitates and directs operations of nutrition care services using knowledge of medical nutrition therapy to enhance the role of clinical nutrition staff. X Maintain all records and reports for required audits and reviews. X Acts as a mentor for staff, students, and interns, using knowledge of manageme nt techniques to promote personal and professional growth and development. X Develops, recommends, and implements marketing strategies to maintain and/or i ncrease department revenues. X Demonstrates managerial/leadership skills by consistently monitoring and provi ding feedback to staff related to departmental staffing and productivity. X Achieves compliance with regulatory agency standards, including state, local, federal, and Joint Commission requirements. X Attends and participates in interdisciplinary teams and committees. Public Health Nutrition Manager State of Florida Dept. of Corrections Tallahassee, Florida February 1990 V March 1994 X Inspect and provide consultation to State of Florida Correctional Food Service facilities statewide on the serving/preparation of food, therapeutic diets, men us planning, equipment, purchasing, storage and sanitation. X Plans or reviews menus to insure a balanced diet within the cost standards est ablished. Computerized and analyze all menus for nutrition adequacy using nutrit ion software. X Plans and calculates research diets; develops and tests recipes to meet dietar y specifications of research protocols. X Monitor budgets and review financial transactions in order to ensure that expe nditures are authorized and budgeted. X Adhere to and monitor regulations, policies and procedures. X Forecasts and plans the purchase of food, supplies and equipment. X Oversees/participates in the preparation of serving of food. X Observe meal service an evaluate food for taste, temperature, appearance and p ortions size. X Ensures that established sanitation and safety standards are maintained. X Provide the Food Service staff with necessary in-service education training. X Monitor contract-managed Food Service accounts. X Checked daily menus for possible changes to recipes. X Evaluate the quality/production of food and make recommendation for improvemen ts. X Resolved personnel problems, complaints, and formal grievances. X Write audit reports and provide corrective action plans on each correctional f ood service facility visit. Director of Dining Services Cross landing Health & Rehabilitation Nursing Home Monticello, Florida January 1987 V February 1990 X Purchases food and supplies from authorized vendors to meet cycle menu require ment. X Performs daily audits of safety, sanitation, food quality, meal delivery at po int of service, and quality standards to optimize financial and operational perf ormance. X Responsible for vending inventory management, marketing and meal plan sales. X Maintains weekly operating report to analyze performance to budget and ensures financial goals are met.

X Performs tasks and input for weekly operating report, cash handling procedures and other financial reports. X Supervise and/or directs orientation, on-the-job training and in-service train ing. X Maintains compliance standards for meal service and food quality. X Conducts meetings with guests on a regular basis to ensure satisfaction with d ining services. X Participates in completing coding and revising of the resident assessment Inst rument (MDS) to ensure the residents dietary needs are met. X Assist in preparing and planning the Food Service Departments budget. Food Service Supervisor Duval County School Broad Jacksonville, Florida November 1982 V December 1986 X Supervise the operation of food service program in forty-eight facilities and satellites to enforce federal and state regulations regarding nutritional standa rds, reports and records. Prepares and maintains all records for required audits and reviews. X Provide assistance in all phases of food production, food costing, testing of products for acceptability, portion control, recipes, menu changes, work schedul e and reports. X Control labor cost and calculating meals per labor hour. X Coordinates policies and procedures for staffing, salary, schedules and evalua tion of staff performances. X Responsible for P & Ls for facilities, hiring and posting invoices. X Updated and evaluated recipes; ensured that the staff served the food at prope r temperature. X Cooperates as a partner in education by supporting nutrition educational promo tions. X Responsible for summer feeding program. X Participated in planning and preparing menus. X Responsible for purchasing of all food, supplies and equipment. X Establishes and maintains standards of food production, service, sanitation, s afety and security. X Assist with catering on special occasions. X Provide assistance with development programs for training managers trainees, i nterns and other personnel. X Strong oral, written and interpersonal communication skills. X Develop marketing plans that promotes nutrition services to student, parents, and the community. Education: BS in Food and Nutrition, Southern University, Baton Rouge, LA MS in Food and Nutritional Science, Tuskegee Institute, Tuskegee, AL Skills X Knowledge of foodservice administration, principles, and practices within a he althcare environment. X Ability to plan, organizes, and directs the work of others. X Proven ability in meeting and maintaining budget goals. X Demonstrated leadership and administrative experience. X Knowledge of computerize POS system, nutrient analysis softwares. X General knowledge and application of medical nutrition therapy. X Ability to communicate effectively in both written and verbal form.