Terry Sirmans
Cecil
Summary
Innovative Certified Dietary Manager with a focus on menu planning, food safety compliance, and nutritional assessment. Proven ability to enhance patient satisfaction through effective team collaboration and dietary education.
Overview
38
38
years of professional experience
1
1
Certification
Work History
Certified Dietary Manager
Coffee Regional Medical Center
Douglas
11.2021 - Current
- Assisted in meal planning and preparation for diverse dietary needs.
- Collaborated with kitchen staff to ensure food safety compliance.
- Supported inventory management and ordering of food supplies.
- Educated residents on nutritional guidelines and dietary restrictions.
- Participated in team meetings to discuss menu development and improvements.
- Maintained cleanliness and organization of food service areas.
- Helped train new staff on dietary procedures and standards.
- Monitored food quality and presentation before serving meals.
- Coordinated with vendors to purchase fresh produce, meats and other items at competitive prices.
- Organized special events such as banquets or catering services.
- Ordered supplies necessary for daily food service operations.
- Ensured compliance with local, state and federal regulations regarding sanitation, health and safety standards.
- Assessed patient nutrition needs and developed individualized dietary plans.
- Maintained accurate records of meal service operations, including inventory levels, cost analysis and budgeting.
- Collaborated with other departments to provide a comprehensive approach to patient care.
- Implemented new methods for improving efficiency of kitchen operations.
- Created menus that met nutritional requirements for all patients.
- Performed administrative duties such as scheduling shifts, creating work schedules, tracking time off requests.
- Prepared reports on patient satisfaction surveys related to food services.
- Conducted training sessions for new hires in proper food handling techniques.
- Analyzed financial data related to costs associated with menu planning.
- Inspected facilities regularly to ensure cleanliness and conformance with regulations.
- Developed menus based on seasonal availability of ingredients while meeting budgetary constraints.
- Monitored food production to ensure quality control standards were met.
- Provided nutritional education to patients as needed.
- Resolved customer complaints related to food quality or presentation promptly and professionally.
- Evaluated performance of kitchen staff members and provided feedback.
- Supervised kitchen staff in the preparation of meals according to established recipes and safety guidelines.
- Worked with dietitians to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
- Coordinated food inventory and maintained costs within budget guidelines.
- Evaluated food production to check whether food was being made, portioned and handled correctly.
- Trained, disciplined and motivated staff to give all residents and guests top-notch service.
- Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
- Educated new employees on proper facility procedures and policies, following policies.
- Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
- Complied with company protocols by maintaining sales floor and back stock inventory levels.
- Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
- Instructed and administered facility menu and policy exam to new employees.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved problems or concerns to satisfaction of involved parties.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining and serving areas for cleanliness and proper setup.
- Coached staff on strategies to enhance performance and improve customer relations.
- 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.
Food Service Manager
Greenleaf Hospital
Valdosta
09.2017 - 11.2021
- Managed daily food service operations at a large healthcare facility.
- Supervised kitchen staff to ensure compliance with health and safety standards.
- Developed menus catering to diverse dietary needs of hospital patients.
- Coordinated food delivery logistics for inpatient and outpatient services.
- Trained new employees on food safety protocols and operational procedures.
- Implemented inventory management practices to reduce waste and improve efficiency.
- Collaborated with nutritionists to create balanced meal plans for patients.
- Conducted regular audits of food service equipment and supplies for maintenance needs.
- Adhered to company food, safety, quality and sanitation policies.
- Hired, trained, motivated and evaluated team members in order to maximize productivity levels.
- Provided ongoing training for new employees on safe food handling practices.
- Coordinated catering services for special events within the facility.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Ensured proper portioning and serving of meals according to established standards.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Hired and trained new food service personnel to maintain high productivity levels of staff.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Coordinated maintenance and repair of food service equipment.
- Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
- Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Coached staff on strategies to enhance performance and improve customer relations.
CDM
Presbyterian Homes
Quitman
01.2017 - 01.2020
- Clinical
- Diet Assessments
- Worked with RD
CDM
Agape Nursing And Rehabilitation Center
Moultrie
01.2017 - 01.2019
- Clinical
Certified Dietary Manager
South GA Medical Center
Valdosta
02.1988 - 09.2017
- Assisted in meal planning and preparation for diverse dietary needs.
- Collaborated with kitchen staff to ensure food safety compliance.
- Supported inventory management and ordering of food supplies.
- Educated residents on nutritional guidelines and dietary restrictions.
- Participated in team meetings to discuss menu development and improvements.
- Maintained cleanliness and organization of food service areas.
- Helped train new staff on dietary procedures and standards.
- Monitored food quality and presentation before serving meals.
- Organized special events such as banquets or catering services.
- Ordered supplies necessary for daily food service operations.
- Ensured compliance with local, state and federal regulations regarding sanitation, health and safety standards.
- Assessed patient nutrition needs and developed individualized dietary plans.
- Maintained accurate records of meal service operations, including inventory levels, cost analysis and budgeting.
- Collaborated with other departments to provide a comprehensive approach to patient care.
- Implemented new methods for improving efficiency of kitchen operations.
- Created menus that met nutritional requirements for all patients.
- Performed administrative duties such as scheduling shifts, creating work schedules, tracking time off requests.
- Prepared reports on patient satisfaction surveys related to food services.
- Conducted training sessions for new hires in proper food handling techniques.
- Analyzed financial data related to costs associated with menu planning.
- Inspected facilities regularly to ensure cleanliness and conformance with regulations.
- Developed menus based on seasonal availability of ingredients while meeting budgetary constraints.
- Monitored food production to ensure quality control standards were met.
- Provided nutritional education to patients as needed.
- Resolved customer complaints related to food quality or presentation promptly and professionally.
- Evaluated performance of kitchen staff members and provided feedback.
- Supervised kitchen staff in the preparation of meals according to established recipes and safety guidelines.
- Worked with dietitians to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
- Coordinated food inventory and maintained costs within budget guidelines.
- Evaluated food production to check whether food was being made, portioned and handled correctly.
- Trained, disciplined and motivated staff to give all residents and guests top-notch service.
- Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
- Educated new employees on proper facility procedures and policies, following policies.
- Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
- Complied with company protocols by maintaining sales floor and back stock inventory levels.
- Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
- Instructed and administered facility menu and policy exam to new employees.
- Established healthful and therapeutic meal plans and menus for individuals with health conditions.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved problems or concerns to satisfaction of involved parties.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Assisted staff by serving food and beverages or bussing tables.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining and serving areas for cleanliness and proper setup.
- Coached staff on strategies to enhance performance and improve customer relations.
- 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.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Education
Certified Dietary Manager; Certified Food Protection Professional - Management
University of North Florida
Jacksonville, Florida, FL10-2021
Skills
- Menu planning
- Food safety compliance
- Nutritional assessment
- Inventory management
- Dietary education
- Catering logistics
- Customer relationship management
- Team collaboration
- Budget management
- Problem solving
- Event coordination
- Attention to detail
- Effective communication
- Staff training
- Performance evaluation
- Dietary modifications
- Meal preparation
- Sanitation management
- Allergen awareness
- Employee recruitment
- Menu planning skills
- Nutritional needs assessments
- Hygiene standards
- Department management
- Recipe development
- Cost control
- Purchasing and procurement
- Staff monitoring
- Recordkeeping skills
- Meal development
- Food presentation
- Cook foods
- Staff scheduling
- Cash handling
Certification
Serv-Safe Certification
Timeline
Certified Dietary Manager
Coffee Regional Medical Center
11.2021 - Current
Food Service Manager
Greenleaf Hospital
09.2017 - 11.2021
CDM
Presbyterian Homes
01.2017 - 01.2020
CDM
Agape Nursing And Rehabilitation Center
01.2017 - 01.2019
Certified Dietary Manager
South GA Medical Center
02.1988 - 09.2017
Certified Dietary Manager; Certified Food Protection Professional - Management
University of North Florida