Cynthia Campbell, R.D.
7367 Central Ave Apt 254, Highland, CA 92346
Home: 909-907-1380: email@example.com
Clinical experience thru a private practice. Experienced food service director with excellent problem solving skills resulting in goal attainments. Able to build strong relationships with clients resulting in trust. Accomplished customer service professional transforming retail sales into high dollar returns.
- Private Practice that focused on medicine and dietetics
- Operations Opening Food Service Director for new contracts
- Operations Management handled all aspects of executive catered functions and doctors dining room
- Implemented Staff Development by having daily pre and post service briefings
- Launched Weekly Operation Reports which enhance budget compliance
Pier One Imports
Seasonal sales associate concentrating in seating, rugs, occasional tables and accent pieces
Marshall Fields, House Wears
Sales associate in house wares, consistently exceeded sales goals, seasonal position
Sales associate in clothing, consistently reached and gone above sales goals in the department
Sales associate in house wares , seasonal top sales in the department
Clinical Dietitian October 2013 to Current
Inland Regional Hospice – Corona, CA
Providing dietary support and nutritional assessments for hospice patients thru dignity and respect
Youth Leader November 2010 to January 2014
YMCA of the East Valley – San Bernardino, CA
Youth Leader for an after school program managing 27 students
Food Service Director Acute Care October 2006 to October 2007
Downey Regional Medical Center – Downey, CA
Accountable for all operations of food service and clinical staff for an acute care facility. Managed 53 FTE’s. Managed volume of $4 million. Increased cafeteria sales by $52,000. Satisfaction went from 53% to 93%. Directed a staff of 5 Dieticians.
Food Service Director Senior Independent Living January 2004 to September 2006
Aramark – Santa Clara, CA
Managed 3 accounts: 2 independent living and 1 HUD housing facilities. Managed volume of $800,000 budget and 18 FTE’s. Responsible for menu development and catered functions.
Food Service Director Acute Care and Long Term Care September 1997 to March 2001
Compass Group – Harvard, IL
Managed volume $2 million. Created new revenue streams through implementing “Retail Concepts”. Managed team of 25 professionals. Managed clinical staff. Received President’s Award and “Best Marketing” video two years in a row. Directed a staff of 3 dietitians.
Clinical Dietitian August 1991 to September 1997
Nutrition Management – Radford, VA
Private practice consulting on nutrition support and medical nutrition therapy.
Nutrition and Dietetics, Northern Illinois University – Dekalb, IL, USA Omicrom NU Academic Achievement Award
Art and Design, UC Berkeley – San Francisco, CA, USA
Art and Design, UCLA – Los Angeles, CA, USA