Michael Cannova

Assist the Food Service Director, and oversee food service for patients, employees, and visitors in a nursing home environment. Manage, and maintain food service policies and procedures in accordance with administrative directives and professional standards. Review menus and supervise the handling, preparation, and storage of food. Oversee equipment maintenance, record keeping and all sanitation activities. Familiar with a variety of the field's concepts, practices, and procedures

Enhance our customers' shopping experience with the sharing of culinary knowledge, providing home meal replacement, and development of recipes at a good price to give our customers what they want plus more.

Oversee day-to-day operations and food preparations for Northeast Georgia Medical Center (567 beds) and retail operations. Analyze, assess, and continually improve ratio of food cost to product waste. Direct all inventory management and equipment upkeep. Create and implement menus, balancing nutritional needs of patients with taste. Oversee purchasing. Reach out directly to patients to ensure customer satisfaction and incorporate feedback. Manage departmental budgeting and implementation of the same.

Supervised, mentored, and trained production staff. Ensured quality control and regulatory compliance in busy kitchen environment. Performed patient rounds, guaranteeing responsiveness. Monitored par inventory levels via FIFO method; tracked food waste and recommended best practices. Reported directly and provided key support to executive chef. Tailored menus to suit patient needs.

Built restaurant from ground up; established thriving business. Served as decision-making authority. Recruited, trained, mentored, and supervised staff. Negotiated with vendors; analyzed and tracked day-to-day operations. Oversaw front of house and back of house, including live entertainment, promotions, and special events. Guaranteed regulatory compliance. Continually improved policies and procedures for smooth operational flow. Managed all aspects of customer service; served as subject expert in CRM

Culinary Arts