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Mark Galvin's Resume
- 1. MARK D. GALVIN 3337 Vintage Cir (470) 334-6334 Smyrna, Ga 30080 Markdgalvin@hotmail.com QUALIFICATIONS Quality Customer Service Human Resource Affairs Finance/Budget Administration Emergency Preparedness LEAN Process Trained Project Management Quint Sutder Trained Recruitment & Training Operations Knowledge Proficient in Spanish PROFESSIONAL EXPERIENCE Piedmont Hospital Atlanta, Georgia 2007-Present Director of Hospitality Services 2013-Present Responsible for the overall strategic planning and daily operations for the four cost centers that comprise the food and environmental services departments for the 500 bed acute care hospital. • Developed and manage a $12.4 million dollar annual budget • Accountable for 240 FTEs • Chaired a system wide committee to standardize procurement, processes, policies and job descriptions for Piedmont’s six food, environmental and engineering departments which yielded over $5 million dollars in annualized savings. • Redesigned patient and cafeteria menus to better support employee and patient wellness. Introduce bi-weekly farmer’s markets system wide as well as stopped the frying of all food. • Partnered with Atlanta City Public Schools mentoring students in the culinary and health care career tracts. • Successfully passed all accreditation inspections. • Represent Piedmont Healthcare at a National Spend Committee for MedAssets. Director of Food & Nutrition Services 2007-2013 • Responsible for the overall strategic planning and daily operations of both the clinical and retail areas of the food & nutrition department. • Key facilitator in the organizations strategic redesign reducing $42 million in system wide expenses. • Reduced employee turnover to below the national average • Successfully negotiated a contract with Au Bon Pain that turned an operational loss into a positive cash flow.
- 2. • Compassionately managed a large reduction in force. PROFESSIONAL EXPERIENCE Director of Nutrition Services Wuesthoff Health Care System Rockledge, Florida 2004-2007 Responsible for the overall operations within the Food and Nutrition Departments for Wuesthoff’s two acute care hospitals as well as a progressive care center and assisted living facility. • Redesigned patient menus as well as delivery systems that increased patient and employee satisfaction. • Acted as a “Fire Starter” in changing the organization’s culture to one of outstanding service. • Increased the department’s overall employee satisfaction by over 60%. • Successfully managed a budget of $6.25 million dollars and 165 FTEs • Active in several community activities that resulted in positive press and media coverage for the organization • Recipient of the 2006 Manager of the Year award for the Health System. _______________________________________________________________________ _ Food Service Director Memorial Hospital Pembroke Pembroke Pines, Florida 1998-2004 Responsible for the budgeting, staffing and strategic planning for the 301 bed acute care hospital. Major accomplishments’ include: • Implementing a Room Service Meal delivery system. • Presented at the 2002 Press Ganey Conference for “Best Turn Around Hospital Story”. • Developed and executed two day leadership training seminars that revolved around Quint Studer’s book Hardwiring Excellence. Multiple Management and Culinary Positions Marriott International 1989-1998 Education Black Belt, Quality and Process Improvement Mercer University, Atlanta, Georgia Master of Organizational Management University of Phoenix, Ft. Lauderdale, Florida Bachelor of Arts, Public Relations/Health Care Administration Western Kentucky University, Bowling Green, Kentucky