Natalie Ramos has over 12 years of experience in upper management roles overseeing multimillion-dollar budgets and teams of 40 or more members. She has a proven track record of growing businesses through strategic partnerships, marketing, and operational excellence. Ramos has received numerous press accolades for her work leading food and beverage companies.

1. Natalie Ramos
502 Jonathan Road  Linden, VA
540-849-9784  nramos0925@gmail.com
Director / Executive / Co-Owner
Comprehensive experience in upper management roles (12+ years) with responsibility for multimillion-dollar P&Ls and teams of 40+
members. Exceptional understanding of how to foster strategic business partnerships and engage in marketing activities that
generate high-profile engagements. Lengthy list of press accolades, including coverage by the Huffington Post, MTV, Billboard
Music Awards Hollywood Live, LA Times, ETOnline, Food and Beverage Magazine, F&B Director Magazine, Virginia Living and
Home & Style.
CORE COMPETENCIES
Operations Management  P&L Responsibility  Process Improvements  Strategic Partnerships
Quality Control  Budgeting & Cost Control  Menu Planning  Hospital Operations  Brand Positioning
Team Development & Training  Marketing  Spanish & French Fluency  Communication Skills
EXPERIENCES AND ACHIEVEMENTS
NAUGHTY FOOD BRANDS, Front Royal, VA
Co-Owner, 2014-Present
Direct the daily operations of an organization with 20 team members and a $900k budget. Focus on brand
development and customer service excellence, building an effective team through interviewing, hiring, training, and
performance evaluations. Deliver ongoing profitability through P&L management, cost control, payroll administration,
and inventory control. Maintain safe handling and food quality guidelines to ensure consistency and safety.
 Employed key marketing strategies and initiatives that resulted in high-profile appearances on Hollywood Access,
Hollywood Live, MTV, and the Billboard Music Awards.
 Collaborated with executive producers Marilyn Gil of BET and Sherri McCovey of Steve Harvey to assist in TV and
media strategies to build brand awareness.
 Generated new business partnerships with Whole Foods, Baldacci’s Supermarkets, and Nordstrom.
 Increased sales upwards of 75% in less than two years.
FAUQUIER HOSPITAL, Warrenton, VA, NJ
Director of Food and Nutrition, 2012-2014
Oversaw the food and nutrition services for the hospital with responsibility for a 35 team members and a $6.3MM
budget. Developed menus to support patient nutritional needs while complying with budget goals and food cost
strategies. Evaluated customer service activities and implemented additional training and performance reviews when
needed. Continuously audited practices to ensure consistency of services. Maintained compliance with OSHA, MSDS,
regulatory functions, Joint Commission readiness, and hospital policies.
 Managed a multimillion-dollar P&L by overseeing general ledgers, A/P, A/R, expenses, audits, and reconciliations.
 Increased sales by 25% in Q1 and 50% yearly through strategic marketing, planning, networking, and research.
 Recognized in nationwide magazines/newspapers and received positive letters from Lifepoint and Undine CEOs.
 Oversaw the opening of 2 additional multimillion-dollar 163-bed unit facilities.
 Increased retail revenue by 100% in less than two years.
 Cut direct expenses by 30%, which allowed the facility to operate above budget.
 Boosted employee morale by 60%, as measured by Press Ganey scores
 Elected as a board member of corporate senior living menu planning and retail initiatives.
 Compiled obtainable metrics to secure lower procurements and to establish positive vendor relations.
SODEXO SERVICES, Marlton Rehab Hospital, Marlton, NJ
General Manager, 2011-2014
Managed the food and beverage services operations at a facility with 25 team members, while maintaining
responsibility for a $2.2MM budget. Engaged fully in delivering the highest quality of food and lowest costs to ensure
overall profitability. Regularly reviewed patient nutritional needs and adjusted dietary care plans in accordance with
dietician recommendations. Developed cost-effective menus, assuring quality and high production standards.
 Oversaw a multimillion-dollar P&L by reviewing A/P, A/R, finance reports, and reconciliation reports.
 Reduced employee turnover by 22% through ongoing training and performance evaluations.
 Successfully led a migration through individualized user testing and hospital-wide trainings.
 Implemented peer reviews and employee engagement surveys to identify areas of improvement.

2. NATALIE RAMOS Resume, Page 2
HYATT REGENCY PENN’S LANDING PHILADELPHIA, Philadelphia, PA
General Manager, 2010-2011
Led the daily operations of an organization with 40 team members, with ongoing responsibility for a $6.6MM budget.
Reviewed current business performance to identify opportunities for increased revenue generation and cost control.
Directed customer service initiatives and strategies, developing a strong staff though key recruiting, hiring, and
development practices. Monitored and maintained production, safe handling, and food quality standards. Gained
experience with union and labor practices.
 Organized promotional events and discount programs that increased revenue by nearly 20%.
 Increased employee engagement throughout the department by nearly 40%.
 Implemented programs to support attendance, training, cost per hire, labor, and product facility improvements.
FILOMENA CUCINA RUSTICA, Berlin, NJ
General Manager, 2008-2011
Guided the successful operations at a restaurant with 40 team members. Coordinated banquet and catering services,
as well as directed targeted customer service strategies. Created business development strategies, including
advertising, entertainment, bridal expositions, and seasonal events. Scheduled staff members to maintain proper
coverage of duties and projected business.
 Increased overall banquet and catering sales by 45% within 6 months.
 Developed menus for high-profile events, including Restaurant Week, SJ Hot Chef’s Week, and Farm to Fork.
 Designed new training manuals and policies for improved service and customer retention.
MORRISON MANAGEMENT SPECIALIST/BRIDGEWAY SENIOR CARE CENTER, Bridgewater, NJ
Director of Food and Nutrition, 2004-2008
Directed the day-to-day activities for food and nutrition services with 40 team members, while maintaining
responsibility for a $10.3MM budget. Maintained success through the ongoing assessment of production, safe
handling, and quality practices. Engaged with prospects, partners, and key customers to build the business
development pipeline.
 Managed a multimillion-dollar P&L by analyzing and accounting for the operational budget and financial reports.
 Increased retail operation revenue by 100% during tenure at organization.
 Shrank direct expenses by 30%, which allowed the facility to operate above budget.
 Instrumental role in the leadership team, tasked with executing innovative marketing and technical strategies.
 Created strategic business development plans for target markets and aligned plans with the corporate vision,
leading to an additional $1.2MM in revenue.
 Hosted webinars in collaboration with the partner team to build awareness and education opportunities.
 Implemented corporate onboarding plans and ramp-up programs for new hires, increasing staff effectiveness by
25%, as measured by the corporate audit system.
EDUCATION
Bachelor of Arts, Culinary Arts, Johnson and Wales University
Associate of Business Administration, Business Management, Wood Tobe Coburn College
TECHNICAL SKILLS
MS Office (Word, Excel, PowerPoint, Publisher, Visio, Outlook), Lotus, Accesspro, Groupwise, REA Database, Merlin,
Win2data