Luz Gonzalez has over 20 years of experience in healthcare and food service management. She currently serves as the Patient Service Manager at INOVA Fairfax Hospital, where she oversees the daily operations of the food service department and ensures quality standards are met. Previously, she held several managerial roles with responsibilities such as overseeing catering operations, managing retail locations, and developing menus and client relationships. Gonzalez has a proven track record of improving efficiency and strong communication, organizational, and leadership skills.

1. LUZ A.GONZALEZ
8475 Kitchener Dr.
Springfield, VA 22153
Tel. 703-589-5560 / Email. lmlucy2@hotmail.com
Executive Summary
Extensive 20 years’ experience in healthcare and food service industry. Passionate about quality
and customer satisfaction. Solid record of improving efficiency, productivity and profitability
through automation and process. Outstanding interpersonal, motivational, and presentation skills.
Analytical, articulate, and diligent. Demonstrated expertise in setting up organizations and
optimizing operational efficiency. Proven ability to work with multidisciplinary teams and
support the professional development of program staff. Demonstrate strong communication and
organization skills. Awarded Morrison Healthcare Be-A-Start, National Account of the Year.
PROFESSIONAL EXPERIENCE
March 2013 to Present INOVA Fairfax Hospital (Compass Group) Falls Church, VA
Patient Service Manager
 Responsible for the daily operations of food service department, according to facility policy and
procedures and federal/state regulations for a 927 beds hospital. Provides leadership and
guidance to ensure that food quality, safety standards, and client expectations are satisfactory
met or exceed. Develop, implement, and monitor in service education programs for the food
service team, direct the activities and development of the management and supervisory teams
to ensure quality cost effective nutrition care to patients. Manage, control resources, and
guidance to ensure that food quality, safety standards, and client expectations are satisfactory
met or exceed. Maintains records of department personnel, income and expenditures, food
supplies, inventory levels, and equipment.
June 2009 to March2013 INOVA Fairfax Hospital (Compass Group) Falls Church, VA
Catering/Retail OperationManager
 Managed and Performed a variety of duties including the planning and supervision of special
functions for the Medical Staff, President, CEO’S, Nurses, Doctor’s, Child Care Center, and
outside clients of the IFH, payroll records,hiring Leads,directs, coaches,and trained personnel.
November 2008 – February2009 American History Museum(Compass Group) Washington, DC
Retail OperationManager
 Managed daily operations at the Stars & Stripes and Constitution Café.Coordinated plans
events, seminars, Hire and train personnel.
 Maintained schedule & payroll for the FOH and BOH Employees.
June 2007- October 2008 Northrop Grumman IT (Sodexho) McLean, VA
Retail OperationManager

2.  Managed daily operation at the food service area and working in high profile catering,
interact with customer in a daily basis. Menu planning, including responding to client
preferences, and industry trends.
 Prepared Invoices, charts, graphs for events and payroll
 Maintained cashcontrol and payroll records, Hired and trained personnel. Maintained customer
satisfaction and good public relations.
Jan 2006- June 2007 National Geographic Society (Sodexho) Washington, DC
Catering Manager
 Managed overall catering functions.
 Trained, supervised, and work with all catering staff to maintain a high level of customer
satisfaction, and meet sales goals. Meet sales profit of 2.0 million dollars in one year.
 Developed Menus and prices, negotiation of contracts, advice clients and staff about current
catering trends and products. Solicit current and new catering events in order to maximize
revenue, taking administrative responsibility as payroll, and Client Invoices.
April 2002- Jan2006 Inter-American Development Bank (Sodexho) Washington, DC
Accounting Controller
 Worked with the General Manager to establish accounting standards, manage payroll, budgeting
and marketing goals.
 Met with the Protocol Officer daily to insure quality service to foreign Presidents, Directors
and VIP visitors to the bank. Maintained customer satisfaction and good public relations.
 Processed all accounts payable, receivable and all of the client’s invoices.
Jan 1998- Apr 2002 World Bank (Sodexho) Washington, DC
Assistant Executive Office & Assistant Catering Director
 Provided general administrative support, to the Director and General Manager, Recruit, interview,
hire, train and coach staff. Developed work schedules to ensure adequate staff to cover all events.
 Created and distributed of documents and proper information to clients, publishing of events orders
and other internal communication to the operating department, coverage of phones, management of
the department invoices.
August 1989 – January 2005 Hilton Hotels Washington DC and VA
 Sales Manager, Housekeeping Manager, Sales Coordinator, and Guest Service
Representative
Education:
 University of North Dakota Certified Dietary Management Credential, CFPP.
 Northern Virginia Community College, Hospitality Management
 Healthcare Food Service and Patient Service Certification December 2009
 Labor Management Certified
 Serve Safe Management Certified

3. LUZ. A GONZALEZ
8475 Kitchener Drive,
Springfield 22153 VA
PH: 703-589-5560 / lmlucy2@hotmail.com
 Business Administration Associates Degree Lima-Peru
Skills:
Skills in motivating, Coaching, and Supervising Foodservice personnel
Intermediate Computer skills: Proficient in SMS, Epic, Microsoft Access, Word, and Excel
Mathematical and numerical skills
Language: Fluent writing, reading, speaking, English and Spanish.