1. Jerry Mallory  jerry.mallory@sodexo.com  863-226-7128 Page- 1 -
Gerald “Jerry” Mallory
Executive Management ● Strategic Leadership ● Client Partnerships
301 Deen Blvd.
jerry.mallory@sodexo.com
(863) 226-7128 (Cellular)
Auburndale, FL (863) 293-1121 ext. 1088 (Office)
PROFESSIONAL SUMMARY
Strong leader with over 20 years of experience as a chef, instructor, manager and director, committed to
driving results by increasing operational efficiencies and team development. Extensive and diverse
background in the food industry including experience in large convention resorts, theme parks, private
clubs, fine dining, classroom and healthcare environments. Demonstrated excellence focusing on client
relationships and creating opportunities to fully integrate our services with the client’s culture, thereby creating
truly comprehensive service solutions.
PROFESSIONAL EXPERIENCE
Multi-Services General Manager – May 2009 – Present
Winter Haven Hospital, Winter Haven, Florida
Led a diverse team of over 260 people across 9 departments and several locations throughout Central
and Eastern Polk County FL. Provided an array of services including food and nutrition, environmental,
transport and laundry to patients, family members, staff, physicians, county employees, charter school
students, community residents, as well as office, support and executive staff of Winter Haven Hospital.
Provided purchasing and consulting support to a group of 4 hospitals in the SCM Alliance located on the
East Coast of Florida from Jupiter to Boca Raton.
Specific Accomplishments
 Improvement in retail satisfaction scores from 47% in 2005 to
94% in 2014.
 Improved patient satisfaction with food services from 73% in
2007 to 92% in 2014 utilizing an “Expressly for You” or bedside
menu entry platform.
 Increased retail revenue throughout the system from $1.4 million
in 2009 to 1.56 million in 2013 CAGR of 2.7%.
 Completed renovation of retail space at Winter Haven Women’s
Hospital in 2014. The new concept now allows for 20 additional
service hours without additional staff. Revenue has remained
nearly constant, but there has been a 27% reduction in costs.
 Successful sale of Sodexo Vending Services September 2012
representing $96,000 in top line growth and a savings of $52,680
in labor and product costs.
 Design and operation of Ms. Margie’s Coffee Shop, a “We
Proudly Brew” Starbucks coffee concept represented over
$194,000 in revenue.
 Improved patient satisfaction in Environmental Services from the
7th percentile to the 44th percentile in 8 months.
 Consistently achieved scores of 9 or 10 on client loyalty surveys
for “Overall Satisfaction” and “Intent to Recommend” from all C-
suite executives.
 Project Manager for system upgrade of TeleTracking, including
process redesign and improvements, resulting in significantly
improved times for bed turnover and admissions.
EVS Performance April 2014 - Nov 2014

2. Jerry Mallory  jerry.mallory@sodexo.com  863-226-7128 Page- 2 -
 Reduced average patient transport times from 32 minutes to 23 minutes through aggressive goal
setting and rewards for frontline transporters.
 Reduced average bed turnover time to inpatient units from 82 minutes to 53 minutes in one year
by thorough analysis of data and processes, adjusting staff schedules and resources to target
critical bottlenecks in the process.
 Work closely with Facility Planning and Engineering departments to select hard and soft finishes
for public and patient care areas.
 Guest speaker at the 2012 National Meeting of the African American Leadership Forum
 Mentor. Spirit of Mentoring Impact 2011, Impact 2013 and Impact 2015
 Gold 100 Award Winner for Food and Physical Safety 2009, 2010, 2012, 2013, 2014
 2013 Bare International Audit Scores – Retail – 100, Production – 100, Patient Services - 100
SCMA - Southeast Florida
 Jupiter Medical Center, Jupiter Pavilion Convalescence – Jupiter, FL
 Bethesda East Hospital, Bethesda West Hospital – Boynton Beach, FL
o Responsible for invoice processing, billing, financial analysis, purchasing support, systems
deployment and development
o $4.2 million in combined purchasing volume for non-Sodexo managed facilities
o Successfully implemented Sodexo’s National Menu, Sodexo Menu Graphics and Food
Management System at Bethesda Memorial Hospital and Bethesda West Hospital resulting in
a 4% increase in revenue and 8% increase in gross profit.
o Consulted and assisted onsite management with the implementation of an “At Your Request”
style room service concept at Bethesda West Hospital
General Manager, Food – April 2005 – May 2009
Winter Haven Hospital, Winter Haven, FL
 Developed R.E.S.P.E.C.T. customer service training for entire facility and served as a super user /
train the trainer for administrative and director level managers
 Developed a menu aide to assist non-English speaking patients in menu selection at Regency
Medical Center
 Converted food purchases from client pay to Sodexo pay as well as the cross-sale of Environmental
Services, Central Transport and Laundry Services
 Increased Top Line by 401% from $441,466 in 2006 to $2,213,411 in 2007
General Manager Food and Nutrition Services - November, 2000 – April 2005
Lake Wales Medical Center, Lake Wales, FL
 Cross sale of Environmental Services Contract which began in May of 2004 resulting in an increase
in Field Contribution of 94%
 Successful retention of the contract after change in ownership from a community based organization to
Community Health Systems, a for-profit organization, 2002
Executive Chef - June, 1998-November, 2000
Mid Florida Medical Services, Winter Haven, FL
 Corporate chef responsibilities leading a team of 45 culinary and kitchen staff in 4 departments
 Standardized menus and menu planning systems across all properties
 Reduced corporate food costs by 11% over 2 years
Executive Chef - August, 1996-June 1998
Lake Wales Medical Center, Lake Wales, FL
 Implemented training programs for staff
 Improved patient and resident satisfaction by 80% over 2 years
 Increased retail revenue by 150% over 2 years
Chef Instructor - June, 1995-August, 1996
American Culinary Arts, Lakeland, FL
 Provided instruction in all facets of culinary arts including restaurant development, menu
planning, cost and financial controls, baking and pastry, garde manger, knife skills, basic and
advanced cooking.
 Assisted the National Restaurant Association with the development and proofing of curriculum
and certification materials for their national baking and pastry certification.

3. Jerry Mallory  jerry.mallory@sodexo.com  863-226-7128 Page- 3 -
Council and Committee Memberships
 Capacity Management (WHH 2014 – Present)
 HCAHPS / Patient Experience (WHH 2013 – Present)
 Infection Prevention Subcommittee (WHH 2010 – Present)
 Environment of Care Committee (WHH 2007 – Present)
 Emergency Preparedness Committee (WHH 2006 – Present)
 Customer Satisfaction Council (WHH 2006 – 2013)
 Emergency Customer Satisfaction Team (WHH 2009 – 2011)
 Flow and Efficiency Council (WHH 2009 – 2012, Vice Chair 2011 – 2012)
 Utilization Review Committee (LWMC 2003-2005)
EDUCATION
Bachelor of Science in Applied Science with concentrations in Business and Industrial Operations,
(2013) -- University of South Florida, Tampa, FL
Lean Six Sigma Green Belt, (2014) – University of Georgia, Atlanta, GA
CERTIFICATIONS AND ASSOCIATIONS
iGen, Intergenerational Diversity Group – Sodexo 2011-Present
AALF, African American Leadership Forum - Sodexo 2011-Present
Achieve Global Certified Facilitator – Achieve Global - 2005
Certified Chef de Cuisine - American Culinary Federation -1997
Certified Sous Chef- American Culinary Federation –1996
Awards and Recognition
Area 325 Value Award Technical Support - 2011, 2013
Area 325 Develops People Award Winner - 2009
Spirit of Sodexo Award Divisional Winner, Sales - 2008
Area 325 Sodexo Manager of the Year - 2007
Area 325 Runner-Up Clients for Life Award - 2003