فانيسا سعادة

Educating the staff on regular basis on food handling, control and safety topics by conducting seminars and presentations. Preparing monthly reports concerning “Trainer’s” objectives, P &L, Maintenance and attendance for some of the hospitality department. Insuring highest level of customer service provided by the staff. Work with a variety of different department to maintain the effective operation of the restaurant. Build restaurant sales through development of hospitality staff, proactive table visits and being an active member of the community. Resolve guest issues quickly and sensitively to ensure our guests have a positive dining experience. Ensure restaurant food quality by completing thorough line checks and tasting/testing food on consistent basis. Prepare appropriate work schedules for hospitality staff based on projected business volume. Work closely with the management team to identify and develop employees for future leadership roles. Motivate, support and communicate with staff during regular preshift meetings.

• Educate and advise a wide range of patients with dietary-related disorders (renal transplant, Hemodialysis, Cancer, Chronic renal failure, diabetes Mellitus Type 1 and Type 2, hypertensive, Hyper triglyceridemia, Chron’s Disease, Short Bowel Syndrome, pancreatectomy, pregnancy, Bypass and Sleeve Gastrectomy ) on the practical ways in which they can improve their health by adopting healthier eating habits.
• Calculate patients' nutritional requirements using standard equations based on assessments of Harris_Benedict equation, physical activity, stress, and other relevant factors.
• Provide Enteral and Parenteral Feeding Nutrition for specific patients.
• Teach other healthcare professionals (doctors, nurses, biochemists, health professionals, social workers, care workers, community groups) about food and nutrition issues.
• Advise hospital catering department about the specific dietary requirements of patients.
• Set 3 week menu with the hospital catering department.
• Conduct daily floor and kitchen audit and implement direct corrective actions.
• Report weekly to Head Dietitian and discuss pending issues in the hospital.