BRANDON ANDERSON BOWERS
Creedmoor,NC
Summary
Results-oriented leader experienced in healthcare settings. Focused on providing strategic direction and leadership, while building a positive long term client relationship. Excel in fast-paced environments, as well as developing and motivating others. Successful and proven record of increasing productivity, quality and profitability.
Results-driven leader with strong background in strategic management and organizational growth. Skilled in developing and implementing effective business strategies, optimizing processes, and driving team performance. Known for adaptability, effective collaboration, and delivering measurable outcomes in dynamic environments. Strong communication and problem-solving abilities, coupled with focus on fostering productive and positive team culture.
Overview
16
16
years of professional experience
Work History
Director, Food & Nutrition Services
Duke Regional Hospital, Aramark Healthcare
01.2018 - Current
- Direct daily operations of the Food & Nutrition Department totaling $8.8M in total managed volume, including services to inpatient acute-care and behavioral health patients, and retail operations consisting of a cafeteria and micro market
- Lead team consisting of 4 Managers, 2 Supervisors, 5 Leads and 95 Employees
- Develop and maintain P&L budget and ensure financial targets are consistently met
- Completed fiscal year 5.7% under budget on food, and 3.6% under budget on total expenses
- Consistently running an average of 20% over budgeted patient days while running 5% under on budgeted labor
- Conducted department cost savings initiative identifying $93K in savings annually for the organization
- Achieve 100% compliance on contract financial Key Performance Indicators (KPI’s)
- Oversaw planning and service rollout for new 42 bed Behavioral Health facility
- Directed micro market opening and tray line renovation projects, completing both by established deadlines
- Increased revenue by $320K with micro market program
- Implemented Zero Harm initiative in department, focusing on safety and reducing harm
- Increased Press Ganey patient satisfaction percentile ranking by an average of 12%
- Identified needs for after hours service in the cafeteria and on Mother/Baby Unit, and implemented programs to address those needs
- Ensure consistent regulatory compliance for Joint Commission and Department of Health
- Actively participate in the Hospital Joint Commission Steering Committee, Environment of Care Committee, Patient Experience Committee, Work Culture Team, Workplace Safety Council, Well-being Committee, and Food Access and Affordability Committee
- Present updates to hospital leadership at Client Business Review (CBR) meetings, and to nursing leadership at Nurse Operation Counsel (NOC) meetings
- Maintain a strong working relationship with client built on trust, resulting in two separate 5-year contract extensions
Associate General Manager, Food & Nutrition Services
Duke University Hospital, Aramark Healthcare
01.2014 - 01.2018
- Responsible for daily operations of the Food Services Department totaling $28M in total managed volume
- Managed team consisting of 2 Directors, 28 Managers, 84 Duke FTEs and 250 Aramark FTEs
- Oversaw retail outlets which included a cafeteria, food court, coffee shop, 2 cafes, Starbucks and Subway
- Implemented CBORD Tray Monitor program to improve overall service to patients and increase accountability of staff
- Planned and implemented Host/Hostess pilot on select units to improve service and patient satisfaction
- Designed and implemented a Late Admissions Program to provide service to patients admitted after operating hours
- Program added $40K in revenue for the department
- Rolled out feeding program for offsite surgical unit providing three meals a day/five days a week
- This added $62K in revenue for the department
- Reduced Duke and Aramark overtime by 8%, running under 2% on average, resulting in $80K in savings annually
- Increased Press Ganey percentile ranking an average of 20% by driving Aramark policies and standards
- Served on the Aramark Chef Series and Patient Menu committees to enhance patient meal options
- Ensured Executional Framework standards were met on a monthly basis
- Updated patient menu to include options that were more in demand, presented better and were higher quality
- Partnered with client on the bed tower planning committee
- Presented updates to hospital leadership at QBR meetings
- Selected as Baldrige Champion for the department, directly in charge of developing and communicating 3D performance improvement story for Food Services department
- Served on the Joint Commission Steering Committee, and passed the survey with zero deficiencies noted
- Instrumental in driving sanitation standards throughout the department, resulting in an average Health Department score of 98.5%
- Assisted with planning and implementation of the Patient Choice program
Director of Patient Services, Food and Nutrition Services
Vidant Medical Center, Aramark Healthcare
01.2010 - 01.2014
- Oversaw Patient Services operations of the Food and Nutrition Department consisting of 52 Vidant employees, 7 Aramark employees, 7 supervisors and 1 Patient Services manager
- Managed various service styles in a 909 bed academic acute care facility including trayline, re-therm kitchen and host/hostess
- Finished fiscal year 2013 $844,450 under budget, and reduced expenses by $1,075,655 from prior year results
- Achieved a savings of $1,028,400 in the first 6 months of the fiscal year 2014
- Revamped patient menu to reduce cost from $2.21 to $1.85 per tray, resulting in over 275k in savings annually
- Restructured Patient Guest Meal Program, reducing cost from $8,000 to $500 a month and saving the organization $90k annually
- Revised OB Congratulatory program, resulting in approximately 70k in savings annually
- Adjusted work flows to maximize productivity and reduce labor by 3 FTE’s
- Implemented a variety of programs and menus including VIP program, OB Congratulatory program, Catertrax Patient Floor Stock on-line ordering program, Crisis/Grievance meal program, Day Care menu and Children's Patient menu
- Developed a sanitation inspection system, maintaining an average Health Inspection score of 98.5%
- Rolled out Adopt-A-Floor program, improving communication and partnership between Food and Nutrition and clinical unit leadership
- Ensured program compliance averaging 15 test trays, 180 tray accuracy audits, and 993 patient meal rounds completed on a monthly basis
- Constructed and administered a training program for department supervisors, increasing their knowledge and understanding of organizational policies and procedures
- Established Performance Development Plans for supervisors, requiring leadership training to advance development
- Increased Morehead Patient Services employee satisfaction results, improving from tier 3 to tier 2 status in 2011, and maintaining tier 2 status in 2013
General Manager, Nutrition Care Services
Eisenhower Army Medical Center, Sodexo Government Services
01.2009 - 01.2010
- Managed and oversaw operations of the Nutrition Care Services Department, which consisted of 35 sub-contracted employees, 18 Sodexo staff members, and 4 managers
- Monitored and controlled the departmental budget, with a managed volume of 3.3 million dollars
- Operations consisted of patient feeding, cafeteria service, catering, and a convenience store
- Increased revenue 6% over prior year while reducing labor by 38%
- Experienced collective bargaining agreement labor unionization, working cooperatively with union officials to ensure a smooth transition
- Developed a detailed tracking and filing system in preparation for the annual NSF Audit
- This system enabled us to achieve final scores of 100% for Food Safety, and 100% for Occupational Safety and Health
- This system is now used throughout all of the MEDCOM accounts
- Passed the JCAHO Inspection with no issues or deficiencies noted
- Successfully converted the traditional non-select patient feeding set-up to a room service system
- Implemented numerous procedures in patient services to ensure accuracy and minimize delivery times
Education
Bachelor of Business Administration - Business Administration, Food Service Management
Campbell University
Buies Creek, NC08.1998
Skills
- Results-oriented leadership
- Strategic direction
- Client relationship building
- Fast-paced environment adaptability
- Development and motivation of others
- Productivity improvement
- Quality enhancement
- Profitability increase
- Relationship building
- Operational efficiency
Professional Development And Certification
Serv-Safe Certification
Timeline
Director, Food & Nutrition Services
Duke Regional Hospital, Aramark Healthcare
01.2018 - Current
Associate General Manager, Food & Nutrition Services
Duke University Hospital, Aramark Healthcare
01.2014 - 01.2018
Director of Patient Services, Food and Nutrition Services
Vidant Medical Center, Aramark Healthcare
01.2010 - 01.2014
General Manager, Nutrition Care Services
Eisenhower Army Medical Center, Sodexo Government Services
01.2009 - 01.2010
Bachelor of Business Administration - Business Administration, Food Service Management
Campbell University
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