ROBERT DERBY C: 480-229-0101 * rd1225e80@westpost.net 2234 N.

74th Way * Scottsdale, AZ 85257

Dear Hiring Manager: I am writing to express my interest in a [insert job title here] position with y our company. I am an accomplished and highly motivated hospitality professional with more than 25 years of experience overseeing food service and housekeeping o perations. I have extensive experience creating, motivating, and assisting perso nnel to achieve organizational goals. Now I would like to bring my expertise and experience to work for you. My background demonstrates a results-driven attitude with proven ability to mana ge budgets, ensure quality, and monitor food and labor costs. I have had outstan ding success maintaining exceptional patient and staff satisfaction. I am regard ed and respected as a leader with a track record that demonstrates self-motivati on, determination, and initiative to exceed goals. I believe my past achievement s are a predictor of my future success. The accompanying resume can serve to provide you with far greater details of my background and what I have to offer. I hope you will see the potential I have to make a considerable contribution to your organization. Thank you for your time and consideration. Sincerely,

Robert Derby Enclosure ROBERT DERBY C: 480-229-0101 * rd1225e80@westpost.net 2234 N. 74th Way * Scottsdale, AZ 85257 FOOD SERVICE DIRECTOR / HOUSEKEEPING MANAGER Healthcare Facility * Hotel/Resort * Nursing Home Improving Organizational Performance through Heightened Customer Satisfaction, Strategic Problem Resolution, and Employee Training and Morale Building Hospitality industry executive with more than 25+ years of food service and hous ekeeping management experience. Proven record of success in building profitable organizations by achieving the highest standards in service, employee developmen t, and expense control. Expertise in monitoring quality, maintaining patient sat isfaction, and managing budgets. Reputation for resolving problems on first cont act and improving operations through diligence and determination. Expertise incl udes: Labor Cost Controls...Budget Management...Inventory Control...Recipe Compliance. ..Quality Control Training & Development...Portion Control...Labor Management...Patient Satisfacti on Nutrition Planning...Dietary Restrictions...Food Preparation...Room Inspections

PROFESSIONAL EXPERIENCE SCOTTSDALE HEALTHCARE, INC., Scottsdale, AZ 1979-2010 Nonprofit hospital system consisting of 6.5K employees at 3 separate hospitals w ithin Scottsdale Housekeeping Supervisor II (1999-2010) Promoted to Housekeeping Supervisor II based on strong performance in customer s ervice, process improvement, and team leadership. Planned, managed, and provided leadership for healthcare facility consisting of 450 beds and specializing in o ncology, urology, orthopedics, bariatrics, telemetry, intensive care, pediatrics , and obstetrics. Worked in cooperation with 2 other supervisors to run entire h ousekeeping department. Oversaw Multi Service Associate (MSA) program and manage d $1.2M salary budget. Hired, trained, counseled, and scheduled staff and proces sed payroll for approximately 46 employees. Conversed with nurse managers, nursi ng staff, and patients, verifying satisfaction with level of care. Developed rep orts to track patient satisfaction and directly addressed issues. Monitored and prepared for changes described in President Obama's Healthcare Reform Bill. * Achieved patient satisfaction scores in 90th percentile. * Maintained highest staff satisfaction scores for past 11 years. * Successfully managed $5.5M operating budget. * Created and updated written daily worksheets for Multi Service Associate posit ions, totaling 32 pages per day. * Developed and implemented customer service checklist utilized by all members o f Housekeeping Management team. * Designed metrics used to monitor patient satisfaction and trained nurse and ho usekeeping managers on how to interpret information. Food Service Supervisor (1979-1999) Served as Food Service Supervisor for high volume, level-1 trauma hospital consi sting of 350 beds. Directed approximately 92 employees responsible for food preparation, purchasing, assembl y, delivery, ware washing, and sanitation. Monitored food quality, managed dishw ashing process, adjusted staffing levels, and ensured compliance with recipes, assembly protocol, and product specifications. Performed training, conducted performance appraisals, and maintained staffing le vels. * Received numerous awards for perfect attendance during 20 year career with hos pital. * Implemented new procedures for tray line food assembly, increasing speed and a ccuracy of process by 20%-25%. * Streamlined dishwashing process, reducing labor by 14%. * Worked every position within department from dishwasher to cook. EDUCATION & CREDENTIALS Bachelor of Science in Business Management, UNIVERSITY OF NEW HAMPSHIRE, Plymout h, NH Proficient in Microsoft Office, McKesson Star Clinical, Laborworkxx, ISIS Pro, P MM