Sergio Palacios

• Serve as subject matter expert for food production, culinary, and financial operations, providing hands-on support to accounts nationwide including new unit openings, training plan development, and account start-ups.
• Conduct unit operational assessments, financial analyses, and compliance reviews against Sodexo and regulatory standards, recommending and implementing improvement strategies.

Key Achievements

• Served as operations subject matter expert in a new-business sales presentation that resulted in a contract win, including evaluating prospective facilities.
• Contributed to a contract renewal for a 370-resident community, building a 34.9 FTE staffing plan spanning a large dining room, retail area, and healthcare kitchen.
• Served as interim General Manager launching a new restaurant-style dining concept across 6 venues on a two-campus community of 600+ residents, finalizing menus within one month and full staffing/FTE planning within two months.

• Led Food & Nutrition operations across 3 buildings on an 18-acre healthcare campus including SNF, IL, and AL/MC.
• Oversaw a $6.5M operating budget and $7.5M revenue budget, including a retail café generating $20K+ monthly.
• Directed 6 managers and supervised 75+ FTEs.
• Managed culinary production for 455+ daily meals, including Kosher, plus a PACE Senior Daycare dining program (175+ daily services).
• Developed strategic improvement plans and coordinated campus-wide special events and catering.

Key Achievements

• Elevated resident and patient dining satisfaction by 10–20%.
• Cultivated a high-morale work environment that increased productivity and improved retention.

• Supported senior living accounts nationwide in interim roles: Executive Chef, Operations Manager, Healthcare Manager.
• Delivered training on Mealtracker, Mealsuite, MatrixCare, PCC, and various POS systems.

Key Achievements

• Successfully supported 7 accounts in interim leadership roles, stabilizing operations and improving continuity of service.
• Implemented best practices that reduced waste and improved cost control, generating 10% savings in Food and Supply expenses for multiple accounts.

• Directed dining operations of a 144-bed skilled nursing and rehabilitation facility, increasing satisfaction by 50%.
• Implemented a digital meal-ordering system improving accuracy and increasing patient satisfaction.
• Maintained dietary care plans and regulatory compliance; led hiring, onboarding, and training of all staff.

Key Achievements

• Improved order accuracy by 40% and reduced delivery errors by 30% with a new digital meal-ordering system.
• Ensured 100% regulatory compliance through accurate dietary care plans and strengthened audit readiness.

• Managed 45+ FOH staff and supervisors across multiple venues.
• Led rollout of a brand-new POS system, Mealsuite, and assisted in implementing the EAT App reservation system.
• Directed hiring and onboarding of all FOH staff.

Key Achievements

• Led the rollout of a new POS system, improving transaction accuracy by 30% and reducing staff processing time by 25%.
• Implemented the EAT App reservation system, increasing resident satisfaction and streamlining dining reservations.

• Executed daily culinary production for 350+ residents across multiple dining venues.
• Produced high-end special events and catering functions for up to 300 guests.
• Maintained a high level of food presentation and flavor quality, contributing to positive resident/patient feedback scores.