Lisette Coston, nutrition and food service director for the Saint Francis Health System, says: Nick started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007. In his first two weeks as a manager, he transitioned out a contract management company, expanded the kitchen, and opened a new retail operation and a room service program. These actions saved the system around $200,000 the first year. During the past three years, Nick has reduced FTEs by 5.6 through cross training staff and streamlining operations. Nick deserves to be recognized as a rising star because he possesses the leadership qualities required for success: charisma, motivation, self-guidance and a willingness to change with the demands of foodservice.
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I took over this location from a contract company, so we started everything from scratch. I didn’t really know any of my employees. Everyone worked through it all together. The fact that we started with nothing and got to where we are now is a proud accomplishment.
The biggest challenge and accomplishment are all rolled into one. When I came here I was a clinical dietitian. With this position I moved over to the foodservice side. We started a new system; we were cook-chill and now we are room service. Addressing everything that comes with room service was a big challenge.
Earning respect from the other managers.
I’d like to expand our cafeteria and turn it more into a restaurant style of setting rather than a generic cafeteria setting. I want to make it more personable.
I had one of my employees drop a whole bucket of cornstarch and it covered our whole prep area. Cornstarch mops up so easy whenever it just gums together.
All the hours that I put in when we first started. I pretty much worked open to close, seven days a week for the first three months. I basically lived here.