RICHARD A.

KILGORE
212 Tekoa Way
Maryville TN
(865)-387-7379
(865)-387-7763
richardkilgore@hotmail.com
I have been professionally involved in management in the Food Industry for many
years. I have vast knowledge of the many aspects of the business from managing C
ountry Clubs, Restaurants, Hotels, and Convention Centers to Healthcare. For ove
r 17 years I was exclusively in the management of Acute Healthcare facilities. A
thorough background in the many aspects of the Food Industry qualifies me for a
ssignments in many business disciplines.
CAREER HISTORY AND REPRESENTATIVE ACCOMPLISHMENTS

Cilantro's Grill - Present

Owner
Responsibilities: I started a small restaurant on Cumberland Ave located on the
strip which is located in front of the University of Tennessee. I started this c
oncept from scratch from start up of construction design, equipment, menu design
and full concept of a fast food restaurant. My concept is a healthier alternati
ve to southwestern style food. I make everything from scratch on a daily basis.
Our business is geared toward UT students, which love our concept and food. It i
s perfect for food cost and very minimum waste. The food cost percentage is 23%
to 26%, waste is less than 2% of purchases. Sales have been increasing and avera
ge of 10% weekly until school let out for summer. We are looking for major growt
h in fall when students return to school. We offer dine in, take out, and delive
ry.
COVENANT TRANSPORT
2009 -2010
10/09: PROFESSIONAL DRIVER
Responsibilities: Professional driver for Covenant Transport Company, responsibl
e for the safe and timely delivery of freight. Over the road driver from coast t
o coast deliveries made by semi-tractor trailer, a wide variety of loads everyth
ing from time sensitive to high security loads.
MORRISON MANAGEMENT SPECIALIST 1991 - 2
009
02/09: General Manager
Memphis Jewish Home/Morrison Management Specialist
Responsibilities: Daily operations and oversee functions of a Senior Dining Faci
lity. Facility is a strict kosher senior dining with approximately 155 residents
. Responsible for all daily operations of this strict kosher kitchen. Directs al
l aspects of the department to ensure the service of all meals are attractive, n
utritious and satisfying. Responsible for meeting and planning of all budgets re
lated to department. Maintain a thorough knowledge of all standards of state and
federal food safety regulations and is in compliance.

08/07:DIRECTOR OF FOOD AND NUTRITIONAL SERVICES/SYSTEM DIRECTOR

ST VINCENT'S EAST MEDICAL CENTER/Morrison Management Specialist
Responsibilities: Functions are to manag
e the quality and cost effectiveness of the Food and Nutrition Department. Respo
nsible for all budgets relating to department. Directs all aspects of the Food a
nd Nutrition Department to prepare and service attractive nutritious, satisfying
meals and provide quality nutrition care in a safe, sanitary, and cost effectiv
e manner to patients and customers. Over saw remodeling project of entire cafete
ria to enhance sales, had a 20% increase in sales over first month. Responsible
for operating the department according to guidelines established, adherence to t
he approved budget and established policies and procedures of St Vincent's Healt
h System as well as Morrison Health Care \ a division of Compass Group which is
the worlds largest contract management services for the Food Industry. Maintains
a thorough knowledge of JCAHO standards, as well as state standards with federa
l food safety and sanitation regulations and is in compliance.

08/04: DIRECTOR OF FOOD AND NUTRITIONAL SERVICES

FORT SANDERS REGIONAL MEDICAL CENTER/Morrison Management Specialist
Responsibilities: Functions are to manage the quality and cost effectiveness of
the Food and Nutrition Department. Managed volume up to 5 million dollars. Respo
nsible for all budgets relating to department. Over saw 2 remodeling projects of
$300K plus one being cafeteria and other was Coffee Shop. Directs all aspects o
f the Food and Nutrition Department to prepare and service attractive nutritious
, satisfying meals and provide quality nutrition care in a safe, sanitary, and c
ost effective manner to patients and customers. Responsible for operating the de
partment according to guidelines established, adherence to the approved budget a
nd established policies and procedures of Fort Sanders Regional Medical Center a
s well as Morrison Health Care \ a division of Compass Group which is the worlds
largest contract management services for the Food Industry. Maintains a thoroug
h knowledge of JCAHO standards, as well as state standards with federal food saf
ety and sanitation regulations and is in compliance.
02/96: DIRECTOR OF FOOD AND NUTRITIONAL SERVICES
WESTERN BAPTIST HOSPITAL, PADUCAH KENTUCKY/Morrison Management
Responsibilities: Functions are to manage the quality and cost effectiveness of
the Food and Nutrition Department. Managed volume up to 4 million dollars. Respo
nsible for 4 different budgets, main hospital department, clinical, Food Court,
and Vending. Over saw 3 major remodeling projects of 1.6 million dollars, kitche
n, cafeteria, and coffee shop. Directs all aspects of the Food and Nutrition De
partment to prepare and service attractive nutritious, satisfying meals and prov
ide quality nutrition care in a safe, sanitary, and cost effective manner to pat
ients and customers. Responsible for operating the department according to guide
lines established, adherence to the approved budget and established policies and
procedures of Western Baptist Hospital. Maintains a thorough knowledge of JCAHO
standards, state and federal food safety and sanitation regulation and is in co
mpliance.
10/93: DIRECTOR OF FOOD AND NUTRITIONAL SERVICES
KINGWOOD PLAZA HOSPITAL, KINGWOOD TEXAS/Morrison Management
Responsibilities: Functions are to manage the quality and cost effectiveness of
the Food and Nutrition Department. Manage a staff of 50 FTE's and be responsible
for educating, planning, developing, implementing, coordinating, controlling, e
valuating and maintaining a comprehensive program that ensures continued quality
improvement based on the facilities objectives.
12/91: DIRECTOR OF FOOD AND NUTRITIONAL SERVICES
KING'S DAUGHTERS HOSPITAL, TEMPLE TEXAS/Morrison Management
Responsibilities: Establishes and coordinates Food and Nutrition policies and sy
stems affecting hospital and Food and Nutrition Department. Responsible for all
activities of the department to ensure quality, safe, sanitary, and cost effecti
veness according to the objectives established. Active in TQM/CQI with 2 years t
raining, also serve as team leader for process improvement teams with numerous p
rojects.
10/91: ASSISTANT DIRECTOR FOOD AND NUTRITIONAL SERVICES
BAPTIST MEDICAL CENTER-MONTCLAIR, BIRMINGHAM ALABAMA
Morrison Management
Responsibilities: Oversee of daily operations of the hospital cafeteria, patient
tray line and the production of food. Worked closely with department Dietitians
and production staff to ensure quality of all products were delivered to patien
ts and customers.

EDUCATION:
UNIVERSTIY OF TENNESSEE
Marketing Degree
KNOXVILLE, TENNESSEE
ACCOMPLISHMENTS AND AWARDS
GOING THE EXTRA MILE AWARD
2005
MORRISON DIRECTOR OF THE YEAR
2004
SevSafe CERTIFIED
06/08
NATIONAL RESTAURANT ASSOCIATION FOUNDATION
ServSafe CERTIFIED INSTRUCTOR AND REGISTERED
07/08
SerSafe EXAMINATION PROCTOR
ServSafe CERTIFIED INSTRUCTOR
05/01
NATIONAL RESTAURANT ASSOCIATION FOUNDATION
ServSafe CERTIFICATION
01/1995
NATIONAL RESTAURANT ASSOCIATION FOUNDATION
AWARDED DUKE OF PADUCAH
04/1997
MAYOR ALBERT JONES
MANAGER OF THE QUARTER
11/1994
MORRISON HEALTH CARE INC.
NUMEROUS MANAGEMENT AND TECHNICAL SEMINARS SUPPORTIVE OF MY CAREER
PERSONAL
MARITAL STATUS: MARRIED, TWO CHILDREN
HEALTH: EXCELLENT