Richard Bresnahan

Consultant

Richard BresnahanRichard Bresnahan has over 30 years of diverse experience in the healthcare industry, with a focus on food service. His career includes management positions at large medical centers, major healthcare corporations, and successful consulting firms. Richard is a self-starter and has demonstrated his abilities analyzing intricate problems and designing and implementing innovative solutions. He is an accomplished project manager with proven results in organizing, motivating, and leading his team to achieve objectives beyond expectations. He prides himself on his attention to detail and his passion for customer service and satisfaction. Richard is familiar with all departments within a hospital and is capable of communicating at all levels – from the trenches to the boardroom.

Richard’s healthcare industry experience includes the role of Senior Consultant/Project Manager for Healthcare Hospitality Solutions. In this role he was responsible for the design and implementation of room service in 20+ hospitals and health systems. His projects focused on culinary and customer service excellence, and were all completed on-time and within budget.

He also served as Vice President of Monterey Bay Group, where he built and directed a staff of consultants, implementing quality improvement initiatives in 100+ hospitals. He expanded the company’s professional staff from 2 to 45 within a period of 6 years. The corporate growth, profitability, and reputation he helped to foster resulted in sale of company.

Richard also worked as Project Manager for Baxter Healthcare, where he assembled and led a 15-member team to develop, implement, and support a food service information system in a chain of 45 hospitals. The team was recognized for achieving objectives within tight budget and time constraints.

He also served as Food Service Director/Dietitian for the US Army Medical Department, where he managed food service operations in a 400-bed medical center. He was selected to be part of an interdisciplinary team to design the food service facility for a new 1000-bed hospital and was promoted to Rank of Captain ahead of contemporaries.

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Richard Bresnahan Bio