Sodexo VP Offers Advice to Women in Facilities Management
Lynn Baez is taking the facilities world by storm as a respected leader in the industry.
(A post from Sodexo's Career Blog)
This girl is on fire; hard hats and high heels, she is on fire!
While a slight variation from the inspirational Alicia Keys song about women finding their voice, it's quite fitting for Sodexo's Lynn Baez, CFM, SFP, FMP, CBCP, Vice President of Operations for Facilities Management. She oversees the facility operations of 130 sites in North and South America, including a $65 million portfolio in the United States.
Lynn has more than 17 years of relevant experience as an integrated facilities management leader with a keen focus in life cycle operations for the built environment. And now, she is taking the facilities world by storm as a respected leader in the industry.
Lynn serves as the Second Vice Chair of IFMA's Global Board of Directors, Member of the Board of Trustees for the IFMA Foundation and Chair of IFMA's Government Relations Committee. She is also moving the needle at Sodexo in the Facilities Management space, while influencing women FM leaders all around her.
Every year facilities professionals from across the world attend both IFMA & NFMT events to learn new and innovative trends in the industry. Sodexo has long been a proud sponsor of the Women in FM panels at these conferences.
We were honored to have our very own Lynn Baez as a guest speaker representing Sodexo at both IFMA World Workplace & NFMT Orlando at the end of 2017, and next week, she'll be joining another group of Sodexo's leading ladies at IFMA Facility Fusion in Chicago.
Having had the opportunity to hear Lynn speak on multiple occasions, we borrowed a few minutes of her time to ask about her advice to women in FM and to learn more about her role at Sodexo (No. 6 on the DiversityInc Top 50 Companies list).
What's the most important piece of advice you would give to women in Facilities Management?
LB: Be flexible, agile and adaptable. FM is always evolving and what was true even 5-10 years ago is changing. We are becoming stewards and utilizing the skill of being open and flexible as we build the environment for future women in FM.
What do you personally enjoy most about working in FM at Sodexo?
LB: What I enjoy the most is working with recruitment because there is such a diverse talent pool in the marketplace. As a leader in FM, it helps me look in areas such as IT and hospitality, which are industries that we did not typically consider in the past. People in these industries have talent and transferable skills. Getting the right piece of the puzzle for an account is so important, and when they all fit together, your team is unstoppable!
How has Sodexo contributed to your career growth?
LB: In less than a year, I have had so much access to other accounts. The way they are designed and managed has given me the opportunity to leverage cutting edge insight that can be utilized internally or externally. I work on different types of contracts – domestic and global – and some use specific technology, some use different manpower, and this has really helped me as I grow my career.
As you can see, Lynn is on fire and her flame continues to burn with all she has to offer the FM world. Last November, she provided some amazing insight for the women in attendance, which we'll end with here:
"Never discount anything you bring to the table and find the right environment for you."
Oray Boston, President, Global Biosurgery, Ethicon USA, a division of Johnson & Johnson speaks about the benefits of sponsorships -- internally, externally and cross-functionally -- to amplify one's opportunities. "The more sponsors you have, the greater opportunities you have."
Funds will support the increased demand for assistance by community members.
Originally Published by Sodexo.
Sodexo Stop Hunger Foundation announced that it will offer grants totaling $40,000 to The Capital Area Food Bank and to Manna Food Center (Manna), two not-for-profit organizations. The grants will support efforts by those organizations to make nutritious food accessible to those in need. Due to the partial government shutdown, more families needed food assistance and food banks, nonprofits and community leaders were attempting to fill the gap.
First robot delivery service integrated with student meal plans debuts at George Mason University.
Originally Published Sodexo.
Sodexo, Inc. and Starship Technologies announced the launch of robot food delivery services at George Mason University's Fairfax, VA campus. Mason's 40,000 students, faculty and staff can access the Starship Deliveries app (iOS and Android) to order food and drinks to be delivered anywhere on campus, within minutes. Blaze Pizza, Starbucks, Dunkin' and 2nd Stop, a Sodexo-branded campus grocery store, are the first retailers to participate, with more to be announced in the coming weeks. Each on-demand delivery costs just $1.99.
Breaking down cooking to step-by-step instructions can empower individuals to prepare meals using fresh, whole ingredients.
Originally Published by Sodexo.
My name is Ki Keys, and I am a NYC Sodexo Dietetic Intern. I am based at Hackensack Meridian Mountainside Hospital (HMMS), located in Montclair, NJ and have the best commute among my DI cohort. It's less than 10 minutes door-to-door!
As a longtime resident of Montclair, it's rewarding to be helping my neighbors as they face various health conditions.
To date, I have encountered patients with cardiovascular, renal, diabetic, gastrointestinal, pulmonary, bariatric, and pancreatic disorders. I have also worked with those who have more severe complications requiring tube feeding, parenteral nutrition, and mechanical ventilation. It's remarkable how far I have come in three short months.
In the spirit of full disclosure, I entered the clinical rotations with great trepidation, but I learned that I really enjoy meeting new patients, learning about their challenges, and providing information about how nutrition impacts their conditions. Needless to say, I am thoroughly enjoying my rotations, especially the advanced one. Diseases requiring inventive solutions that demand complex feeding calculations and beckon me to crank away at the calculator are very exciting!
Do you know what's even more exciting? Transforming food ingredients into a delicious and nutritious dish. As a part of my hospital's monthly community nutrition event "Harvesting Fall Flavors," I had an opportunity to create turkey spring rolls using leftover turkey, complete with a cranberry dipping sauce, repurposed leftover condiment spiced with hot chili oil, soy sauce and rice vinegar. An appetizer made of roasted sweet potato disks topped with ricotta cheese, roasted pecans and fall spices was also served, and dark chocolate bites rounded out the menu for dessert.
I believe live demonstrations are a great way to foster healthy cooking and eating. Breaking down cooking to step-by-step instructions can empower individuals to prepare meals using fresh, whole ingredients. I've encountered countless patients who fear cooking because they see it as daunting and unconquerable. I look forward to continuing to share my love of food and cooking with as many patients who are willing to listen.
Donatone, CEO of Geographic Regions and Region Chair for Sodexo North America, said when beginning her career she didn't seek out mentors, "It was just about putting your head down and doing the job." In retrospect, Donatone wishes she had asked for a mentor, "particularly female mentors."
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Sodexo was recognized by the U.S. Environmental Protection Agency (EPA) for its food recovery achievements during the 2017 EPA Food Recovery Challenge.
Originally Published by Sodexo.
Sodexo, a food services and facilities management company committed to Quality of Life, was recognized by the U.S. Environmental Protection Agency (EPA) for its food recovery achievements during the 2017 EPA Food Recovery Challenge. In honor of the company's ongoing commitment toward food waste prevention, Sodexo was named as the EPA's national Endorser of the Year.