Jonathan Robinson

Jonathan Robinson

Alexander Milne Development Serv


RD Career Path: Sports Nutrition

Sports dietetics is an exciting, dynamic practice area. As the marketplace evolves, demand is increasing for those with knowledge and skills that integrate nutrition with physical activity and sport. Although creating your own job continues to be a vital pathway to success, increasingly, sports dietitians are being sought for positions with universities, sports organizations, food corporations, fitness clubs, corporate wellness, cardiac rehabilitation, and with physicians in bariatric surgery or family practice.

Having an advanced degree provides additional options in education, research, and administration. A focus on healthy body weight and treating and preventing obesity offers extensive opportunities to combine nutrition expertise with physical activity. Beyond a strong base in clinical nutrition, exercise science, and counseling, an entrepreneurial attitude and practical experience are keys to establishing a solid career in sports dietetics. Here are some tips.

Become a Registered Dietitian

Obtaining proper education and credentials is an essential professional responsibility. As a registered dietitian (RD) you will be recognized by the Academy of Nutrition and Dietetics, the nation's largest organization of nutrition professionals.

Access the AND's website for information on becoming a registered dietitian. As an RD you will be legal to practice and provide nutrition assessment and counseling and other nutrition services. You will be eligible for licensure in states that require nutrition practitioners to meet specific standards.

Become a Certified Specialist in Sports Dietetics

Credentials become increasingly important as sports dietetics becomes more specialized. Having a specialty credential beyond the RD will set you apart from those who are less qualified and will be an asset in marketing yourself and your services. Although short certificate courses may look attractive, they are no match for the quality and breadth of education you receive from an academic degree, a dietetic internship, and a specialty credential. Recognizing the benefit of specialty certification, the Commission on Dietetic Registration (CDR), the credentialing agency for AND, established the Board Certification as a Specialist in Sports Dietetics (CSSD) credential.

As you can see, some of my priorities within dietetics are to work in a sports based setting. I would love to first become a Registered Dietitian and then later down the road become a certified specialist in Sports Dietetics. Other than Sports Dietetics, some more interest in the field of nutrition would be:

Clinical Nutrition: The CNM DPG is a dynamic group of leaders who strive to improve the quality of nutrition care in the health industry. We pride ourselves in offering guidance and sharing resources with one another.

CNM members work in a variety of settings including acute care, community services, long-term care, private practice, and government services among others. It is this varied background that enables our members to offer many perspectives and resources. We are at an exciting juncture for our group. 

Pediatric Nutrition: Pediatric nutrition encompasses many developmental phases as well as medical and nutrition diagnoses. These can be exciting and overwhelming at the same time! To help you connect with others who are doing similar exciting work, and to help during the overwhelming moments, we offer 6 Specialty Groups (SGs).  Each SG is lead by a Chair and Co- Chair to facilitate members’ professional development. Any member of PNPG can be a member of any or all SGs. SG members have the opportunity to:

  • Network with other pediatric dietitians
  • Find needed resources
  • Share projects and experiences
Children with Special Needs:

This SG is for members of the PNPG who work with infants, children and adolescents with any and all chronic health conditions including cerebral palsy, autism, various genetic syndromes, inborn errors of metabolism, etc. This group is a great way to network with colleagues, stay up to date on new resources, and receive technical assistance and professional support. 

Eating Disorders, Adolescents

This SG provides an opportunity to learn more about eating disorders, and other nutrition-related issues in adolescents. We want to help you stay updated on the most current information and resources available in this field of practice!

Infant Nutrition, Breast Feeding & Neonatology

This SG provides dietetic professionals with a forum for sharing ideas and discussing issues that affect us in our everyday practice of caring for healthy and sick infants.  We are instrumental in the promotion, protection, and preservation of breastfeeding and breast milk feeding as optimal nutrition for most all infants, as well as supporting optimal growth during this crucial time in a child's life. Working together through this professional group is a great way to stay current and connected!    

AODA- American Overseas Dietetics Association

The American Overseas Dietetic Association (AODA) is the international affiliate of the Academy of Nutrition and Dietetics (A.N.D.). AODA provides internationally-focused Academy members, Academy members living overseas, and other interested professionals an opportunity to establish professional contacts and obtain continuing education credits. AODA advocates for the international dietetics community and seeks to optimize global health through food and nutrition. As the field of nutrition and dietetics increasingly appreciates the need for a focus on diversity and a global perspective, AODA is positioned at the forefront of this vision.

Wellness/CV is a sub unit of SCAN that focuses on cardiovascular and wellness nutrition by educating dietetics professionals and the public about wellness and cardiovascular health, providing resources and networking opportunities, and advancing the cardiovascular and wellness RD as a career specialty.

Other than Nutrition and Dietetic related interest, I live an extremely active life style that includes Crossfit, running, sports, exercising and living a healthy lifestyle. I am an active sportsman that loves to hunt, fish, and explore the outdoors.


High energy level, self-starter and comfortable managing multifaceted projects in conjunction with

day-to-day activities specialized in hospitality. Through 11 years of assertive action and a persistent role in my family’s successful enterprise, I am very confident in my adaptive skills of managing, marketing, and keen sense of business profitability and efficiency in a hospitality enterprise. After receiving adequate experience in a fast paced, high volume multi-million dollar enterprise in a major casino industry, I am eager to restructure my previous position in hospitality and move forward to  challenge my capabilities in food services and safety through an ICFMR establishment.  

Pioneering in a  variety of services based on client needs, which vary according to age and level of intellectual and developmental disabilities. In addition to providing a home-like environment with personal and support services. Conducting teaching/training facilities that make use of sophisticated client assessment tools to determine clients' medical, dietary, psychological and social needs. Modernizing a broad range of services in a ICFs/DD to meet the complex needs of clients while enhancing their quality of life.

 I believe in building strong business and personal related relationship's stimulated by hospitality and integrity.



Food Service IT systems

The following food service programs both in the Hospitality and Health Care Industry I am strongly efficient in.    Opera:The OPERA Reservation System (ORS), a true centrally managed central reservation system, is at the heart of the hotel industry's first enterprise-wide room inventory management system.  Infogenisis: InfoGenesis POS is point-of-sale software that combines powerful reporting and configuration capabilities in the back office with an easy-to-use, touch screen POS terminal application that makes better service for frontline staff second nature.     Stratton Warren: Maximize your organization’s buying power by aggregating the purchasing of all departments and locations for mission-critical items, as well as for those hundreds of incidentals that add up to big dollars. Agilysys Stratton Warren System (SWS) improves productivity while reducing labor costs and waste, managing the entire inventory & procurement process from requisition to invoice. SWS is available as an on-premise solution or through a subscription service.   File Net: Content Manager helps you meet the growing challenge of managing enterprise content with greater speed, efficiency and accuracy. FileNet Content Manager is a document management engine that combines enterprise content, security and storage features with ready-to-use workflow and process management capabilities   Viper:       

Food Preparation and Food Safety

Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

Customer/Client Service

In 1981, HCB programs were established under Section 1915(c) of the Social Security Act, offering states the option of requesting waivers for individuals who otherwise would receive services in a Medicaid-approved institution, such as an ICF/DD. "The intent of the law was clearly to help States provide options to persons who prefer non-institutional care. It was not to mandate that ICF/DD clients who are eligible for institutional care be placed in alternative home and community-based settings against their will. The law allows for such placements when States make it available and when clients choose it."5 Nevertheless, some states do not offer the option between ICFs/DD and waiver program services, and individuals automatically are placed in waiver programs.   The federal client protection standards identify the rights of all clients, such as freedom from unnecessary drugs and physical restraints and the provision of active treatment to prevent their use, freedom from abuse, and the provision of opportunities to participate in social, religious, and community activities, to name a few. Client protection standards also call for systems that protect a client's personal funds and the client's access to personal funds. In addition, the standards lay the groundwork for appropriate communications with clients, parents and guardians. Staff treatment of clients and necessary measures to prevent mistreatment, neglect or abuse also are discussed in the regulations.   ICFs/DD vary from facility to facility and state to state, although they all are bound by federal regulations. Despite facility variations, a common goal among facilities is to assess what individuals are capable of doing, to help them maximize their potential, and to do so with professionalism and compassion. This comprehensive approach to helping individuals acquire the skills necessary for maximum independence--and to helping them maintain optimal functioning--is referred to as "active treatment."   Customer service includes all aspects of a customer's experience in dealing with an organisation. In terms of business strategy it represents an overall description of the desired relationship between the producer and the customer. It allows a company to keep the cost of running a business at a reasonably low level and also helps to increase productivity in a company especially if such a service is of high quality and customer friendly. It also offers competitive advantage to the customers and provides an opportunity for elaborate understanding of the product.   Excellent customer care service is important because without customers there would be no business.Good customer care results to increased sales, repeat business and customer loyalty,satisfied customers and greater job satisfaction for staff,survival in terms of competition and increasing public image.

Food Service Management

Customer-Service: Food service managers managers might have to interact with customers. Being friendly and courteous will help keep customers coming back. Attention to Detail: Food service managers have to keep their eyes on a lot of elements: food standards, costs, safety, etc. Leadership: Kitchen managers must be leaders in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done. Management Skills: Food service managers not only deal with food, they also have to deal with costs, pricing, creating work schedules and more. Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job. Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a food service manager's job. Being able to come up with a solution quickly is a needed skill. Speaking Skills: Food service managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Food service managers can expect long days around hot cooking elements, much of it on their feet.

Work History

Work History
Apr 2013 - Present

Director of Food Services

Alexander Milne Developmental Services

Responsible for the preparation and serving of all meals in coherence with the policies of a ICFMR Facility-Intermediate care for developmental disabilities.Strictly manages the food service production and delivery system, including purchase and inventory of food and supplies. While insuring conformance with food quality, nutrition, and productivity standards. Trains, manages and supervise food service staff, practice time management techniques, and insure the highest possible client satisfaction.

·       Direct the expenditure of the food service budget.

·       Insure that the food service operates within established budgetary guidelines.

·       Assign, direct and supervise food service workers.

·       Assist in the hiring, transfer, promotion, demotion, or dismissal of food service workers.

·       Follow proper receiving, storage, and preparation techniques to insure that all food items are maintained at a high quality until consumed.

·       Plan, implement, and review all breakfast and lunch menus.

·       Maintain the highest standards of cleanliness and safety in the kitchen.

·       Prepare all local and state reports as directed or required.

·       Implement strategies to create an atmosphere that will attract and retain customers.

·       Represent the food service program on district wellness committee.

·       Understand and implement safety procedures as required by the district.

·       Perform other duties as assigned.

Providing a wide variety of services based on client needs, which vary according to age and level of intellectual and developmental disabilities. In addition to providing a home-like environment with personal and support services. Serving as teaching/training facilities that make use of sophisticated client assessment tools to determine clients' medical, dietary, psychological and social needs. Offering a broad range of services are offered in meet the complex needs of clients while enhancing their quality of life.

May 2012 - Apr 2013

Food and Beverage Manager

MGM Mirage Casino- Beau Rivage

Management of the entire restaurant operation. Responsible for upholding Beau Rivage service and appearance standards, policies and procedures. Supervise, train, and counsel employees within designated dining facility. Ensuring that all restaurant policies and procedures are followed in order to provide outstanding service to all guest while developing systems for employee feedback, incentive programs, and participation in restaurant decisions. Assists in achieving all service, financial, and human resource goals set forth by the VP of Food and Beverage operations.


Apr 2007 - May 2012

Bachelor of Science

University of Southern Mississippi


Aug 2013 - Aug 2018


National Restaurant Associtation
May 2012 - Present

CARE- Controlling Alcohol Risk Effectively

American Hotel and Lodging Educate Institute
Jun 2012 - Present

Beau Rivage Management Developmental Program

MGM MIRAGE University