DITA ANGULO

Practice Manager

Sept 2024 – Present

Key Achievements

• Reduced branch debt by £45,000 through improved processes, proactive debt management, and tighter financial controls.
• Aligned procedures and compliance across all sites to meet Medivet standards, PSS requirements, and operational guidelines.

Key Responsibilities

• Oversee day-to-day business operations, scheduling, diary management, resource planning, and clinic workflows.
• Ensure compliance with Medivet operational processes, H&S, PSS standards, and equipment maintenance.
• Review KPIs, P&Ls, revenue performance, cost control, stock levels, banking, invoices, refunds, and debt/insurance management.
• Lead, coach, and support colleagues through 1:1s, performance reviews, recruitment, onboarding, absence management, and ER processes.
• Drive client satisfaction, manage complaints, monitor telephony results, and implement service improvements.
• Communicate company updates, run team meetings and training sessions, and embed Medivet initiatives at practice level.

Head Veterinary Nurse

Feb 2022 – Sept 2024

• Promoted high patient-care standards.
• Mentored SVNs as a Clinical Coach.
• Ensured clinical compliance and safety.
• Managed diagnostics and supported workflow efficiency.
• Optimised stock usage and inventory processes.

Student Veterinary Nurse

May 2018 – Jan 2022

• Supported clinical care, diagnostics, patient monitoring
• Maintained records and assisted with procedures

Patient Care Assistant

Apr 2017 – Apr 2018

• Assisted with patient handling, vitals, and basic clinical tasks
• Supported reception and daily practice operations

• Led and coordinated a team of up to 20 staff members, managing operations and ensuring service for up to 150 guests simultaneously.
• Maintained inclusive and diverse team culture, promoting
  respect and understanding among all members.
• Enhanced financial controls to minimize theft and loss risks,
  continuously maintaining accurate accounts and cash drawers.
• Maintained effective supply levels by monitoring and reordering
  food stock and dry goods.
• Trained staff on standard operating procedures as well as safety
  regulations and productivity strategies.
• Supervised dining table set-up to prepare for diversity of event
  types, following strict service standards.