September NSME Dinner

The Tangier 06.00 pm

"Understanding Unconscious Bias" by  Andrea Lessears, Director for the Office of Diversity & Inclusion for Cleveland Clinic Akron General


Despite the seemingly endless division, we are more interconnected than ever. The ability to navigate differences successfully is critical sustainable growth in any industry. This is more challenging than ever in our “cancel” culture. The reality is, even though we are more connected with people and groups all backgrounds. We still don’t know, what we don’t know. Understanding Unconscious Bias will introduce participants to ways of identifying unconscious bias and measures to mitigate it. 

What will you learn:

  1. Identify the impact of Bias
  2. Understanding the impact of Unconscious Bias
  3. Strategies to mitigate bias


Andre Lessears Sr. currently serves as the Director for the Office of Diversity & Inclusion for Cleveland Clinic Akron General. As the Director for Diversity and Inclusion, he is responsible for developing and implementing strategic initiatives that engage Cleveland Clinic Akron General Caregivers and embeds effective diversity and inclusion practices into the day-to-day operations, practices, processes, and Care-giver development. He holds a Bachelor’s degree from Walsh University (History) and he received his MBA in Organizational Development from the University of Dubuque. He is also a Qualified Administer (QA) for the Intercultural Development Inventory (IDI). Andre is an avid sports fan and enjoys being active outside no matter the weather.


Tangier's restrictions and guidelines with COVID:

Guests are required to wear a mask when entering the building and while they are up and moving around. Masks may be taken off while guests are seated at their table.

All Tangier employees will wear masks and gloves at all times. Employees are screened for COVID symptoms each shift.

Sanitizing Stations are located throughout the building and all of our hard surfaces are being wiped down more regularly.

We will be using disposable products for butter, salt/pepper, and barware.

The server will plate the food for all buffets. Salads at the table will be pre-dressed

Coffee and Iced Tea will be butlered to your table instead of at a station. 

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