Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
To benefit organization through my experience in the food service and desire to deliver exceptional dining experience. Focused on setting high expectations and raising high service standards.
Highlights
Staff development talent
Customer-oriented
Hiring and training
Adaptable
Resource Management
Training Development
Strong leader
Supervisory skills
Operations management
Personnel Management
Budgeting
Accomplishments
Experience
01/2012 to 01/2014BILLETING MANAGERRiverside Medical Center | , , AFGHANISTAN
Managed plans, directs, and coordinates activities of the Billeting operations for a project.
Oversees temporary or permanent living quarters for client and other civilian contractors.
Manage activities to oversee proper maintenance, safety and cleanliness standards are adhered.
Conducts regular customer needs assessments including but not limited to meeting quality standards for services, and evaluation of customer satisfaction.
Develops and implements billeting operations at various sites to maximize customer service and value to the customer.
Supervises a team of employees, subcontractor and/or labor broker personnel.
Coordinate activities to oversee proper maintenance, safety and cleanliness standards are adhered.
Responsible for maintaining vacancy/occupancy rates.
Supervise, escort and direct sub-contractor employees.
Ensure the proper inventory of supplies for living quarters and cleaning are maintained.
Works with operations to ensure service orders for living quarters are completed in a timely manner.
Work customer service desk providing friendly, professional service to the customer.
01/2010 to 01/2012FOOD SERVICE MANAGERRiverside Medical Center | , , AFGHANISTAN
Managed to de-scope DASHTU DFAC with no issues.
Coordinated a newly built DFAC at FOB DASHTU with a remarkable dining facility.
Received coins from 7 10th BSB Brigade Support Battalion and 3-71 CAV HQ PSG.
Plans DFAC Food Services personnel work schedules on a weekly basis and prepare weekly production menus, subsistence orders and workers schedules for timely submission to the Area Food Services Manager for review and approval Provide direct operational oversight and supervision for assigned Dining Facility and assure compliance with Policies and Procedures and the DFAC SOW to include: Technical Bulletin Medical (TB MED) 530; Department of Army Pamphlet (DA PAM) 30-22; PMO-6007-04 Food Service Operations Standard Operating Procedures; Twenty-eight (28) Day Continuity of Operations (CONOPS) Menu; Technical Manual (TM) 10-412 Armed Forces Recipe Cards Coordinate DFAC labor requirements, rations, supplies, equipment, equipment maintenance, and grounds/building maintenance and service requests with the Senior Food Service Manager, DFAC Subcontractor personnel, Military Representatives.
Assure appropriate and required levels of approval are obtained for all actions.
Provide cross-leveling coordination and support as required to assure all menu items are available.
Insure proper receiving and inventory of all rations delivered to DFAC.
Coordinate and support Special Events staged in facility.
Communicate with designated COR/Military representative daily.
Address any issues and requests, forwarding to appropriate individuals for action.
01/2006 to 01/2010FOOD SERVICE MANAGERCapri Communities | , , AFGHANISTAN
Responsible for "hands on" direct supervision and training of KBR Food Service staff on assigned shift, oversees hot and cold food production, menu compliance and food production records.
Catered to a 4 Star General and his entourage, high ranking visitors from the US Government and local dignitaries from the region of Afghanistan Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe acts witnessed.
This applies to Food Service Staff and individuals from other KBR organizations, vendors or subcontractors.
Conduct a "Cooks Mount" Inspection prior to the start of each shift and will check DFAC staff against Medical provided roster to assure only properly medically cleared personnel report for work in the DFAC.
Safety TSTI training will be conducted and documented at the start of each shift to include safety, security, hygiene and sanitation.Conduct or assign a pre-shift "grounds walk" to check for litter, problems in the generator, waste water, potable water and dumpster areas.
Manage, plan and prepare daily as well as special holiday meals for large groups of troops Supervised 16 cooks, 12 Food Service Workers and 82 local nationals Orchestrated the Christmas decoration in 2Alpha and resulted the "2006 Christmas Best Decorated DFAC" in Afghanistan.
Received Certificate of Appreciation from 41st Brigade Combat Team - Training Assistance Group.
01/2002 to 01/2006DIETARY MANAGERKINDRED HEALTCARE CENTER | City, STATE,
Supervises food production, serving correct food to patients, controlling appearance, temperature, portion size and sanitation.
Purchase food and supply within approved budgets.
Instruct employees in use, care and maintenance of equipment, housekeeping and safety standards provides follow through on proper cleaning and maintenance program.
Supervises over 12 cooks and food service workers.
Maintain zero discrepancies during semi-annual state survey Employee of the month of August 2002.
01/1999 to 01/2002Bachelor Housing DirectorNAVAL AIR STATION US Navy | City, STATE,
Plan, direct and coordinate activities of an organization or department that provides lodging and accommodations.
Managed 11 buildings with over thousands customers and meeting quality standards for services and evaluation of customer satisfaction.
Won the Admiral Elmo R Zumwalt 5-Star Accreditation for Bachelor Housing Excellence, Navy Bachelor housing honor, for the second time in a row (2000 and 2002), Naval Station Whidbey Island, WA Received the Navy and Marine Corps Commendation Medal (2nd Medal) Supervises over 50 military and civilian employees Develop short/long-term billeting plans and program Manage the receipt and processing of requests and reservations for billeting Provide advance planning for heavy use periods to efficiently assign guests Prepare housekeeping procedures and monitor cleaning activities and daily reports.
01/1997 to 01/1999Culinary Specialist Senior Chief/Executive ChefUSS PAUL F. FOSTER, NAVAL STATION US Navy | City, STATE,
Plan, direct and supervises food preparation, and inventory validity of a ship food service operation.
Received the Navy Achievement Medal (2nd Medal) Catered the Prime Minister of FIJI visits and high ranking dignitaries Supervised over 47 supply personnel Plan nutritional menus maintaining the health of over 400 men and women during extended deployments Maintain adequate food supplies and stock Reduce production cost 25% by purchasing quality products and controlling food waste Demonstrated financial expertise in managing operating expenses such as food cost and increased inventory validity.
1993 to 1997Leading Supply ChiefUS NAVY, SUBMARINE BASE US Navy | City, STATE,
Directed and supervised over 100 military and 42 civilian employees in operation of a $900,000 a quarter dining facility. Received the Navy and Marine Corps Commendation Medal (1st Medal) Supervised, train and build team of over 140 employees Coordinate procurement of foods, equipment and supplies.
Implement and aggressive self-improvement plan saving over $250,000 in construction cost Increased inventory validity from 87% to 100 % by implementing strict issue guidelines.
Rank number one of all Chief Petty Officers.
Education
Expected in Dec 1996Certified Food Service Administration | CulinaryMilitary Culinary School, San Diego, CAGPA:
Culinary Basic School
Expected in 1996Certified Food Protection Manager, 2014
OSHA 30 Hour Gen Industry Occupational Safety and Health Training, Nov 2013
Food Service Sanitation Instructor Certification, Oct 1998 | Hawaii Pacific University, , GPA:
Expected in Various Navy Management and Bookkeeping Courses | , , GPA:
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School Attended
Military Culinary School
Hawaii Pacific University
Job Titles Held:
BILLETING MANAGER
FOOD SERVICE MANAGER
FOOD SERVICE MANAGER
DIETARY MANAGER
Bachelor Housing Director
Culinary Specialist Senior Chief/Executive Chef
Leading Supply Chief
Degrees
Certified Food Service Administration
Certified Food Protection Manager, 2014
OSHA 30 Hour Gen Industry Occupational Safety and Health Training, Nov 2013
Food Service Sanitation Instructor Certification, Oct 1998
