Enthusiastic individual with superior skills in working in both team-based and independent capacities. Bringing strong work ethic and excellent organizational skills to any setting. Excited to begin new challenge with successful team.
Skills
Customer Service, Culinary manager, Hotel Customer Service manager
Military Service
Branch: United States Navy
Service Country: United States
Rank: E-6
August 1997 to August 2017
As a member of the armed forces I have done a bit of every thing from basic fire fighting, emergency
Medical response team, store room clerk in charge of keeping inventory and distribution. All so begin
A food service worker in charge of daily sanitation and inspection of spaces. Stood and security guard
And patrol of ships, fire watch when needed, painting, sanding, grinding easy to train and a quick
Learner
Certifications/Licenses
Manager, Food Service (hotel & restaurant personnel service)
Armed forces I
Basic
Conversion
Customer Service
Inspector
Inventory
Supervision
Painter
First Aid/CPR
Perimeter patrol
Organization
Problem Resolution
Communications
MS Office
Education and Training
state University of New York at Morrisville, Expected in 2020 – –Master Certified Food service Professional:Culinary Nutrition - GPA:The Department of Labor office of Apprenticeship program on the job training
Cook (Any Industry ), The Department of Labor office of Apprenticeship program on the job training
State University of New York at Morrisville, Expected in 2020 – –Certified Culinary Professional Level I: - GPA:Serving, handling and
sailing alcohol
Certified food Service Professional, Emergency managemnt institute FEMA
State University of New YorkMorrisville, Expected in 2020 – –Certified in Alcohol Service: - GPA:Sanitation and health
inspection
State University of New YorkMorrisville, Expected in 2020 – –Master Certified Food and Beverage Director
October 2012 to Present
Global Food service institute at the State University of New York at Morrisville. Certified to run my own
business
Certified Customer Service: - GPA:
Emergency Managemet Institute, Expected in 2020 – –: - GPA:Emergency support function #6, Mass Care emerg. Assistance ,Housing, Human Service, ICS for Single Resources and initial Action Incident ICS200
Emergency Management Institute, Expected in 2020 – –: - GPA:National Response Framework, An introduction, Introduction to Incident Command System ICS-100
Central Texas CollegeHonolulu, HIExpected in 2016 – –Associate of Arts:General Studies - GPA:
Bunkie High SchoolBunkie, LAExpected in 1997 – –Diploma: - GPA:
Provided top product and material delivery quality control by eliminating downtime to maximize revenue.
Followed customer instructions about placement of items and special considerations for handling.
Tracked movements with hand-held scanners and daily production sheets to keep records accurate.
Secured items in truck by strapping over protective padding.
Gained complete understanding of duties and job tasks for each shift, prioritizing those requiring immediate completion.
Sustained safety protocol with 0% incident rate by ensuring proper and cost-effective usage of equipment and materials.
U.S. Navy - Customer Service/Building Maintenance Manager City, STATE, 05/2010 - 08/2017
Stood duty and provided 24 hour costumer service at least once a week. Taking care of any issues that may come up after hours, such as emergencies and basic trouble calls
Provided check-in and check-out daily, involving siting down with each junior sailor and explaining all rules and regulations while living in Unaccompanied Housing
Provided daily inspections of more than 150 rooms for cleanliness and any violations to rules set forth by Unaccompanied housing
Maintained a log of trouble calls and time taken to be fixed for maintenance and up keep of at least 20 building. As well as submitting daily reports on status to chain of command.
Answered residents requests with friendly, knowledgeable service and support.
Maintained an inventory supply closets with furniture replacement, hazmat and basic replace room items totaling over $50,000
U.S. Navy - Culinary Manager City, STATE, 05/2007 - 05/2010
Managed daily operation of a dining facility for over 300 customers.
Supervised a team of at twenty people with the preparation of three meals a day which included ordering supplies,meal planning, recipe conversion all while providing excellence customer service.
Maintained food supply inventory
Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Weekly inspection on living spaces
Kept a log for temperatures of all equipment, to maintain good working conditions
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Completed regular line checks to maximize quality assurance.
Controlled portion sizes and garnishing for optimal cost controls.
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School Attended
state University of New York at Morrisville
State University of New York at Morrisville
State University of New York
State University of New York
Emergency Managemet Institute
Emergency Management Institute
Central Texas College
Bunkie High School
Job Titles Held:
Clerk Cashier/Distribution Clerk
Delivery Driver Assistant
Customer Service/Building Maintenance Manager
Culinary Manager
Degrees
Master Certified Food service Professional
Certified Culinary Professional Level I
Certified in Alcohol Service
Master Certified Food and Beverage Director
October 2012 to Present
Global Food service institute at the State University of New York at Morrisville. Certified to run my own
business
Certified Customer Service
