Installation Gate Guard (US Army) 40 Hours Weekly Resume Example

• Trained and mentored staff on correct procedures to maximize efficiency and protect public trust.
• Proactively identified and solved complex strategy problems that impacted management and platoon direction.
• Trained staff on combat readiness and physical instruction to improve morale and welfare.
• Conducted routine inspections and monitored surveillance devices to protect data integrity and security.
• Rode along with soldiers to assess daily performance and implement corrective actions.
• Reviewed paperwork and case files submitted by subordinate officers to verify accuracy and conformance to strict policies.
• Notified supervisors of any defects, vehicle damages or traffic violations.
• Coordinated discipline planning to increase staff performance and productivity.
• Inspected squad vehicle and weapons daily and arranged for routine and special maintenance to prevent malfunctions.
• Conducted routine preventive maintenance checks and services on all company vehicles.
• Examined vehicles to determine extent of damage or malfunctions.
• Completed routine inspections and daily preventive maintenance services.
• Maintained the safety and security of cargo, personnel and equipment in the convoy.
• Performed spot checks to detect maintenance problems, high failure rates, and availability of repair parts to complete mission accordingly.
• Checked vehicle after each shift for any damage and made sure it was properly cleaned and maintained.
• Performed activities on timely manner while maintaining regular attendance and punctuality to support scheduling and work coverage.
• Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
• Managed the loading, transportation and unloading of over $1 million of cargo while deployed to Philippines.
• Supervise soldiers in performing Army's Preventive Maintenance Checks and Services.
• Consulted with unit commander and other key leaders to develop and redesign logistic operation.
• Provided technical input regarding equipment at unit and battalion meetings.
• Organized and achieved the processing of parts and equipment totaling more than $1 million.
• Assisted "turn in" of class V at Wheeler Ammunition Supply Point (ASP) and redistribution, saving the government over $1 million.
• Initiated turn-ins and follow-up in accordance with applicable turn-in procedures.
• Responsible for ensuring proper safety and preventative procedures were met before and after daily tours of duty and activities.
• Conducted loading, unpacking, visually inspecting, counting, segregation, palletizing, and storage of incoming supplies and equipment.
• Responsible for improving readiness management and visibility by providing equipment status and asset data reports.
• Responsible for raising the quality and accuracy of performance, cost, backlog, man-hour, and parts data through improved maintenance management computerized systems.
• Prepares reports on labor and equipment, available storage space, relocation of materiel, and stock requirements.
• Inspected equipment in operation and in repair shops or deadline status to check the extent of preventive and field maintenance, to determine need for additional operator maintenance, and to observe overall condition of equipment.
• Assessed overall unit requirements, equipment repair status, and guidance on directives issued by chain of command and higher military officials.
• Provided technical input regarding unit equipment, usage of equipment and unserviceable equipments to battalion meetings.

Supervisor: Sergeant First Class (SFC) Thorpe, Sharon (757) 763-9049 - Platoon Sergeant. Ok to Contact Supervisor: Yes

• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
• Oversaw food preparation, production and presentation according to quality standards.
• Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
• Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
• Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
• Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
• Developed and standardized new recipes to diversify kitchen offerings.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Maintained optimal inventory levels and kept food costs in line with budget limitations.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Handled escalated customer complaints to provide full resolutions and promote loyalty.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Decreased waste by 25% through effectively training employees, introducing Food Waste Management programs and effectively managing employee mistakes.
• Addressed customer complaints with knowledgeable and speedy support to maximize satisfaction.
• Examined incoming shipments to verify quality and quantity and returned unacceptable items to suppliers for refund or replacement.
• Managed vendor relationships to support supply chain and maintain product quality.
• Drove sales with efficient merchandising and frequent aisle recoveries to maintain organized, attractive displays.
• Maintained accurate order and shipment forms and inventory documentation to facilitate timely material flow.
• Inspected deliveries, replenished shelves and stored excess products to keep on top of stock management tasks.
• Conveyed subject matter expertise on inventory levels and processes to internal and external customers to meet diverse requirements and smooth processes.
• Received deliveries, scanned packages and updated orders in internal database to enable efficient order processing and fulfillment.
• Counted and stocked different types of merchandise to comply with inventory control tag requirements.
• Assessed spoiled and damaged food shipments and reported to management accordingly.

Kitchen Manager: Eleanor, Hekekia (808) 386-2190 Ok to Contact Supervisor: Yes

• Monitored and counted food stock and supplies to reorder on time.
• Completed opening, closing and shift change tasks to promote store efficiency.
• Kept work areas, utensils and pans cleaned and sanitized.
• Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
• Verified orders and bagged items for easy transport.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
• Established and managed effective controls for labor and inventory costs.
• Completed reports outlining meal numbers, service efficiency and various contributing costs.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
• Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.

Supervisor: Sergeant Hensley, David (808) 840-7119 - Food Service Manager. Ok to contact Supervisor: Yes