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Senior Food Operations Executive Resume Example

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Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Professional Summary

FOOD SERVICE MANAGEMENT * SUPPLY MANAGEMENT * LEADERSHIP AND TRAINING

Core Qualifications

Operations management


Education
Trinity College & University Metairie, La Expected in 2003 Bachelor of Science : Business Administration - GPA : Bachelor of Science: Business Administration 2003 - Trinity College & University, Metairie, La United States
Experience
Basf - Senior Food Operations Executive
Beachwood, OH, 08/2014 - Current
  • Forecasted, requisitioned, managed, and distributed subsistence supporting 30 companies with 94 food service personnel the brigade.
  • Developed strong partnerships with Defense Logistics Agency (DLA) and other Government agencies in pre-development of food service support programs for Subsistence Prime Vendors and food service equipment supporting dining facility equipment and feeding missions. Contact Supervisor: CW3 Jobeth D. Yambao Brigade Food Technician, (915) 493-4640
United States Army - Senior Food Operations Supervisor
, , 08/2013 - 07/2014
  • Supervised the Food Service Program consisting of two dining facilities, six battalion field operations, 75 food service personnel, serving over 200,000 meals annually.
  • Initiated and supervised the modernization and renovation of four dining facility with a budget in excess of $4,500,000.
  • Implemented Training with Industry Program that allowed food service soldiers to train in local restaurants and develop skills in the international arena.
  • Reviewed new products at the Food Service Management Boards and conducted cuttings in selection of new products for catalog inclusion. Contact Supervisor: CW3 Anthony Jackson, Korean Food Program Director, (912) 432-1276 Management Assistance Division
United States Army - Contact Supervisor
City, STATE, 03/2011 - 06/2013
  • Fort Lee, VA 03/2011 - 06/2013
  • Supervised the worldwide training of over 7,200 Solider, Sailor and Marine, providing senior food service advisory assistance at command, installation and dining facility levels in approximately 47 United States and overseas locations.
  • Formulated systemic analysis of issues, created valid plans for corrective action, and provided food service and subsistence supply management training. Contact Supervisor: Ray Beu, Director of Operations, (804) 892-1685
United States Army - Chief Food Operations Manager
, , 03/2010 - 02/2012
  • Supervised the Food Service Program consisting of five dining facilities, over 300 food service personnel (soldiers and civilians), serving 500,000 meals annually.
  • Managed the Division's food service garrison and field operations. Planned, executed, monitored, and controlled the Division strategic feeding plan in the combat area of operation.
  • Performed and executed all duties in the absence of the Division Food Service Technician. Contact Supervisor: CW4 Deborah Barthell, Division Food Service Technician, (804) 605-6488
Professional Affiliations
Philip A Connelly Winner (field), Distinguished Order of St. Martin, Bronze Star Medal (3), Meritorious Service Medal (4), Army Commendation Medal (7), and Army Achievement Medal (7)
Accomplishments
  • Leadership: Led by example; consistently achieve and promote outstanding performance. Provided exceptional training and development of staff members into a productive team that takes great pride in quality service and achieving objectives
  • Consistently recognized as a stellar performer and leader
  • Displayed exceptional communication skills and competencies necessary to deliver outstanding service to customers
  • Philip A Connelly Winner (field), Distinguished Order of St. Martin, Bronze Star Medal (3), Meritorious Service Medal (4), Army Commendation Medal (7), and Army Achievement Medal (7)
  • Food Service Management Course
  • Contracting Officer Representative Course
  • Logistics Management Course
  • Food Safety Operations Course
  • Demonstrated Senior Logistician (US Army Logistics University)
  • Basic Instructor Training Course
  • Equal Opportunity Leaders Course
  • Advanced and Senior Leaders Courses
  • Military Awards and Achievements
Military Experience
Army - CW3
, 08/2014 -
Managed the worldwide assessment of the Army Food Program, providing senior food service advisory assistance and training at command, installation and dining facility levels in more than 47 United States and overseas locations. Reviewed and evaluated food service and supply operations, conducted detailed analysis of subsistence and supply functions, workloads, processes, and manpower pertaining to readiness, mobilization, security and environmental factors. Oversaw special catering events, offered culinary instructions, and demonstrated culinary techniques. Developed food service budgets and fiscal data for requirements, compiled budget estimates for departmental management reports, and initiated supply actions on the basis of approved requirement forecasts. Established presentation techniques, quality standards, menu pricing, and menu planning. Supervised a food service program consisting of multiple dining facilities serving over $1 million annually and managed annual budgets in excess of $15 million for supplies, facilities, personnel, and professional development. LEADERSHIP, SUPERVISION, AND TRAINING Exceptional ability to implement solid business practices concerning personnel, supplies, and financial accountability. Actively developed improved policies, procedures, and techniques to expedite operations and increase effectiveness. Managed and scheduled daily work activities, supervised and evaluated personnel, and applied principles and techniques for training and personnel development. Applied economic and accounting principles to analyze and report financial data, and determined how to utilize funds and accounts for expenditures, while ensuring a return on investments for the United States Military. Consistently recognized as a stellar performer and leader. Displayed exceptional communication skills and competencies necessary to deliver outstanding service to customers. Instrumental in a dining facility equipment modernization program to replace outdated equipment; consolidated purchases resulting in additional savings. Initiated, obtained funding, and implemented a décor modernization plan that resulted in purchase of décor item for dining facilities and increased morale among diners. EMPLOYMENT HISTORY Senior Food Operations Executive United States Army, Fort Bliss, TX 08/2014 - Present Forecasted, requisitioned, managed, and distributed subsistence supporting 30 companies with 94 food service personnel the brigade. Developed strong partnerships with Defense Logistics Agency (DLA) and other Government agencies in pre-development of food service support programs for Subsistence Prime Vendors and food service equipment supporting dining facility equipment and feeding missions. Contact Supervisor: CW3 Jobeth D. Yambao Brigade Food Technician, (915) 493-4640 Senior Food Operations Supervisor United States Army, Camp Walker, Korea 08/2013 - 07/2014 Supervised the Food Service Program consisting of two dining facilities, six battalion field operations, 75 food service personnel, serving over 200,000 meals annually. Initiated and supervised the modernization and renovation of four dining facility with a budget in excess of $4,500,000. Implemented Training with Industry Program that allowed food service soldiers to train in local restaurants and develop skills in the international arena. Reviewed new products at the Food Service Management Boards and conducted cuttings in selection of new products for catalog inclusion. Contact Supervisor: CW3 Anthony Jackson, Korean Food Program Director, (912) 432-1276 Management Assistance Division United States Army, Fort Lee, VA 03/2011 - 06/2013 Supervised the worldwide training of over 7,200 Solider, Sailor and Marine, providing senior food service advisory assistance at command, installation and dining facility levels in approximately 47 United States and overseas locations. Formulated systemic analysis of issues, created valid plans for corrective action, and provided food service and subsistence supply management training. Contact Supervisor: Ray Beu, Director of Operations, (804) 892-1685 Chief Food Operations Manager United States Army, Camp Casey, Korea 03/2010 - 02/2012 Supervised the Food Service Program consisting of five dining facilities, over 300 food service personnel (soldiers and civilians), serving 500,000 meals annually. Managed the Division's food service garrison and field operations. Planned, executed, monitored, and controlled the Division strategic feeding plan in the combat area of operation. Performed and executed all duties in the absence of the Division Food Service Technician. Contact Supervisor: CW4 Deborah Barthell, Division Food Service Technician, (804) 605-6488
Skills

Food Service, Operations, Training, Field Operations, Corrective Action, Operations Manager, Budget, New Products, Logistics, Accounting, Accounts For, And Accounting, Basis, Budgets, Financial Accountability, Food Safety, Forecasts, Increase, Instructor, Logistics Management, Menu Planning, Million, Pricing, Problem Solving, Safety Operations, Security

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Resume Strength

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Resume Overview

School Attended
  • Trinity College & University
Job Titles Held:
  • Senior Food Operations Executive
  • Senior Food Operations Supervisor
  • Contact Supervisor
  • Chief Food Operations Manager
Degrees
  • Bachelor of Science

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