Sergeant/Team Leader, Motor Transport Operator 88M Resume Example

• Completed training in all required topics to perform the duties for US Army's Installation Access Control.
• Reviewed IDs and building credentials for workers and visitors.
• Provided friendly and professional assistance to employees, visitors and customers.
• Warned violators of rule infractions and escorted unauthorized persons off premises.
• Monitored and authorized entrance and departure of employees, visitors and other persons.
• Triaged problems quickly and provided precise and clear information while working under minimum supervision.
• Maintained stamina during long periods of sitting, walking, standing or driving while remaining focused and vigilant.
• Completed required shift logs and reports, highlighting routine activities, suspicious circumstances and critical incidents.
• Deterred criminal activity, vandalism and general misconduct by providing expert and highly visible security presence at Installations facilities.
• Warned persons of rule infractions or violations and evicted violators from premises.
• Monitored building and property entrances and exits to detect intrusions and protect assets.
• Checked shipments and belongings by completing physical reviews.
• Maintained clean and organized gate area.

Supervisor: Sergeant First Class (SFC) Canada, Kevin (480) 678-7126 - Gate Guard Access Control NCOIC.

• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
• Developed and standardized new recipes to diversify kitchen offerings.
• 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.
• Managed kitchen staff team of eight and assigned various stages of food production.
• 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.
• 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.
• Oversaw hiring, training and development of kitchen employees.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.

Kitchen Manager: Eleanor, Hekekia (808) 386-2190

• 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.