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Hands-on management professional with 20+ years’ experience leading supply and logistic operations across all production environments. Successful at directing high-performance teams in financial management, internal control records, stock controls, and day-to-day operations per organizational requirements. Highly effective at managing complex negotiations, and budgets to achieve production goals.
After retiring from the Navy perused a job as a millwright.
Military Experiences
2010 - 2014
General Manager, Supply Department Chief
Transitioned into roles of increased responsibility to support and manage food service operations along with logistics for naval supply departments on board submarines and shore facilities. Evaluated P&L, product movement, and inventory management in order to maintain budget parameters within the Navy’s prescribed operating procedures. Planned and coordinated numerous evolutions and training opportunities so that staff could perform at the highest levels. Scheduled maintenance and calibration of all food service equipment. Monitored and evaluated personnel performance.
2007 - 2010
Assistant Regional Manager, Food Service Chief
Transitioned into roles of increased responsibility to support and manage food service operations along with logistics for naval supply departments on board submarines and shore facilities. Evaluated P&L, product movement, and inventory management in order to maintain budget parameters within the Navy’s prescribed operating procedures. Planned and coordinated numerous evolutions and training opportunities so that staff could perform at the highest levels. Scheduled maintenance and calibration of all food service equipment. Monitored and evaluated personnel performance.
2005 - 2007
Production Manager, Supply Department Chief
Transitioned into roles of increased responsibility to support and manage food service operations along with logistics for naval supply departments on board submarines and shore facilities. Evaluated P&L, product movement, and inventory management in order to maintain budget parameters within the Navy’s prescribed operating procedures. Planned and coordinated numerous evolutions and training opportunities so that staff could perform at the highest levels. Scheduled maintenance and calibration of all food service equipment. Monitored and evaluated personnel performance.
2003 - 2005
General Manager, Executive Chef
Assisted in the managing of all hospitality operations with a staff of 14. Accountable for providing over 1 thousand meals a day for a crew of over 200 personnel. Assisted in the tracking and managing of budgets, provisions, and manpower requirements.
Military Credentials
Professional Development Schools
2002
Air Force Instructional Systems Development
2001
Air Force Teaching practicum
Certifications
1996
Florida Department of Labor and Employment Security Division of Jobs and Benefits, completed apprenticeship for Cook (Any Industry)
1996
United Sates Department of Labor, Bureau of Apprenticeship and Training, completed apprenticeship for Cook (Any Industry)
1995
SERVSAFE, National Restaurant Association
1995
Nutrition for the Foodservice Manger, National Restaurant Association
Security Clearance
Prefer not to say
Academic Degrees
Academic Degrees
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