Yyyyyy x. yyyyyy
0000 xxxxxx xxxx , xxxx , xxxxx 00000
Country of Citizenship: United States
United States Military; Contracting; Logistics; Industrial Food Service Management; Food Safety; Quality Assurance and Quality Control; Food Service Supervision; Operation Iraq Freedom; Dining Facility Operation; Budget Management; Hazard Analysis; Critical Control Points of Inspections; Ordering and Receiving Supplies; Administrative Bookkeeping; Army Food Service Management Information System (AFMIS); Team Building; Training and Development; Scheduling; Strategic Planning; Creative Problemsolving; Collaborative Teamwork; Leadership; Customer Service; Business Development; Marketing; Performance Evaluation; Management Reporting; Decision Making; Communications; Microsoft Office; Lotus, Word; Excel; PowerPoint; Access; STORES; AFMIS; SARSS (ARMY RETAIL SUPPLY SYSTEM); LOGCAP III-IV
DynCorp International Logcap IV, Afghanistan
Supervisor Name; Number
May Be Contacted: Yes
Administrate departmental budgets of $6MM+ and direct the professional success of 15 employees and 40+ subcontractors.
Plan, direct, and coordinate the storage and distribution of for all classes of supply except class III (bulk), class V and class VIII. Compute, establish, and direct modification to authorized stock levels, plan and organize receipt, issue, salvage maintenance of records. Manage all aspects of verifying incoming items and reviewing customers material release orders (MRO). Inspect physical conditions of warehouses, vehicle fleets and equipment, and order testing, maintenance, repair, or replacement as necessary.
Facilitate professional development and training resulting in consistent compliance with Standard Operational Procedures (SOPs).Supervise the activities of workers engaged in receiving, storing, testing, and shipping products and materials. Store stacking or palletizing materials in preparation for storage and/or shipment. Plan, develop, and implement warehouse safety and security programs and activities.
Prepare or direct preparation of correspondence, reports, and operations, maintenance, and safety manuals. Issue shipping instructions and provide routing information to ensure that delivery times and locations are coordinated. Review invoices, work orders, consumption reports, and demand forecasts to estimate peak delivery periods and to issue work assignments. Verify the accuracy of supply documentation, research delinquent requisitions, and track status of receiving reports/shipping logs.
Food Service Supervisor
KBR LOG CAP III Iraq
Supervisor Name: Number
May Be Contacted: Yes
Monitored $6MM ration budget and fiscal records, and review financial transactions to ensure that expenditures are authorized and budgeted and that profits increased regularly. Maintained $1MM Employee budget, $6MM Prime Vendor Contract budget, and $1MM Operational Supply budget. Assessed revenue and expenditure for 3 dining facilities and 2 satellite facilities. Procured supplies for 25,000+ soldiers ensuring proper ingredients remain available.
Verified compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities and two satellite locations. Maintained food and equipment inventories, and kept inventory records. Reviewed food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Mandated that 2000 mermites went to troops within time constraints.
Investigated and resolved complaints regarding food quality, service, or accommodations during monthly Dining Facility Counsel meeting. Scheduled weekly meetings between military and contractor personnel covering issues in the dining facility.
Scheduled staff hours and assigned duties. Established standards for personnel performance and customer service. Coordinated assignments of cooking personnel to ensure economical use of food and timely preparation.
Verified contents of truck loads by checking temperature to track compliance with prescribed temperature and suggest disposition of the load. Reviewed items to determine if they are in good condition and checked expiration dates and store items according to expiration dates. Take pictures of discarded items. Assured compliance with all Policies and Procedures and the DFAC SOW.
Ensure rations are requisitioned on a FIFO (First In First Out) schedule and checked off kitchen requisition and those items out of stock are labeled NIS. Processed form 3161 when cross-leveling rations or supplies to other facilities.
Direct the professional success of personnel and verify their knowledge of Material Handling Equipment and how it works. Ensured each personnel member wore the accurate PPE while utilizing equipment and hazardous chemicals.
Name High School
United States Army
Automated Logistics Course, 92A, 2007
Instructor Physical Fitness Course, 2007
Platoon Leadership Development Course, PLDC 2008
Food Services Administration, 92G, 2005
Certificate, AFMIS Training, 2006
Certificate, Basic Property 101, 2006
Certificate, Material Requisition, 2006
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