| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
PHONE NUMBER AVAILABLE Fort Riley, KSEMAIL AVAILABLE LINKEDIN LINK AVAILABLE PROFILE SUMMARYFood Safety Inspector with over 20 years of experience in enforcing public health standards and food safety regulations within food service operations. Expert in conducting comprehensive inspections, identifying compliance issues, and implementing corrective actions to ensure adherence to HACCP, FDA, and OSHA guidelines. Proven track record of improving food handling processes, reducing waste, and enhancing overall food quality. Adept at staff training and development, with a history of fostering professional growth and leading teams to high-performance levels. Skilled in budget management, inventory control, and implementing cost-saving measures without compromising on safety or quality. Recognized for analytical prowess, attention to detail, and a collaborative approach to achieving and maintaining the highest standards of food safety. Human Resources & Talent Acquisition Manager offering 4 years of experience derived through service in the United States Army Recruiting Command. Knowledgeable in multiple HR functions including workforce training, benefit programs, employee relations, recruiting operations, retention approaches, policy compliance, and equal opportunity practices. Possesses a comprehensive background implementing recruitment campaigns utilizing various platforms, identifying talent, screening candidate applications, and extending offers. Proven ability to target internal and external audiences through the production of communication tools (i.e., print, visual, web-based, multimedia and video materials). Leverages leadership ability and management skills to build alliances, analyze data, and articulate strategic plans. Knowledgeable in Business Process Improvement, Consulting, Market Analysis, SWOT Analysis and Risk Management. Career supported by an active Secret Security Clearance.SKILLS HIGHLIGHTSComputer LiteracyTyping (40wpm)Leadership SkillsLesson PlanningTeachingDocument CreationInterviewingEvent PlanningFax, Copy, and ScanOrganizational SkillsAlphanumeric Data EntryInventory ManagementRecords ManagementHuman ResourcesCustomer ServiceCORE COMPETENCIESCustomer Service and Engagement: Provided exceptional customer service by addressing inquiries, resolving issues, and ensuring customer satisfaction in various remote and in-person roles.Administrative Efficiency: Managed candidate registrations, personnel records, and various administrative tasks with accuracy and organization in the role of Manager and Platoon Sergeant.Problem Solving & Decision Making: Analyzed applications, initiated investigations, and made eligibility determinations as an Army Recruiter, and Retention Sergeant.Team Leadership: Supervised and trained a team of soldiers, fostering unit readiness and efficiency during military service in the United States Army.Organizational & Planning Skills: Skillfully planned training events, managed appointments, and maintained accurate records in roles such as Platoon Sergeant, Shift Leader, and Food Service Manager.Operations Management: Developed and executed business strategies that maximized the flow of information and productivity.Quality Control: Enforced policies and standards to ensure the highest in product quality.Staff Training and Development: trained employees to ensure they gained the knowledge and skills they needed to perform and excel in their daily tasks.Briefing and Presentation: Created and conducted briefs and presentations to diverse audiences as a Squad Leader, Platoon Sergeant, Retention Sergeant, Food Service Manager, and Army Recruiter.Information Security: protected sensitive information from unauthorized access, disruption, destruction, or misuse as a Platoon Sergeant, a Retention Sergeant, and an Army RecruiterPROFESSIONAL EXPERIENCEFood Service Manager Aug 2020 to Jun 2024Fort Riley, KansasOrchestrated food service operations for a diverse kitchen staff of 125, enforcing rigorous food safety protocols and maintaining exceptional standards in food storage, which contributed to a zero-incident safety record.Oversaw back kitchen operations, including budgeting and cost control for subsidies and equipment, adeptly managing a $2M budget while resolving customer service and quality issues.Led a culinary team of 15, upholding stringent safety and storage regulations, ensuring compliance with health standards, and reinforcing the establishment's reputation for excellence.Designed and executed a diverse range of specialized menus for various meals and special events, leveraging Microsoft Office proficiency to produce promotional materials that increased patron engagement.Cultivated a culture of safety and professionalism within the food service team, embodying and promoting organizational values, and swiftly addressing potential risks to ensure a secure and positive work environment..Deputy Regional Talent Acquisition Compliance Manager September 2016 to August 2020 Fort Jackson Rock Hill, SC Assisted Regional Senior Talent Acquisition Compliance Manager of a multi-man recruiting station Trained, supervised and organized the daily activities of eight assigned employees Developed subordinates in leadership, prospecting, interview techniques, and the development of civilian awareness programs Documented historical and evaluative data; responsible for the station accomplishing all assigned recruiting objectives Had direct leadership responsibility for the training and accountability of all members of the Delayed Entry Program consisting of 30+ prospective employees a quarterDining Facility Manager August 2015 to September 2016 K-16, South KoreaManaged daily food service operations for a dining facility, serving over 2,500 patrons monthly, consistently exceeding sanitation, financial, and profit & loss reconciliation targets.Administered a $1M budget, skillfully navigating the procurement of food and supplies, and ensuring adherence to high standards in food preparation, portion control, and presentation.Directed a 320-seat restaurant's financial operations, including budgeting, expense monitoring, and profit & loss management, achieving cost reductions while enhancing operational efficiency.Led a diverse team of 45 staff, coordinating schedules, supervising shifts, managing payroll, and implementing labor tracking to optimize staffing and minimize expenses.Revitalized team performance through strategic employee improvement plans, resulting in the advancement of two assistants to sous- chef positions, enhancing overall service quality.Drove a 60% increase in patronage through dynamic marketing strategies and promotional efforts, playing a key role in the restaurant's growth and profitability.Kitchen Manager/Shift Leader July 2007 to August 2016 Various LocationsSupervised a team of 30 personnel, ensuring high-quality food preparation and service that consistently met health and safety standards, leading to a 15% increase in dining facility efficiency.Managed logistics and supply chain operations for a food service department serving over 500 meals daily, resulting in a 10% reduction in food waste through strategic menu planning and inventory control.Directed cross-functional training programs, enhancing team skills in culinary techniques, customer service, and safety compliance, which increased staff performance ratings by 20%.Implemented innovative food service management software to streamline operations, reducing order processing times by 25% and improving accuracy in supply ordering.Conducted comprehensive audits of food service facilities, identifying and rectifying compliance issues, and ensuring adherence to the highest standards of cleanliness and sanitation.Fostered a culture of continuous improvement by initiating feedback loops with service recipients, which led to a tailored meal service program that increased customer satisfaction by 30%.Coordinated with external vendors and suppliers to negotiate contracts, resulting in a 10% cost saving on food supplies without compromising on quality.First Cook May 2004 to Jul 2007SITEL - RemoteDirected comprehensive menu planning, portion control, and inventory oversight for a kitchen team of 20, delivering advanced training in progressive cooking techniques and managing daily operations in a garrison environment.Slashed weekly food waste costs by $3.5K by pinpointing and remedying inventory inefficiencies, including over-ordering and suboptimal storage practices.Enforced company policies and procedures, ensuring team adherence to high standards outlined in the Employee Handbook, meticulously proofreading menus, and overseeing ration control.Actively engaged in food and beverage preparation, upholding company standards for quality and presentation while complying with HACCP and OSHA regulations, and supervising portion management. Enlisted October 2002 to May 2004US ARMYAssisted in ordering rations and meal planning for military operations, ensuring adequate supply and appropriate nutrition.Maintained and managed inventory of rations and supplies, ensuring accurate record-keeping and timely replenishment.Prepared and served food for soldiers and civilians, adhering to strict quality and safety standards.Supervised a team of 5-10 soldiers, providing training, guidance, and support to enhance unit readiness and efficiency. American Intercontinental University - Buckhead, GA MILITARY SERVICERank/Pay grade: Sergeant First Class/E-7Branch: United States ArmyService Country: United StatesCERTIFICATIONS AND LICENSESServSafeREFERENCESAvailable upon request. |
