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Click here or scroll down to respond to this candidateCandidate's Name , JR.PHONE NUMBER AVAILABLE/PHONE NUMBER AVAILABLE Street Address EMAIL AVAILABLELOGISTICS MANAGEMENT SPECIALISTprogram management/support, Operations Oversight, & Policy DevelopmentExperienced professional with a highly competitive education and exceptional organizational, interpersonal, communication and superb leadership skills seeking a position where a working knowledge of logistics management will be fully utilized and expanded, with particular emphasis on:Logistics Operation & Support Cost Controls / BudgetingPlanning & Developing Policy Concepts Seamless CollaborationPersonnel Relations / Recruiting Trusted Team PlayerPROFESSIONAL EXPERIENCEFOOD SERVICE SUBJECT MATTER EXPERT ACADEMI/CONSTELLIS (6 FEB 2016- 1 OCT 2021)Planned, developed and organized menus 30 days out for preparation and ordering from available shopping catalog. A one man show, additional duties were to maintain a sanitized kitchen in accordance with the (HAACP) guidelines. Performed KP duties of washing and sanitizing pots and pans. Prepared 2 meals for 50 or more people in a undisclosed hostile environment during a 12 hour shift on a daily basis. Ordered and received rations in an inventory value of $50 K on a weekly basis. Stored and stocked perishable and non-perishable rations on same day of deliveries to include discarding outdated stock (FIFO). Duties also included providing security for the overall camp site and the (SCIFF). Leader for my section when directing camp site drills for security threats and fires etc.FEDERAL PROTECTIVE SERVICE GUARD QUALITY INVESTIGATIONS, INC. (5 JAN 2015-24 OCT 2015)Played an integral part in providing security of federally controlled facilities. Operated and enforced the governments system of personnel identification and access and egress control. Enforced property rules and regulations. Detected and reported criminal acts. Provided security against loss form fire or mechanical equipment failure. Responded to emergency situations involving the safety and security of the facility.FOOD SERVICE SUBJECT MATTER EXPERT ENGILITY/WTA/AFGHANISTAN (11 JUL 2013 -24 JAN 2014)Utilizing an interpreter; provide classroom and hands on performance oriented instruction on individual and collective food service tasks to the ANSF Corps Logistics Battalions and Regional Logistic Support Commands. Food service tasks are focused on dining facility management, food preparation, storage, hygiene procedures, and field feeding. Develop training appropriate for the individual, leader, and collective levels. Mentor and develop the skills of ANSF supply leadership. Engility has a contract to conduct training to support the development and training of ANA Corps Logistics Battalions and Regional Logistic Support Commands.BRIGADE FOOD SERVICE NCOIC 525th BFSB Ft. Bragg, NC(1 AUG 2010-1 AUG 2012)Planned, directed and coordinated the full scope of administrative functions pertaining to all aspects of the Brigade Dining Facility operation while serving as the Senior Food Operations Management NCO for a three Brigade consolidated dining facility assigned to a Battlefield Surveillance Brigade with a worldwide contingency mission; maintained close liaison with high level personnel of the Department of the Army, Division and Brigade staff members; accounted for unit and $50,00 Class I operational food service rations without loss or damage; demonstrated ability to foresee and plan for complex logistics operations; formulated solutions and made formal recommendations to key Command leaders providing effective and efficient logistic support in spite of limited personnel during Brigade pre-deployment and redeployment operations; assisted Brigade Food Service Technician with writing and implementing a Class 1 Standard Operating Procedures to enhance Food Service Operations in tactical and garrison environment; responsible for the supervision, training and welfare of Dining Facility Manager, six Senior Non-Commissioned Officers and 11 Soldiers; trained staff on the AFMIS ordering system; Contracting Officer Representative for a Dining Facility feeding over 1500 Soldiers and Department Of Defense Civilians daily; conducted NCODP and provided professional guidance to Commander; Established, received, screened, and maintained the Food Service Officers schedule of appointments, meetings, conferences, speaking engagements, and other commitments.; actively maintained a working relationship with counterparts at the Brigade level; ensured that the Food Service Officer is well informed of any scheduling changes; confirmed engagements and coordinated with all concerned parties to ensure proper scheduling and notification; screened and reviewed all correspondence and action papers prepared for the Food Service Officers signature, ensuring that the material is properly related to the basic issue or request; that appropriate coordination is complete; procedural compliance and conformance to internal guidance on the issues is addressed; and style, composition and typing are correct; informed action officers of delays, adjustments in suspense and priorities, and other major changes as they occur.BRIGADE S-4 NCOIC 172nd infantry brigade grafenwoer, germany 03/2008-06/2010Served as Transportation NCOIC, Quality Assurance/Quality Control Inspector, Preventative Medicine Health and Sanitation Inspector, and Senior Brigade Food Service Supervisor for the 172nd Infantry Brigade Combat Team with over 4,400 soldiers assigned to four large garrison dining facility on two different installations; hand picked by the Brigade Command Sergeant Major to be the Rear Detachment Brigade S4 NCOIC; was subject matter expert on transportation request systems handling over 150 bus missions without incidents; developed Brigades FLIPL tracking system for property loss in excess of $30,000 and trained subordinates on how to manage and update the system; flawlessly maintained a budget of over $85,000; provided logistical support for OF 08-10; coordinated with higher echelons for excess and left behind equipment turn in for the entire brigade; trained non-logistics soldiers and personnel to successfully execute the Brigades daily supply, transportation requests, budget, contracting and PR&C missions; single handedly evaluated over 10 Field Kitchen sights resulting in presenting written reports and action plans to higher Command leaders; arranged, coordinated, and executed logistical requirements for high level conferences, missions, ceremonies, training exercises, VIP visits, and meetings.SENIOR FOOD OPERATION SERGEANT shape battalion Mons, Belgium 06/2007-03/2008Served as Senior Food Operations Sergeant for the Supreme Allied Powers Europe (SHAPE) Joint Service Dining Facility supporting over 500 military personnel and DOD civilians on a daily basis; responsible for maintenance and maintaining dining facility equipment valued in excess of $400,000; responsible for the health and welfare of five NCOs, six Soldiers and ten civilians; provided technical, competent, and professional assistance to the Battalion Commander and Food Service Officer; maintained 100% accountability of all garrison and organizational Dining Facility equipment valued in excess of $400,000 with no equipment loss; supervised and maintained the intake and distribution of ration inventory worth over $14,000 on a daily basis; planned, coordinated, analyzed, and evaluates the efficiency and effectiveness of the administrative mission and overall functions of the dining facility operations; administered and evaluated internal management plans, direction, and practices which require consideration and integration of specialized needs; kept fully appraised of new and changing administrative policies and procedures affecting the Soldiers and various staff elements, recommended changes pertaining to operating practices; researched relevant laws, regulations and policies to develop appropriate reports relating to program accomplishments.BRIGADE FOOD SERVICE NCOIC HQ,1st Heavy Brigade Combat Team Korea 02/2006-5/2007Performed duties as the Senior Brigade Food Service Supervisor for the 1st Heavy Brigade Combat Team, 2nd Infantry Division with over 5,400 Soldiers assigned to five large garrison dining facilities; prepared all administrative reports, action plans, and training programs relative to the Brigade Combat Teams food service mission for garrison and tactical operations; provided food service expertise and support to commanders of the Combat Team; responsive to the Fight Tonight mission of the 2nd Infantry Division; impeccably maintained 100% accountability of five government purchase cards with total exceeding $420K yearly; supervised five dining facilities ensuring that all met the DA mandated requirements; maintained 100% accountability of all Garrison and organizational DFAC equipment valued in excess of $500,000 with no equipment loss; arranged and coordinated all travel arrangements, to include scheduling, itinerary details, reservations, preparation of travel vouchers and pre and post trip reports and other related correspondence; worked closely with command, installation or civilian community to be visited on all administrative details; ensured timely submission of orders and vouchers in the Defense Travel System to meet travel schedules and prompt payment and reimbursement of charges toFood Service Officers designated account; insured that the Food Service Officer had the necessary information papers, read-aheads, trip books, speeches, etc., required for trips; prepared travel reimbursement vouchers and any necessary correspondence upon completion of trips; briefed the Food Service Officer prior to meetings/conferences and ensured necessary reference material is provided on matters to be discussed.FOOD SERVICE OPERATIONSSERGEANT HHC 24TH TRANS BATTALION FT. EUSTIS, VA 10/2005-01/2006Served as Food Service Operations Sergeant for a Consolidated Dining Facility supporting over 1300 soldiers on a daily basis; supervised the maintenance of over 100 pieces of equipment valued in excess of $100,000; responsible for the health and welfare of 10 NCOs and 15 soldiers; expertly led soldiers as shift leader while simultaneously serving as Dining Facility Manager; personally instructed all of the Dining Facilitys 25 soldiers in preparation for the DA Phillip A. Connelly Competition; trained his soldiers to function independently resulting in 100 percent mission accomplishment; maintained 100 percent accountability and maintenance of over $100,000 worth of TOE equipment; was the driving force in the deployment in support of Operation Enduring Freedom ensuring all soldiers were fully prepared; sought after for advice and technical expertise by officers and senior NCOs.SENIOR FOOD SERVICE OPERATIONS SERGEANT operation enduring freedom 10/2004-10/2005Served as Dining Facility Ration NCOIC, Safety NCO, and Senior Food Service Sergeant for a Consolidated Dining Facility supporting over 3300 soldiers during Operation Enduring Freedom; led over 50 convoys during hostilities to acquire over 70,000 MREs and 140,000 bottles of water; inspired his 10 NCOs and 30 soldiers to strive for success while enduring 16 hour shifts during deployment; continually mentored soldiers on food service skills as well as infantry skills for force protection during convoys; trained 67 local national laborers on proper food handling and presentation techniques that prevented food illness at the SPOD; trained U.S. and U.K. soldiers in force protection requirements that enabled the 100% supervision of local nationals during hostilities; established an on-the-job-training program that integrated non-food service soldiers into DFAC operations; expert knowledge of food service operations enabled the SPOD Dining Facility to serve over 800,000 meals without incident; created a plan to acquire rations from Camp Arifjan when the 43rd ASG discontinued delivery; provided only Class I support at the SPOD; developed a distribution plan for MREs and water that both increased the efficiency of the Dining Facility and eliminated waste in Class I supplies.BATTALION SAFETY NCOIC hhc trans battalion Fort Story, VA 01/2004-09/2004Served as the Batallion Safety NCOIC for a multi-functional FORSCOM Transportation Battalion with over 900 soldiers and more than 200 pieces of taskable equipment; supervised the maintenance safety of equipment valued in excess of over $35 million; responsible for the training, safety, guidance, health, and welfare of all soldiers in the battalion; provided technical and professional assistance to the Commander and Staff; developed Battalions Safety Program helping deploy over 350 soldiers without incident in support of Operation Iraqi Freedom; personally planned, coordinated, and conducted safety classes/training for over 900 soldiers; managed a $50,000 budget for the battalions safety program.SENIOR FOOD SERVICE SERGEANT OPERATION IRAQI FREEDOM 03/2003-12/2003Served as a Senior Food Operations Sergeant for a forward support consolidated dining facility supporting over2, 300 military personnel and DoD civilians; responsible for maintaining ddining facility equipment valued in excess of $2.5 million; responsible for health and welfare of eight NCOs, five Soldiers and 80 local nationals; ensured food was prepared IAW Army Regulations; shared knowledge and skills with Kellogg, Brown, and Root contractors to improve the quality and efficiency of service to soldiers during deployment; supervised the upload of over 100 convoys of food rations; maintained, monitored, and supervised the intake and distribution of rations inventory worth over $700,000; led the training of 80 local national laborers on proper food handling and presentation techniques ensuring superior food service quality; served as timecard keeper and submitted timely reports for assigned local national personnel; administered property management and hand receipt holder for the Dining Facility; as cardholder of IMPAC, maintained stock and usage of rations, office supplies, and equipment to support the Dining Facility; maintained accurate records of Government Purchase Card account in accordance with applicable regulations.FOOD SERVICE OPERATIONS SERGEANT 483rd trans battalion Fort Eustis, VA 02/2003-03/2001Served as food service sergeant for a consolidated dining facility of over 1000 soldiers; played a key role in helping the Dining Facility win the Commanding Generals Best Mess Award for Thanksgiving Day; led nine soldiers as a shiftleader; trained Soldiers to function independently ensuring 100% mission accomplishment; provided logistical and operational support for a consolidated Dining Facility.SENIOR FIRST COOK Victory Brigade Wurzburg, Germany 12/1997-6/2001Supervised Dining Facility Staff; prepared technical, personnel, and administrative reports concerning food service operations; prepared and maintained dining facility equipment for Command Inspection.FIRST COOK 502 Infantry Division Ft. Campbell, KY 1/1994-2/1997Performed limited supervisory and inspection functions including shift supervision. Established and maintained office files and directives of interest to the Dining Facility; relayed instructions and action items to the Dining Facility Manager; undertook special projects as assigned by the Shift Leader.ACTIVE TOP SECRET CLEARANCEMILITARY TRAINING/PROFESSIONAL CERTIFICATIONSFood Service Management Training 2008 Contracting Officer Representative Course 2008Senior Leaders Course 2004 Supervisor Development Course 2002Manager Development Course 2001 Advance Leader Course 2001Army Safety Composite Risk Management 2000 Unit Safety Officer Course 1998Combat Life Savers Course 1998 Warrior Leaders Course 1998Protecting Secret and Confidential Documents Training 2002 Defense Reutilization Course 2001* Career Note: Previous experience details and exceptional references available upon request. I am available for interviews anytime. US ARMY (RETIRED) |
