Food Service Manager/Training Manager
Supreme Group
Total years of experience :12 years, 3 Months
SUMMARY
Unit/Site Manager / Project Manager / Catering Operations Manager
- Have 15 years’ experience planning, implementing and operating foodservice logistics projects within the food industry, with military-based operations as well as civilian business)
- Manage the F&B operations of a restaurant/ troop dining facilities with over $3.1M in annual sales and supervise 100
front of house staff/kitchen staff
- Typically run a daily lunch/dinner service and deliveries, catering to up to 5000 guests per day, and coordinate special catering for groups of up to 350-400 attendees (e.g. dining banquets, local festival events, rehearsal dinners and private dinners)
- To date have facilitate 3 innovative training programs to promote sales, service, and quality, to incl. the ServSafe Food Protection Manager Course, the US ARMY Food Safety Introductory Course and the ISO 22000 Food Safety Management Program
- Prepare payroll, budgets, P&L statements, a monthly inventory report and financial reports for the General Manager
and Director of F&B Operations
- Plan special menus and menu pricing
- Maximize profitability through innovative budget management and staff leadership, while ensuring compliance with food quality and health standards
- A relationship builder who works effectively in matrix organizations
- Hold a Hotel & Restaurant Management Diploma (Penn Foster, 2001)
- Project Management Practitioner Certified (Expert Rating, 2012)
- Employers incl.: US Army; currently employed by Supreme Global Solutions
- OIF I, OIFIII- Operation Iraqi Freedom Veteran
- Speak/Write fluent Spanish
F & B: Food Safety Standards • Food Preparation & Handling
Operations Management: Budgeting • Daily/Monthly Audits • Event Management • Expenses Management • Financial Management • Project Management • QA • Records Management • Recruiting • Reports • Staff Management • Strategic Planning
Systems Performance Enhancement: Performance Analysis • Performance Improvement Initiatives • Process & Operations Improvements • QA/QC • Workflows Management/Enhancements
Safety/QHSE Compliance Management: Compliance & Audit Support • Contractors Safety Program • Emergency Preparedness • Emergency Response Plans • Quality Management • Risk Assessment/Management • Site Inspections • Site Security
Management/Leadership: Coaching & Mentoring • Employee Engagement • Leadership Development • Recruiting • Staff Management • Team Building/Leadership • Training & Development • Vision Planning
CERTIFICATIONS & TRAININGS
Project Management:
Project Management, certification (Expert Rating, 2012)
Managing a Project (Skillsoft Platform, 2012)
Principles of Accounting & Finance for Non-financial Professionals (Skillsoft, 02/2012)
Leadership:
Managing Upward Relationships (Skillsoft, 07/2012)
Interpersonal Communication: Communicating assertively (Skillsoft, 04/2012)
Negotiation Essentials: Avoiding Pitfalls in Negotiations (Skillsoft, 02/2012)
Getting Results without Authority: Persuasive Communication (Skillsoft, 04/2011)
Hotel & Restaurant Operations / Food Management:
Certified Culinary Administrator (02/2012)
Hotel & Restaurant Operations - Apprenticeship Program, USA (08/2008)
Food Executive, Certification, IFSEA (09/2006)
Professional Business Catering Certification, American Culinary Federation (05/2004)
MHE Licensing:
MHE Licensing (Forklift) (08/2012)
MHE Trainer (05/2012)
Health & Safety:
Introductory Award in Health & Safety (06/2012)
ServSafe Instructor & Examination Proctor (Dual Role) (2011)
ServSafe Manager Certification, National Restaurant Association (2009)
HACCP Manager Certification, Thomson (2006)
________________________________________
EDUCATION
Hotel & Restaurant Management Diploma, 2001
Penn Foster
Food Service Specialist Course, 1998
USA Army
________________________________________
1998 - 2007
Position: Food Operations Supervisor - Staff Sergeant - (SSG/E6 US ARMY)
Location: Conus, Oconus
Company: US ARMY
• Served as a Food Operations Sergeant with the 3rd Infantry Division, while assigned to HHC 3BSB. Responsible for ensuring all food was prepared according to the Army’s Food Service Program.
• Coordinated purchase activities between local vendor and TISA - (Troop Issue Subsistence Activities are the Army’s distribution points for all types of food supplies).
• Responsible for maintaining records of services performed, ordering and managing repair parts, dispatching vehicles and equipment, and maintaining operator licensing records. Supervised inventory of thousands of dollars’ worth of food service equipment.
• Assisted in the coordination of the 1st BCT DFAC remodeling.
• OIF I, OIFIII- Operation Iraqi Freedom Veteran.
