Roger Neil Miller

**** *** *****

Clarksville,Tennessee 37040

United States E mail: abi693@r.postjobfree.com

Home: 931-***-****

Work: 931-***-****

**/**/**** **/**/2005, 60 Hours per Week, Command Food Advisor, Pay Grade W2, $41,614 PA,

Work Experience

HQ, 101st Aviation Brigade Fort Campbell, KY 42223, MAJ James Wagoner, 270-***-****.

Perform various office management duties, which include; Area Supervisor for administering the

Army Food Service Program for 3200 personnel and 6 separate organizations. Advise 2 dining

facility managers on procurement, storage, distribution, preparation, and service of quality nutritious

meals. Prepare and monitor daily cash control procedures and daily headcount operation. Conduct

monthly compliance evaluations, quarterly reviews and action plans. Provide focused technical food

service direction of the Army Food Program. Interpret food service contracts and monitor

contractors performance. Performed administrative and office automation work, including word

processing, preparation of data spreadsheets and Power Point briefings. Acrobat Reader, Intra &

Internet searches to produce work accurately and efficiently. Skill in operating related equipment,

such as printers laser & ink jet, faxes, copiers and modems Process, coordinate, and track all new

work orders. Receive completed Facilities Engineering Work Request and reviews for correctness.

Consolidate work orders, estimates, and scopes of work; initiates appropriate funding document to

procure services for minor and major construction projects. Establish new work logs to track work

order, purchase request, task order numbers, description of work, cost of project, and status.

Prepare weekly reports of unfunded and funded minor construction projects. Managed two $10,000

IMPAC credit cards. Prepare purchase requests and secures services for minor construction and

obtain all office supplies. Log, track, and approve all purchases through an automated system.

Work independently, referring situations where standard rules or practices do not apply to the

supervisor or specialist. Guidelines consist of regulations, local policy, instructions for forms,

automated system user guides, and work samples. Processes steps and procedures required to

complete assignments. In addition, recognize discrepancies and correct or question originators.

Actions to be taken differ on individual circumstances or the specific automation requirement.

Working contacts with subordinate units thru S4s, Food Supervisors, SGM, and Division and

Installation personnel or related support units such as points of contact and document originators to

follow up on overdue materials, resolve or clarify factual discrepancies in material processed,

arrange for conferences or supplies, coordinate schedules, etc. Performed office management and

administrative skills by maintaining supplies, requesting additional equipment/supplies.

04/30/2002 05/08/2003, 80 Hours per Week, Base Food Program Manager, Pay Grade W2,

$39,816 PA, US Army ARCENT QATAR, Camp AS Sayliyah, Doha, Qatar, Sidney Loggins,

964**********. Managed 2 contract dining facilities supporting 4200 multinational personnel and

operated by 85 food service contract workers. Executed a $1 million dollar food service equipment

procurement budget. Evaluated multiple food service operations for regulatory compliance of food

service. Responsible for a $910 million dollar overseas food item inventory subsistence account.

Developed contingency feeding operations that included leasing and operating a modular kitchen

within 30 days and completing a $2.5.million dollar permanent facility within 4 months. Developed a

web based menu and customer comment card for immediate feedback. Conducted COR & CORT

duties for Directorate of Logistics. Extensive knowledge of office rules, procedures and operations

to perform interrelated personnel clerical work and resolve a wide range of problems. Knowledge of

staff assignments, commitments, deadlines, operating policies, and priorities of the S4 staff section.

Performed administrative and office automation work, including word processing, preparation of

data spreadsheets and Powerpoint briefings. Process, coordinate, and track all new work orders.

Receive completed Facilities Engineering Work Request and reviews for correctness. Consolidate

work orders, estimates, and scopes of work; initiates appropriate funding document to procure

services for minor and major construction projects. Establish new work logs to track work order,

purchase request, task order numbers, description of work, cost of project, and status. Prepare

weekly reports of unfunded and funded minor construction projects. Manage two $50,000 IMPAC

credit cards. Prepare purchase requests and secures services for minor construction and obtain all

office supplies. Log, track, and approve all purchases through an automated system. Skill in

operating related equipment, such as printers laser & ink jet, faxes, copiers and modems.. Work

independently, referring situations where standard rules or practices do not apply to the supervisor

or specialist. Work is reviewed to ensure accuracy and compliance with guides. Guidelines consist

of regulations, local policy, instructions for forms, automated system user guides, and work

samples. Recognize differences in existing procedures and applications and make choices from

among established alternatives. Processes steps and procedures required to complete

assignments. In addition, recognize discrepancies and correct or question originators. Actions to be

taken differ on individual circumstances or the specific automation requirement. Working contacts

with subordinate units thru S4s, Food Supervisors, SGM, and Division and Installation personnel or

related support units such as points of contact and document originators to follow up on overdue

materials, resolve or clarify factual discrepancies in material processed, arrange for conferences or

supplies, coordinate schedules, etc. Performed office management and administrative skills by

maintaining supplies, requesting additional equipment/supplies.

09/08/2000 04/29/2002, 60 Hours per Week, Food Service Technical Manager, Pay Grade W2,

$35,540 PA, HQ, 101st Aviation Brigade Fort Campbell, KY 42223, MAJ Troy Krings, PH# UNK.

Food Service Director of 2 dining facilities, employing 280 personnel; serving 6,600 people in 10

separate units with food budget of $330 thousand dollars. Conducted monthly evaluations to ensure

compliance with regulatory policies on food storage, preparation, presentation, nutrition and

sanitation. Assisted a company win Runner Up placing over 12 finalists in national food service

competition. Develop and coordinate training to ensure employees stay current with Army Food

policies and regulations. Performed administrative and office automation work, including word

processing, preparation of data spreadsheets and Powerpoint briefings. Process, coordinate, and

track all new work orders. Receive completed Facilities Engineering Work Request and reviews for

correctness. Consolidate work orders, estimates, and scopes of work; initiates appropriate funding

document to procure services for minor and major construction projects. Establish new work logs to

track work order, purchase request, task order numbers, description of work, cost of project, and

status. Prepare weekly reports of unfunded and funded minor construction projects. Manage two

IMPAC credit cards. Prepare purchase requests and secures services for minor construction and

obtain all office supplies. Log, track, and approve all purchases through an automated system.

06/16/1999 08/08/2000, 60 Hours per Week, Installation Food Technical Manager, Pay Grade W2,

$34,131 PA, DOL, Fort Carson Fort Carson, CO, CW4 Andy Pisney, 804-***-****. Area food

director of 6 large unit food service programs, operating 8 dining facilities. Oversaw the 4

Installation Food Prime Vendor direct delivery programs.

Fielded 2 new Army Food Service automated programs Food Service 2000 and Army Food

Management Information System. Fielded Ala Carte dining in 2 dining facilities and Fielded Point of

Sale cash register systems in all 8 dining facilities. Certified the 39th ESB Arkansas National Guard

Food Service program in preparation for deployment to the Middle East Directed the Colorado

Springs Thanksgiving holiday meal program and the Annual Pancake Breakfast. Performed

administrative and office automation work, including word processing, preparation of data

spreadsheets and Powerpoint briefings. Process, coordinate, and track all new work orders.

Receive completed Facilities Engineering Work Request and reviews for correctness. Consolidate

work orders, estimates, and scopes of work; initiates appropriate funding document to procure

services for minor and major construction projects. Establish new work logs to track work order,

purchase request, task order numbers, description of work, cost of project, and status. Prepare

weekly reports of unfunded and funded minor construction projects. Manage one $100,000 IMPAC

credit card. Prepare purchase requests and secures services for minor construction and obtain all

office supplies. Log, track, and approve all purchases through an automated system.

08/01/1998 06/15/1999, 60 Hours per Week, Command Food Advisor, Pay Grade W2, $31,606 PA,

HQ, 3rd Brigade Combat Team, Fort Carson, CO, Provided technical assistance to 10 separate

food service teams and organizations serving 12,000 personnel. Interpreted the food service worker

contract and monitored contractors performance compliance. Performed administrative and office

automation work, including word processing, preparation of data spreadsheets and Powerpoint

briefings. Process, coordinate, and track all new work orders. Receive completed Facilities

Engineering Work Request and reviews for correctness. Consolidate work orders, estimates, and

scopes of work; initiates appropriate funding document to procure services for minor and major

construction projects. Establish new work logs to track work order, purchase request, task order

numbers, description of work, cost of project, and status. Prepare weekly reports of unfunded and

funded minor construction projects. Manage two $5,000 IMPAC credit cards. Prepare purchase

requests and secures services for minor construction and obtain all office supplies. Log, track, and

approve all purchases through an automated system.

01/15/1996 07/31/1998, 80 Hours per Week, Food Program Manager, Pay Grade W1, $29,749,

Camp Eagle, Tuzla, Bosnia and Herzegovina, CW4 Carlos Keith, PH# UNK

11/21/85 12/31/95, 40 Hours per week, Enlisted Food Service Specialist, Pay Grade E 3 thu E 6.

$19,100. 1) Prepared quantity baked products. 2) Have a working knowledge of the full variety of

ingredients used in baked goods; must be familiar with oven timing and temperature controls; and

understand the effect of altitude and humidity on bakery products. 3) Knowledgeable in food

handling and storage practices and procedures to requisition supplies. 4) Knowledgeable of health

regulations, safety and sanitation standards; 5) Ability to weigh and measure accurately, adjust

measurements and revise recipes to improve taste, change quantities or conform to special diet

requirements; 6) Skilled in the use of bakery tools and equipment, including powered machines.

Performed all food preparation including baking all breakfast pastries, lunch and dinner pastiies to

include cookies, brownies, cakes 1 & 2 layers, pies, cooblers, puddings, jello and crisps according

AFSMIS Standard Army recipes. Made multible and reduced portion counts. Cleaned and

maintained baking equipment to include gas and electric ovens, convection and regular, steamers,

stand mixers, food processors & range tops. Set up dessert bars and soft serve ice cream bars.

Trained and supervised other personnel on preparing bakery items, proper sanitation and safety

procedures. Recieved numerous accolades for baked goods.

BS, Food Service and Housing Administration, Pennsylvania State University, UniversityPark,PA

Education

UnitedStates GPA: 2.98, June79

Enlisted Food Service Specialist Training, Fort Dix,, NJ, Dec 85

Distinguished Honor Graduate, U.S. Army Warrant Officer Basic School and Food Service

Technical Certification, Fort Lee, Virginia, GPA 4.0, JAN 96

Master Certified Food Executive, International Food Service Executive Association Las

Vegas,Nevada,FEB07

Windows XP Certification, Army Continuing Education, Fort Campbell, KY GPA 4.0, OCT 05

Serve Safe Certification Fort Carson, CO GPA 4.0, July 00

AWARDS:

Additional Information

Awarded the Meritorious Service Medal for superb technical and tactical expertise in food service

program management during Operation Enduring Freedom and Operation Iraq Freedom.

Received Humanitarian Service Medal for providing food service support to 1500 illegal, Chinese

immigrants stranded at Kwajalein, Marshall Islands.

Earned numerous Army Commendation Medals and Army Achievement Medals during dining

facility food service operational evaluations and training exercises.

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