Manager Service
Resume:
Keith B. McGilvery
Clarksville, TN 37042
Home 615-***-****
Email: abiu7v@r.postjobfree.com
Objective
Position in Warehouse
Summary of Qualifications
Twenty - two years experience in the United States Army Food Service program,
including 16 years in a supervisory capacity. Maintaining an excellent record of
providing tasteful and nutritious meals. Supervised up to 50 employees. Consistently
meeting all safety and sanitary standards. Maintained the storage of food in
warehouse with 100% accountability at all times. Responsibilities included but not
limited to: the proper receipt, storage, accountability, and distribution of all items.
Consistently maintained the organization and cleanliness of the facility.
Employment History
Nov. 2007 – Present Day: Food Service Lead, KBR HOUSTON TX ( COB Speicher)
Assist in the supervision of 210 Third Country Nationals in the safety, sanitation and
preparation of three meals a day with a minimum headcount of 2500 soldiers and
civilians.
Insured that all safety procedures are followed, sanitation and preparation guidelines are
being strictly adhered too.
Interact with customers soliciting positive as well as negative feedback, to help better
serve them.
Train Subcontractors in all aspects of Food Service with a hands on approach, while
consistently receiving high ratings on QA/QC inspections.
May 2007 – Oct 2007: Extradition Specialist, TRANSCOR AMERICA, NASHVILLE
TN
Supervised the extradition of up to 25 Local, State and Federal prisoners to various local,
Federal and State prisons throughout the continental United States.
Responsible for the safe, secure and expedite transportation of each prisoner while
maintaining the dignity and welfare of each.
Ensuring medications were administered on time and that they were fed three meals a
day, as well as other personal needs while maintaining the safety and security of myself
and other agents.
Maintained a zero escape rate with the minimum of incidents.
July 2005 - August 2006: Food Service Supervisor, Directorate of Readiness, Fort
Campbell Ky
Assisted in the supervision of 16 civilian personnel in the preparation of three meals
daily.
Assisted in the receiving, storage, and accountability of all rations. Insured sanitation and
safety procedures where the receiving, storage, and accountability of all relations.
Insured sanitation and safety procedures where adhered to and followed.
Trained key personnel in the use and application of the Afmis system.
July 2004 -August 2005: Semi-truck Driver Werner Enterprises Omaha NE
Responsible for the operation and maintenance of an 18 wheeler tractor and trailer.
The pick up and/or receiving of freight throughout the forty-eight states, guarantying on
time delivery and pick up. Resulting in over one-hundred thousand miles driven,
accident free.
February 2003 -March 2004: Food Service Supervisor, Directorate of Readiness, Fort
Campbell, Ky.
Assisted in the supervision of 16 civilian personnel in the preparation of three meals
daily.
Assisted in the receiving, storage, and accountability of all rations.
Insured sanitation and safety procedures where adhered to and followed.
Trained key personnel in the use and application of the Afmis system.
December 1998 – February 2003: Food Service Manager, U.S Army, Fort Riley, KS
Managed food service section providing support for 1,175 personnel in garrison and field
environment.
Maintained Dining Facility and equipment with a net worth of one million dollars
without loss. Supervised staff of 35 including; scheduling work hours, assigning duties,
and evaluating performance.
September 1996 - October 1998: Drill Sergeant, U.S Army, Fort Sill, OK.
Trained 1,000 military personnel. Handled personnel inquiries and complaints.
Served as mediator between conflicting parties.
Maintained personnel relations. Assisted with adjustment, benefit, health and personnel
issues.
Assisted personnel in their transition to military life.
July 1994 - September 1996: Food Service Manager U.S Army, Fort Campbell, KY.
Supervised 8 cooks, 9 kitchen personnel and 4 ration control personnel. Prepared the
menus for Breakfast, Lunch and Dinner.
Managed cash intake.
Secured the building at the end of each workday.
Planned and conducted on- the- job training for new personnel and maintained the
AFMIS system daily.
Assistant Food Service Manager
August 1990 - June 1994: U.S Army, Camp Zama, Japan.
Supervised 6 cooks in the preparation of three meals daily. Insured sanitation and safety
procedures where followed.
Maintained ration accountability and proper storage
August 1987 - July 1990: First Cook, U.S Army, Fort Bragg, NC.
Perform preliminary food preparation procedures. Bakes, fries, boils, simmer, steam and
Sautés prescribed by recipes.
Sets up serving line, garnished food items, and applies food protection and sanitation
measures in field and garrison environment.
Insures that proper procedures, temperatures and timetables are adhered to during food
preparation. Directs safety, security and fire prevention procedures.
Performs limited supervisory and inspection functions including shift supervision.
Education
1. Food Service Management, 92 credit hours, Central Texas College/ University of
Maryland, Camp Zama, Japan, 1993
2. Certificate, Advanced Food Service Management Course, 9 weeks, U.S. Army,
Fort Lee, VA, 1996
3. Certificate, Drill Sergeant Academy, 8 weeks, U.S Army, Fort Leonard Wood,
MO, 1996
4. Certificate, Basic Food Service Management Training, 9 weeks, U.S. Army, Fort
Lee, VA, 1992
Contact this candidate