Barbara A. Walker

**** *******

Clarksville, TN *7043

Home: 931-***-**** Cell: 662-***-****

Email: abjdr5@r.postjobfree.com

OBJECTIVE

To obtain a position in the management

SUMMARY OF QUALIFICATIONS

• Twenty-one years experience in the successful management/administration of multi-million dollar food

services facilities, for the United States Army

• Proven Expertise in Structuring and Managing Training Programs

• Over five years creditable experience as brigade and installation food service key custodian.

• Over ten years creditable experience as a Food-Service Quality Assurance Evaluator

• Solid exposure to communicating and briefing high-level managers in the leadership chain

• Professional Team Development Capability at operational and managerial levels

• Certified Serve Safe Food Safety.

RELEVANT SKILLS AND ABILITIES

MANAGEMENT

• Proficient translation of management goals and objectives into actual operating practices within

requirements and in compliance within policies and statutory requirements.

• Broad vision and experience in the food management career field, including personnel staffing, training

doctrine, operational and administrative functions.

• Directly influenced and planned structure and standardization of food service operations in both

commercial and mobile frameworks.

• Developer and manager of high quality nutritional program requirements for large facilities and

organizations, inclusive of food preparation and presentation policy, safety and sanitation practice, as

well as planning and coordinating of specialty theme events.

• Responsible for operational analysis input and advised higher echelon logisticians concerning all food

service matters related to food preparation, equipment and facility funding and deployment, food quality

and culinary training verification and validation, and management and synchronization of master

organizational work schedules.

• Experience in requisitioning and accounting practices for multi-million dollar facilities and the associated

human and operational resources.

• Monitored and audited multiple dining facilities accounts, sanitation procedures, and conformance with

food service regulations.

• Researched and managed resources for continuous organizational development and improvements of

dining facilities.

• Drafted and revised performance work statements for food service operations.

• Monitored expenses to ensure compliance with Federal and Department of Defense budgetary and fiscal

responsibility mandates.

• Advisor/supervisor of six military large-scale dining facility budgets/account statuses, nutrition

requirements, food preparation, sanitation standards, and staff requirements.

• Interviewed, trained, and evaluated Quality Assurance Evaluators; ensured all evaluators were in

accordance with regulations.

• Conducted monthly, quarterly, and yearly counseling of food service managers and employees, which

resulted in the improvement of work practices.

• Effectively managed multiple dining facilities worldwide that fed in excess of 800 diners per meal.

• Directly supervised/advised dining facility with an associated staff of over 175 food service employees.

• Successfully executed master menu planning and supervision of facilities, which hosts dignitaries and

diplomats.

HUMAN RESOURCE MANAGEMENT

• Developed extensive personnel experience at both the technical, operational and managerial levels during

a career with the U.S. Army.

• Selected, interviewed, trained and, evaluated employee performance; Responsible for promotions,

awards, world-wide transitions of employees, demotions, housing, operational equipment and resources

as well as responsible for assurance that personnel actions comply with Department of Defense policy

and standards.

• Planned and developed safety/food sanitation programs for the Fort Campbell, Kentucky area dining

facilities.

• Knowledge of various regulations and programs affecting employment practices.

• Responsibly supported observation of ethnic celebrations in compliance with the Army Equal

Opportunity Program; this enhanced cross-cultural awareness and promoted harmony within the

workforce.

TRAINING

• Certified Serve Safe Food Safety Instructor for the United States Army Kentucky Food Services.

• Certified in Occupational Safety and Health Training(OSHA) in General Industry Safety & Health

• Experience in developing in resident and mobile format lesson plans according to course curriculum and

test construction.

• Conducted workshops for army food service soldiers and contract attendants in the areas of: food

preparation, management, account procedures, customer service, sanitation and safety, sexual harassment,

equal opportunity, and leadership and supervision.

• Conducted Hazardous Analysis Critical Control Point Training (HACCP) to food service employees.

• Prepared management reports and evaluated organizational effectiveness.

• Conducted Quality Assurance Reviews and implemented changes as needed.

• Planned, developed, and implemented administrative and organizational policies and procedures.

ADMINISTRATION

• Ability to communicate effectively, both orally and in writing, to explain Policies, Standards, Guidelines

and baselines, rules, and regulations.

• Strong background in quality assurance in the area of food service facility operations.

• Experience in computers using word processing, spreadsheets, and slide presentations.

• Planned, developed, and implemented administrative and Standard Operation Procedures. (SOPS)

• Conducted Quality Assurance Reviews and implemented changes as needed.

EMPLOYMENT HISTORY

• Food Service Advisor, Fort Campbell, Kentucky; 2004 – Present

• Quality Assurance Supervisor, United States Army Korea, 2003 to 2004

• Senior Food Operations Management Supervisor, Fort Riley, Kansas; 2000– 2004

• Dining Facility Manager, Fort Campbell, Kentucky; 2007 – 2008

• Food Operations Sergeant, Fort Campbell, Kentucky; 1996 – 1999

• Food Operations Sergeant, Fort Hood, Texas; 1994-1996

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