Manager Service
Resume:
Christopher Joseph
Benton, KY 42025
*********@*****.***
Employment History: Kentucky National Guard September 2007- present
United States Navy, June 1995-2007
2113th Transportation Company, Paducah, KY
E-6 Staff Sergeant/Squad Leader
Naval Medical Center San Diego, San Diego, CA
Senior Food Operations Manager
. Supervised and scheduled 80 personnel in order to feed over
4,200 personnel and patients daily.
. Ensured proper food handling and sanitation standards, which
resulted in zero discrepancies during inspections.
. Maintained the proper profit and loss analysis.
. Established an effective food service training program.
USNS Mercy, San Diego, CA
Food Operations Manager
. Responsible for daily food service operations that supported
over 700 personnel and up to 400 patients a day.
. Created a nutritious menu and ordered all provisions for a 5
month humanitarian deployment, which included many different
cultures and religious foods.
. Implemented a new web-based program to maintain all food service
inventory and financial records.
. Supervised 74 food service personnel ensuring all personnel were
continuously trained and proper procedures were followed.
. Maintained all food service equipment.
USS Elliot, San Diego, CA,
Food Service Records Keeper
. Maintained financial and inventory records of over $650,000.
. Ensured that proper stock was maintained and orders of
provisions where well organized and done on a timely manner.
. Provided training and professional development for 45 food
service personnel.
. Received the Navy & Marine Corps Achievement Medal.
USS Mount Vernon, San Diego, CA
Kitchen Manager
. Ensured that 60 personnel were fully trained and that they
maintained the highest level of sanitation.
. Maintained all financial and inventory records for a 1.2 million
dollar budget.
. Exercised reliability and creativity in enhancing the officer's
dining room menu and services.
. Received 3 Navy & Marine Corps Achievement Medals.
USS Constitution, Boston, MA
Food Service Worker
. Responsible in ensuring that all personnel received a nutritious
and healthy meal every day.
. Maintained sanitation and inventory control.
. Educated the public by providing tours to 700 to 800 community
members and tourists daily.
. Received the Navy & Marine Corps Achievement Medal.
Education/Training:
Food Safety Manager's/Supervisor Course
First Line Leadership Development Program
54 College Credits in Advanced Culinary Arts
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