Gene Hollingsworth II

**** ****** ***. *** ***

Des Moines, Iowa 50310

Cell 515-***-****

abn58n@r.postjobfree.com

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OBJECTIVE

To obtain a director's position which will utilize my educational

background, experience, and expertise as a Director of Food Service and/or

Manager in the food service industry.

EXPERIENCE

KS International

May 2012-August 2012

Director of Catering for Afghanistan

. Responsibility for RFP responses, budgeted projection of RFPs,

. Development of Dining Facility SOP and operational procedures.

. Secondary duties include multi unit managerial, financial, recruiting,

and hiring.

. Contracts' retention for the country of Afghanistan. Promote and

develop more contracts with-in Afghanistan for more revenues.

. Other responsibilities were supervision of all site managers.

Taylor's International

August 2011 moved to Catering and Site Manager for Herat

May 2011 Promoted to Catering Sites Relief Manager

. Oversee Catering operations in Herat, Mazar, and Kabul when site

catering manager are on vacation.

Dining Facility Manager, Taylor's International

PAE Interdiction

Kabul, Afghanistan

September 2010 - May 2011

. Supervision of three dining facilities in Afghanistan, feeding over

40, 000 meals per month.

. Supervised 50 plus local nationals and a staff of 7 Third Country

National

. Over all daily managerial operations.

. Recruit, hiring, food safety training and operational training for an

effective team member.

. Direct responsibilities were, ordering food, sanitation inspections,

food cost, labor, P&L, all managerial operational reports and meetings

with the client.

. Developed SOP's standards for all three dining facilities operations

which included weekly self-food safety inspections.

. Developed comprehensive monthly self-inspection which was used to

develop our HACCP, ServSafe, Tbmed 530 food safety, sanitation, and

personal hygiene training program.

. Developed a 35- day menu which included a sandwich bar, soup bar,

salad bar, and weekly theme meals.

Dining Facility Supervisor

DynCorp International, Irving TX

Satco B Baghd d, Iraq

January 2008 - January 2010

. Dining Facility Supervisor in Iraq with International Company in

facility serving over 20,000 meals per month with direct supervision

of 28-45 personnel

. Routinely responsible for the complete operation to include all

record keeping, all managerial functions, inventory and personnel

management.

. A member of the DynCorp Management Facility Start-Up Team that went

to new facilities as staff training and operations were initiated at

new dining facilities in country.

Production Manager

180 Degrees, Inc. Des Moines, IA

April 2007 - January 2008

. Managerial duties included ordering, receiving, preparation.

Production, and satiation for a 26 man Veterans' facility

. . Wrote and used a four cycle menu utilizing and adhering to

established food cost.

Production Manager

Sodexho / Broadlawns Hospital Des Moines, IA

Dec.2005 - Dec. 2006

. Lead a team of 35 team members with complete managerial

responsibilities of Production, Retail, and Catering and sanitation

staff.

. Realized 12%, increase in sales. Instituted more effective management

systems and created a professional atmosphere in a facility lacking

any formal structure.

. Raised BBD score from 61.5% in six month to 81.5% by Oct 5, 2006

Project Manager

Blackstone Consulting, Inc. Los Angeles, CA

June 2005 - Sept.2005

. Retained to start new facility upon my return from Iraq, supervised 23

employees for the start -up and opening of this military food service

contract.

. Performed daily, financial, and managerial responsibilities to

achieve projected labor hours of 111 per day and food cost of

$25,000.00

Food Service Tech

K.B.R. Services, Ar Ramadi, Iraq

2004 -June2005

. Supervised 89 employees and for the overall functions of the dining

facility.

. Organized food safety training classes for employees in accordance

with the all military food safety regulations.

. Managed daily food production schedules and food requisition meetings

as part of daily checklists to ensure overall military contract

compliance, moral and health.

Chef Manager

Sodexho Campus Dining Services

Jones Dining Hall Virginia State University Petersburg, VA

2003 -2004

Supervised 27 team members for the receiving, preparation and

production of a three-week cycle menu for 2000 students. Achieved a

higher quality of standards for the production through conscientious

leadership, food safety training, basic demonstrations and the

introduction of time management, and the garde manager skills

development of the staff .

Managerial duties encompass all aspects of employee interactions, which

included recruiting, interviewing, training, and discipline through

coaching. Managed food and labor to keep within 32% cost and budgeted

labor hours . Coordinated all foods for catering events.

Assistant Production Manager

Southside Regional Medical Center Petersburg, VA

2002 - 2003

Had direct supervision of 7 team members for cold food production and the

indirect supervision of 25 other team members in the other areas of the

production kitchen. Performed kitchen and managerial duties in a very

demanding dynamic environment .

Banquet Chef

Hermitage Golf and Country Club Manakin - Sabot, VA

Aug - Nov 2002, Full Time Nov 2002 -Sept 2004, Part-time

Preparation and production of all banquets

. Responsible for all the Garde Manager of each function . Retained to work

during the summer months for the seven-day operation of the Meals to Go

Bar. Performed all food preparation, supervision, ordering, receiving, and

inventory of food supplies.

Consultant / Night Chef Supervisor

Phillie's Inc. Des Moines, IA

2002 -2002

Developed and instituted all daily operational procedures for the

restaurant. This included all menus, cost projections, policies, the

vision, value, and the mission statements for Phillies's Restaurant and

catering operations. Recruited, hired, trained, scheduled, and developed

fifteen employees in preparation for the initial opening.

Chef/ Director of Catering

Scoozie's on the Square Indianola, IA

1999 - 2002

Supervision of 15 cooks through scheduling, hiring, training, and

evaluations for the preparation and production of the lunch and dinner

menus. Also, held weekly HACCP, sanitation, ordering, receiving, and

inventory control classes.

Director of Catering

Developed entire catering departments menu, pricing, and marketing

strategy Cold called corporate accounts and developed standing client lists

for highly profitable catering service.

General Manager

SAGH, Inc. d/b/a/ Shavonne's Creative Catering Des Moines, IA

1992 - July 2002

Direct control of all managerial, supervisory and kitchen duties of a 25

person catering team. Provided white glove service to all clients in an

upscale environment.

Kitchen Manager

Brando's Restaurant West Des Moines, IA

1990-1992

Supervision of 20 cooks for the prep and production of the lunch and dinner

menu, which included preparation of smoked meats and mixing of pizza dough,

needed each day. Established a weekly sanitation program to ensure food

safety. Performed all managerial duties of ordering, receiving, inventory

control, and scheduling of staff to meet labor cost.

EDUCATION

Johnson & Wales University Providence, RI.

B.Sc. - Food Service Management, 1982

A.S. Culinary Arts, 1980

United States Marine Corps ATI, Camp Lejeune, NC

Diploma - Basic Food Preparation and Production, 1976

Certificates

Basic Sanitation for Food Service Employees, 1979

Supervisory Development Course, 1980

Completed Cooperative Education Program Sheraton Hotel, Newport RI. 1980

Completed Aramark 8 - 50 Minute Management Series April- Sept 2003

Appreciation from 1st Marine Division Marine Corp Camp Blue Diamond Ar

Ramadi,Iraq 1/2005

Completed K.B.R. Frontline Supervision and Chorda Map Training 4/ 2005

Completed Sodexho Frontline Leadership 8/2006

Completed Sodexho Individual Development-technical Training

Food and Nutrition Services 9/2006

Completed Sodexho Retail Training 1 & 2 10/2005

Completed 12 of DynCorp's many company training components over the past

two years

2011-2016 ServSafe Certified Food Protection Manager

KS International, Brightline ComplianceTraining July 2012

Global Anti-Corruption

Preventing workplace Harassment and Discrimination-Non-Supervisor's

Code of Conduct and Business Ethics

Government Contracting

Export Controls & Anti-boycott Law

E-mail Contact is best

References upon Request

Contact this candidate