Management Service

monica davison

Email: ********@******.***

Address:

City: Clarksville

State: TN

Zip: 37042

Country: USA

Phone: 931-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Seeking a challenging and rewarding Logistics / Operations Management position within an organization where prior experience, personal ability, and a commitment to professionalism would be of value. Position should allow for continued personal and professional growth commensurate with achievements.

Educational Background:

Other Postgraduate Degree from Defense Acquisition University (DAU), Fort Lee VA 8/2008 to 5/2010 (Defense Acquisition University (DAU),

2008

Fort Belvoir, Virginia

United States

Degree: Course Completion Certificate,

Major: Business

GPA: 3.0/4.0

Coursework: New Manager Transitions;

Stress Management; Virtual Teams;

Retaining Employee)

Job History / Details:

MONICA DAVISON

500 Appleton Drive, Clarksville, TN 37042, United States

Cell Phone: 931-***-****; Work: 864-***-****

E-mail: ;

U.S. Citizen: Yes

Veterans? Preference: Yes

Federal Employee: No

Highest Grade Level and Dates: HS/1987

AREAS OF EXPERTISE

? Project Management/Food Service ? Logistics/Storage Management ? Cash Controls/Spend Rates

? Program Development/Planning ? Supply Chain Management ? Price/Cost Estimations

? Administration/Operations ? Facility/Asset Management ? Policy Interpretation/Formation

? Compliance Enforcement ? Sustainment/Storage Requirements ? Program Audits/Inspections

? Finance and Budget Oversight ? Risk Analysis ? Quality Assurance (QA)

PROFESSIONAL SUMMARY

Monica Davison?s attention to detail and commitment to excellence. She is an outstanding leader who constantly seeks self-improvement and incorporates her management skills for mission accomplishment. She is sought out by peers and superiors throughout her tactical and technical expertise in food service operations. She led achievement of an ?Excellent? rating on monthly preventive medicine inspection by developing, training, and supervising her food service personnel on sanitation, and she mentored Senior Food Operations and junior personnel on the principles of technical and tactical management, which yielded excellent results. Monica Davison superbly managed a monthly account of Class I supplies valued in excess of $500K with no discrepancies or loss.?

Hallmark senior-level General Manager, Administrator, and Trainer with 20 years of experience. Served as central advisor for overall business operations, goals, and objectives, improving on infrastructure, integrity, regulatory compliance, and management while positively energizing customer relationships. Results- and accomplishment-oriented; persuasive director, manager, leader, and supervisor with high-level achievement and success at strategic thinking, problem solving, corporate buy-in, project rollout, cross-functional teams, and event deployment. Accelerated promotions due to superior achievement and proven ability to accomplish business alignment to increase large percentages of process improvements and change management initiatives, as evidenced by continual acknowledgements by different commands and agencies for exemplary leadership, management, and communications resulting in seamless food service operations, administration, and policy direction and enforcement. Further recognized for outstanding judgment by ensuring all foreign Local Nationals were screened and cleared before working in support of Operations Enduring Freedom (OIF) deployment.

PERSONAL PROFILE

Provide outstanding leadership, presentation, and communication skills (both oral and written) and report to top company positions. Influence and maintain customer interface and relationships by a culmination of trust, confidence, innate talents, social intelligence, and approachable methods, coupled with providing and producing outstanding results.

Fluor is a government prime contractor and member of Fortune 200 with more than 100 years of industry history. The industry complement of Fluor amasses Engineering, Procurement, Construction, Maintenance, Project Management, Supply Chain, and Logistical/Administrative operations nationally and internationally.

WORK EXPERIENCE

Regional Food Service Supervisor Dates: 04/03/2010 to Present

Fluor Government Group Hours/week: 84

Salerno, Afghanistan Salary: $54,000.00

Supervisor: Leonard Johnson

Telephone: 864-***-****

OK to Contact: Yes

DUTIES: Manage and supervise Fluor Food Service Program to ensure maximum results are achieved at the least cost to the government. Responsible for maintaining a fiscal financial stewardship for the Food Service Program. Oversee food service selection and menu publication and distribution. Responsible for determining staffing levels and supervision of employees as well as administering personnel policies and employee evaluations. Responsible for preparing program reports and conducting site reviews. Provide regular training sessions for all food service employees in the area of food production, sanitation, and Point of Sale (POS) software. Conduct accurate accounting procedures and records for proper control and management of funds, food, labor, supplies, and other costs in conjunction with the district business office. Assist with audits of accounts in conjunction with the district business office. Develop customer-service surveys; adjust programming to meet clients? needs.

OPERATIONS: Advise the Defense Contract Management Agency (DCMA) and Task Order (TO) management on all matters relating to dining facility management, food preparation, equipment, facilities, training, and personnel activities and performance. Conduct weekly inspections of Dining Facilities (DFACs) and provide written narrative reports to country and area manager. Oversee grounds/building maintenance and service requests with the DFAC supervisor, military representative, and other organizations providing support services to the DFAC Operations. Coordinate with designated military representatives daily and discuss and address issues and requests; delegate tasks to appropriate individuals for action. Maintain and sustain collaborative customer and agency relationships based on responsiveness, trust, continual improvement, and exceeding expectations. Coordinate and support special events staged in facilities. Conduct safety enforcement and risk analysis.

POLICY AND PROCEDURAL ENFORCEMENT: Monitor and track required food service medical screenings and enforce and train management initiatives and requirements; ensure training and compliance of food production, service, and sanitation with Fluor DFAC requirements. Direct and maintain cross-leveling of products between DFACs and provide Comprehensive Management Improvement Plan (CMIP) and Corrective Action Reports (CAR) correction action responses to management for the DFACs under their control. Track and maintain all materials, parts, and equipment requisitions for adequacy and completeness and supervise status for storage; manage assets throughout material warehouse to ensure adequate supplies are on hand and continue monitoring of sustainability for food services. Conduct facility maintenance work requests, and report to managers long lead items and pending requests supporting projects and program requirements. Develop procedures for properly receiving, storing, and distributing food and supplies. Establish standards for food preparation and service, including food quality, standardized recipes, and portion size, with emphasis on appeal, maximum nutritive value and flavor, efficient preparation, and service and sanitary conditions.

ADMINISTRATION: Enforce all policies and procedures, ensuring DFACs comply with directives Coordinate area labor requirements, rations, supplies, equipment, equipment maintenance, grounds/building maintenance, and service requests with the food service managers, military representatives, and other Fluor organizations, providing support services to DFAC operations. Monitor all dining facility accounts to that they remain with Department of the Army (DA)-authorized standards and that the weekly reviews are conducted. Coordinate with Fluor agencies, providing assistance to all food service personnel assigned to their area. Ensure proper distribution and action is accomplished for all Fluor activity requirements.

INVENTORY AND SUPPLY CHAIN MANAGEMENT: Prepare and administer the food service department forecast, budget, and evaluation of food service programs, supplies, and equipment. Oversee food production and service to ensure planned menus are followed and that substitutions comply with meal requirements. Maintain full production records on all meals, maintain accurate records for audits, and complete verification annually. Provide and conduct accurate inventory of all food, supplies, and equipment and ensure supply chain management for replacement, replenishment, maintenance, troubleshooting, storage, and asset management for all materials, parts, food, perishables, and equipment requirements establishing seamless operations. Ensure implementation of sanitation and safety procedures and compliance with Hazardous Analysis and Critical Control Points (HACCP) Plan during all phases of the food service operation.

LEADERSHIP, MANAGEMENT, AND COMMUNICATIONS: Direct and lead assigned administrative personnel to collect, consolidate, and submit required/requested information from DFACs to food service managers. Manage all Human Resources (HR) personnel actions, work assignments and scheduling, transfers, promotions, and counseling. Ability to communicate with employees and other business contacts in a courteous and professional manner. Report to Executive Management and make technology and equipment upgrade recommendations. Highly capable 360-degree communicator and listener with ability to impart information; recommend, train, and direct; and deliver clear/concise oral/written reports and instructions.

ACCOMPLISHMENTS:

? Certificate of Appreciation for Superior Performance from 372nd Engineer Brigade Task Force Timberwolf for performing special services during 24-hour shifts 20 Aug 2012

? Certificate for Superior Performance while supporting US and coalition forces in Afghanistan, 18 May 2012

? Certificate of Appreciation for Superior Performance from 330th Military Police Company for providing all-hours food services and sustainment, resulting in seamless operations 18 Jan 2011

? Certificate of Appreciation for Superior Performance from Headquarters Company (HHC) 3rd Brigade Combat for food service program management and oversight during special events 01 Jan 2011

? Certificate of Appreciation for mission excellence in support of Task Force Samurai, HHC, 3rd Brigade Combat Team Jan 2011

Senior Food Service Operations Manager Dates: 01/15/2008 to 04/01/2010

E Co. 6th 101st Aviation Regiment Hours/week: 40

Fort Campbell, KY, United States Salary: $45,000.00

Supervisor: Jennifer Butler

Telephone: 270-***-****

OK to Contact: Yes

DUTIES: Directed ordering and maintained accountability of subsistence for the Son Caf?, 101st Aviation Regiment Dining Facility. Managed and supervised staff of 10 to 40 personnel; established work schedules, assigned duties, and evaluated job performance. Ordered, received, quality-inspected, and ensured proper use of subsistence and supplies. Facilitated monthly, quarterly, and annual reports on equipment/subsistence inventory, requisition procedures, and maintenance. Conducted and oversaw administrative functions and supply chain, inventory, and equipment requests that supported the DFAC daily mission and operations. Provided flawless Modified Table of Organizational Equipment (MTOE) reconciliation for more than $2M.

OPERATIONS: Scheduled use of facilities and services for events and negotiated details of contract agreements. Implemented safety, security, and fire prevention procedures and provided food service personnel training and instruction programs. Managed and supervised contracts with vendors and established, implemented and oversaw internal financial control measures and operational procedures to maintain budget. Proficient in POS systems and procedures, ensuring all service requirements were met and exceeded. Directed equipment maintenance, repairs, replenishment, upgrades, and replacements, and coordinated a variety of services such as waste removal and pest control. Monitored personnel actions, employees, and patrons to ensure health and safety standards?such as food preparation, nutrition, sanitation, security, directives, regulatory requirements, policies/procedures, personnel management?were followed, and complied with all recordkeeping, documentation, and regulation requirements.

DEPLOYMENT: Headquarters Support Command (HSC), 96TH Army Supply Base (ASB), 101ST Airborne (ABN) Division (Assault), Forces Command (FORSCOM) from 04/2008 to 03/2009. Planned team transition to combat operations in the area of Class 1 resulting in increased unit morale and maximized multi-functional logistical operations by paralleling assignments and applying tactical methodology enhancing operations. Managed food service costs and trained personnel on aspects of food service, proper storage, cooking, and policy and regulatory training, safety, and risk management.

POLICY AND PROCEDURAL ENFORCEMENT: Operated under all federal guidelines relating to food service and safe inventory. Ensured safety and risk analysis training for all employees. Inspected all daily food setups as well as cooking and baking heat ranges to ensure compliance with food service policies/procedures. Assisted in food preparation and grill activities during rush hours. Handled customer complaints and established customer- and client-handling protocols. Provided efficient process/procedure, cost, and spend controls, ensuring seamless food service operations, sanitation, customer service, and business conduct.

ADMINISTRATION: Developed, implemented, and facilitated an administrative training program. Kept records required by government agencies regarding sanitation and food subsidies. Organized and directed On-the-Job Training (OJT) programs. Reviewed and analyzed organizational needs in order to determine labor requirements and overhead costs. Monitored budget and reviewed financial transactions in order to ensure expenditures were within budget tolerance. Recorded the number, type, and cost of items sold in order to determine Profit and Loss (P&L) statements.

LEADERSHIP, MANAGEMENT, AND COMMUNICATIONS: Provided instructions in logical sequence for rapid comprehension and application. Executed well-choreographed and professionally crafted presentations. Led customer and client meetings relating to business prospects and provided quotes for catering events. Developed work assignments, performance evaluations, and corporate correspondence; controlled response suspenses and reported to management weekly on P&L, General Ledger (GL), and MTOE in excess of $2M.

ACCOMPLISHMENTS:

? Executed commitment to excellence and instrumental in section receiving an ?Excellent? rating on Brigade (BDE) MTOE Inspection during the 3rd and 4th Quarter, Fiscal Year (FY) 2009; hand-selected as inspector and audit team member with the Inspector General?s (IG) Team

? Provided outstanding leadership and sought by peers and Battalion (BN) management for tactical and technical expertise in food service operations

? Led achievement of an ?Excellent? rating on monthly preventive medicine inspection by developing, training, and supervising food service personnel on sanitation

? Mentored Senior Food Operations Sergeant and 13 junior personnel on the principles of technical and tactical management, which yielded excellent results

? Flawlessly managed monthly account of Class I supplies valued in excess of $500K with no discrepancies or loss, resulting in seamless operations and sustainment

EDUCATION:

Austin Peay University, 2010

Clarksville, Tennessee

United States

Degree: Major: Business Administration

GPA: 3.0/4.0; Semester Hours: 81

Defense Acquisition University (DAU), 2008

Fort Belvoir, Virginia

United States

Degree: Course Completion Certificate, Major: Business

GPA: 3.0/4.0

Coursework: New Manager Transitions; Stress Management; Virtual Teams; Retaining Employees; Performance Measurement; Strategic Thinking; Innovation Implementation; Laying Off Employees; Strategy Execution; Persuading Others; Presentation Skills; Writing Skills; Meeting Management; Negotiating; Innovation and Creativity; Leading and Motivating; Performance Appraisal; Dismissing and Employee; Difficult Interactions; Hiring; Coaching; Project Management; Process Improvement; Marketing Essentials; Time Management; Crisis Management; Team Leadership; Feedback Essentials; Goal Setting; Team Management; Assessing Performance; Budgeting; Customer Focus; Diversity; Finance Essentials; Managing Upward; Developing Employees; Decision Making; Contracting Officer?s Representative (COR) Mission Focus; Business Case Development; Career Management; COR Overview of Health Care Acquisition Activity (HCAA); Contracting Overview; Performance Management 1; Leading, Motivating, and Giving Feedback

Okolona High (08/01/1984-05/20/1987)

Okolona, Arkansas

United States

Degree: Diploma

GPA: 3.4/4.0

OTHER QUALIFICATIONS:

Job-Related Training and Certification Courses:

Serve Safe Managers Course, 2012, 40 hours

Basic Security Officer Course, 2010, 120 hours

Oleoresin Capsicum (OC) Spray Training Course, 2010

Baton Training Course, 2010

Unarmed Self-Defense Course, 2010

Handcuffing Techniques Course, 2010

Firearms Course, 2010, 40 hours

Use of Force Course, 2010

Advanced Non-Commissioned Officer (NCO) Course, 2007, 6 weeks

Drug and Alcohol Prevention Coordinator, 2004, 40 hours

National Restaurant Association Manager Course, 2003, 40 hours

Equal Opportunity Leadership, 2002, 40 hours

Logistics Management Course, 1995, 40 hours

Job-Related Skills: program management; project management; vision; policy and procedure compliance; systems integration; business continuity; regulatory compliance; capacity planning; change management; team development; budgeting and forecasting; contracts; strategic planning; financials; GL; P&L; Food and Drug Administration (FDA); U.S. Department of Agriculture (USDA); HACCP; ServSafe Certification; correspondence; customer service; call and response routing; grammar and writing/editing skills; event planning and coordination; community volunteerism; food services; inventory, supply, supply chain, stock, and equipment maintenance; process evaluation; performance monitoring

Honors and Awards: Afghanistan Campaign Medal with Campaign Star; Iraq Campaign Medal with Two Campaign Stars; Bronze Star Medal; Meritorious Service Medal; Army Commendation Medal (3); Army Achievement Medal (7); Joint Meritorious Unit Award; Army Good Conduct Medal (6); National Defense Service Medal (2); Global War on Terrorism (GWOT) Service Medal; Korean Defense Service Medal; Humanitarian Service Medal; Non-Commissioned Officer (NCO) Professional Development Ribbon (3); Army Service Ribbon; Overseas Service Ribbon (6); North Atlantic Treaty Organization (NATO) Medal; Combat Action Badge

Professional and Social Affiliations:

Order of Eastern Star (OES)

SUPPLEMENTAL INFORMATION

Name: Monica Davison

Social Security Number: XXX-XX-XXXX

U.S. Citizen: Yes

Current Permanent Federal Employee: No

Employment Category: G7

Leave Without Pay: No

Retired Military: Yes

Date of Military Retirement: 31/03/2010

Veterans? Preference: Yes

Veterans? Preference Points: 50%

Dates of Military Service: 01/07/1990 to 31/03/2010

Separation Incentive Pay: NA

Last Performance Rating Date: N/A

Sex: Female

Race or National Origin: African American

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