Customer Service Manager

Mark Sigler

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

Address: **** ****** **

City: Denham Springs

State: LA

Zip: 70726

Country: USA

Phone: 225-***-****

Skill Level: Management

Salary Range: $60,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

EXECUTIVE FOOD SERVICE MANAGER

...ServSafe Certification...

Highly-motivated and knowledgeable food service professional with successful background in directing operations and managing million dollar budgets for multi-site dining facilities. History of receiving exceptional performance evaluations; recognized as Subject Matter Expert; committed to operational excellence and quality food preparation. Quickly promoted to higher levels of responsibility; ability to motivate diverse staff to optimize productivity. Function well within mission-critical deadlines; effectively prioritize tasks to exceed expectations.

CORE COMPETENCIES

a Staff Training & Motivation a Food Preparation & Safety Issues

a Operations Administration & Process Improvement a Customer Satisfaction & Menu Planning

a Contract Negotiations & Regulatory Compliance a Quality Control & Cost Containment

a Liaison & Departmental Interaction a Exceeding Performance Goals & Expectations

a Managing Multi-Million Dollar Budgets a Inventory Control & Food Purchasing

PROFESSIONAL BACKGROUND

Fluor International, Afghanistan April 2010 - Present

Fluor is a FORTUNE 500 company that delivers engineering, procurement, construction, maintenance (EPCM), and project management to governments and clients in diverse industries around the world. For nearly a century, clients have selected Fluor as their company of choice to complete challenging projects in remote parts of the world.

Food Service Manager Level II (October 2011 - Present)

Provides direct operational oversight for 16 dining facilities serving 2 Million + meals monthly (utilizing 28-day menu; 4 meals daily, as well as 24/7 soup and sandwich bar). Directly oversee a staff of 129 personnel in leadership supervisory rolls; indirect report of 475 ex-patriots and foreign nationals, 560 subcontract workers and 700+ local Afghan national. Analyze food requisitions from each dining facility, cross check requests with current inventory and menu to ensure accurate ordering of food items. Conduct on-site monthly visits to each dining facility; analyze operations, identify deficiencies, and implement corrective actions to enhance operations and customer service. Ensure all contract and regulation compliance; accountable for building maintenance at each facility. Monitors all dining facility accounts by FAAST Program or AFMIS to ensure that they remain with DA authorized standards and that the weekly reviews are conducted.

a Generates and Submits United States Government proposal PPR aProject Planning Requesta, PPE aProject Planning Estimatea, BOE aBase of Estimatea and RCA aRequest for Contract Actiona for new Contact Projects at least cost to the government.

a Coordinate area labor requirements, Food Supplies, Equipment, Equipment maintenance, Grounds / Building maintenance and Service request with the Department Functional Managers, Military Representatives proving support to Food Service Operations.

Food Service Manager Level I (2010 a Oct 2011)

a Subcontract Technical Representative for all Subcontractorsas within 16 dining facilities.

a Prepares PEB and AFEB presentation for all 16 Dining Facility with area of Responsibility.

a Enforces all policies and procedures; ensuring that DFACas are in compliance with directives

a Monitors all dining facility accounts to ensure they remain with DA authorized standards and that the weekly reviews are conducted.

a Advise DCMA and Task Order management on all matters relating to dining facility management, food preparation, equipment, facilities, training and personnel.

a Communicate with designated Military representative daily. Address any issues and requests, forwarding to appropriate individuals for action. Develop a good working relationship based on responsiveness, trust, continuous improvement and exceeding expectations

a Communicate and clarify management initiatives and requirement to FLUOR DFAC. Assures adherence to Food Production / Service / Sanitation Standards. Assure information is received and acted on at all levels.

MARK SIGLER

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PROFESSIONAL BACKGROUND (continued)

Fluor (continued)

Regional Supervisor Food Service (April 2010 a December 2010)

a Cover down as Acting AO Manager, in relief of support.

a Directed opening of 2 new dining facilities; integral in all phases, to include site assessment, building size, security measures, daily head counts, generating equipment requisitions, menu planning, adequate inventory/warehousing and resource allocation.

a Successfully design menus to meet basic daily food allowance guidelines.

a Regularly evaluate facility appearance and overall condition; ensure maintenance issues are resolved and direct remodeling efforts, if necessary.

a Maintain exceptionally low staff accident rate.

a Created and implemented recognition programs for safe work practices.

a Elevated food quality, taste, and standards through extensive food service and cooking training.

a Maintain exceptional performance reviews by Performance Evaluation Board (PEB).

BROWN AND ROOT SERVICE CORPORATION (KBR), Afghanistan 2004 a April 2010

Subsidiary of Halliburton, one of the worldas largest providers of products and services; 55,000 employees in 70 countries.

Area Supervisor Food Service (2008- April 2010)

Direct operations at 9 dining facilities serving 361,706 meals monthly (utilizing 28-day menu; 3 meals daily, as well as 24/7 soup and sandwich bar). Directly oversee 30 management staff; indirect report of 161 ex-patriots and foreign nationals, and 300+ local Afghanistan personnel. Analyze food requisitions from each dining facility, cross check requests with current inventory and menu to ensure accurate ordering of food items. Conduct on-site monthly visits to each dining facility; analyze operations, identify deficiencies, and implement corrective actions to enhance operations and customer service. Ensure all contract and regulation compliance; accountable for building maintenance at each facility. Monitors all dining facility accounts by FAAST Program or AFMIS to ensure that they remain with DA authorized standards and that the weekly reviews are conducted.

a Directed opening of 5 new dining facilities; integral in all phases, to include site assessment, building size, security measures, daily head counts, generating equipment requisitions, menu planning, adequate inventory/warehousing and resource allocation. Opened each facility at least 7 days early (2008-present).

a Conduct daily Safety First seminars; select safety monitors to observe operations and identify/resolve any safety issues.

a Successfully design menus to meet basic daily food allowance guidelines.

a Regularly evaluate facility appearance and overall condition; ensure maintenance issues are resolved and direct remodeling efforts, if necessary.

a Maintain exceptionally low staff accident rate.

a Created and implemented recognition programs for safe work practices.

a Elevated food quality, taste, and standards through extensive food service and cooking training.

a Maintain exceptional performance reviews by Performance Evaluation Board (PEB).

Food Service Supervisor (2007-2008)

Managed operation at 1 dining facility, with staff of 25 ex-patriots and foreign nationals and 60 local Afghanistan nationals, producing an average of 1,900 meals daily. Oversaw food requisition and ordering, inventory, menu design, safety, food quality, and basic daily food allowance guidelines. Maintains Dining Facility AFMIS / STORES Account applicable Army Regulations.

a Recipient of 2 General Coin Awards (2007).

a Recognition Award, U.S. Defense Attached Office in Romania for professionalism and service (2007).

a Consistently revised menus according to inventory levels without sacrificing quality.

a Recipient, General's Best Decorated Dining Facility for 4th of July (2007).

a Recognition Award, Deputy Commander with Unit Patch for service and commitment (2007).

a Recipient, 2 Recognition Awards from Kuwait Commanders for superior performance (2007 & 2008).

a Established Friday night movie night, Saturday night college football night, and Sunday night NFL football night to improve soldier morale.

MARK SIGLER

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PROFESSIONAL BACKGROUND (continued)

KBR (continued)

Sous Chef (2005-2006)

Monitored temperature logs and production schedules; conducted safety meetings, ensured all employees cognizant of recipes and correct cooking methods. Interacted with clients to ensure quality of food; resolved any issues. Accountable for portion control and sanitation measures.

a Recipient, General's Best Decorated Dining Facility Award for Thanksgiving and Christmas (2004).

Cook (2004-2005)

Responsible for food preparation, participates in hot and cold food production, recipe compliance and assures adherence to Food Production / Service/ Sanitation Standards.

PALACE CASINO RESORT, Biloxi, MS 2002 - 2004

Lavish resort hotel with 236 rooms and a 43,500 square feet casino located on the Mississippi Gulf Coast.

Sous Chef for Point Grill

Recruited, trained, scheduled, and evaluated 15 cooks and 6 prep cooks in upscale 24/7 cafe operations; averaged 1,500 to 2,000 meals daily. Controlled $600K operating budget. Accountable for inventory, menu pricing, new menu planning, food purchasing, and assisted with buffet operations.

a Responsible for reviewing employment candidate references and organizing interview sessions.

a Set examples and standards for employees; consistently interacted with staff to improve performance.

a Conducted extensive staff training to improve performance and productivity.

a Improved profit margins through implementation of cost containment measures, and utilizing food inventory to decrease food waste.

BEAU RIVAGE CASINO AND RESORT, Biloxi, MS 2001 - 2003

Subsidiary of MGM MIRAGE; 3,800+ employees; recipient of AAA Four Diamond award; 1,740 guest rooms and suites; 12 restaurants, 4 lounges and bars, 12 retail venues, spa and salon, pool and convention center.

Buffet Cook

To prepare food items according to their menu and recipe standards. To assure preparation and service is of the highest possible quality.

a Conducted food prep and cooking at various buffet stationsa Fry Station. Craving Station, Saute Station, Pizza Station, Staging and Wok cook Station.

a Fostered teamwork philosophy in all responsibilities.

a Consistently volunteered to assume additional work shifts.

a Received numerous Employee Commendation for Job Performance from various Chefas.

EDUCATION

WEST HARRISON CULINARY ARTS, Long Beach, MS

Culinary Arts Food Production and Management Diploma (2002 - 2004)

64 credit hours / GPA: 3.0

Activities: Mentored and tutored classmates on culinary skills

MISSISSIPPI GULF COAST COMMUNITY COLLEGE, Biloxi, MS

Pursuing AA degree

CERTIFICATIONS / ACTIVITIES

ServSafe Certification (2006, 2011)

a Certified Proctor and Instructor (2012)

American Culinary Federation aACFa

a Participated in Chefs of the Coast, aFood Is Arta ACF sanctioned culinary competition on various culinary skills (2002; 2003).

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