Rick L. Houser

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

Camarillo, California 93010

805-***-****

ac1vsn@r.postjobfree.com

Objective: Seeking a position as Region or District Manager.

Experience: 25+ years of Food Service Management with the United States Navy.

Excellent Food Service Management Skills.

Experienced in all aspects of food preparation.

Proven ability to work well under pressure.

Consistently managed and supervised all facets of food service.

2010 – 2017 RETAIL OPERATONS MANAGER/STUDENT DINING

MANAGER/CATERING MANAGER

. Implemented and Operated Catering Department for Cal State University Channel Island

. Effectively managed a staff of 38 student and staff employees.

. Took a Catering Department from upstart business and turned it into a $400,000 a year operation

. Effectively managed a struggling Student Dining Facilities operation turning it into one of the mainstays at the campus.

. Rewrote the student menus and Freudian Sip menus to provide better food quality to students and staff alike.

. Directly responsible for all cash handing and deposits.

. Effectively managed the newly opened Town Center Market on the CSUCI campus.

2009 – 2010 FOOD & BEVERAGE MANAGER HOLIDAY INN

. Implemented a new Catering Menu for the Hotel

. Effectively managed a staff of 25 food service personnel.

. Accounted for and audited all cash deposits.

. Increased revenue in both the Catering and restaurant operations.

. Qualified as Hotel Assistant Manager.

2003 – 2009 DIETARY MANAGER ST. JOHN’S PLEASANT VALLEY

HOSPITAL

. Consistently met yearly budget requirements for hospital.

. Effectively managed a staff of 26 food service personnel.

. Exceeded monthly Patient Satisfaction scores

. Accounted for and audited all cash deposits.

. Rewrote the patient menu and cafeteria menus to provide better food quality to patients and staff alike.

. Qualified Certified Dietary Manager.

. Effectively managed the Ceridian Timecard System.

. Qualified Hazardous Material Coordinator.

. Qualified Incident Command Specialist

1981 – 2003 UNITED STATES NAVY (NUMEROUS DUTIES)

. Effectively managed two food service facilities on two different bases.

. Accounted for and audited $30,000 of monthly cash deposits.

. Implemented a new cash deposit accounting system.

. Managed a staff of 24 military and 50 civilian personnel.

. Ordered and inventoried food for over 1000 daily meals.

. Audited and accounted for each monthly food service operating statement including cash deposits, meals fed, stores consumed and inventory items.

. Overall responsible for the daily food preparation.

. Supervised the maintained sanitary conditions of all food service spaces.

. Overall responsible for both the wardroom and Commanding Officer dining facilities.

. Planned and implemented numerous special menus for embarked dignitaries while serving overseas.

. Responsible for the food preparation and serving of 60 Navy and Marine Corps Officers.

. Coordinated, planned and served numerous Commanding Officer special meals.

. Audited and accounted for each monthly financial operating statement.

Combined Bachelor Housing Manager NAS Miramar

. Responsible for the maintenance, upkeep, inventory and staffing of 16 Officer and Enlisted housing units.

. Managed a staff of 40 military and 60 civilian personnel.

. Planned and implemented a new Front Desk accounting system keeping a more accurate inventory of all monies deposited.

. Responsible for all incoming and outgoing Bachelor Housing Correspondence.

Food Service Manager USS Mars(AFS-1)

. Planned, implemented and maintained three separated menus for three independent food service venues.

. Responsible for the daily posting and auditing of all food service financial records.

. Supervised a staff of 25 cooks and 40 food service assistants.

. Planned, managed, and supervised the Portland Rose Festival Command Ship Party hosting numerous dignitaries from Oregon.

. Responsible for the inventory of 500 food items maintaining a 100% inventory accuracy.

Food Service Manager Souda Bay, Crete (Greece)

. Overall responsible for the day to day operations of the dining facility serving 300 daily meals.

. Responsible for the accuracy, accounting and auditing of all monthly and quarterly food service financial paperwork.

. Implemented a five week cycle menu better serving all dining patrons.

. Supervised a staff of 10 military and 25 civilian personnel.

. Ultimately responsible for the maintenance and sanitary conditions of all food service spaces.

. Personally hosted command functions serving as translator for numerous events.

Specialized Training:

Food Service Sanitation Instructor

Food Service Administration Specialist

Hotel Management Specialist

Leadership and Management Training

Leadership Development Program

Hazardous Material/Safety Supervisor

Advanced Nutrition & Balanced Menu’s

Command Duty Officer

Education: University of Maryland(European Campus) 1987-1989

High School Diploma Brookville High School 1981

Awards: 5 Star Award for Food Service Excellence 2003

4 Star Award for Food Service Excellence 2002

Ney Award for Food Service Excellence 2000

Navy Achievement Medal for Food Service Excellence onboard USS Denver

Navy Achievement Medal for Food Service Excellence onboard USS Mars

Navy Achievement Medal for Food Service Excellence at NBPL/ASW

Enlisted Surface Warfare Specialist

Enlisted Aviation Warfare Specialist

Security Clearance: Secret

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