Antwan Day
************@*****.*** 904-***-****
Skills
Food Service/ Hospitality Management
Food Service Admin. Inventory Control/Supply Management
Quality Assurance & HAACP methods
Vendor Negotiation/Contract
Budget Admin. Management
Safety & Sanitation Compliance
Agile/Scrum
Highlights
13-year record of success in management of hospitality and food service facilities
Decreased spending by 30% while maintaining quality of food and equipment and keeping work area in 100% compliance with safety and sanitation regulations
Flawlessly managed a budget of $600K while overseeing assets valued in excess of $1.2M
Executed budget of $2M annually and decreased outside vendor charges by 20%
Substantially increased the Navy lodge hotel revenue by $1.2M annually as the head marketing supervisor for Naval Base San Diego.
Successfully led more than 60 junior personnel in completion of the Navy food service award on financial records, sanitation, equipment log, vendors log, and hotel and hospitality area with an overall score of 98.7 out of 100
Superbly managed and motivated as many as 62+ personnel including subordinate supervisors; earned a reputation for firm, yet compassionate mentorship
Trained all sailors in the food department on food preparation, health hazards and HACCP
Supervised 46 sailor personnel in the daily activities of facilities management, customer service and food preparation
Orders, receives, issues and inventories 800-line items with a $200K annual cost
Manages three ship kitchens in a high pressure, fast-paced environment.
Education
Liberty University – Master of Arts, Executive Leadership
University of Phoenix-Bachelor of Science, Criminal Justice Administration
Associates of Arts, General Studies
Work Experience
U.S. NAVY, Various Duty Stations, 2005 – Present
Lead Culinary Specialist / Food Service Administrator
Maintain food service records and ensure that the proper relationship of cost-to-portion controls are maintained
Monitors and manages inventories; modifies menu and preparation methods to meet forecasts
Serves as a liaison between managers, regulatory personnel, clients, vendors and staff
Execute dining facility management with skills that include: food preparation, menu planning, food presentation, food service equipment, sanitation & safety, and food service management.
Creates menus, manages food costs, maintains inventories, manages staff, liaises with vendors and maximizes staff productivity.
Train new personnel
Excels at proactively identifying project bottlenecks and recommending immediate, practical and cost-effective solutions on site.
Develop, operate, and manage supply support systems including all aspects of inventory control, purchasing, accounting, storage, records maintenance and materials validation.
Awards and Certifications
Awarded the following Navy Enlisted Classifications (NECs) concurrent with these equivalent civilian job descriptions as defined by the Dept. of Labor’s Dictionary of Occupational Titles (DOT), the Occupational Information Network (ONET), and the Occupational Employment Statistics (OES):
NEC 3527, Advanced Culinary Techniques and Management
NEC 3529, Food Service Administration
NEC 90BC, Global War on Terrorism Support Assignment
NEC 9571, Safety Technician Certification
0028N Baker
0817N Computer Operator
0090N Cook, Any Industry
0593N Manager, Food Service
0943N Housekeeper
0663M Cook, Hotel & Restaurant
0578N Manager, Retail Store