Antwan Day

ac5n5e@r.postjobfree.com 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

Contact this candidate