Service Quality Assurance

THELMA GRANNISON

**** ***** ***, **********, ************ a7109 Home: 910-***-**** – ***********@*****.***

Education

Liberty University- Jan 2013

Lynchburg, VA

Human Services/Ministry

Master of Arts

American Intercontinental University- Mar 2006

Buckhead, Georgia

Criminal Justice

Bachelor of Science

Central Texas College- Jan 2001

Killeen, Texas

General Studies

Associate of Arts

Core Qualifications

Inventory Control

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Operations management

● Assist in the unit forecast and accounting

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Book keeping

● process

Interviewing

● Ensure the requirements for appropriate

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I-9 Processes sanitation and safety levels in respective areas

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are met

Human Services

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Accounts Receivable FIFO Procedures

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Accounts Payable

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Serve Safe Qualified

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Staff training

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Cross-functional team management

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Sarbanes Oxley Controls

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Five Why Process

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Employee Evaluations

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P&L

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Oversee labor scheduling, staffing and

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employee training

Coordinate and process the ordering,

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receiving, storing, preparing and serving of

food and related products

Professional Experience

Quality Assurance Liaison

September 2013 to March 2014

Contact: 704-***-****

Simmons Bedding Company – Charlotte, NC

● Support Team Leaders in meeting Simmons standards for all products produced in the production

process.

● Correctly and adequately document quality and safety issues as they occur, and communicate

necessary information to Plant or Operations Manager.

● Monitor finished product to ensure it is within compliance for customer specifications.

● Develop improved and effective process controls (SPC/error proofing, visual controls, etc.) on Critical

to Quality characteristics.

● Drive customer focused manufacturing Quality improvement projects, from initiation to realization of

improved performance.

● Recommend measures to improve production, equipment, and product quality.

Professional Experience

Food Service Director

February 2006 to September 2012

Contact: Terrell Greene 704-***-****

ARAMARK Corporation – Philadelphia, PA

Responsible for annual Profit & Loss (P&L) valued at over $1 million in sales.

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Responsible for successfully training 30 employees on the cook chill method of food manufacturing.

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Worked with the District Manger to create waste programs that reduced food cost by 2 cents.

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Implemented an effective compliance program which focuses on food safety, temperature

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control, and Hazard Analysis Critical Control Point (HACCP) guidelines which set the trend for

the District.

Reconciled vendor statements, deposits, outstanding payments, and collection processes with

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100% compliance.

Maintained personnel files, such as verifying and entering timesheets, maintaining correct

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earned leave and sick leave balances, and maintaining related personnel information.

Coordinated and processed the ordering, receiving, storing, preparing, and serving of food

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related products

Determined the unit forecast and accounting processes.

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Supervised unit personnel regarding production, merchandising, and quality and cost control.

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Installation Chief Technician

January 1998 to February 2006

U.S Army – Fort Bragg, NC

● Facilitated training and professional development for four managers and 50 food service staff,

including daily supervision of work, performance evaluations and mentoring.

● Developed, coordinated, and monitored budget requirements for food service equipment and

expendable supplies for both garrison and field requirements valued at over $3 million.

● Organized a subsistence plan that included dietary considerations for 10 nations and 1,200 people.

● Evaluated back of the house and front of the house feeding operations to ensure food service personnel

were in compliance with food service regulations relative to food preparation, service, accountability,

and sanitation.

Food Service Sergeant

January 1995 to February 1998

U.S Army – Seoul, Korea/Fort Bragg

● Managed operations of seven large dining facilities in North Carolina and Korea, each serving 1,500

soldiers.

● Supervised up to 35 cooks and dining facility attendants at a single location, including foreign

national employees.

● Purchased and received food and supplies, and monitored inventory.

● Maintained food production records, as well as planning and costs menus.

● Devoted at least 80% of time managing food production activities.

● Skilled in cash management, and managed $500,000 annual budget for food and supplies.

Food Service Shift Leader

April 1992 to January 1995

U.S Army – Fort Riley, KS

Supervised food service operations through training and management of up to 20 food service

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personnel.

Achieved on-time food service support on a consistent basis.

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Provided technical guidance in the preparation and serving of quality meals in both garrison and field

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environments.

Maintained food production records, as well as planning and costs menus.

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Preform preventive maintenance on all food service equipment

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Food Service Specialist

July 1986 to April 1992

U.S Army – Fort Bragg, NC

Coordinated activities of personnel engaged in preparing meals

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Ordered, received, and examined perishable and non-perishable supplies

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Maintained all documents for weekly and monthly reports.

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Prepare all menu items in accordance with Army standards.

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Correctional Officer

April 1982 to April 1986

Prison – Harrisburg, Pennsylvania

Booked and processed new intakes, court remands, and inmate releases from custody.

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Conducted safety inspections, assisted court security deputies to prepare inmates for transport,

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and supervised inmate feeding.

Assisted civilian staff with daily duties.

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Monitored all activity and controlled access to the facility.

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Demonstrated working knowledge of criminal attitudes and behavior patterns, social factors

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underlying criminal behavior, and methods of managing inmate populations.

● Completed comprehensive correctional officer course training.

Contact this candidate