Customer Service Manager

Jermel L. Hill

** **** ***** * 804-***-****

Montross, Virginia 22520 Email *********@*****.*** C 540-***-****

QUALIFICATIONS SUMMARY

• Over ten years of Food Service experience in administration, budgeting and quality control

• Strong interpersonal, managerial, communication and problem solving skills

• Experienced operator of varied sized cafeteria style dining facilities ranging from 300-5000 daily meals

• Strong working knowledge of sanitation, inventory controls, and online ordering

• Skilled cake decorator and pastry chef

• ServSafe certified

• Familiar with contract negotiation and preparation such as new system installation and equipment

maintenance

• Ability to adapt to any work environment

• Inactive U.S. government security clearance

HIGHLIGHTS OF PROFESSIONAL EXPERIENCE

Food Production Manager ● Ryan’s Fredericksburg VA● September 2011- November 2014

Manage a staff of 50 while operating a buffet style dining facility ranging from 300-1300 meals daily

• Supervised daily production calls ensuring that all are products are to recipe

• Coordinated all produce and food orders while keeping within a weekly budget

• Highly focused on the concerns of guest

• Ensured all sanitation and safety practices involved in food production service and storage are maintained at

well above industry standards

Housing Complex Manager ● Naval Support Activity Bethesda MD ● January 2010-April 2011

Supervised 20 military personnel, 10 civilian workers maintaining 3 housing facilities with 500 room occupancy

availability.

• In charge of making sure that the daily work assigned was completed

• Ensured that proper maintenance was being performed as needed

• Coordinated barrack room inspections and security checks as needed

• Overseer of new military arrivals check-ins

• Negotiated various service contracts with civilian contractors

• Maintained training records and materials

Jermel L. Hill

804-***-**** ● *********@*****.***

2

Leading Culinary Specialist ● USS Porter (DDG78) ● February 2006-January 2010

Commanded 27 military personnel serving a crew of 300 crew members

• Task with making sure that the operation, administration, budgeting, and equipment maintenance of the food

service division was maintained proficiently

• Successfully orchestrated multiple projects with competing priorities involving program development, safety

training, and quality control

• Procured, received and managed inventory of over 600 food line items

• In charge of planning and executing numerous receptions including an international VIP reception held

onboard while in Port Oslo, Norway that which 10 U.S. Congressmen, countless ambassadors and other

dignitaries were in attendance

Kitchen Supervisor ● Naval Support Facility Dahlgren ● January 2003-January 2006

Directed 5 military personnel, 18 civilian workers serving over 600 meals daily

• Supervised military personnel in the operations of the Douglas Gray Galley at NSD Dahlgren

• Maintained and retained a high standard of food quality, service, and preparation

• Emphasized the importance of quality customer service by directing and administrating training to personnel

• Orchestrated food and beverage controls in accordance to Navy standardized rations

Shift Manager ● USS Eisenhower (CVN 69) ● December 1998-December 2002

Lead 10 military personnel serving over 5000 sailors daily

• Supervised military personnel in the operations of the food service division

• Maintained a high standard of food quality, service and preparation.

Baker ● Naval Amphibious Base Little Creek ● October 1995-December 1998

• Prepare a varied assortment of breads, cookies and cakes on a rotating schedule

• Designed and executed the preparation of all specially requested cakes and other pastries

• Trained other sailors on how to properly prepare and execute the task of being a baker

Line cook ● USS Kalamazoo ●1991-1995

• Performed various entry level cook duties

Jermel L. Hill

804-***-**** ● *********@*****.***

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TRAINING & EDUCATION

Certificates

• ServSafe Certificated September 2011

• Certificate of Completion April 2009

Military Food Service Administration Course

• Certificate of Completion November 1998

Military General Food Service Operations/Advance Food Preparation

Continuing education course work

● Johnson & Whales University, Norfolk, Virginia (27) credit hours

● Culinary Institute of America, Hyde Park, New York (3) credit hours

MILITARY AWARDS

Navy Achievement Medal October 2009

Global War on Terrorism January 2008

Navy Achievement Medal February 2006

Navy Achievement Medal December 2002

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