Service Project Manager
Resume:
Daniel A. Deckert
Grovetown, GA 30813
************@*****.***
Experience
Wackenhut Services, Inc.
Fort Gordon, GA
Project Manager
Senior Program Representative at Fort Gordon, GA. Served as the Project Manager for Contract Security Guards. Direct and oversee the work of a large guard force. Prepared work schedules; completed payroll for submission to corporate office; instruct on duty assignments; kept subordinates informed of applicable policies and procedures. Make placement for shifts or other periods of time for access control points. Participated in the planning of work priorities/staffing requirements to meet security objectives. Reviewed, accepted or rejected reports from subordinates and determined if additional actions is needed; recommended changes to policies or procedures. Resolved complaints or personnel issues; prepared performance evaluations; conducted counseling’s; ensured processing of personnel actions such as commendations, reprimands, recommendations for promotions; prepare /submit budgetary needs and schedule budget forecasts. Ensured training is conducted and current on all employees; planned and coordinated recurring or special training events to include weapons qualification; provided oversight for the development of training plans.
2007 - 2012
Wackenhut Services, Inc.
Fort Gordon, GA
Lieutenant, Acting Captain, and Acting Chief of Guards when needed
Directly responsible for the performance, conduct, appearance, training and scheduling of more than 70 security officers assigned, minimizing overtime, meeting all requirements as outlined in the Performance Work Statement and Quality Assurance Surveillance Plan. Coordinated and conducted all aspects of training, to include new hire training as the Unit Training Officer for more than 70 officers. Plan, prepare, and review all daily reports involving all shift activity.
2004 - 2007
Vance Federal Security Services
Fort Gordon, GA
Lieutenant, Shift Supervisor
Directly responsible for the performance, conduct, appearance of more than 30 security officers assigned to shift, meeting all requirements as outlined in the Performance Work Statement and Quality Assurance Surveillance Plan. Plan, prepare, and review all daily reports involving all shift activity.
2003 - 2004
Unique Solutions
Augusta, GA
Youth Care Worker
Provided safe and respectful care for students in compliance with policies and procedures, assisted in crisis management during daily activities using appropriate de-escalation techniques. Wrote numerous incident reports and counseling’s.
2001 - 2002
Ryan’s Family Steak House
Thomson, GA
Manager
Responsible for delivering quality service while managing costs and meeting state health/regulatory standards. Other responsibilities included kitchen management, menu planning, meal preparation, food/equipment inventory control, and kitchen staff management.
1999 - 2002
Morningside of Evans Assisted Living
Evans, GA
Executive Director
Directed the Operations Leadership Team responsible for the creation of resident focused, high performance, and high commitment teams. Responsibilities included marketing, community relations, staffing, training, and program implementation. Other responsibilities included adhering to annual budgets and meeting state regulatory standards.
1998 - 1999
Morningside of Evans Assisted Living
Evans, GA
Food Service Director
Responsible for delivering nutritional food and beverages with quality service while managing costs and meeting state health/regulatory standards. Other responsibilities included kitchen management, menu planning, meal preparation, food/equipment inventory control, and kitchen staff management.
1978 - 1998
United States Marine Corps
Food Service
Instructor, East Coast Food Management Team
Provided assistance and training to enhance the effectiveness of all Marine Corps food service programs located on the East Coast, emphasized conformity with Marine Corps standards, enhancing food service readiness capability, achieve economy and increase overall management effectiveness. Inspected/instructed at all levels of food service operations. Reviewed management practices, staffing, equipment maintenance, food safety, food storage, procurement of food and equipment, demonstrated food preparation techniques, instructed personnel on recipe conversion and sanitation measures. Provided computer training (MCFIMIS) in ordering, inventory control, menu planning and recipes. Prepared numerous reports with recommendations to Commanding Officers. (1994 – 1998)
Food Service Manager
Planned all menus, ordered all food items, maintained financial records and stayed within an allocated budget utilizing MCFIMIS. Other responsibilities included instruction on work assignments, keeping subordinates informed of applicable policies and procedures, prepared performance evaluations, conducted counseling’s, ensured processing of personnel actions such as commendations, reprimands, recommendations for promotions, prepared /submitted budgetary needs and forecasts. (1990-1994)
Food Service Training Director
Designed and implemented a quarterly training schedule and trained over 70 food service personnel in food preparation techniques, recipe conversions and proper sanitation practices. (1984-1990)
Chief Cook
Responsible for planning menus, ordering foodstuffs, overseeing food preparation, and supervising the kitchen staff, cleanliness of the kitchen and equipment. Observed and enforced the rules of personal hygiene and sanitation, inspected all personnel assigned, critiqued each product on the serving line and instructed personnel on portion size, assigned and scheduled the workload of cooks and trained them in the performance of their duties. Monitored utility conservation ensuring all gas, electricity, water and steam appliances are turned off when not in use. Ensured the proper and economical utilization of food and waste. Served meals ranging from 100-1500 patrons daily. Supervised 20-30 food service staff. (1984 – 1990)
Cook
Typical duties included the preparation of fruits and vegetables, meat, fish and poultry, recipe conversions, seasoning food, baking of bread and pastry products, verify incoming shipments of food supplies, prepare reports of supplies received. Served meals ranging from 100-5000 patrons daily. (1978 – 1984)
Education and Training
USMC Basic Training, Parris Island, SC
Basic Food Service School
NCO Leadership Course
General Education Diploma
NCO Leadership Correspondence Course
Basic Nutrition Correspondence Course
Food Service SNCO Management Course
SNCO Leadership Course
Preventive Medicine Instructors Course
Rappel Master Course
Jungle Warfare Instructor
SNCO Advance Leadership Correspondence Course
Range Safety Officer Course
Certified in OC Spray, Expandable Baton, Handcuffing, Unarmed Self Defense
Private Investigator Course, Penn Foster College
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