Alicia Q. Pitts

Virginia Beach, Virginia

(***) *03 – 4380; ad2b42@r.postjobfree.com

LinkedIn: linkedin.com/in/alicia-pitts/

A highly dedicated Food Services Manager with specialized training and experience in providing superior management to all facets of the food service production. Supervisory experience in quantity cooking, preparation of a variety of food items, menu planning, quality control, inventory and storage procedures for food supplies and equipment, and procurement of supplies. Proven experience in providing logistical support, processing documents, and financial reports. Performed a variety of office automation duties such as word processing, spreadsheet, electronic mail, desktop publishing, calendar, database management.

• Customer Service

• Database Management

• Technical Competence

• Written Oral Communication

• Personnel Management

• Vendor Relations

• Financial Tracking

• Logistical Support

• Inventory Management

CERTIFICATIONS

• Certified Food Executive, International Food Service Executive Association, 2024

• ServSafe Food Protection Manager, National Restaurant Association, 2023

• Food Service Supervisor, United States Navy

PROFESSIONAL EXPERIENCE

TRAVEL MANAGEMENT SPECIALIST September 2021 – December 2022 United States Navy – Norfolk, Virginia

• Supervised 38 personnel within the financial department, processing and tracking 200 authorizations and 346 travel vouchers claims using the Defense Travel System database.

• Managed a $1.9M travel budget to include direct oversight of the government credit card.

• Provided guidance for all facets of travel claim processing to guarantee customers and staff understood federal policy.

• Assisted with travel data collection and utilized data to generate monthly financial reports.

• Verified that all purchases made using the Government Purchase Card were in compliance with government policy.

• Reconciled financial reports monthly and reported any discrepancies to the financial officer. LEAD CULINARY SPECIALIST February 2021 – September 2021 United States Navy – Norfolk, Virginia

• Led 102 Sailors and Marines in the daily operation of 4 galleys serving 4,500 meals daily for the 2nd largest division within in the department.

• Managed material conditions and strict sanitation standards of all facets of food service spaces and equipment.

• Supervised the daily production of 4,500 meals to include menu planning, meal preparation, and meal completion.

• Monitored and managed an inventory of consumable and non-consumable goods worth $5M. Examined daily product and supply levels to anticipate potential shortages.

• Scheduled employees for rotating schedules weekly to optimize operations.

• Made necessary preparations for quarterly audits, inspections, and evaluations. Worked with food service staff and directors to correct food service deficiencies identified during annual inspections, comprehensive health inspections, and monthly public health inspections.

• Collaborated with the medical department and different government agencies to ensure that all safety guidelines were followed in accordance with the Department of Defense policies, OSHA, and USDA regulations.

• Trained facility staff ensuring that adequate procedures, method, and techniques are established in all food service programs and operations.

• Provided proper safeguards and conducted regularly scheduled physical inspections for the health and welfare of personnel.

• Coordinated multiple 4-star events and receptions aboard the ship to include VIP and change of command ceremonies.

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FOOD PRODUCTION CHIEF September 2020 – February 2021 United States Navy – Norfolk, Virginia

• Supervised and mentored 13 Culinary Specialists and 16 Food Service Attendants in daily operations for the galley.

• Ensured all staff within Food Service Division were fully aware of their abilities and afforded in-depth career information needed for advancement and success.

• Provided quality control to ensure meals and supplements prepared by food service staff met quantity and quality standard guaranteeing all meals were served on time in an efficient and sanitary manner.

• Tracked all consumable and non-consumable supplies with an accuracy rate of 98% during monthly and yearly audits.

• Conducted routine walk-through inspections, taking necessary action to meet established objectives and sanitation and environmental requirements.

• Trained new and junior personnel in cooking techniques, sanitation, inventory tracking, daily paperwork requirements, and the serving of food in accordance with federal and departmental guidelines.

• Coordinated departmental events to increase morale for the crew.

• Scheduled and assigned tasks daily to personnel to improve efficiency and to optimize operations. LOGISTICAL SUPPORT MANAGER March 2017 – November 2018 United States Navy – Norfolk, Virginia

• Supervised a crew of 30 personnel through daily operations in support of personnel and cargo movements globally.

• Managed personnel resources through efficient and effective team scheduling for a 24/7 logistics operations.

• Coordinated and scheduled shipments of supplies and equipment worldwide with zero discrepancies.

• Advised senior leaders on manpower, morale, and job execution to sustain operations. FOOD SERVICES SUPERVISOR June 2015 – March 2017

United States Navy – Norfolk, Virginia

• Supervised over 200 culinary specialist and food attendants in all facets of food production.

• Supervised the daily execution of 5000 meals to include menu planning, meal preparation, and meal completion.

• Monitored an inventory of consumable and non-consumable goods, examining supply levels to anticipate potential shortages.

• Scheduled employees for rotating schedules weekly to optimize operations.

• Trained personnel to ensure that adequate procedures, method, and techniques are established in all food service programs and operations.

LEAD CULINARY SPECIALIST January 2012 – June 2015

United States Navy – Charleston, South Carolina

• Supervised and mentored 10 culinary specialist and civilian contractors in preparation of food and financial transactions.

• Trained personnel in providing 5-star customer service, food service operations, and cash handling.

• Developed nutritional menus in accordance with Department of Defense and FDA guidelines with 100% compliance.

• Tracked $3M in inventory with 98% accuracy during yearly audits.

• Processed over $35K in cash and credit transaction daily for 4,000 patrons. Verified and deposited monies at close- out of each day. Tracked all financial records using Food Service Management database. VOLUNTEER EXPERIENCE

• Volunteer, Southeast Virginia Food Bank, 2015 – 2020

• Volunteer, Ready Academy, 2016

• Instructor, Now UR Cooking, 2016

• Volunteer, Meals on Wheels, 2015

PROFESSIONAL DEVELOPMENT

• Personnel Safety Training Course, United States Navy, 07/2021

• Command Financial Specialists Training Course, United States Navy, 07/2017

• Food Service Administration Training Course, United States Navy, 11/2015

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