Senior Purchasing Manager/ Food & Beverage
Resume:
Gregory Jennings
Senior Purchasing Manager, Food & Beverage at The Verizon Center
Washington, DC 20221
*.************@*****.***
I have worked with passion in all aspects of the food services industry for more than twenty years. I am dedicated to providing excellence through leadership, personal training and my previous experiences. Work Experience
Senior Purchasing Manager, Food & Beverage
Verizon Center
October 2004 to May 2017
• Supervised multiple subordinates in the Purchasing Department
• Inspect condition of products received and deny receipt of damaged products
• Signature authority for delivery invoices
• Performed accounts receivable and payable tasks
• Resolve all discrepancies with suppliers pertaining to cost, quality and quantity
• Monitor order and contracts for compliance; recommend cancellation of orders and contracts for non- compliance
• Managed and purchased supplies for multiple restaurants Experience
Program Manager, Food Service
ServiceSource
October 2002 to October 2006
• Responsible for managing a $69.9 million dollar contract
• Maintain at the site required production records and reports adhering to contract requirements
• Sustain open communication with contract representatives and corporate personnel
• Directly involved in purchases of food and related supplies
• Delegate methods and techniques the managers' will utilize in their daily supervisory duties
• Provide plans and procedures, guidance on employee problems, and initiate training programs, safety programs, equipment maintenance, and quality control program
• Oversee nine buildings and uphold a personnel structure to accomplish goals in an effective and efficient manner
• Review and approve menus
• Recruit replacements
• Perform facility inspections and forward reports of deficiencies to the Division Manager
• Carry out personnel hygiene inspections on an unannounced inspection schedule
• Execute inventories on all supplies and equipment as required
• Render quality control inspections in all areas of the contract
• Develop site and assistant site manager to effectively oversee routines of other workers
• Oversee operations assigned locations providing food service operations and meeting of contractual obligations and other items as necessary
• Interface with contract personnel on all routine matters pertinent to contractual obligations
• Ensure that timely and accurate records and reports necessary for the operation of the dining facilities and contract requirements are submitted Assistant Food Service Director
Health Service Solutions
August 2002 to October 2005
• Direct the daily operations of the department through effective working relationships with supervisor and team members.
• Implements established policies and procedures applicable to the operation of the department.
• Oversee and input patient information into system.
• Monitor food production-activities to insure that progress in performance improvement is maintained.
• Supervise daily cafeteria operations
• Organize the set up of special functions.
• Manages department-staffing requirements in a cost-effective manner.
• Instruct, evaluate, and coach staff to insure progress in performance is maintained.
• Insure that staff follows the proper food handling and protection practices and maintains environmental sanitation at satisfactory levels.
• Accurately maintains and inputs invoices, inventory, etc. as established by the Director of Food & Nutrition Services for end of month billing.
• Demonstrates respect to the mission and philosophy of Management Assistant Manager
All American Food Services
June 1997 to August 2002
• Selection and preparation of menus
• Food preparation and serving
• Rotational assignments which involve the changeover from breakfast to lunch
• Efficient and proper use of supplies and equipment
• Placing orders with suppliers and scheduling deliveries
• Maintaining inventory
• Managing service during peak hours
• Making general recommendations: I recommended that a point of service system (POS) be utilized to increase productivity and allow managers to track the sales of specific menu items Sous-Chef and 1st Cook
LouLou's New Orlean Café
March 1992 to January 1994
• Received assignments from Head
• Managed other cooks
• Ensure all stations where prepared before opening
• Filled in when someone called out
Sous-Chef and 1st Cook
BET Soundstage Restaurant - Sevilla, Sevilla provincia November 1990 to February 1992
• Made daily bank deposits
• Maintained daily inventory of food, liquor and supplies
• Placed orders for food and supplies
• Provided customer service and answered complaints Sous-Chef and 1st Cook
BET Soundstage Restaurant
November 1990 to January 1992
• Supervised and trained new employees
• Made suggestions to improve customer satisfaction and food quality
• Prepared and served food
• Coordinated work assignments with other team members
• Substituted for absence employees
• Replenished inventory
• Maintained health and safety standards
• Served as second shift Sous-Chef
NCO
Andrews Air Force Base
April 1980 to October 1990
• Broiled a variety of meats, including seafood and poultry, to varying degrees without over cooking
• Understood specific cuts and textures of beef, veal and pork
• Prepared vegetables without over cooking
• Sautéed meats and vegetables
Education
Diploma
Central High School - Capitol Heights, MD
Associate
Prince George's Community College - Largo, MD
Bachelor's
Frostburg State University - Cumberland, MD
Skills
• Chef, Restaurant Manager, Assistant Director Food&Beverage, InventoryManagement
• Management Experience
• Accounting
Certifications and Licenses
ServSafe. Chef
Present
ServSafe
Additional Information
I have culinary training from Pope Air Force Base. Chef Certification. And I am Surf Safe. I have purchasing training
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