PROFESSIONAL SUMMARY

FRANK J. MEDINA 808-***-****

A Culinary Specialist Manager and Military Veteran with 20 years of proven experience in high stressed, high volume and fast paced food service shore & afloat restaurant operations. An expert manager with a proven record of success in leading a winning team of chefs through many top kitchen certifications and outstanding scores of 99.4 on Material Management Inspections. Additionally, out of those 20 years held the position of Hotel Manager and received many Top Secret Security Clearances. Spearheaded many renovation and beautification projects managing in house labor saving the Navy over 100k in cost. Single handedly monitored over 1K resident reservations, customer enquiries and trouble calls for six Bachelor Enlisted Quarters for temporary and permanent lodging facilities.

CAREER OBJECTIVES

A dedicated Chef, team player and expert leader who is ready to make an immediate impact in any capacity that is needed. Who will bring the highest quality standards of professionalism, pride and will make it his mission to bring 100% customer satisfaction. An employee who is dedicated to the job and brings his best every day. Like Micheal Jordan said “ I played my best every game for those fans who never saw Micheal Jordan play before” He wanted them to see his best because they paid their tickets to see him play. An employee is paid by the employer for them to bring their best each and every day.

SKILLS

● Food cost/Food inventory estimated over 1M.

● Accountable for daily food cost and high/low inventory limits.

● Menu planning and Menu changes.

● Menu audits.

● Work schedules

● Monitored over 1500 trouble calls.

● Handled customer complaints for 1K tenants.

● Planned and organized all renovation projects valued at 100K.

WORK HISTORY

Food Service Manager- Sodexo Corp.

Oct 2020- Present

● Supervised 18 Sodexo employees and 13 GFS employees in the production of 1000 nutritious meals daily, to include 2442 range/field chows to Marines conducting spec ops.

● Stepped in and made an immediate impact on the Food Service Team taking over numerous daily taskings to include payroll, financials, training, production and reducing plate cost from an average of 7.45 to 4.13.

● Leadership and experience was instrumental to the Food Service Team while going through a transitional phase of staffing restructure taking on multiple roles in order for Sodexo to deliver commitments made to their clientele.

Restaurant Manager- USS Forrest Sherman DDG 98 May 2019 – Oct 2020

● Supervised 26 personnel in the production of 900 meals to a crew size of 300 people.

● Led food service team from a failing grade to an excellent within 30 days of arriving during Supply Management

Certification signifying excellence in Food Service.

● Leadership was critical in Command earning Blue “E” during the Supply Management Certification. Took charge of

the planning, organizing and the execution of correcting all Food Service critical redline hits giving the Command an overall score of 90% t hat demonstrated excellent quality and efficiency, as judged by a comprehensive multiple-day supply management inspection .

Restaurant Manager/Hotel Manager- Camp Lejeune, NC December 2015 – May 2019

● Supervised 16 Military and 22 Civilian personnel in the preparation and presentation of over 500 wholesome meals for patients care.

● Implemented menu engineering, going away from standardized/cycle menu, in order to balance the menu so that the

low and high food cost items work together to help reach target food cost. In addition, implemented ala carte menu for those patrons and patients with dietary restrictions.

● Supervised lodging for 192 residents for temporary and permanent lodging. Spearheaded all renovation projects saving the navy 20K and inventoried all lodging equipment valued at 1M.

Restaurant Manager- - USS Dwight D. Eisenhower Norfolk, VA April 2013 – December 2015

● Supervised 125 personnel in maintaining the cleanliness and sanitation for all food service dining facilities. Ensured all required training was a 100% in compliance with Navy Supply Systems Command Fleet Logistics Center

Restaurant Manager- – USS Blue Ridge LCC 19 Yokosuka, Japan May 2011 – April 2013

● Lead and Mentored 80 culinary specialists in the daily food production of over 1,000 meals and the sanitation of 47 food related spaces.

● Organized and catered 9 special meals to include T.V appearance on Iron Chef Thailand to face off with world renowned Master Chef in order to strengthen US and Thailand relations.

● Spearheaded and assembled the team that earned a Supply Management Certification with a score of 99.4%.

Sous Chef President Food Service (White House) Washington DC April 2007 - May 2011

● Provided domestic and overseas foodservice/security for the President of the United States and mess services for Senior White House staff members.

● Responsible for the preparation and service of 325 meals served daily for the President, Vice President and senior White House Staff.

● Worked Closely with the Secret Service in providing foodservice/security and personalized services to the President and first family for both the Bush and Obama administrations.

Hotel Manager- Pearl Harbor Hawaii November 2004 - April 2007

● Managed the daily operations and maintenance of 174 tenants consisting of 348 beds valued at $3M.

● Aggressively resolved over 1500 trouble calls and coordinated 4 major self-help projects saving the Navy $75,000.

Line Cook- USS Abraham Lincoln (CVN 72) June 2000 - November 2004

● prepared and presented meals for 4,500 personnel.

● Earned back to back Captain Edward F. Ney awards from 2002-2003, for recognition for best food service operation

on the West Coast.

Various other duties

● Mentored and trained over 900 Sailors into becoming future leaders.

● Delivered lectures employing effective OJT training, questioning and communications techniques.

● Led numerous volunteer events consisting from: Adopt a Cert, Blessings of the Fleet, DC Central kitchen & Fight

against Lupus for children.

EDUCATION AND CERTIFICATION

o AA-Arts and Science. Coastline Community College, April 2010

o Certified Food Safety HACCP Manager-American Culinary Federation Jan 2010 o Certified Food Protection Manager- American Culinary Federation, Jan 2010

o Certified Professional - Food Safety, American Culinary Federation, Jan 2010

o Master Certified Food Executive American Culinary Federation, Jan 2010

o Certified Chef de Cuisine (CCC)- American Culinary Federation, March 2015

Contact this candidate