Director / Food Service Management

Shawn Heckstall

Norfolk, VA ***** 757-***-**** **************@*****.***

CAREER OBJECTIVE

Multifaceted United States Army veteran with over 17 years of extensive expertise in managing business functions and providing executive level support to senior leadership and customers. Seeking a career in a growing organization, where I can get the opportunity to prove my abilities by accepting challenges, fulfilling the organizational goal and climbing the career ladder through continuous learning and commitment. Possess a master’s in business administration and an M.S. in Organizational Leadership.

Areas of Expertise

Staffing and recruiting

Strategic Event Planning

Quality Customer Service

Health & Safety

Inventory & Cost Oversight

Food Service Management

Military Services

Budgetary Allocations

Training & Leadership

Regulatory Compliance

Contracting

Government Reporting

M.S. Organizational Leadership (3.89)

Columbia Southern University, Orange Beach, AL, March 2020

Master of Business Administration (3.92)

Columbia Southern University, Orange Beach, AL, September 2018

Bachelor of Science in Business Administration Hospitality and Tourism (Summa Cum Laude 4.0)

Columbia Southern University, Orange Beach, AL, May 2017

Associates of Applied Science in Culinary Arts and Applied Nutrition (Summa Cum Laude 3.92)

Culinary Institute of Virginia, Norfolk, VA, August 2019

Associate of Arts (3.2)

University of Phoenix, 4035 S Riverpoint Pkwy, Phoenix, AZ, November 2010

EXPERIENCE HIGHLIGHTS

Eggleston Services,

Director, Federal Contracts, March 1, 2023, to July 11, 2025 / 40 + hours per week

Manage personnel and ensure compliance with contract specifications, corporate procedures, safety practices, and all other regulations. Streamline operations and work schedules to grow Federal Contracts customer base. Serves as the representative for the AbilityOne Program.

Evaluates and monitors operations of assigned programs to ensure positive that positive customer relationships are maintained, and all customer specifications are met.

Ensure compliance with regulatory and reporting requirements, for such entities as OSHA, Dept. of Labor, HLAC, and the AbilityOne Program.

A Prime Contractor representative of the AbilityOne Program. Overseas several contracts, such as, Food Service, Mailroom, Laundry, and Custodial services.

Supervises assigned personnel which includes recommendations for hiring, firing, performance evaluation, training, monitoring performance and work allocation, and problem resolution.

Establishing work schedules and routines to meet contractual obligations by optimizing process flow for linen from soiled pick up all the way through to clean return

Responsible for food storage and inventory methods.

Responsible for all appropriate training required by the Health Department or other agencies as deemed appropriate and the proper documentation of that training.

Accountable for the safe operation and maintenance of all equipment in use by Eggleston Services personnel as well as safety training for all equipment use.

Ensure that all personnel are properly trained and follow prescribed safety protocols. Responsible for the purchase and availability of all food products, cleaning materials, equipment, and other consumables, and ensuring value, quality, and service from its vendors.

Assists and advises staff in developing training programs that are compatible with the demands of the site for all food service and sanitation tasks.

Prepare accurate records for Senior Leadership as required.

Eggelston Project Manager, Navy Medical Center Portsmouth, November 19, 2019, to February 28, 2023 / 40 + hours per week

Managed day to day operations, to ensure compliance with Contract requirements. Essential duties include supervising food service operations of multiple programs. Responsible for interacting with Program Managers, military customers, and supply vendors daily to ensure contract requirements are met. Manages a team of 55 personnel, whose duties range from Supervisor, diet clerks, food service and custodial workers.

prepared promotion and hiring plans including methods for ranking employees and applicants within the framework of the job description.

job analysis to determine the knowledge, skills, abilities, training license requirements and personnel characteristics required of the position.

Tracks project performance, specifically to analyze the successful completion of short- and long-term goals.

Meets budgetary objectives and adjusts project constraints based on financial analysis.

Serves as liaison with Navy nutritional representatives and provides guidance to field personnel to ensure meal compliance and consistency.

Reviews, edited, and approved all ADP time sheets.

Ensures each shift follows all food service and sanitation procedures, in accordance with Federal, State, Local, and Navy requirements.

Ensure all meals served meet current USDA meal standards and meal pattern requirements.

United States Army / Chief Operations Sergeant (E-7), July 27, 2004, to June 18, 2019

Protocol Supervisor / Dining Facility Manager, 40 + hours per week

Collaborated in detailed planning and execution of logistics to provide distinguished guests and Soldiers with enjoyable dining experiences, meals, and atmosphere in support of the United States Army.

Served over 2,500 customers daily.

coordinated and processed all requests for personnel actions from merit promotions, management identification of candidates, and other programs with all entities involved in selection process.

Ensured safety and well-being of staff and diners by carefully monitoring and enforcing health and fire regulations governing food preparation and service, and dining facility maintenance.

Assessed food preparation and menu selections to satisfy guests' preferences and control costs.

Managed over $100K in monthly food and beverage deliveries; and allocated budgets, tracked accounts, and conducted financial transactions for over $2M in food and equipment inventories.

Established optimal schedules for 100 food service workers and dining facility attendants to ensure sufficient coverage and evaluated individual performance and training needs.

Aligned operations to comply with regulatory standards and recorded activities and initiatives to satisfy government sanitation and food subsidies' requirements.

Streamlined and restructured dining services and expenditures to capture over $10,000 in cost reductions over two consecutive years.

Served as Equal Opportunity Advisor, a role that encourages soldiers to recognize and capitalize on their full potential and to ensure that equal and fair treatment is given.

Planned and orchestrated event spaces for both corporate and domestic functions.

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