Operations Leader Seeking Remote Role

REGINALD LOCKE

Chicago, IL

312-***-**** ********.*****@*****.***

PRODUCTION OPERATIONS MANAGER

Seasoned operations leader with 15+ years of experience managing large-scale, highly regulated food production and service environments across correctional facilities, aviation catering, hospitality, retail, and live entertainment. Proven record of process improvement, cost control, food safety compliance, and team leadership. Certified SERV Safe Instructor

& Exam Proctor with deep expertise in HACCP, OSHA, FDA, and local health regulations. CORE COMPETENCIES

High-Volume Food Production Operations; Food Safety & Sanitation Compliance; Budgeting & Forecasting; Process Improvement; Inventory & Warehouse Management; Contingency Planning; Team Leadership & Training

PROFESSIONAL EXPERIENCE

Operations Manager – CBM Premier Management / Cook County Jail (CCDOC), Chicago, IL

(2015–2025)

Directed central kitchen operations producing over 126,000 meals weekly for approximately 6,000 detainees. Led 5 managers, 6 supervisors, 75 employees, and 75 detainees. Implemented shelf-stable breakfast systems, sanitation roller systems, labeling protocols, and tracking logs to improve efficiency, safety, and accountability. Production Supervisor – Gate Gourmet, O’Hare Airport (2013–2015) Oversaw 24/7 airline catering operations supervising up to 70 employees. Controlled food and labor costs while ensuring compliance with airline specifications and regulatory standards.

Store Manager – Brookstone Retail

Managed inventory, merchandising, staffing, and training. Implemented strategies increasing sales by 25%.

Assistant Store Manager – Walgreens

Managed training, inventory, merchandising, scheduling, and compliance with HACCP, OSHA, FDA, and local health regulations.

Food & Beverage Director – Hawthorne Racecourse / Sportsman’s Park Racetrack Directed all food and beverage operations serving crowds of up to 10,000 guests. Food & Beverage Manager – Midland Hotel & Holiday Inn Mart Plaza Managed fine dining, casual dining, and room service operations with consistent budget and performance results.

EDUCATION & CERTIFICATIONS

Business Studies (2 Years), Southern Illinois University at Carbondale Certified SERV Safe Instructor & Registered Exam Proctor – National Restaurant Association