Senior Food Manager

LEMON HODGES JR

*** ********* **

Clarksville, TN 37040

Work: 337-***-****

********@*****.***

OBJECTIVE

Seeking employment in Food Service Management to make a positive contribution to the organization or career advancement

SUMMARY OF QUALIFICATIONS

Over 20 years of Food Service experience in the U.S. Army. Supervised and trained dining facility staff in proper food preparation, kitchen equipment operations, maintenance, budget control and sanitation. Handled complaints, compiled statistics, analyzed data to help promote growth of the business. Strong commitment, leadership and management skills. Utilized Microsoft applications to create and edit spreadsheets, graphics and documents. Possess a Government Security Clearance.

EMPLOYMENT HISTORY

Senior Food Operations Manager August 2011 - Present

United States Army, Fort Campbell, KY

Managed the facilitys supervision, budgeting, purchasing and strategic planning. Controlled the receipt, issue, storage, and accountability of food in preparation of over 450 customers, three meals daily. Coordinated personnel ensuring economical use of food and timely preparation. Monitored portion sizes, garnishing, and food presentation to ensure food is prepared and presented in an acceptable manner. Provided comment cards to help improve food quality and morale from customers.

Senior Food Operations Manager March 2009 - July 2011

United States Army, Fort Hood , TX

Prepared technical, personnel and administrative reports concerning logistical operations such as transport of personnel equipment to different locations. Implemented disaster and combat feeding plans during emergency and training events. Established operating and work procedures such as coordinating logistical support for the pickup and delivery of subsistence items. Trained employees on proper equipment maintenance for preventive checks according to rules and policies.

Senior Food Operations Manager June 2008 - February 2009

United States Army, Washington, DC

Managed food operations supporting 1,200 customers on events leading up to the presidential Inaugural Day event. Ensured that all menu choices were properly prepared through periodic sampling menu items. Inspected areas daily to ensure proper handling and cleanliness standards were met. Managed a budget of $250K ensuring food and services were supplied to members who participated in these activities. Consult with budget analysis to determine adjustments and make budget changes as needed.

Operations Manager July 2007 - May 2008

United States Army, Fort Sam Houston, TX

Maintained unit readiness of 55 personnel on professional career development. Ensured each member was physical fit, medically ready and able to qualify on their personal assigned weapons through routine training and mock practice exercises. Conducted Military honors to fallen Comrades on next of kin to eligible veterans. Assigned health care providers to soldiers and family members to ensure health, safety, and well-being resulted in a no-fail 100% satisfaction.

Food Advisor December 2006 - June 2007

United States Army, Soto Cano, Honduras

Assessed performance of contract agencies and analyzed all key areas in the food service operation. Ensured the contractor accomplished with requirements prescribed by the Food Standard code on food issues. Managed a monthly budget between $20,000 and $1,500,000. Evaluated the supplies and services to guarantee the government the price was fair and equitable. Devised a maintenance plan to maintain food service equipment was in accordance with manufacturer specifications.

Operations Manager January 2005 - November 2006

United States Army, Fort Sam Houston, TX

Managed the care of Wounded Warriors within the Armed Forces. Coordinated rehabilitative care and complex medical services of injured servicemen. Provided guidance to the Human Resource (HR) manager on organizational structure, which clarifies authority, relationships, and responsibilities within the organization. Worked with primary care provider, nurse case manager, and squad leader to coordinate service members care with other clinical and non-clinical professionals.

Senior Food Operations Manager July 2002 - December 2004

United States Army, Darmstadt, Germany

Provided services to customers in accordance with Food Standards Agency and Hazard Analysis Critical Control Point (HACCP) requirements. Outlined policies and procedures on logistical readiness to ensure supply discipline and property accountability. Used budget preparation, budget execution and accounting practices that enable the organization to rapidly develop solutions that meet the needs of critical customers in the transformation of lowering food cost.

EDUCATION

Certificate, Texas Food Handler's Safety, Clarksville, TN, 2012

Bachelor Degree in Business, Management, University of Phoenix, Austin, TX, 2011

Certificate, Contracting Officer's Representative, Soto Cano, Honduras, 2007

Certificate, Leadership Awareness Course, Fort Lee, VA, 2005

Certificate, Senior Leadership Course, Fort Lee, VA, 2004

Certificate, Advance Leadership Course, Fort Lee , VA, 1995

Certificate, Warrior Leadership Course, Fort Lee, VA, 1994

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