Assists in the process of finding triggers in workplace policies, procedures and practices and in identifying their root causes. Works with management to ensure that personnel actions such as recruitment, hiring, promotions, awards, and disciplinary actions are undertaken fairly, equitably and without biased motives. When leading a team, sets goals, develops a strategy to achieve those goals and communicates with members of his team. Delegate program responsibilities to subordinates or other officials when necessary. Develops and cultivates relationships with the various organizations and constituencies within the Agency. Serves as a bridge between employee and management groups. Develop effective oral and written communication skills. Advocate for improvements to processes that ensure equality of opportunity for those depending on the program.

Operational responsibility for 150 military, civilian and contract personnel across 3 operations valued at over $25M in facilities and equipment. Plans, organizes, and oversees the activities of all Club Food Transformation Initiative (FTI) operations and Military Dining Facilities, Flight Kitchen, as well as the Food Service Staff Office and assigned supply warehouse space. Through subordinate supervisors, directs all appropriated fund food service activities. Develops both appropriated and non-appropriated fund programs considering financial restraints, regulatory requirements, special interest requirements and customer demands. Inspects facilities weekly to ensure compliance with applicable Air Force instructions, menu requirements, safety and USDA public health food code. Conducts periodic subsistence inventories to ensure adequate inventory levels are maintained. Monitors menu patterns to determine appropriate subsistence stock levels to ensure customer demands are met. Monitors Aloha Loyalty and Net-Chef Crunch-Time automated management system to ensure each dining facility is within Air Force Services mandated percent financial tolerance. Takes corrective action as required and advises Force Support Commander of status. Monitor preparation of annual appropriated and non appropriated funds budgets to support expendable supply function, contract and food service equipment replacement for both appropriated and non appropriated facilities/operations. Conducts monthly evaluation of food service program utilizing AF Form 1038 (Food Service Evaluation Checklist). Develops strategy & plan to correct deficient areas.

Manages and directs personnel resources activities; interprets and enforces policy and applicable directives. Establishes control procedures to meet work goals and standards. Recommends or initiates actions to improve functional operation efficiency. Plans and programs work commitments and schedules. Develops plans regarding facilities, supplies, and equipment procurement and maintenance. Provide sound advice to the commander on wide range of issues to include the health, morale, welfare, and professional development of 200 enlisted personnel. Provide combat support and community services to the Special Operations Wing and a joint-service population.

Managed and directed resource activities for largest Force Support Squadron in the Air Force; to planned, organized, and directed the functions, mentored, motivated, and appraise the staff of the operation through subordinate supervisors operating three dining facilities, flight kitchen; 653-room lodging operation and two fitness centers; interpreted and enforced policies and applicably directives for a 2,600-person organization contributing to the development of quality of life initiatives in support of a diverse population made up of over 24,000 Airmen and their families. Developed flight kitchen re-design; expedited meal preparation and quality; reduced $15,000 “Grab n Go” project cost by 60%. Supervised and indoctrinated 25 Army Food Service personnel into Air Force food service operations. Planned, developed and coordinated implementation of career development initiatives for 157 teams made up of 15 specialty codes thus enabling the deployment of 58 personnel to 12 locales. Coordinated food service personnel/equipment movement requirements with installation deployment officer and the traffic management office for scheduled deployments. Prioritized, planned, and directed administrative and operational support functions as Exercise Evaluation Team leader; developed base support plan, typhoon survival plan and the evacuation procedure plan for the Island of Okinawa.