Supporting personnel along with their equipment who are readying for global operations.

Generated supervision, guidance, leadership, training and development of up to 165 mid and junior level leaders and their families. Served as the primary advisor to the company Executive Officer. Directed the inventory management of equipment valued over $23M and managed the security and facility maintenance for a 21,000 square foot building.• Assembled an organizational mobility team with 7 subsections and 52 members in preparation for future worldwide contingency operations; coordinated training and prepared readiness and training reports• Collaborated with joint service personnel service centers to ensure all new employees human resources matters were resolved including payroll, promotions and reassignments• Oversaw the Quality Assurance Evaluator for a contracted hotel and meal service contracts valued in excess of $1M resulting in 100% compliance of both agreements• Planned and executed 3 community events with 12 applicants, 7 service members and 400+ attendees; coordinated 8 fund raising meals for 35 civilian staff and military personnel resulting in $1.5K raised• Contributed to the successful processing and accession of 2,468 applicants into military service; constructed Excel spreadsheets to track the history of 350 schools’ test results for enrollment into military service

Served as the senior assistant and manager for a Chief Executive Officer. Planned, arranged and conducting official and social functions including receptions and dinners for senior military leaders, civic leadership and VIPs. • Managed the care, cleanliness and order of principle's home; coordinated with service personnel, scheduled maintenance, supervised security personnel, received guests and maintained the principle's business attire • Maintained accountability of $50K worth of purchases between professional and personal cash account • Cooked nutritious meals daily; planned and executed 152 executive dinners and luncheons for 2,540 guests• Demonstrated culinary arts and event execution; planned and executed the logistics to relocate the furnishings from a principle’s 6,000 square foot home into new living quarters• Orchestrated a 2 - day holiday reception in the Commanding General’s home for 200 guests; delivered variety consisting of a stand-up buffet the first day and a formal sit – down dinner on the second day• Prepared and served dinner to 40 Iraqi military officials during Ramadan while conducting global operations

Supervised 30 military Food Service personnel in preparing and serving up to 600 meals daily. Managed the food service operations, created menus, purchased and received food items valued in excess of $80K each month. • Implemented and enforced Safety guidelines for all food service workers and patrons to follow; inspected kitchen and dining areas, utensils and equipment to ensure Health and Safety standards were met• Motivated a Food Service team to prepare and serve 75,000 meals from multiple locations; mentored personnel in culinary arts and executed competitions for Chef of the Year• Established food service training, maintained records of shift schedules and ensured work performance evaluations were completed as directed by senior leadership• Controlled inventory, conducted preventive maintenance checks and services and maintained accountability of more than $250K worth of equipment with zero losses

Supervised 5 Army officers and 39 Enlisted personnel in their daily health, welfare, morale and accountability. Accountable for 26 military vehicles valued over $2,000,000 with no loss mission capability. Developed multiple realistic training events for 150 personnel resulting in achievement of Army standards with zero loss from injury. Trained Food service personnel in culinary arts to better enhance the dining experience for all customers.

Senior Personal Manager for a U.S. Army Commanding General; coordinates the planning, arranging and conducting of official and social functions that include receptions and dinners for visiting military, civic leadership and VIP's; ensures the care, cleanliness and order of principle's home; working with local service personnel, schedule maintenance, receives guests and visitors, maintains all principle's business attire to military standards; provides nutritious meals daily along with culinary items required for business meetings conducted in the office; provides culinary arts expertise to peers. Project managed many events with successful and lauded conclusions.

Involved in the meal preparation, execution and kitchen sanitation for breakfast, lunch and dinner meals at various U.S. Army dining facilities serving unto 500 diners each. Responsible to produce assorted pastries from scratch for daily service of up to 1500 diners.Supervised up to 30 Food Service workers managing daily schedules, inventory and menu production. Member of a Culinary Arts team achieving first place in annual Tri-Service Food Service show. Coordinated several company picnics for 150 Soldiers and family their members. Supervised deployment food service operations ensuring all meal requirements where met with no lost dining opportunities for solders.