Eric Peters Email and Phone Number

The primary objective of the Planning Commission is to advise the City Council on land use concerns. In addition, the Planning Commission shall serve as the planning agency and shall have the powers and duties given such agencies by state statute.

Utilizing SAP B1, manages purchase order scheduling by using MRP.

Collaborates with cross-functional teams to ensure products met or exceeded customer expectations. Tracked inventory shipments and prepared spreadsheets detailing item information.Developed and maintained online store to sell limited products to decrease phone sales and improve customer satisfaction.Administered project-based data entry assignments within SAGE (ERP) database for accurate record- keeping.Maintained key item stock levels to meet customer and manufacturing expectations.Maintained complete documentation and records of all purchasing activities.Developed and improved account relationships.Communicated with vendors regarding backorder availability, future inventory and special orders. Reviewed proposals, qualified vendors and recommended optimal suppliers.Analyzed inventory usage and assessed trends to provide maximum coverage for each time period. Employed expert inventory management and oversight skills to formulate business metrics and meet corporate goals.Recommended metrics for product availability, costs and delivery to advance business objectives. Maintained focus and organization to regularly complete tasks with precision, timeliness and flexibility to accommodate fluctuating assignments and emerging business trends.

Indirectly led ten Food Service Supervisors and 18 Food Service Workers across nine stores in production of over 50 products.Contributed to nearly $2 million in yearly sales resulting in $500k in profit.Conducted monthly food service inventories to ensure accountability of all nine stores.Updated company policy to reflect current local, state, and federal sanitation guidelines.

Lead, trained, and coached over 40 personnel within unit, 260 personnel indirectly. Lead cross-functional teams in all aspects of the organization.Managed logistical functions to support shipboard operations.Managed a multi-million dollar contract in Guantanamo Bay, Cuba.Wrote and supported Standard Operation Procedures.Supervised manual and automated supply strategies, and connected with supply and data processing teams to facilitate communication and collaboration.Worked with foreign logistic organizations to provide timely and accurate subsistence to operational command.Prepared and implements budgets.Managed all aspects of administrative and personnel needs of shipboard supply operations.Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.Worked closely with executive leadership to maintain optimum levels of communication to effectively and efficiently complete projects.Demonstrated respect, friendliness and willingness to help wherever neededDrafted messages and reports to inform leadership of current situations.

Managed an executive-level, reservation-only, fine dining room for members of the Joint Staff.Led and coached a team of nine joint service chefs in the production of over a 800 meals per week.Developed innovative menus on a weekly basis resulting in high acceptability by the costumer base. Planned and executed over 150 three-course luncheons for the Chairman, Secretary of Defense, Secretary of State, members of our government, and our multi-national counterparts, catered over 200 events. Supervised a monthly provisions inventory of $80k and a working capital fund in excess of $100k. Served as the Chairman’s flight chef, planning meals and leading a team of Air Force flight attendants to provide healthy meals for the Chairman and his staff. Coordinated with University of Florida to provide a 10-day culinary training course, culminating in an American Culinary Federation Certification for my staff in which all of them earned certifications or continuing education credits.Maintained high standards of health and sanitation resulting in minimal discrepancies during monthly inspection and working to enforce prevention methods in pest control.Conducted 14 personnel evaluations and wrote 14 personnel awards.Interviewed and hired four military chefs.

As the Contracting Officers Technical Representative, managed a $5.5 million food service contract, a provisions inventory of $2 million, an equipment inventory of $4.5 million, and a working capital fund of $150k to near perfect levels. Managed four dining facilities, including field messing for Marines, Military Commissions support, and the humane feeding of detainees. Led and coached a team of 7 military personnel and 136 contracted employees in the preparation of over 6500 outstanding meals per day, maintaining a sanitation average of 97% during monthly inspections.Earned two consecutive Five-Star Accreditation from our regional authority. Establish standards for personnel performance and customer service.Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.