Subject Matter Expert (SME) for direction, instruction, guidance, and administrative oversight to a diverse workforce of 500 military and civilian personnel. Charged with the career progression, training, development, and workforce placement of a multifunctional command. Committed to delivering high-quality results and unparalleled customer service.Expert in Requisition and Receipt processing; ensure orders are processed in a timely manner and that promised delivery dates meet end-user and mission commitments.Provided cross-functional team training and coaching.Master Trainer: Educates personnel on the proper safety functions, including training, communications, audits and inspections, recordkeeping, procedures, and policies to ensure compliance with all company, local, state, and federal requirements.Managed food service operations utilizing a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, food handling and storage, and sanitation requirements and techniques.Expertly managed comprehensive deployment load-out plans for thirteen Naval ship deployments and maintained 1,054-line items valued at $3.5M in preparation while sustaining positive vendor/customer relationships.Performed physical inventory counts, material, and equipment inspections. Developed corrective measures for discrepancies.Communicated complex information to multiple individuals/audiences with differing knowledge levels while directing the estimation of quantities and types of food items required to subsist for 500 personnel three meals daily.Manages, directs, and administers food service activities; interprets department regulations and determines policies and procedures.

Subject Matter Expert (SME) for direction, instruction, guidance, and administrative oversight to a diverse workforce of 500 military and civilian personnel. Charged with the career progression, training, development, and workforce placement of a multifunctional command. Committed to delivering high-quality results and unparalleled customer service.Expert in Requisition and Receipt processing; ensure orders are processed in a timely manner and that promised delivery dates meet end-user and mission commitments.Provided cross-functional team training and coaching.Master Trainer: Educates personnel on the proper safety functions, including training, communications, audits and inspections, recordkeeping, procedures, and policies to ensure compliance with all company, local, state, and federal requirements.Managed food service operations utilizing a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, food handling and storage, and sanitation requirements and techniques.Expertly managed comprehensive deployment load-out plans for thirteen Naval ship deployments and maintained 1,054-line items valued at $3.5M in preparation while sustaining positive vendor/customer relationships.Performed physical inventory counts, material, and equipment inspections. Developed corrective measures for discrepancies.Communicated complex information to multiple individuals/audiences with differing knowledge levels while directing the estimation of quantities and types of food items required to subsist for 500 personnel three meals daily.Manages, directs, and administers food service activities; interprets department regulations and determines policies and procedures.

Solid consultative and interpersonal skills with proven ability to develop strong relationships across the company and with clients due to the ability to simultaneously manage multiple initiatives and projects.Directed human resource staff and performed the duties at a Senior Executive management level, including residing over 200 discipline/grievance & promotion, rewards, and performance evaluation boards.Managed personnel recruiting/training, food preparation/presentation, menu planning, budget management ($2.5M- $3M), sanitation, and operational procedures such as accounting, inventory, and maintenance.Developed 100 lesson plans while conducting 150 Training Seminars for 700 students in Financial Management, Sanitation Administration, Record Keeping, Food Production and Food Service Management System. (FSM). Monitored and documented contractor’s performance in accordance with the requirements, terms and condition of the contract and agreed schedule. Assure contractor/vendor is paid for acceptable performance and not paid for unacceptable.Managed the day-to-day personnel requirements for large workgroups (between 10 and 500 personnel).Possesses superior knowledge of the Department of the Navy policies and procedures for operating and managing the government-wide purchase card program.