Culinary Manager
RetiredUS Army, Fort Carson, COOversaw office inventory activities, includingordering and requisitions, stocking and shipmentreceiving.Monitored and evaluated personnel performance tocomplete annual reviews, recommendadvancement or address productivity concerns.Directed inventory regulation processes andaccounting input data processing and reviewedoutput records from supply systems.Forecasted requirements and set reorder points tomaintain optimal levels.Coached, managed, tasked and assessedemployees on company practices and processes.Oversaw and regulated warehouse inventoryconsisting of $5000.00+.Supervised and managed employees during sorting,packaging and return procedures