Business Description: Marco’s Pepper Grill specialized in Cajun, Creole, Tex Mex, and Cuban style foods, using fresh ingredients and spices to enhance the flavor of each cuisine featured. The Pepper Grill was developed from a cultural perspective and has grown on the foundation of diversity with a simplistic menu approach. As the owner of this concept, I focused on Quality Service Management and an excellent product. Responsible for hiring, training, developing food sanitation programs, marketing, operations, menu analysis, and the publicity for the restaurant. Developed and analyzed Profit & Loss Statements. Implemented sales trend analysis based on prior months historical data.

Coordinated the Food Service Program for 250 + units in the state, and recommended corrective action plans and programs for optimal food service support. Responsible for the development of the Food Service Management Board (FSMB) Minutes and the State Menu for nutrition, portion control, and food cost efficiency. Prepared and monitored the state Food Service Budget as well as provided guidance and assistance for upgrades on pre-operational kitchens, to include; annual reviews of dining facility accounts, record keeping, requisitioning, management, sanitation programs, equipment replacement, and contracting through USPFO. FEDERAL SPECIALIZED EXPERIENCE: Knowledge of program regulations to provide technical assistance and guidance to State and local agencies: My ability to direct, interpret and lead others is excellent in the respect of building teams and regulating policies and procedures. My organizational skills have been used to manage programs and systems for performance and process improvement. As the State Food Program Specialist for the Office of the Adjutant General, I provided technical assistance to the field on a regular basis. I have received several incoming calls and emails requesting guidelines and procedures from the Army Food Program Regulation and National Guard Bureau policies.