Report to the facility manager, act in his/her absence. Supervise all sales operations and ensure adherence to policy and procedures outlined in Army Regulations, Safety and Environmental guidelines. Receive, verify and check quantity of supply materials ordered and store supplies. Estimate all supply cost and requirements, provide discrepancies to management. Prepare, maintain and process accounting and management reports. Ensure optimum inventory and stock control on-hand. Issue daily required items while overseeing periodic daily, weekly inventory control. Establish work schedules, assign/distribute work; counsel, prepare performance reviews, approve/disapprove leave requests. Ensure the security of cash, fixed assets and inventory.

Responsible for foodservice operation, preparation, quality control and sanitation. Prepare production schedules according to established menu plans, oversee kitchen personnel, and ensure proper preparation, portioning and serving of meals. Supervise and submit request for reimbursement to various financial offices and notifies customer units of transactions. Plan work to be accomplished by subordinates, sets and adjust long-range and short term priorities, and prepare schedules for completion of work. Provide on the job training to personnel to increase quality of work performance. Inspects prepared foods. Incumbent supervises in excess of 100 employees and oversees kitchen personnel. Manage Government credit card account with an average 13,000 dollar spending limit quarterly and a Food Service Office Supply account averaging 9,000 dollars spending limit quarterly. Manage a supply account worth over 40,000 dollars a month. Responsible for over 7 million dollars worth of equipment. Extensive knowledge in Class I supply procedures and Army Food Management Information System (AFMIS). Winner of the IMCOM-E/USAREUR Philip A. Connelly Competition 2010.

Manage daily class-I operations, assign daily duties 20 soldiers and 12 civilian employees.Perform quality control inspected of facility for proper procedures and compliance of Army Regulations, Unit and Base Environmental, Hazard and Safety procedure are adhered.Ensure adherences to procedures for sanitary practice are maintained. Established menu plans under consideration of prescribed calorie and nutrition standards and availability of funds and rations for a dining facility averaging 800 people per meal day. Monitored preparation of reports to local Troop Issue and Subsistence Activity (TISA) for subsequent adjustment of ration funds; control and maintain accountability of the account card. Supervised and submitted requests for reimbursement to various financial offices and notifies customer units of transactions to be made. Assist in supporting our client, AMC-ITT FWD at the container yard with movement and container management control under the CFFLC footprint in the Area Support Group-Kuwait during deployments in theater. Assist command in analyzing issues pertaining to damage loss, and recommending solutions to the CL-I chain of command. Maintaining training of personnel and maintain records for operation, safety and environmental hazards in the forward work place. Preparing Power Point slides and briefing weekly at the command level on requirements, status developments of future projects and any other briefings as required. Some working knowledge of the Army Supply System, with an emphasis on Class IX. Working knowledge of Microsoft Office software, to include, but not limited to, Outlook, Word, PowerPoint and Excel, and Internet Explorer.