Randy Clift Email & Phone Number

Tarrant County, Texas, United States

Provide Boys & Girls Clubs of Greater Tarrant County with leadership, management and accountability for Food Operations.

West Texas Region

Manages the multiple accounts (9) in an assigned geographic area(Ft worth- San Angelo- Amarillo/ West Texas) according to policies and procedures, and federal/state requirements. Provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met. Maintains records of income and expenditures, food, supplies, personnel and equipment. Is able to perform the job assignments of front line staff as necessary. Consistently embodies the characteristics necessary to drive the Company’s Purpose, Vision, Values, and DNA. People Management & Development, Identifies opportunities for advancement and other developmental experiences for successful managers and maintains a succession plan. Interviews, hires and orients Account Managers for facilities in area. Meets with managers regularly to coach and provide feedback on performance, and to assist in managers' professional development.  Develops good relationships with Corporate support departments to facilitate meeting needs of the district Visits each account on a regular basis to maintain contact with clients and employees, and to ensure compliance with HCSG standards Reviews and analyzes all reports (financial, human resources, etc.) pertaining to district components. Responsible for development of business plan and budget for each account in the district. Develops and attains financial goals for the district.Manages a cost-effective program.

Navy Region Southwest

I developed mechanisms which ensure program delivery issues are addressed; assess impacts and customer service at the local level; and provide operational feedback designed to constructively influence program design and Departmental policy-making. I establish the personal qualification standards across the United States Navy for sailors to learn culinary techniques. I direct two authorizing officers and five government cardholders in researching, reviewing, approving, tracking, and individual purchases more than two million dollars annually.➝ Role FocusI monitor facilities and develop strategic plans to enable 9,920 hours of hands-on training, suggesting effective recommendations to improve program function. I head four (COR) Contracting Officer Representatives, deliver input, and develop innovative solutions for contract modification, steering contracts providing cost avoidance of $8 million. I implement a proactive maintenance plan for $25 million in assets, preventing a 25% loss in productivity while enabling $125,000 cost avoidance. I streamline a diverse team of 500 Sailors and 200 Department of the Navy civilians in the execution of a $11.8 million annual budget for the operational support of 11 Galleys. I implement strategic performance standards, reducing wait time for purchase card requests by 50%.➝ Key Outcomes ☛ I headed a cross-functional team of 45 senior leaders and oversaw an annual budget of $11.8 M for the operational support of 11 facilities. I executed a maintenance plan, mitigating a 25% loss in productivity.☛ I determined budget goals and managed $11.8 million for operational support, Government Travel Cards / Ethics training in Acquisition. I managed a time-constrained data call with 100+ hours of research on manpower, funding, and analytical data inputs that OVERTURNED the 2017 Center for Naval Analysis (CNA) study.☛ I designed a Pilot Food Truck program at NAS Lemoore increasing utilization by 35%!

Worldwide

Directed team of fifteen program managers to support global succession execution, including support performance and talent management systems implementation. Evaluated leadership talent assessment program to ensure alignment to strategic goals. Collaborated and mentored executive leadership to define key leadership behaviors to ensure talent identification planning for high-potential associates. ☛Coached Soldiers in foundational and advanced training in a broad range of topics such as firefighting, weapon handling, sanitation, onboarding for the Command rights and responsibilities, and customer service duties. ☛ Revamped KPI targets for 8.5K Culinarians across the United States Navy, through updating qualification standards from entry-level to mastery, and ensuring customer service expertise. ☛Assisted in the execution and planning of 16 annual Chief Petty Officer initiation training, and chose participants through select criteria including leadership, talent, self-awareness and naval history.

Pacific Ocean "Uss America(Lha-6)"

Managed a consumable budget of $450K for the health and wellbeing of 3.2K Soldiers and Marines, including a $6.5M annual budget to produce 9.6K meals daily. I implemented policies to improve professional development, utilization of spaces, and qualification paths, and ensured policy and schedule compliance while allowing for shifting priorities. Additionally, I executed policy and assignment changes to boost productivity and effectiveness on board.My key accomplishments:☛Awarded Edward F Ney Award for Food Service Excellence.☛ Achieved 99% validity for 435-line items through internal controls and departmental accountability.☛Optimized program by returning to 50% scratch cooking.☛ Launched personal development programs resulting in 50% advancement and 100% retention rates, and certification scores of 99%.☛ Reviewed shipboard contracts to address more than 1.8K discrepancies, resulting in 35% increased efficiency.☛Devised strategies to maximize endurance load at 150% of established requirements in order to improve time efficiency at station.☛ Conceptualized multi-tiered career progression program with results of just 3% attrition and increased productivity and human capital.

"Uss Sampson (Ddg 102)" Greater San Diego Area

As a Program Manager and Consultant, I helmed supply and logistical activities with team of 38 Sailors, as well as on-going program to optimize available resources for combat deployment. I briefed Department Heads and Commanding Officer on situational awareness and department status. ➝ Role FocusI also acted as Chair for Human Resources team meeting to boost space utilization, and professional development and qualifications for 300 Soldiers, and led dining services, including special food event coordination, menu change recommendations, nutritional content and healthy food maximization, food budget management, personal hygiene, space and equipment, inventory audits, supply chain and purchasing, waste corrective and insect prevention program development, and food service data analysis. Additionally, I oversaw sanitation and Hazard Analysis Critical Control Points (HACCP) program. Submitted food service operational recommendations and policy changes to leadership.➝ Key Outcomes ☛ I determined training needs, established work standards, and identified ways to increase overall effectiveness. ☛Inventoried and maintained a 450-line inventory, with a budget of $3.7M, at 99% validity to serve 900 meals daily while on multiple combat deployments.☛Awarded two Outstanding INSURV Command inspections during three successful combat deployments and certification cycles. ☛Facilitated leadership, firefighting, Security, Sanitation training while also providing onboarding for 300 Sailors during a combat deployment.

Yokosuka Japan

The Installation Drug and Alcohol Program Advisor is responsible for the design, development and coordination of the Alcohol and Other Drugs of Abuse Prevention/Intervention Program prevention and education for 78 Program Advisors, encompassing 35,000 personnel. Created several deglamorization program resulting in a 55% reduction of DUI's base wide.

Yokosuka Japan

Responsible for the execution of day to day tasks for Navy Gateway Inns and Suites 184 rooms, as well as the to day operation for 2,900 assigned Sailors in 1,500 rooms. Direct Involvement at Navy gateway inns and Suites ADM Elmo Zumwalt Five Star accreditation.

Yokosuka Japan

The Leading Culinary Specialist is the senior enlisted assigned to the food service division and is responsible to the Food Service Officer. The Leading Culinary Specialist will be directly responsible for ensuring a high level of cleanliness in the general mess and for the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances. Supported 18 Forward Deployed commands. Managed 25 Sailors and 90 master Labor contractors with a $ 2.7 million dollar annual budget.

Pearl Harbor Hawaii Ddg 93 Plankowner

Leading Chief Petty officer for 28 Sailors in Food service division, feeds 900 meals per day , 3.2 million annual budget. 95% Retention 80 % advancement

La Maddelena Italy Uss Emory S Land

USS Emory S Land (AS-39) in La maddelena Italy as Leading Petty officer Led 97 Culinary Specialists thru Operation Enduring Freedom and Iraqi Freedom , Edward F Ney Award for 2001 (runner-up) and 2002 Winner Large Afloat, additionally he managed as $3.2 million dollar renovation.

Cook on watch, Baker on watch for a crew from 12,500 per meal in Orlando at Recruit Training Center to the USS Stark(FFG-31) feeding 200 Sailors,

Master Of Business Administration - Mba, Business, Management, Marketing, And Related Support Services, 3.85 Gpa

Bachelor Of Science "Cum Laude", Business, Management, Marketing, And Related Support Services, 3.5 Gpa

Senior Enlisted Academy, Maritime Studies

Advanced Culinary Skills 90 Hrs, 60 Hours Advanced Culinary Arts, 3.8

Advanced Culinary Arts class for Military cooks

Crisis/Emergency/Disaster Management

Activities and Societies: Emergency Program Manager An Orientation to the Position , Radiological Emergency Management,Hazardous.