Providing – DoD APPROVED Hydration for the best Warfighters in the world!Keeping you hydrated with only the best ~ drinkhoist.com ~ IV Level Hydration!

Serves as the Vice President of Food Service Operations. Identifies, develops, and negotiates business opportunities, utilizing established relationships in sectors of foodservice, government and commercial industry. Solicits and meets with management levels of potential clients, to present product and services. Maintains, develops, and grows customer base, while maintaining existing customers. Writes and establishes policy and procedures. Establishes, and monitors/manages financial budgets. Provides weekly updates to management outlining the sales strategy, issues and progress.

Serves as the US Army Sustainment Command Food Program Manager, the senior authority and subject matter expert on food service operations, plans, directs and coordinates implementation of the Army Food Service Program. Formulates DoD directives, instructions and other foodservice regulations, policies and procedures, ensuring these policies result in program efficiency and economically. Responsibilities include overseeing food operations for over 174 dining facilities worldwide, contract acquisition, interprets all regulations, budgets and forecasts requirements, and ensures their proper implementation throughout the command. Complete understanding of the principles, policies, and administrative regulatory and statutory guidelines applicable to food services; administrative ability pertaining to such duties as budgeting, financial management, equipment replacement, facility maintenance, contractual requirements, food safety, sanitation, subsistence supply management, and, the ability to interact effectively with personnel of diverse backgrounds and interests.

Serves as Chief, Advanced Food Service Training Division; plans, directs and controls all phases of advanced food service training supervising nine joint service noncommissioned officers and two contract instructors; manages an annual operating budget of $285,000; responsible for the maintenance, revision, and updating of programs of instruction and training materials for the Advanced Culinary and Enlisted Aide courses. Plans and executes resident and Mobile Training Team (MTT) joint culinary training. Serves as the project officer for the Annual Army Culinary Arts Competition. Serves as the Team Manager of the United States Army Culinary Arts Team (USACAT) participating in local, national, and international competitions. Serves as the secretary for the International Military Culinary Organization.

Serves as the Command Food Service Technician for the 1st Sustainment Brigade. Assists and advises the Brigade Commander and subordinate Commanders in the development, implementation, and execution of the Brigade Food Service Program. Advises the Commander on overall readiness posture of the Brigade Food Service Program in the areas of food preparation, personnel, equipment readiness, facilities, rations accountability, and sanitation standards. Plans Class I support for field training exercises; assists in mission planning for deployments, re-deployments, mission support and future operations. Coordinates assessments and evaluations for all food service personnel. Serves as a voting member on the Fort Riley Food Service Management Board; contributor for LOGNet.