Danny Oge has over 24 years of experience in facilities management and leading teams. As Director of Operations, he engages with employees to improve communication between departments and ensures customer needs are met. Oge has a proven track record of remaining proactive by staying up to date on technology and thinking critically. His areas of expertise include inventory control, cost control, training, food service, customer service, and operations management. Currently he is the Food Service Manager at Tom Thumb-Albertsons in South Lake, TX, where he maintains inventory, ensures positive customer experiences, and arranges employee training. Previously he held management roles at Four Chicks and a Bull and Tom Thumb, consistently achieving sales goals and improving customer satisfaction.

1. DANNY OGE’ DIRECTOR OF OPERATIONS
Oge.dannyk@gmail.com 817-320-8314  River Oaks, TX 76114
Dedicated professional with over 24 years of experience managing facilities and leading teams toward success. Engages with
employees to build communication between departments. Customer-focused individual ensuring that all needs are met when
visiting the facility. Resolves issues quickly to avoid negative feedback. Proven success in remaining proactive in an organization
by remaining current with technology and the ability to think critically. Areas of Expertise include:
 Inventory Control  Cost Control  Training & Development
 Food Service  Customer Service  Operations Management
 Procurement  Shrink Reduction  Profit & Loss
PROFESSIONAL EXPERIENCE
TOM THUMB-ALBERTONS  South Lake, TX  2014 to Present
FOOD SERVICE MANAGER
Maintains and stocks inventory within the facility, ordering products as needed. Ensures that customers have a positive
experience by attending to any needs that they may have. Monitors the employee selection promise and arranges for new hires
to be properly trained in the functions of the facility. Organizes the schedule in order to avoid conflicts in employee availability.
Examine the schematics of the store to determine the best flow for employees and customers.
KEY ACCOMPLISHMENTS:
 Boosted sales by 14% and slashed shrink by 10%.
 Advanced customer service satisfaction from 84% to 100%.
FOUR CHICKS AND A BULL  Weatherford, TX  2013 to 2014
AREA DIRECTOR
Managed several facilities while ensuring each had excellent customer service. Oversaw procurements and managed
construction as necessary. Controlled inventory levels to avoid running out of materials. Performed the interviewing process in
addition to hire, training, and scheduling employees.
KEY ACCOMPLISHMENTS:
 Enhanced the Bottom Line through carefully analyzing currents values to future suppliers.
 Developed the business from construction to a successful grand opening.
 Condensed spending by implementing paperwork for managers to monitor expenses.
 Greatly reduced production times.
TOM THUMB  Fort Worth, TX  1993 to 2013
FOOD SERVICE MANAGER
Headed the recruitment process and established an effective training process to prepare new hires for the operations of the
facility. Resolved any issues or concerns from customers to maintain satisfaction. Monitored costs through profit and loss to
avoid discrepancies and overspending. Completed inventory reports to remain at requested levels. Promoted sales and goods
through effective presentations.
KEY ACCOMPLISHMENTS:
 Maximized customer service scores from lowest to highest district.
 Cut bottom quartile shrink stores from 12 to 5.
 Curtailed and regulated expenses with appropriate inventory control and organization methods.
 Consistently reached all revenue goals.
EDUCA T ION & TRAINING
Associates of Science in Business
TARRANT COUNTY COLLEGE | Fort Worth, TX
Business Management Certification, Tarrant County College