Ernest C. Peralta is a seasoned hospitality administrator with over 23 years of experience managing food service, fitness, recreation, and quality assurance programs for military communities. He has led teams of US and foreign nationals across multiple worldwide locations. Notable achievements include winning the 2012 USAFE Food Service Excellence Award and mentoring Afghan leaders during the transition of a $105M depot to the Afghan National Police. Peralta holds an Associate Degree in Restaurant, Hotel, and Fitness Management and has received numerous honors and awards for his leadership and performance over his career.
This document is a curriculum vitae for Mohammed S Akhtar that summarizes his professional experience and qualifications. He has over 15 years of experience in catering and food service management roles for the United States military in Afghanistan and Iraq, including positions as a DFAC Supervisor and Catering Manager. His experience includes overseeing daily operations, staff training, ensuring food safety and sanitation standards, and managing budgets and inventory. He holds qualifications in food safety, ServSafe certification, and computer skills.
This document is a resume for Hugh R. Word IV, a military veteran with over 20 years of experience managing personnel and resources in various roles such as security manager, readiness NCO, hospitality manager, and enlisted aide. He has obtained culinary and security certifications and degrees and seeks a position applying his skills in personnel leadership, logistics, and exceeding service standards. His resume details his career experiences and qualifications.
Mark Collier has over 25 years of experience in food and beverage operations management for restaurants, hotels, and government contracts. He has a proven track record of success managing multiple profit centers and meeting key performance objectives. Collier's core competencies include strategic planning, personnel management, budget administration, customer service, and operational management. He has held roles such as Food & Beverage Manager, General Manager, and Logistics Supervisor. Collier is pursuing certification from the American Culinary Federation and holds various safety certifications.
Dear Sir,
Here I have attachment of my profile CV for you reference, I have in a remote/indigenous community environment desirable experience in Papua New Guinea Onshore/Offshore.
Oil/gas PNG,Kuwait,IRAQI,Kurdistan Erbil ,Afghanistan
William Core seeks a position utilizing his experience overseeing multiple national food service operations through planning, logistics, and transportation. He has over 15 years of experience advising the U.S. Army on food service matters, overseeing dining facilities supporting thousands of personnel, and managing food service contracts totaling over $30 million. Core also has private sector experience managing bakeries and restaurants.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
The candidate has over 30 years of experience in culinary arts and food service management. They are currently the R&D Executive Chef for Nouria Energy, where they are responsible for 16 food service outlets with $4.6M in annual sales. Prior experience includes positions as an executive chef, chef instructor, and department chair of culinary arts programs. Key skills include menu development, sourcing, budgeting, training, and leadership.
Cory Moyer is seeking a food service management position and has over 25 years of progressive experience in the food service industry. He has managed multi-million dollar operations including for the US Army in the Marshall Islands. Moyer has experience in various roles such as director, chef manager, operations support, and consultant for organizations in skilled nursing, assisted living, and other senior living communities. He has expertise in menu development, budgeting, compliance, and staff training and development. Moyer holds several certifications including Certified Dietary Manager, Certified Executive Chef, and ServSafe, and has a degree in hotel and restaurant management.
This document is a curriculum vitae for Mohammed S Akhtar that summarizes his professional experience and qualifications. He has over 15 years of experience in catering and food service management roles for the United States military in Afghanistan and Iraq, including positions as a DFAC Supervisor and Catering Manager. His experience includes overseeing daily operations, staff training, ensuring food safety and sanitation standards, and managing budgets and inventory. He holds qualifications in food safety, ServSafe certification, and computer skills.
This document is a resume for Hugh R. Word IV, a military veteran with over 20 years of experience managing personnel and resources in various roles such as security manager, readiness NCO, hospitality manager, and enlisted aide. He has obtained culinary and security certifications and degrees and seeks a position applying his skills in personnel leadership, logistics, and exceeding service standards. His resume details his career experiences and qualifications.
Mark Collier has over 25 years of experience in food and beverage operations management for restaurants, hotels, and government contracts. He has a proven track record of success managing multiple profit centers and meeting key performance objectives. Collier's core competencies include strategic planning, personnel management, budget administration, customer service, and operational management. He has held roles such as Food & Beverage Manager, General Manager, and Logistics Supervisor. Collier is pursuing certification from the American Culinary Federation and holds various safety certifications.
Dear Sir,
Here I have attachment of my profile CV for you reference, I have in a remote/indigenous community environment desirable experience in Papua New Guinea Onshore/Offshore.
Oil/gas PNG,Kuwait,IRAQI,Kurdistan Erbil ,Afghanistan
William Core seeks a position utilizing his experience overseeing multiple national food service operations through planning, logistics, and transportation. He has over 15 years of experience advising the U.S. Army on food service matters, overseeing dining facilities supporting thousands of personnel, and managing food service contracts totaling over $30 million. Core also has private sector experience managing bakeries and restaurants.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
The candidate has over 30 years of experience in culinary arts and food service management. They are currently the R&D Executive Chef for Nouria Energy, where they are responsible for 16 food service outlets with $4.6M in annual sales. Prior experience includes positions as an executive chef, chef instructor, and department chair of culinary arts programs. Key skills include menu development, sourcing, budgeting, training, and leadership.
Cory Moyer is seeking a food service management position and has over 25 years of progressive experience in the food service industry. He has managed multi-million dollar operations including for the US Army in the Marshall Islands. Moyer has experience in various roles such as director, chef manager, operations support, and consultant for organizations in skilled nursing, assisted living, and other senior living communities. He has expertise in menu development, budgeting, compliance, and staff training and development. Moyer holds several certifications including Certified Dietary Manager, Certified Executive Chef, and ServSafe, and has a degree in hotel and restaurant management.
Derek Greenhalgh is a Chef Supervisor with over 25 years of experience in catering and facilities management. He currently works for Sodexo Limited at Diageo, where he is responsible for the day-to-day running of the catering unit, including ordering, production, staff training, and paperwork. He has a proven track record of improving profitability, reducing costs, and developing staff. Derek holds several qualifications in food safety, hygiene, and management. He is skilled in relationship management, budgeting, business development, and meeting key performance indicators.
Luke Holcombe is seeking a civilian career after 11 years of management experience in the Navy. He has extensive experience in inventory control, customer service, point of sale systems, and staff management from roles as a Leading Culinary Specialist, Food Warehouse Manager, Kitchen Supervisor, and Food Store Room Supervisor. Holcombe earned an Associate's degree in Supervision and Management and has completed apprenticeships and training in food service administration and as a cook.
The document is a resume for Scott Ezrol. It summarizes his experience as a service-focused professional with a history of success building culinary teams and ensuring optimal guest experiences. He is skilled at increasing check averages through strategic upselling of food and alcohol. He is adept in all aspects of restaurant operations including food quality, safety and sanitation compliance, budgeting, and inventory management. His career overview details experience as a pool service owner, cook, kitchen manager, and regional trainer for Olive Garden and Steak & Ale, demonstrating skills in customer service, food preparation, training, and inventory management.
This document provides a summary of an individual's qualifications and work experience for a managerial role in the food and beverage industry. Over 10 years of experience is demonstrated in roles such as Purchasing Manager, Cost Controller, Quality Controller, and Catering Unit Manager. Responsibilities included cost controlling and monitoring, purchasing, inventory management, ensuring food safety and quality standards, and overseeing a multi-national team. Extensive training qualifications are listed relating to food safety, hygiene, and operations management.
The renewal process for a food service management company (FSMC) contract involves completing renewal forms, sending them to the FSMC and state agency for approval, and securing signatures. Key forms include the renewal contract, projected operating costs worksheet, labor and fringe benefits worksheet, and renewal year workbook. The completed documents must be submitted to the Pennsylvania Department of Education's Division of Food and Nutrition by May 1st for approval by June 30th.
The document provides administrative instructions for the 35th Annual U.S. Army Culinary Arts Competition taking place from February 27 to March 12, 2010 at Fort Lee, Virginia. It outlines the rules, categories, schedule, and procedures for the competition. Installation teams must submit entry forms by February 1st to register for the event. The competition follows the rules of the American Culinary Federation and aims to select new members for the United States Army Culinary Arts Team.
This document discusses food production in foodservice organizations. It covers topics like quantity and quality objectives in food production. It also discusses production subsystem objectives like transforming resources into outputs while meeting quality, efficiency and customer service goals. Additionally, it outlines important production decisions and processes like forecasting, planning, scheduling, and controlling ingredients. Forecasting models like time series, causal, and subjective models are examined. The roles of production meetings, scheduling, and centralized ingredient assembly are also summarized.
The document is a curriculum vitae for Marcellus Van Der Merwe, outlining his professional experience and qualifications. He currently works as a Senior Cabin Crew for Flydubai, where his responsibilities include writing reports, assessing crew performance, ensuring passenger safety, providing first aid, and delegating duties. Previously he has held roles as a Cabin Crew, Commis Chef, Purchasing Clerk, Banquet Team Leader, Trainee Chef, and Golf Bag Room Attendant for various aviation and hospitality companies in Dubai, Cape Town, Florida, and South Africa since 2006.
This document provides information about careers in the food service industry, including job descriptions, skills requirements, wages, and training options for various roles. It notes that the food service industry is growing and there are opportunities for jobs such as food counter attendants, kitchen helpers, cooks, chefs, servers, and bartenders. While many jobs are part-time with variable hours, some roles such as cooks are in high demand. Training requirements vary from on-the-job training for entry-level roles to certifications for positions like bartending. Wages range from minimum wage for counter attendants to higher earnings supplemented by tips for servers.
Alan W. Bocchini Jr. is a certified chef and food managing professional with over 20 years of experience in various culinary roles. He has held positions such as executive banquet chef, assistant director and district chef, and executive chef. Bocchini has strong leadership, communication, and team building skills. He is skilled in menu planning, food cost management, staff supervision, and meeting contractual obligations for large events up to 7,000 guests. Bocchini continues his education in business management, nutrition, and food trends globally.
Divar Brown is seeking a challenging position where he can utilize his skills and knowledge. He has over 10 years of experience in food service and logistics roles, including as a cook, cashier, forklift operator, and general manager. His qualifications include strong customer service, handling money accurately, operating equipment, and lifting up to 70 pounds. He is skilled in Microsoft Office applications and has certifications in forklift operation and online safety.
Christopher McCullor is seeking an entry-level position to utilize his skills. He has over 10 years of experience in various roles including as a cook, steward, customer service technician, warehouse associate, and sales associate. McCullor has a high school diploma and some college education, including studies in private investigation and welding. His resume highlights his responsibilities in prior roles such as food preparation, cleaning, customer service, inventory management, and general labor.
Joaquim Veloso has over 20 years of experience in administrative management roles. He received a law degree from Universidade de Belas and is currently the Administrative Manager at construction company AFRIDECA CONSTRUÇÕES E TRANSPORTES, where his responsibilities include office management, HR coordination, legal issues, and liaising with government departments. Previously, he held similar administrative and managerial positions at other construction and aid organizations in Angola.
- The document discusses on-page search engine optimization (SEO) factors and techniques. It covers topics like the importance of SEO, how search engines work using spider, index, and query software, query interfaces, and crawlers/spiders. The goal of SEO is to optimize websites to be found by search engines and rank higher in search results.
This document summarizes the Rijksmuseum's "Our Heroes Are Back" campaign after 24 months. It notes that 175,000 videos were created by visitors, over 1 million images were downloaded, and 270,000 personal collections were made. On average, visitors spent 12 minutes on the iPad app. The campaign aimed to make the museum's 200,000 high resolution artworks available to the public online through zooming, saving, sharing and creating collections. It highlights the mission to connect people with art and history through new digital tools and designing for user experiences.
Cómo ver gran hermano 17 fuera de españaMeng Zhou
El resumen describe cómo ver Gran Hermano 17 fuera de España utilizando una VPN. Explica que sitios como Mitele prohíben el acceso desde direcciones IP extranjeras, pero que usando una VPN para cambiar la dirección IP a una ubicación española, los espectadores en el extranjero pueden ver el programa. Detalla los pasos de descargar e instalar una VPN, conectarse a un servidor español, y luego acceder a Mitele para ver Gran Hermano 17.
Dokumen ini memberikan instruksi tentang cara membuat dan mengkonfigurasi DHCP server pada Windows Server untuk memberikan otomatis IP address kepada klien. Langkah-langkahnya meliputi menambahkan peran DHCP server, membuat dua scope dengan rentang IP address yang berbeda, dan mengkonfigurasi pengaturan seperti DNS dan gateway.
Dokumen ini memberikan instruksi tentang cara menginstal dan mengkonfigurasi web server menggunakan IIS (Internet Information Services) di Windows. Langkah-langkahnya meliputi menambahkan peran IIS, menginstal web server, melakukan pengecekan dengan menggunakan perintah nslookup, menambahkan host www, dan mengubah tampilan halaman default web server dengan menyisipkan gambar baru.
Dokumen ini memberikan instruksi langkah demi langkah untuk melakukan penambahan user baru dan join domain pada server, serta cara membuat subdomain. Langkah-langkahnya meliputi menambahkan user baru di server manager, atur IP address client, join domain, dan membuat subdomain baru di dalam domain utama menggunakan DNS manager.
Dokumen tersebut memberikan instruksi langkah demi langkah untuk melakukan instalasi Active Directory pada server, mulai dari menambahkan peran Active Directory Domain Services, melakukan konfigurasi domain dan forest, hingga mengecek hasil instalasi Active Directory.
Windows Server 2008 dikembangkan dari Windows Server 2008 R2 untuk membantu mengotomatiskan tugas pengelolaan harian, memperketat pengamanan, dan meningkatkan efisiensi sistem. Windows Server 2008 dirilis pada Februari 2008 dan memiliki empat edisi: Standard, Standard Server Core, Enterprise, dan Datacenter. Spesifikasi minimum meliputi prosesor 1 GHz, memori 1 GB, dan kapasitas disk 10 GB.
Derek Greenhalgh is a Chef Supervisor with over 25 years of experience in catering and facilities management. He currently works for Sodexo Limited at Diageo, where he is responsible for the day-to-day running of the catering unit, including ordering, production, staff training, and paperwork. He has a proven track record of improving profitability, reducing costs, and developing staff. Derek holds several qualifications in food safety, hygiene, and management. He is skilled in relationship management, budgeting, business development, and meeting key performance indicators.
Luke Holcombe is seeking a civilian career after 11 years of management experience in the Navy. He has extensive experience in inventory control, customer service, point of sale systems, and staff management from roles as a Leading Culinary Specialist, Food Warehouse Manager, Kitchen Supervisor, and Food Store Room Supervisor. Holcombe earned an Associate's degree in Supervision and Management and has completed apprenticeships and training in food service administration and as a cook.
The document is a resume for Scott Ezrol. It summarizes his experience as a service-focused professional with a history of success building culinary teams and ensuring optimal guest experiences. He is skilled at increasing check averages through strategic upselling of food and alcohol. He is adept in all aspects of restaurant operations including food quality, safety and sanitation compliance, budgeting, and inventory management. His career overview details experience as a pool service owner, cook, kitchen manager, and regional trainer for Olive Garden and Steak & Ale, demonstrating skills in customer service, food preparation, training, and inventory management.
This document provides a summary of an individual's qualifications and work experience for a managerial role in the food and beverage industry. Over 10 years of experience is demonstrated in roles such as Purchasing Manager, Cost Controller, Quality Controller, and Catering Unit Manager. Responsibilities included cost controlling and monitoring, purchasing, inventory management, ensuring food safety and quality standards, and overseeing a multi-national team. Extensive training qualifications are listed relating to food safety, hygiene, and operations management.
The renewal process for a food service management company (FSMC) contract involves completing renewal forms, sending them to the FSMC and state agency for approval, and securing signatures. Key forms include the renewal contract, projected operating costs worksheet, labor and fringe benefits worksheet, and renewal year workbook. The completed documents must be submitted to the Pennsylvania Department of Education's Division of Food and Nutrition by May 1st for approval by June 30th.
The document provides administrative instructions for the 35th Annual U.S. Army Culinary Arts Competition taking place from February 27 to March 12, 2010 at Fort Lee, Virginia. It outlines the rules, categories, schedule, and procedures for the competition. Installation teams must submit entry forms by February 1st to register for the event. The competition follows the rules of the American Culinary Federation and aims to select new members for the United States Army Culinary Arts Team.
This document discusses food production in foodservice organizations. It covers topics like quantity and quality objectives in food production. It also discusses production subsystem objectives like transforming resources into outputs while meeting quality, efficiency and customer service goals. Additionally, it outlines important production decisions and processes like forecasting, planning, scheduling, and controlling ingredients. Forecasting models like time series, causal, and subjective models are examined. The roles of production meetings, scheduling, and centralized ingredient assembly are also summarized.
The document is a curriculum vitae for Marcellus Van Der Merwe, outlining his professional experience and qualifications. He currently works as a Senior Cabin Crew for Flydubai, where his responsibilities include writing reports, assessing crew performance, ensuring passenger safety, providing first aid, and delegating duties. Previously he has held roles as a Cabin Crew, Commis Chef, Purchasing Clerk, Banquet Team Leader, Trainee Chef, and Golf Bag Room Attendant for various aviation and hospitality companies in Dubai, Cape Town, Florida, and South Africa since 2006.
This document provides information about careers in the food service industry, including job descriptions, skills requirements, wages, and training options for various roles. It notes that the food service industry is growing and there are opportunities for jobs such as food counter attendants, kitchen helpers, cooks, chefs, servers, and bartenders. While many jobs are part-time with variable hours, some roles such as cooks are in high demand. Training requirements vary from on-the-job training for entry-level roles to certifications for positions like bartending. Wages range from minimum wage for counter attendants to higher earnings supplemented by tips for servers.
Alan W. Bocchini Jr. is a certified chef and food managing professional with over 20 years of experience in various culinary roles. He has held positions such as executive banquet chef, assistant director and district chef, and executive chef. Bocchini has strong leadership, communication, and team building skills. He is skilled in menu planning, food cost management, staff supervision, and meeting contractual obligations for large events up to 7,000 guests. Bocchini continues his education in business management, nutrition, and food trends globally.
Divar Brown is seeking a challenging position where he can utilize his skills and knowledge. He has over 10 years of experience in food service and logistics roles, including as a cook, cashier, forklift operator, and general manager. His qualifications include strong customer service, handling money accurately, operating equipment, and lifting up to 70 pounds. He is skilled in Microsoft Office applications and has certifications in forklift operation and online safety.
Christopher McCullor is seeking an entry-level position to utilize his skills. He has over 10 years of experience in various roles including as a cook, steward, customer service technician, warehouse associate, and sales associate. McCullor has a high school diploma and some college education, including studies in private investigation and welding. His resume highlights his responsibilities in prior roles such as food preparation, cleaning, customer service, inventory management, and general labor.
Joaquim Veloso has over 20 years of experience in administrative management roles. He received a law degree from Universidade de Belas and is currently the Administrative Manager at construction company AFRIDECA CONSTRUÇÕES E TRANSPORTES, where his responsibilities include office management, HR coordination, legal issues, and liaising with government departments. Previously, he held similar administrative and managerial positions at other construction and aid organizations in Angola.
- The document discusses on-page search engine optimization (SEO) factors and techniques. It covers topics like the importance of SEO, how search engines work using spider, index, and query software, query interfaces, and crawlers/spiders. The goal of SEO is to optimize websites to be found by search engines and rank higher in search results.
This document summarizes the Rijksmuseum's "Our Heroes Are Back" campaign after 24 months. It notes that 175,000 videos were created by visitors, over 1 million images were downloaded, and 270,000 personal collections were made. On average, visitors spent 12 minutes on the iPad app. The campaign aimed to make the museum's 200,000 high resolution artworks available to the public online through zooming, saving, sharing and creating collections. It highlights the mission to connect people with art and history through new digital tools and designing for user experiences.
Cómo ver gran hermano 17 fuera de españaMeng Zhou
El resumen describe cómo ver Gran Hermano 17 fuera de España utilizando una VPN. Explica que sitios como Mitele prohíben el acceso desde direcciones IP extranjeras, pero que usando una VPN para cambiar la dirección IP a una ubicación española, los espectadores en el extranjero pueden ver el programa. Detalla los pasos de descargar e instalar una VPN, conectarse a un servidor español, y luego acceder a Mitele para ver Gran Hermano 17.
Dokumen ini memberikan instruksi tentang cara membuat dan mengkonfigurasi DHCP server pada Windows Server untuk memberikan otomatis IP address kepada klien. Langkah-langkahnya meliputi menambahkan peran DHCP server, membuat dua scope dengan rentang IP address yang berbeda, dan mengkonfigurasi pengaturan seperti DNS dan gateway.
Dokumen ini memberikan instruksi tentang cara menginstal dan mengkonfigurasi web server menggunakan IIS (Internet Information Services) di Windows. Langkah-langkahnya meliputi menambahkan peran IIS, menginstal web server, melakukan pengecekan dengan menggunakan perintah nslookup, menambahkan host www, dan mengubah tampilan halaman default web server dengan menyisipkan gambar baru.
Dokumen ini memberikan instruksi langkah demi langkah untuk melakukan penambahan user baru dan join domain pada server, serta cara membuat subdomain. Langkah-langkahnya meliputi menambahkan user baru di server manager, atur IP address client, join domain, dan membuat subdomain baru di dalam domain utama menggunakan DNS manager.
Dokumen tersebut memberikan instruksi langkah demi langkah untuk melakukan instalasi Active Directory pada server, mulai dari menambahkan peran Active Directory Domain Services, melakukan konfigurasi domain dan forest, hingga mengecek hasil instalasi Active Directory.
Windows Server 2008 dikembangkan dari Windows Server 2008 R2 untuk membantu mengotomatiskan tugas pengelolaan harian, memperketat pengamanan, dan meningkatkan efisiensi sistem. Windows Server 2008 dirilis pada Februari 2008 dan memiliki empat edisi: Standard, Standard Server Core, Enterprise, dan Datacenter. Spesifikasi minimum meliputi prosesor 1 GHz, memori 1 GB, dan kapasitas disk 10 GB.
This document provides an introduction to advertising, including definitions, types, and key concepts. It defines advertising as paid persuasive communication that uses mass media to connect sponsors with target audiences. The main types of advertising discussed are brand advertising, retail/local advertising, political advertising, directory advertising, direct response advertising, business-to-business advertising, institutional advertising, public service advertising, and interactive advertising. The document also covers the role of advertising in marketing, key players in advertising like media and audiences, the need for advertising effectiveness, and key concepts like advertising strategy, creativity, and creative media use.
John Tyler Sobol has over 9 years of experience in food service, customer service, training, and management. He has managed over 60 employees and conducted annual food service training. Sobol has received many positive customer reviews and awards for his leadership and job performance, including being named Airman of the Quarter and Airman of the Year. He is seeking a new position where he can continue utilizing his skills in food service, customer service, and training.
Matthew Tennant has over 15 years of experience in manufacturing operations management, production supervision, and quality control, most recently as Plant Superintendent for Metal Container Corp, where he oversaw production goals and employee scheduling. He also has 8 years of experience in the United States Army, including roles as a Fire Support Officer and Recruiting and Enrollment Officer for an Army ROTC program. Tennant holds an MBA and has received multiple awards and honors for his military service.
This document is a resume for Daniel D. Johnson, a logistics and customer service professional with experience in the United States Air Force. It summarizes his education background including a Bachelor's degree in Business Administration and an Associate's degree in Logistics. It also outlines his relevant professional experience over 13 years in the Air Force, where he held various roles in fuels distribution, accounting, and quality control. His responsibilities included coordinating fuel distribution and storage, reconciling multimillion dollar accounts, and ensuring quality standards were met.
Jerry Mallory has over 20 years of experience in food services and healthcare management. He currently serves as the Multi-Services General Manager at Winter Haven Hospital in Florida, leading a team of over 260 across several departments and locations. In this role, he has improved patient and customer satisfaction scores, increased retail revenues, and led various renovation and operational improvement projects. Prior to this role, he held various food services management positions at hospitals and medical centers across Florida, focusing on client partnerships, operational efficiencies, and team development.
Christopher T. Thompson has over 20 years of experience in management roles, most recently as an Area Supervisor for Taco Bell where he exceeded sales and customer satisfaction metrics. He holds a B.S. in Applied Science and has received several military honors from his service as an Avionics Captain and Technician for the U.S. Air Force.
Robert Sconzo is an experienced operations manager with over 15 years of experience managing production, logistics, and transportation functions for the U.S. Navy. He has a proven track record of reducing costs while improving productivity and efficiency. As a maintenance material control officer, he oversaw 5 production facilities and 3 satellite facilities, achieving total savings of $124.8 million through process improvements and increased production. Sconzo also has experience as a quality assurance safety manager and support equipment branch manager, implementing initiatives to increase safety, improve inventory tracking, and reduce costs and transfer times. He holds certifications in project management, fiber optics, and Six Sigma methodologies.
This document provides a summary of Steve Luster's qualifications and work experience in food service management. He has over 30 years of experience managing large food service operations for the military and universities. His most recent role was as Food Service Manager for the Missile Defense Agency, where he increased monthly revenue. He has extensive experience overseeing food service operations and logistics for the Navy, including managing budgets over $200 million.
Andy Whittingham has over 25 years of experience managing catering operations across diverse environments including the NHS, private sector, and armed forces. He has successfully managed multi-million pound budgets across multiple sites while meeting cost and quality targets. Whittingham received national accreditation for his food standards and implemented an innovative new patient meal delivery system, reducing costs and waste. He has extensive experience overseeing catering operations, staff training and development, and adapting to provide quality meals under various constraints.
Dustin Cutler has over 15 years of experience in hospitality and foodservice management. He currently serves as the Resident District Manager for Aramark at the University of Las Vegas Nevada, overseeing all dining operations for 29,000 students. Previously, he held general manager roles at Turner Field and the Emerald Coast Convention Center, receiving an award as General Manager of the Year in 2012. He also has experience managing Olympic dining operations in Beijing and Athens.
Brian Judson Shupp has over 20 years of experience in operations management, project management, and business development for FMC Technologies, a global leader in oil and gas equipment and services. He has held several leadership roles with increasing responsibility, managing facilities and operations across North America, Australia, and Papua New Guinea. Shupp has a strong track record of improving safety, quality, and financial performance through process improvements, relationship building, and strategic planning. He is proficient in areas such as project management, process optimization, leadership, and safety compliance.
Geraldine Madigan is an experienced Executive Chef and Catering Manager seeking a new opportunity. She has over 30 years of experience in the hospitality industry, including roles managing catering departments and teams in hospitals, event venues, and hotels. Her experience includes transforming underperforming departments, increasing sales and profits, and delivering substantial cost savings. She is skilled in operations management, financial management, team leadership, and customer service excellence. Previous employers provide strong recommendations, praising her motivational leadership and ability to achieve results.
Steven Waters has over 25 years of experience in catering, facilities management, auditing, and training within the British Armed Forces. He is currently employed as a Catering Manager overseeing a facility that serves 3600 daily covers with a weekly budget of £22,000. He also works as a regional quality assurer for NVQ qualifications. Waters is looking to further his career and utilize his expertise in team leadership, financial management, training, and adapting to new environments.
Lawrence Bryant Human Resource Manager resume Lawrence Bryant
Lawrence Bryant is a seasoned organizational manager with over 15 years of experience managing teams and facilities in the United States Navy. He has a proven track record of improving operational efficiencies, reducing costs, and ensuring high quality customer service. Bryant holds a Master's degree in Organizational Management and has received several military honors and professional certifications for his leadership and service.
Natalie Collington is seeking a management or leadership position. She has over 10 years of experience in roles such as restaurant manager, English teacher, pharmacy technician, and serving in the Air Force where she managed budgets and over 200 associates. Her skills include supervisory experience, developing budgets, problem solving, and maintaining procedural compliance. She has a bachelor's degree in interdisciplinary studies and health science.
Jeffrey Robbins has over 20 years of experience in food service operations and management. He is currently the Subway Franchise Manager at Concordia University Chicago, where he is responsible for all aspects of the franchise including hiring, training, food safety compliance, and costs. Prior to this role, Robbins worked as a Supervisor at Truman State University where he managed daily operations of multiple food venues and 25-50 employees per shift. He has extensive experience in culinary arts, food safety certification, and managing various roles within the food industry.
Cameron Andrews has over 10 years of experience in hospitality and restaurant management, including positions as Culinary Manager and Beverage & Hospitality Manager at Red Lobster locations where he improved operational performance, reduced costs, and increased customer satisfaction. He is currently pursuing a degree in Hospitality Management from the University of North Texas and is seeking new opportunities to utilize his leadership and operations skills.
Travise Flisrand has over 26 years of experience managing operations and personnel in the U.S. Navy. He has a proven track record of excelling in various leadership roles and implementing plans to improve production, training, and personnel outcomes. His experience includes managing recruitment and equal opportunity programs, aircraft maintenance divisions, and serving in supervisory roles to train employees and reduce deficiencies. He holds a bachelor's degree in business studies and an associate's degree in computer information systems, and is seeking a management position in operations, industrial, or maintenance fields in eastern South Dakota.
Michael Mugge is seeking a challenging leadership opportunity and has over 20 years of experience managing operations and logistics in various industries including elevators, logistics, and the military. He has a proven track record of exceeding objectives through budget management, process improvements, and developing high-performing teams. Mugge holds an MBA and bachelor's degree and is pursuing a career opportunity that utilizes his skills in leadership, project management, and driving profitability.
Lee Warren has over 25 years of experience in catering and facilities management, having managed high-volume commercial catering services across multiple sites for the military and other organizations. He specializes in leadership, performance management, catering, retail, facilities management, and food safety controls. Warren has a track record of driving service excellence and profitability through his experience managing contractors and motivating teams. He is skilled in areas like budgeting, quality assurance, health and safety compliance, and customer satisfaction.
Kamel A. Elkadri has over 16 years of experience in restaurant and operations management. He is currently the Restaurant Manager at Henry Ford Village in Dearborn, MI, where he oversees all aspects of meal planning and management, including developing menus, managing a multi-million dollar budget, and supervising a staff of up to 85 employees. Elkadri has a proven track record of introducing new products and services on time and under budget, and has received several certifications in food safety, leadership, and HVAC.
1. ERNEST C. PERALTA
Home/magic Jack: 702-359-2373 PSC 103 Box 5081
E mail: ernestclperalta@yahoo.com APO, AE, 09603
Profile
Seasoned Hospitality administrator, planner, and manager with 23 years of experience leading teams of US and
foreign nationals to provide outstanding Food Service (19 years), Fitness and Sports (5 years), Club and Recreation
(1.7 years), and Quality Assurance Surveillance and Contract Management (11.10 years) programs to a community
of nine thousand people. Hundreds of hours of leadership training; adept in building, motivating, and managing
cohesive teams focused on exemplary customer service. Broad experience in multi-national work environments (20
years overseas)enables program success in various geographic locations.
Career Achievements
• Led Food Service Section: two facilities, 89 staff, $625K annual income; section won USAFE’s 2012 Food
Service Excellence Award and was key to winning 2011 Best Large Unit in US Air Force.
• Mentored senior Afghan leaders and first-ever, transitioned $105M depot and assets from North Atlantic Treaty
Organization (NATO) and multi-national forces to Afghan National Police (ANP).
• Directed Food Service, Fitness and Sports, Hotel, Club, Bowling, Base Pool, Tickets and Tours, Quality
Assurance and Marketing of operations on Moron Air Base, Spain.
• Seasoned contract manager with experience spanning 22 contracts at various world-wide locations totaling
$164.9M.
Professional Background
Managing Member February 2014 – Present
The Juice Zone, LLC Aviano Air Base, Aviano, Italy
Co-owner of coffee service contract with Army and Air Force Exchange Service.
Guided/directed/planned/corresponded start-up company/staffmembers and increased service/product line items by
addition of Euro-style menu increasing sales by 60%
• Established food operations from “scratch” and trained staff in providing quality fast food service to base
community; ensured compliance with Public Health requirements—customer satisfaction at 95% rating.
• Streamlined logistics in support ofthree coffee shop locations; ensured product availability at all locations --
saved thousandsofdollars in manpower/operating cost.
Food Service Manager August 2014 – September 2014
URS Corp Al Jaber Air Base, Kuwait City, Kuwait
Chosen by corporate executives to set-up food service operations in one month at an undisclosed location in Kuwait.
Provided oversight of a $10M Federal contract. Guided/directed 58 multi-national staff members and improved all
aspects ofoperations in support of thousandsofmilitary and civilian personnel.
• Established food operations from “ground zero” and trained staff in providing food service for USMC.
• Created frame-work for food service at two locations in support of an additional follow-on a thousand more
customers.
Food Service Manager August 2013 – August 2014
Sallyport Thumrait Air Base, Thumrait City, Oman
Provided oversight in Food Service operations of a $6M Federal contract. Guided/directed 49 multi-national staff
members and improved all aspects ofoperations in support of 750 military and civilian personnel.
• Directed staff in providing club-style food service: seamless transition of operations from CKGS to URS, zero
contract discrepancies, 11 Public Health “Sat”/one “Excellent” ratings while garnering exceptional service rating of
100% based on customer comment cards—DV (Distinguished Visitors) lauded facility as “Best in the AOR.”
• Food Team supported two military exercises, numerous DV events,12 US Holiday meals, hot meals during a
two-week floor renovation project; ensured customers were fed 24/7/365—provided over 800K meals in a year
Director of Food Service January 2011- December 2012
United States Air Force Aviano Air Base, Aviano, Italy
Oversaw Food Service operations; budgeted,laid policies, guided staff, initiated quality of life programs and
upgraded equipment in support of nine thousand people.
2. • Developed menus, revamped food events,and trained staff; added 11 special events to include a Top Chef
cooking competition--computer-based evaluation ratings total for both restaurants rocketed to 98.5%.
• Harmonized US and Italian workers into a team; resolved nine union issues at section level. Unified section’s
efforts with Italian Air Force (ITAF) food council; expanded US/ITAF 2012 contract--100% ITAF satisfaction.
• Integrated $25M food supply contract and Food Service Section’s operations; increased section’s customer
surge capabilities--saved $250K in food storage. Set ground work for 2012 Southern European Food Show;
contracted 105 vendors,50 food booths,and 420 attendees--first base show in three years.
Interim Logistics Facility Superintendent April 2010- January 2011
NATO/United States Army Interim Logistics Facility, Kabul City, Afghanistan
Led multi-service team in mentoring senior Afghan leaders in logistics, security, and accountability at the Afghan
National Police’s (ANP) central depot.
• Led multi-service US team and 55 Afghan personnelin the issue of $60M worth of equipment throughout
Afghanistan; 97K ANP were equipped for winter operations three weeks ahead of schedule.
• Authored central depot operations’ policies; outlined logistics support and accounted for 1.2K line items;
ensured 100% asset control and visibility. Garnered an award from the Afghan Ministry of Interior.
• Contracting Officer Representative. Managed six NATO contracts worth $242K; developed quality assurance
surveillance plans--ensured security and adherence to work procedures.
Fitness Center Manager July 2007- March 2010
United States Air Force Aviano Air Base, Aviano, Italy
Managed two fitness centers with $4.5 million in assets for9K personnel; ensured five-year budget was current for
equipment maintenance and replacement; ensured funding availability throughout the year.
• Fitness section garnered two Five-star ratings, 2008 USAFE Fitness Program Award, and efforts were vital to
unit garnering ’08 Best Small Unit in USAF. Executed $94 thousand in equipment upgrades and services.
• Deployed. Managed $3.6 million full food service contract--served 770 thousand meals with expanded meal
choices by 200% while initiating purchases for Kuwaiti Ministry of Defense reimbursements saving $1.5M.
• Deployed. Led second largest USAF fitness operation in Middle East: three facilities, nine contractors,$6
million in contracts,540 special events and negotiated with contractorfor installation of a $22K juice bar.
• Enhanced Club food operations for a year as part-time NA-06 lead cook position at Aviano’s Club.
Various Hospitality Positions April 1991- June 2006
United States Air Force Various locations
Held various positions as: a Baker, Shift supervisor,Warehouse Manager, Intramural Sports Director, Production
Manager, Store Manager, and Dining Facility Manager, culminating in the Deputy Director of Services. Highly
motivated in all positions,expertise, and a strong desire to excel ensured programs and or facilities’ successes.
• As Deputy Director of Services, Moron Air Base, Spain (April 2006-June 2007), directed flight on daily
operations; ensured all facilities met base demands; key to surveillance of $105M Base Management Contract.
• Hands-on experience in all levels of Food Service. Streamlined food operations due to 250% feeding
requirement with limited staffing; ’03 USAFE Hennessy Traveler; US President remarked “great” on personal
apple pie recipe; garnered 16th Air Force Services Military Supervisor of the Year.
Education and Training
Associate Degree, Restaurant, Hotel and Fitness Management 27 August 2009
Community College of the Air Force Maxwell, Alabama
Professional Military Education:
Advanced Leadership School 15 September 2005
Primary Leadership School 1 April 1996
Additional Applicable Coursesto the Position:
USAF Food Management Course 22 April 2011
ServSafe Certified (five-year certification) 26 April 2011
Introduction to Food Service Management, Customer Service Courses, USAFE Advanced Culinary Course, USAFE
Club Buffet Course, USAF Shift Leader's Course, American Heart Saver/AED and CPR Certified
3. Computer programs:
MS: Word, Power Point, Outlook, SharePoint, Excel, Publisher, Automated Business Services System, Aloha, US
Bank Access Online, Defense Travel System, Corporate Food Service
Additional Languagesspoken:
Italian: Routine knowledge, Tagalog: Routine knowledge, French: Limited knowledge
Security Clearance
Active US Security Clearance (determined Eligibility of Secret on 23 May 2007)
Honors
• Air Force Meritorious Service Medal, Air Force Commendation Medal (six oak leaf clusters), Army
Commendation Medal, Air Force Achievement Medal (three oak leaf clusters), and 24 Military Coins awarded
for outstanding performance
Job Performance Reports
Sustained Superior Performer! 22 yearly overall job performance assessment ratings of “Truly among the Best”
Honorable Discharge from USAF on 1 January 2013