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CV Food Service Manager, Executive Steward, 15 years in United States Navy and Marine Corps

Food Service Manager, Executive Steward, 15 years in United States Navy and Marine Corps

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CV/Resume ID no.: 102530

Location (Residence): Dandrige, United States
Citizenship: United States
  Native: English United States
  Other: None
Education & Experience: Work Authorization & Relocation:
  High School in Food Service

Years of Experience: 29 years
Authorized to work in:
   Afghanistan, Antarctica, Dominican Rep., Iceland, Iraq, Kuwait
Present Location:
   USA, Dandrige
   Anywhere (International)
Category Subcategory Ability Experience
Management Other Experienced 24 years
Other Catering Expert 36 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am interested in applying for a position as a Food Service Specialist with your company. I would like to express my sincere interest in becoming an integral part of your team.

I have completed a successful tour of 15 years in the United States Navy and Marine Corps, and have 27 years in food service, with 17 years spent in key management positions. I have gained valuable experience and education while serving our country, as well as unparalleled maturity and responsibility. Being knowledgeable, enthusiastic and loyal with the ability to learn quickly and a strong desire to excel, I am confident I will make a significant contribution to your staff.

Enclosed is my resume, which provides additional information about my education and experience. I may be reached at the address and phone number above. I will be glad to make myself available for an interview at any time at your earliest convenience to discuss how my qualifications would be consistent with your needs. Thank you for your time and consideration.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Objective A position as a Food Service Specialist
Professional Profile
• Highly organized, dedicated with a positive attitude.
• Resourceful; skilled in analyzing and solving problems quickly.
• Team player with proven leadership qualities and ability to supervise
with professionalism, diplomacy and tact.
• Work well under pressure situations with the ability to meet demanding
deadline schedules.
• Have valid passport and Drivers license.


February 2006 – to Present: Denny’s Restaurants
General Manager / Area Training Manager
• Responsible for over all operations of Restaurant
• Supervised 3-5 member management team
• Training of up to 5 managers in training at a time
• Responsible for 50+ employee staff
• Weekly food ordering and inventory
• Cost control of repairs and maintenance
• Responsible for LSM
• Handled all Customer relations for store

August 2002 – January 2006: ART Catering
Executive Steward / Steward
• Supervised the preparation of meals for 150 patrons four meals a day.
• Planned all menus, prepared and placed all orders.
• Prepared meals and baked meals for crews of 5 – 150 patrons.
• Supervised all areas of food service and house keeping for off shore installations.
• Managed 3 – 15 personnel.

September 2001- July 2002: Delta Catering
Executive Steward
• Supervised the preparation of meals for 150 patrons four meals a day.
• Planned all menus, and placed all orders.
• Supervised all areas of food service and house keeping for off shore installations.
• Managed 12 – 20 personnel.

June 2000-July 2001: Treasure Chest Casino
Bobby G’s Fine Dining Restaurant Manager
• Supervised the preparation of meals for 100 patrons one meal a day.
• Planned all menus, and placed all orders.
• Managed 13 personnel.

1992–1999: Sergeant United States Marine Corps
Food Service Manager MACS-1 1997-1999
• Supervised the preparation of meals for 2500 patrons 3 meals a day.
• Planned all menus, and placed all orders.
• Managed 23 personnel.

Food Service Manager 3rd FSSG 1995-1997
• Supervised the preparation of meals for 1500 patrons 3 meals a day.
• Planned all menus, and placed all orders.
• Setup local procurement of supplies with local venders.
• Managed 15 personnel.

Food Service Manager MWSS-272 1992-1995
• Supervised the preparation of meals for 5000 patrons 2 meals a day.
• Planned all menus, and placed all orders.
• Managed 52 personnel.

Restaurant Manager/Cook Lena’s Family Restaurant 1989-1992
• Planned menus and placed food orders.
• Supervised over all operations.
• Prepared all meals for a 32-table operation.

United States Navy 1983-1989
• Captain’s Chef and Kitchen Manager
• Personally hand picked by Captain to serve as his personal chef.
• Planning and preparation of all meals for large Naval Vessel 24 hours per day.
• Assured smooth and efficient procurement of supplies.
• Developed strong data entry skills.

3. Education & Training - CV/Resume Part 3 [Mandatory]

• 1983-1999 intense hands-on Food Service Management experience and training USN and USMC.
• 1992 graduated USMC advanced Food Service Management School.
• 1983 graduated from Franklin High School, Livonia, MI.
• 1981-1983 graduated Commercial Food Service School with honors.

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Microsoft Office, word and excel
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]
US Military Veteran


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Food Service Manager, Executive Steward, 15 years in United States Navy and Marine Corps
CV/Resume ID no.: 102530

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