Food Service / Hospitality Manager
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ALFRED D. BRIDGES 1867 SEA PINES LANE, ORANGE PARK, FL 32003 904-502-5876 * [email protected]
FOOD SERVICE & SUPPLY SPECIALIST MANAGER / INSPECTOR / CONSULTANT Dynamic and experienced professional with more than 20 years of management exper ience with a proven ability to implement, direct, and evaluate programs. Demons trated ability to conduct analysis, implement policies, streamline procedures an d increase inventory validity by 10%, saving $4K per month in excess lost. Exce ptional communication, team-building and multi-tasking skills, while specializin g in the Food Service and Supply Industry. Additional areas of expertise includ e: * * * * * Advance Culinary Techniques Sanitation and Safety Procedures Staff Supervision & Scheduling Performance Assessments & Training Problem Resolution
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Menu Planning Finance, Budget & Cost Management Facilities and Equipment Inspections Compliance & Regulatory Standards Customer/Facility Surveys & Assessments
PROFESSIONAL EXPERIENCE CULINARY SPECIALIST CHIEF 9 UNITED STATES NAVY, MAYPORT, FL November 1989- November 200
Administered day-to-day operations of high-paced dining facility, overseeing a $ 4+ million budget, staff comprised of 135 employees, and preparation of 9K meals daily. * Managed monthly food budget of $350 and consumable budget of $30K * Negotiated and approved vendor contracts to ensure compliance with Navy food s ervice standards * Coordinated $65K schedule of weekly food and beverage deliveries * Inspected products for quality and quantity * Ensured adherence to strict health and safety standards * Maintained a 550 food item inventory with 98% accuracy * Supervised 25 military and 110 civilian personnel * Identified corrective measures to prevent food borne illness * Monitored Hazard Analysis Critical Control Point (HACCP) program
EDUCATION/SPECIALIZED MILITARY TRAINING 9/2008 Master Certified Food Executive (International Food Service Executives Association) IFSEA 9/2008 Certified Professional Food Manager (International Food Service Executi ves Association) IFSEA 9/2008 Certified Hazard Analysis Critical Control Point Manager (International Food Service Executives Association) IFSEA 5/2008 Lean Six Sigma White Belt Certificate 4/2006 Equal Opportunity Manager Certificate 4/2002 Hotel and Restaurant Management I & II (Florida Community College Jacks onville) 2/2001 Food Service Sanitation Supervisor Certification (National Restaurant A ssociation) 3/2000 Successful Hospitality Supervisor Certification (National Restaurant As sociation) 3/2000 Certifications: Culinary Nutrition, Sanitation, Supervision, and Prof essional Cooking (Southeast Institute of Culinary Arts St. Augustine, FL) 4/1996 Apprenticeship (Cook Any Industry) Department of Labor MEMBERSHIPS International Food Service Executives Association (IFSEA
FOOD SERVICE & SUPPLY SPECIALIST MANAGER / INSPECTOR / CONSULTANT Dynamic and experienced professional with more than 20 years of management exper ience with a proven ability to implement, direct, and evaluate programs. Demons trated ability to conduct analysis, implement policies, streamline procedures an d increase inventory validity by 10%, saving $4K per month in excess lost. Exce ptional communication, team-building and multi-tasking skills, while specializin g in the Food Service and Supply Industry. Additional areas of expertise includ e: * * * * * Advance Culinary Techniques Sanitation and Safety Procedures Staff Supervision & Scheduling Performance Assessments & Training Problem Resolution
* * * * *
Menu Planning Finance, Budget & Cost Management Facilities and Equipment Inspections Compliance & Regulatory Standards Customer/Facility Surveys & Assessments
PROFESSIONAL EXPERIENCE CULINARY SPECIALIST CHIEF 9 UNITED STATES NAVY, MAYPORT, FL November 1989- November 200
Administered day-to-day operations of high-paced dining facility, overseeing a $ 4+ million budget, staff comprised of 135 employees, and preparation of 9K meals daily. * Managed monthly food budget of $350 and consumable budget of $30K * Negotiated and approved vendor contracts to ensure compliance with Navy food s ervice standards * Coordinated $65K schedule of weekly food and beverage deliveries * Inspected products for quality and quantity * Ensured adherence to strict health and safety standards * Maintained a 550 food item inventory with 98% accuracy * Supervised 25 military and 110 civilian personnel * Identified corrective measures to prevent food borne illness * Monitored Hazard Analysis Critical Control Point (HACCP) program
EDUCATION/SPECIALIZED MILITARY TRAINING 9/2008 Master Certified Food Executive (International Food Service Executives Association) IFSEA 9/2008 Certified Professional Food Manager (International Food Service Executi ves Association) IFSEA 9/2008 Certified Hazard Analysis Critical Control Point Manager (International Food Service Executives Association) IFSEA 5/2008 Lean Six Sigma White Belt Certificate 4/2006 Equal Opportunity Manager Certificate 4/2002 Hotel and Restaurant Management I & II (Florida Community College Jacks onville) 2/2001 Food Service Sanitation Supervisor Certification (National Restaurant A ssociation) 3/2000 Successful Hospitality Supervisor Certification (National Restaurant As sociation) 3/2000 Certifications: Culinary Nutrition, Sanitation, Supervision, and Prof essional Cooking (Southeast Institute of Culinary Arts St. Augustine, FL) 4/1996 Apprenticeship (Cook Any Industry) Department of Labor MEMBERSHIPS International Food Service Executives Association (IFSEA
