Supervisor

Posted on: 2006-04-26

ERIN GONZALEZ 769 Redwood Crt. Fairfield, CA 94533 208-724-2308 (Cell) OBJECTIVES To best utilize the organizational and culinary skills learned in both private industry and the U.S Air Force in the areas of Food and/or Services Management EMPLOYMENT 2005 - Present Paradise Valley Estates - Fairfield, CA • Gated community for retired senior military officers. Dining facility is “fine dining”, detail oriented, serving approximately 400 meals per day in 2 sittings Supervisor: Dining Facility • Currently supervise 30-35 wait staff and dining floor personnel • Report directly to Manager/Director of dining services • Assure all aspects of service are friendly, timely and to complete customer satisfaction • Provide post meal work assignments and monitor that all assignments are completed in a thorough and timely manner • Responsible for successful service during any sitting and directly assist with any aspect or emergency that requires attention • Includes: preparation, serving, bussing & bartending • Responsible for absolute assurance that the dining facility is thoroughly prepared in every aspect for the next event or meal 2001 - 2005 United States Air Force - Travis AFB, CA Senior Airman Food Service Accountant • Assisted with all accounting functions for the largest food operation in U.S.A.F. Air Mobility Command (Incl: three Enlisted and Officer dining facilities) • Assisted in monitoring $4.7m mess attendant contract and performance of 80 civilian contractors • Organize and account for tracking over $2m in subsistence in over 100 deliveries per month for above facilities • Assist in management of inventory supporting 40,000 meals per month • Audit and maintain all food service accounting records for completeness, detail and accuracy to Military Specification • Reconcile weekly and monthly inventories for each activity • Prepare monthly food service operation reports for senior AMC/SV review • Manage and maintain Essential Station Messing (ESM) program for 1,600 members Production Chef • Participated in all aspects of food preparation to present approximately 1,300 meals per day • Worked in various capacities including “short order” cook, sous chef and line chef under senior NCOs • Selected for first Military Alliance Culinary Competition • Team placed first among 16 Air Force entrants Evaluation Review notations (two): • Personally “coined” among 55 Services Airmen as a superior performer • “The exception - Absolutely superior in all areas” Volunteer Effort: President - Squadron Booster Club • Organized and supervised volunteer events to raise both funds ($18,000) and support for deployed squadron personnel and families • First Senior Airman to ever hold position Roll Systems Burlington, MA 1998 - 2001 Corporate Receptionist • Received all initial telephone calls and walk in visitors to corporate headquarters, determined nature of call or visit and directed to appropriate destinations accordingly • Provided clerical support and services to various office personnel • Maintained corporate reception area and conference rooms for client presentation • Monitored and maintained office supply inventory • Contacted and monitored vendors for office equipment repairs ‘Venient Mart Leominster, MA 1995 - 1998 Clerk - Assistant Manager • Responsible for all aspects of operating a convenience store and delicatessen including sales, inventory control, ordering and stocking • Opened and closed store, handled cash, accounted for sales and balanced all receipts on a daily basis • Made bank deposits and transactions on behalf of owner EDUCATION 1994 - 1998 Leominster High School - Graduate 2001 United States Air Force • Graduate: U.S. Air Force Chef School • Graduate: Culinary Institute of America – U.S.A.F. benchmark course 2001 - 2005 Numerous U.S.A.F. Management and Services seminars and classes Note: Proficient with Microsoft Word, Excel & general email programs