Director
of Operations — Duties & Responsibilities Manage daily operation, finances and personnel
of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess
of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal
preparation / service procedures Plan and execute
breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create
healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security
of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity