Christopher Crouch
San Diego,CA
Summary
Veteran Food Service Manager with a proven track record in enhancing operational efficiency through strategic updates and cost control measures. Expertise in profit management optimization, leading to significant financial improvements. Strong communication, planning, and conflict resolution skills contribute to effective team leadership and customer satisfaction.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Store Manager
Swagyu UTC
2024 - Current
- Directed daily operations, ensuring optimal staff performance and customer satisfaction.
- Implemented inventory management systems, enhancing stock accuracy and reducing waste.
- Analyzed sales trends to develop strategic promotions, driving revenue growth.
- Coordinated staff scheduling, optimizing labor costs while meeting customer demand.
- Mentored new hires during their onboarding process, ensuring they were well-equipped to excel in their roles from day one.
Petty Officer 2nd Class
U.S. Navy Active Duty
01.2017 - 03.2024
- USS ABRAHAM LINCOLN 2019 "Around the World Tour" Deployment Apr 02, 2019 - Jan 20, 2020
- USS ABRAHAM LINCOLN 2022 "7th Fleet Tour" Deployment Jan 03, 2022 - Aug 16, 2022
- Galley Supervisor/Head Chef/Petty Officer 2nd Class.
- Mentored and supervised 30 personnel within unit, providing positive guidance for professional and personal development.
- Directed safe and secure operations of over $15.1M worth of government provisions, resulting in no loss of equipment and 100% validity on record.
- Handled administrative requirements, maintained records and submitted operational reports. Submitted over 180 NAVSUP Form
- Galley Watch Captain/Kitchen Manager/Petty Officer 3rd Class
- Responsible of upkeep and management of food cost and personnel. Daily Sanitation,Grooming and quality control inspections.
- Fast temp work environment, ensured over 3,000 to 4,000 portions of 5 star quality meals cooked daily. In charge of 10 employees/Junior Sailors.
- Stratagized meetings weekly on better outcomes and customer service. Always hard-charging on completing the task/job at hand. Motivated subordinates to follow suit and always lead be example.
- 1090's and 1282's to TYCOM resulting in 95% validity and a 'OUTSTANDING' during the board of Inspection and Survey Assessment.
- Building manager/Duty Complex Manager.
- Supervised and upkeep of 544 rooms, located in 2 different buildings with staff of 10 employees.
- Conducted Daily/Weekly/Monthly inspections of both interior and exterior of properties for damage, trash, and debris.
Education
Advanced Culinary Arts - Culinary
U.S. Navy Culinary C-School
San Diego, CA06.2022
Culinary Arts - Culinary
U.S. Navy A.I.T.
Fort Lee, Virginia05.2017
Skills
- Operational management
- Employee training and development
- Administrative reporting
- Financial oversight and management
- Microsoft Outlook skills
- Process planning and workflow
- Budget control
- Effective communication strategies
- Social media coordination
- Marketing initiatives and advertising campaigns
- Problem-solving expertise in complex scenarios
- Implementation of strategies
- Technical proficiency
Certification
- ServSafe/Food Safety Manager
- Navy and Marine Corps Public Health Center Certificate of Training. (CIN: B-322-2101)
- Given by Navy Environmental & Preventive Medicine Unit FIVE San Diego, CA
- Mar 2023 - Mar 2028
Accomplishments
- Achieved Navy and Marine Corps Achievement Medal 11Aug2022
- USS Abraham Lincoln 2019 "Around the world Deployment" Apr 2019 - Jan 2020
Timeline
Petty Officer 2nd Class
U.S. Navy Active Duty
01.2017 - 03.2024
Advanced Culinary Arts - Culinary
U.S. Navy Culinary C-School
Culinary Arts - Culinary
U.S. Navy A.I.T.
Store Manager
Swagyu UTC
2024 - Current