COURTNEY M. MCLEOD

• Oversee food operations, ensuring efficient service delivery and adherence to quality standards.
• Implement food safety protocols working with public health to maintain compliance with health regulations.
• Manage inventory levels, optimizing supply chain processes to reduce waste and costs.
• Train and mentor staff on customer service best practices, enhancing team performance and morale.
• Analyze customer feedback to drive menu improvements and enhance dining experiences.
• Spearhead cost control measures, consistently improving profitability while maintaining high standards of service.
• Work with facility managers to organize and program successful special events that contribute to increased sales figures.
• Oversee the hiring process for new employees, selecting top talent to join our team.
• Scheduling and management of staff across multiple facilities.
• Develop promotions and monthly specials to increase sales volume and customer satisfaction
• Coordinate special events and catering services for groups as large as 350 people including off site events.
• Establish vendor relationships to optimize supply chain efficiency and negotiate favorable terms.
• Coordinate repairs and maintenance of properties with Civil Engineering as well as external vendors
• NAF Purchase Card Holder
• Working knowledge of IBPS
• Opened new smoothie facility
• Financial Statement Knowledge for all facilities
• Working knowledge of SETS

• Manage all food and beverage for all facilities on base.
• Oversaw daily operations and provided training for staff members to enhance performance.
• Plan and execute events.
• Order food and supplies.
• Maintain inventory.
• Supervise and train staff.
• Coordinate with vendors.
• Ensure compliance with health and safety regulations.
• Develop and implement marketing strategies.

• Prepared and provided high-quality dishes in a fast-paced environment.
• Ensured kitchen cleanliness and organization to support efficient operations.
• Contributed to menu planning and development to enhance guest experience.
• Trained and supervised kitchen staff to uphold quality standards.
• Maintained cleanliness and organization of the kitchen.

• Conducted wine tastings, enhancing customer engagement and sales.
• Guided customers in wine selection, improving satisfaction and repeat business.
• Maintained inventory and sales records.
• Coordinated event planning and execution, creating memorable experiences for attendees.

• Maintained kitchen cleanliness and organization, supporting a safe and efficient work environment.
• Assisted in food preparation, contributing to timely meal service.
• Collaborated with kitchen staff to ensure smooth operations.
• Collaborated with kitchen staff to streamline operations and enhance service quality.

• Established and maintained sales accounts with 15-20 local restaurants and retail businesses.
• Developed Community Supported Agriculture (CSA) program, connecting local residents to fresh produce and promoting sustainable farming.
• Supported Agriculture (CSA) program for local residents of the island;
• effective inventory management; business analysis and financial planning and management;
• hiring and management of 10-15 live on site farm staff
• harvesting, processing, delivery, small animal care, farm event planning,
• maintenance of property and farm equipment.
• Managed crop rotation schedules to optimize soil health and maximize yield.
• Implemented organic pest management strategies to reduce chemical usage and promote biodiversity.
• Developed budget forecasts for operational expenses, ensuring resource allocation aligns with farm objectives.

Oversaw harvest logistics, ensuring timely processing and distribution of organic produce to market partners.

• Supervised daily farm operations, ensuring adherence to organic farming practices.
• Coordinated crop rotations and planting schedules to optimize yield and resource utilization.
• Developed training programs for new staff on sustainable farming techniques and safety protocols.
• Collaborated with local markets to establish distribution channels for organic produce sales.
• Hired, trained and supervised seasonal workers engaged in cultivation and harvest.
• Collaborated with Farm Manager on strategic planning for crop rotation and land use optimization.
• Supervised equipment maintenance schedules, ensuring timely repairs and minimizing downtime during peak seasons.

• Cultivated strong customer relationships through personalized service and product knowledge.
• Maintained accurate inventory records to ensure adequate stock levels, minimizing out-of-stock situations that could impact customer satisfaction.
• Assisted customers in selecting products, enhancing overall rental experience.
• Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
• Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.

• Created and implemented instrumental music curriculum to enhance student engagement and learning.
• Conducted music classes and performances.
• Partnered with faculty to integrate arts into curriculum, fostering interdisciplinary connections.
• Oversaw department budget and resources, ensuring effective allocation to support arts programs.

• Delivered engaging wine tastings to enhance customer experience and drive sales.
• Guided customers in wine selection to match preferences with offerings.
• Maintained inventory and sales records.
• Coordinated event planning and execution to create memorable wine experiences.

• Directed and managed band and chorus programs, enhancing student engagement and performance quality.
• Conducted music classes and performances, fostering a collaborative environment for student musicians.
• Collaborated with faculty to integrate arts into the curriculum.
• Managed department budget and resources, ensuring effective allocation to support program growth and development.

• Directed and managed band programs, enhancing student engagement and performance quality.
• Conducted music classes and performances, fostering student musicianship and collaboration.
• Collaborated with faculty to integrate arts into the curriculum.
• Managed department budget and resources, ensuring effective allocation and support for band activities.

• Supervised student teachers, providing mentorship and guidance to enhance their teaching practices.
• Taught music theory and conducted ensembles, fostering musical skills and collaboration for beginning band students.
• Co Led the Denton New Horizons Band, coordinating rehearsals and performances to cultivate community engagement in music education

Qualifying Exams Completed

ABD Status

GPA 3.89

GPA 4.0

GPA: 3.2