Greg Goleman

• Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
• Managed inventory and purchases monthly budget of $36,000. Handled loading for Caribbean patrols every 2 months and ordering and loading all through the Caribbean.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
• Prepared and served food to approximately 75 personnel in a military galley.
• Maximized performance by monitoring daily activities and mentoring team members.
• Gained extensive knowledge in data entry, analysis and reporting.
• Purchased new products and oversaw inventory stocking and availability.

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Generated repeat business through exceptional customer service.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Assisted in organizing and overseeing assignments to drive operational excellence.

• Demonstrated leadership skills in managing projects from concept to completion.
• Worked well in a team setting, providing support and guidance.
• Skilled at working independently and collaboratively in a team environment.
• managed monthly purchasing budget of $100,000.
• Implemented policies to reduce cost and eliminate waste.
• Coordinated paperwork, updated spreadsheets, and maintained permanent records.
• Sourced vendors, built relationships, and negotiated prices.
• Purchased new products and oversaw inventory stocking and availability.
• Used Microsoft Excel to authorize and monitor purchase orders and consumables.

• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Oversaw training of more than 5 team members.
• Directed food preparation and cooking activities to meet health and safety standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.

Was stationed in 5 locations during this time frame performing independent jobs and onboard several Coast Guard cutters. Jobs during this time frame ranged from duty cook preparing meals to ice breaking and rescue.