Joel Perez
Summary
Accomplished Food Service Sergeant 20 years and a Retail Operations Manager with over 35 years of experience in inventory management, financial oversight, and team leadership. Expertise in optimizing operational standards and enhancing productivity. Strong skills in customer relationship management and strategic planning, driving improved efficiency and customer satisfaction.
Overview
38
38
years of professional experience
1
1
Certification
Work History
Retail Operations Manager
Defense Health Agency
San Antonio(Brooke Army Medical Center), Texas
01.2011 - Current
- Oversaw inventory management processes to maintain optimal stock levels, and maintaining a 5% overage/shortage tolerance.
- Analyzed customer feedback survey periodically to identify trends and enhance service quality.
- Oversaw the training of new employees on company policies and procedures.
- Scheduled and coordinated team members so that all shifts were adequately staffed and to meet daily retail targets.
- Inspected merchandise displays regularly to ensure they are neat and inviting customers.
- Oversaw financial activities including budgeting, forecasting, and accounts management to ensure operational efficiency.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Tracked progress by setting plans and budgets, measuring outcomes against established goals.
- Prepared staff work schedules and assigned team members to specific duties.
- Delegated work to staff, setting priorities and goals.
Food Service Supervisor
United States Army
Hanau, Clarcksville, Seoul, Killeen, Weagwan, , Germany, Tennessee, Korea, Texas, Korea
09.1988 - 09.2008
- Supervised food preparation and service operations in military dining facilities.
- Managed inventory control and ensured food safety compliance during meal service.
- Coordinated training programs for staff on food handling and sanitation practices.
- Oversaw employee schedules to maintain adequate staffing levels during peak hours.
- Conducted regular inspections of kitchen equipment for maintenance and safety standards.
- Streamlined communication between kitchen staff and management, ensuring timely resolution of concerns and fostering a cohesive work environment.
- Collaborated with management to develop menus that met dietary requirements of service members, enhancing meal satisfaction.
- Maintained inventory of supplies, equipment, and food items needed for daily operations maintaining 5% overage/shortage tolerance.
- Monitored food storage, handling, preparation and delivery under the Hazard Analysis Critical Control Point (HACCP) system to maintain health and safety standards.
- Ensured compliance with health and safety regulations in all areas of the kitchen.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate dining facility operations.
- Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality.
- Ordered necessary supplies from approved vendors to maintain adequate stock levels.
- Oversaw work and guest areas to provide clean, tidy, and properly sanitized facilities according to established guidelines.
- Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
- Monitored portion sizes and plate presentation to ensure consistency across all dishes served.
- Supervised and coordinated activities of food service personnel to ensure efficient operation of the dining facility.
- Provided direction to staff on proper preparation techniques for menu items.
- Performed continuous evaluations of employee performance and service levels.
- Purchased food and supplies according to department needs.
- Executed coordination of special events, including banquets and catering.
- Delivered food prep training so that employees could effectively feed staff personnel.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Developed menus that met nutritional requirements while staying within budget guidelines.
- Responded to customer concerns efficiently, accurately and with detailed information.
- Managed inventory and and practiced FIFO(First In First Out)by rotating food products in storage to avoid spoilage and waste.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Collaborated with health inspectors to address any compliance issues promptly.
- Fostered a positive working environment, encouraging teamwork and employee engagement.
- Handled customer complaints and feedback, implementing changes to improve service.
- Implemented cost control measures to reduce expenses.
- Conducted regular staff meetings to discuss operational improvements and address concerns.
- Coordinated with chefs and kitchen staff to develop menus that satisfied customer preferences while managing costs.
- Monitored food preparation methods, portion sizes, and presentation to ensure quality standards were met.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Delegated work to staff, setting priorities and goals.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
Education
Some College (No Degree) - Chef
Arts Institute
San Antonio, TXSkills
- Retail management
- Inventory management
- Operations oversight
- Store operations
- Budgeting and cost control
- Shrink reduction
- Inventory ordering
- Visual merchandising
- Retail merchandising
- Customer relationship management
- Team scheduling
- Employee training
- Recruitment and hiring
- Performance evaluation
- Strategic planning
- Conflict resolution
- Assignment delegation
- Team building
- Effective communication
- Health and safety
- Problem solving
Languages
Spanish
Limited
Certification
- SERV SAFE MANAGERS CERTIFICATE
Timeline
Retail Operations Manager
Defense Health Agency
01.2011 - Current
Food Service Supervisor
United States Army
09.1988 - 09.2008
Some College (No Degree) - Chef
Arts Institute