Juan Nadal

Work History

Business Manager

FMWR TenStrike Bowling Center

Fort Lee, VA

08.2016 - Current

Determined customer needs and calculated payment options based on consultative sales process.
Collaborated and built trust within organization and with customers, meeting or exceeding expectations.
Drove high performance by developing team members.
Interacted with customers and vendors with utmost professionalism to solve various problems.
Improved tools to enable better tracking and business analysis.
Gained product knowledge to assist team members with structuring customer purchase, closing and delivery.
Maximized business growth by driving high adoption and usage of marketing platform.
Developed strong supplier relationships by obtaining alignment and delivering on mutually established goals.
Responded promptly to needs of constituents, soliciting feedback to improve service.
Provided feedback to improve strategies, programs and initiatives.
Defined accountabilities and established performance objectives and metrics to execute strategy.
Utilized matrixed system to present customers with buying options, achieving targeted sales goals.
Created comprehensive onboarding processes and activities to acclimate new hires.
Worked closely with internal teams to deliver on high-profile, complex projects.
Communicated client priorities, delivering presence and business objectives.
Translated customer needs into operational plan to fulfill projects with right resources.
Addressed customer questions and concerns regarding products and services.
Recommended process improvements that would reduce costs while increasing productivity.
Reviewed existing contracts with vendors and suppliers to ensure compliance with company standards.
Designed strategies for improving the quality of services provided by the organization.
Conducted research on current industry trends to identify potential areas for improvement in business operations.
Facilitated communication between different teams within the organization through regular meetings.
Negotiated pricing agreements with vendors and suppliers based on organizational needs.
Developed and implemented policies and procedures to improve operational efficiency.
Implemented safety protocols throughout the workplace to protect employees from harm.
Analyzed customer feedback data to generate reports on customer satisfaction levels.
Managed a team of staff members, providing guidance and direction to ensure successful completion of projects.
Maintained financial records, prepared budgets, and monitored expenditures for multiple departments.
Prepared monthly financial statements for review by executive leadership team.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Ensure safety, productivity and quality in all distribution operations.
Provide equipment and supplies to ensure a safe environment.
Review work to ensure compliance with procedures and deadlines.
Ensure the implementation of company policies, timely and consistently.
Create and maintain a culture of safety.
Mentor, lead and train the team to optimize their development.
Take the lead on case management for delinquent accounts.
May also adjust work assignments of team members as well as perform those job tasks.
Make sound decisions to responsibly manage business operations (i.e.
Stay current on internal work processes, policies, and procedures.
Maintain personnel records and records of training and ensure their confidentiality.
Assign duties to team members to maximize service center.
Ability to establish department goals and objectives that support the strategic plan.
Follow up on leads, schedule tours and close deals.

Cook

FMWR Fort Lee Bowling Center

Fort Lee, VA

01.2014 - 08.2016

Operated grills, fryers and broilers to cook items to quality guidelines.
Wrapped, dated and labeled food items in storage for safety and freshness.
Grilled and deep fried various foods from meats to potatoes.
Followed established procedures and requirements for safe food handling, storage and service.
Used standardized recipes and other instructions to prepare food.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Replenished food items from inventory and rotated ingredients.
Managed portion control using correct utensils during preparation and plating.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Resolved customer complaints regarding food quality or services provided.
Adhered to food safety standards when storing and preparing foods.
Organized storage areas for efficient usage of space.
Cleaned kitchen equipment, surfaces, utensils and dishes.
Monitored stock levels of food items and ordered more when necessary.
Inspected kitchens for sanitary conditions before the start of each shift.
Performed basic administrative duties such as inventory management, ordering supplies.

Quality Control Supervisor

Maruchan

Chesterfield, VA

07.2013 - 11.2013

Conducted inspections with quality control team members.
Initiated and implemented standards and methods for inspection, testing and evaluation.
Generated detailed and accurate inspection and testing reports according to current good manufacturing practices.
Checked calibration certificates and administered system to keep instrumentation accuracy compliant with known standards.
Supported product launch activities and continuous improvement initiatives in cross-functional and collaborative environment.
Executed written quality control protocols, gathered data and generated reports with support of team members.
Audited production floor and monitored metrics, verified adherence to standard work instructions and corrected deficiencies.
Scheduled priorities, equipment, workstations and staff members to meet goals on time.
Prepared monthly reports on Quality Control activities for management review.
Documented all inspection results in the company database system.
Trained new employees on proper use of inspection tools and techniques.
Developed and implemented Quality Control procedures to ensure product reliability.
Ensured that safety protocols were followed during all testing procedures.
Maintained current knowledge of industry standards related to quality assurance.
Managed quality control team of 10 personnel.
Communicated effectively with upper management regarding operations status.
Ensured proper staffing levels to meet production demands.

General Manager

Burger King

Richmond , VA

03.2012 - 04.2013

Trained employees on duties, policies and procedures.
Recruited, interviewed and hired qualified staff for open positions.
Created schedules and monitored payroll to remain within budget.
Recruited, trained and empowered employees to achieve key performance indicators.
Supervised employees through planning, assignments, and direction.
Administered employee discipline through verbal and written warnings.
Tracked monthly sales to generate reports for business development planning.
Built and maintained loyal, long-term customer relationships through effective account management.
Conducted employee evaluations to provide adequate feedback and recognize quality performance.
Guided management and supervisory staff to promote smooth operations.
Managed inventory levels and conducted corrective action planning to minimize long-term costs.
Delivered exceptional client experiences through hands-on leadership of associates and managers.
Led employee evaluations with constructive feedback to boost performance.
Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
Developed service and sales strategies to improve retention and revenue.
Maximized time and employee productivity, consolidating data, payroll and accounting programs into centralized systems.
Enhanced operational performance by developing effective business strategies, systems and procedures.
Coordinated training activities for employees to ensure compliance with company policies and procedures.
Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
Resolved customer complaints quickly while maintaining high quality standards of service delivery.
Conducted regular meetings with senior management team to review progress against established objectives.

Food Service Instructor

United States Army

Fort Lee, VA

06.2010 - 05.2012

Encouraged constructive feedback from students during class sessions in order to identify areas needing improvement.
Maintained records of student attendance and progress throughout the course duration.
Developed a comprehensive evaluation system for measuring the effectiveness of instruction methods used in the program.
Implemented safety protocols designed to reduce risks associated with physical training activities.
Developed and implemented comprehensive educational programs to teach military personnel the fundamentals of combat strategies.
Ensured compliance with all applicable regulations governing military instruction standards.
Identified new technology resources that could be used within the program's instruction framework.
Collaborated with other members of the team in order to develop new ideas for enhancing curriculum content.
Created instructional materials, including lesson plans and course outlines, to facilitate effective learning experiences.
established partnerships with industry professionals.
Reviewed and updated course materials regularly.
Supervised graduate students' research projects.
Conducted research in respective academic disciplines.
Participated in continuing development and training to bolster professional teaching skills.
Contributed to program accreditation processes.
Directed full classrooms of students to develop various kinds of research.
Published articles, books, or conference presentations.
Tutored students requiring additional assistance in mastering concepts.
Maintained school-wide culture of respect and actively used positive behavioral interventions and supports (PBIS) disciplinary methods.
Improved classroom teaching methods by observing fellow educators and learning new techniques.
Developed syllabus of lectures, classwork and assignments and distributed to students on first day of class.

92G Food Service Specialist

United States Army

Fort Drum, NY

07.1997 - 06.2010

Assisted other team members with tasks as needed throughout shift hours.
Performed daily cleaning duties such as sanitizing work surfaces and washing dishes and utensils.
Ensured compliance with food safety regulations.
Prepared a variety of foods including meats, vegetables, soups, salads, desserts, and beverages.
Verified accuracy of delivered items against invoices received from vendors prior to accepting delivery of goods.
Maintained records of food inventories and supplies.
Received orders from vendors and restocked shelves accordingly.
Kept track of inventory levels and communicated needs to the supervisor.
Participated in menu planning activities based on nutritional requirements.
Supervised team of cooks, servers, dishwashers, bartenders, and other personnel as needed.
Reviewed invoices from vendors to ensure accuracy before making payment.
Provided training and guidance to new staff members on proper food handling techniques.
Implemented cost-saving measures to reduce expenses without sacrificing quality or service standards.
Organized team building activities to enhance morale among staff members.
Monitored inventory levels and ordered food supplies to ensure adequate stock on hand at all times.
Established standard operating procedures for all aspects of dining services operations.
Conducted periodic inspections of facilities to identify areas for improvement.
Worked in close collaboration with team members to ensure customers received high-quality service.
Led staff meetings to communicate goals and expectations clearly.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Delegated work to staff, setting priorities and goals.
Oversaw food preparation and presentation to ensure quality.
Managed daily operations in high volume, fast-paced restaurant.
Cook for a United States president on May 2002.
Cook for several United States high ranking officials.
Acting 1sg for the unit responsible for 108 personnel's.
Dining facility Manager from jun 2005 to Oct 2007.

Unit Supply Specialist

United States Army National Guard

Mayaguez, Puerto Rico

08.1993 - 07.1997

Prepared section documentation for all supply- and equipment-related activities.
Arranged and controlled weapons and ammunition in security areas.
Resolved discrepancies between physical inventories versus system generated reports.
Tracked inventory levels using automated systems such as SAP or Oracle software packages.
Managed the distribution of supplies throughout the unit as needed.
Supervised automated tracking program for unit supplies.
Created reports on inventory trends such as shortages or excesses in order to identify problem areas.
Ordered and maintained necessary stock levels of all unit supplies, equipment and materials.
Reviewed requisition forms for accuracy and completeness prior to ordering items.
Participated in weekly team meetings to discuss progress on current projects.
Prepared documents for surplus sales or disposal of obsolete items in accordance with regulations.
Completed regular inventory counts to document unit equipment.
Organized storage areas to ensure efficient use of space and easy access to items when required.
Attended training sessions regularly in order to stay current with best practices in Supply Chain Management processes.
Performed additional duties as assigned by supervisor or other personnel within the organization.
Managed supply requests, movements and preservation of group supplies.
Maintained inventory records of all incoming and outgoing shipments.
Maintained records of supply transactions including requisitions, receipts, issues and returns.
Conducted periodic cycle counts to maintain accurate inventory records.
Scheduled and performed preventive maintenance and repairs on unit weapons.
Monitored trends with potential to affect supply accountability to identify and rectify performance factors.
Mentored and developed supply team members to ensure regulatory compliance.

Warehouse Manager

United States Marine Corps

Camp Lejuene, NC

05.1988 - 08.1992

Generated warehouse shipping documents, packing lists and invoices.
Organized warehouse design to maximize space for stock while allowing for high volume traffic zones.
Operated forklifts to fill or empty overhead spaces.
Processed requests and supply orders and pulled materials to successfully prepare orders.
Oversaw inventory of incoming and outgoing materials based on physical counts and bar-code systems.
Provided detailed instructions for job responsibilities, safety protocols and company guidelines to new employees.
Provided information to shipping and receiving personnel regarding inventory stock.
Increased productivity through cross-training and thorough training of both current employees and new hires.
Established procedures for receiving, storing, handling hazardous materials safely.
Conducted periodic audits of the warehouse environment to identify any potential hazards or risks.
Developed strategies to optimize workflow processes in order to maximize productivity.
Maintained up-to-date knowledge of safety regulations and ensured compliance with them at all times.
Ensured that all orders were accurately fulfilled in a timely manner.
Drafted policies related to storage space utilization and distribution operations.
Conducted regular audits of transport documentation and records.
Handled departmental scheduling to maintain proper staffing for shifts.
Examined invoices and shipping manifests for conformity to tariff and customs regulations.
Manage a physical inventory of over 5 million dollars.
Responsible for 34 personnel to deploy them to various countries.

Dining Hall Manager

United States Marine Corps

Camp Fuji, Japan

05.1987 - 05.1988

Conducted regular inspections of all equipment to ensure safe operation and maintenance schedules were followed.
Reviewed customer feedback surveys to identify areas needing improvement or increased customer satisfaction ratings.
Resolved customer complaints promptly in a professional manner while maintaining a positive attitude towards customers.
Ensured compliance with health department regulations by regularly inspecting workstations for cleanliness and sanitation standards.
Developed and implemented new menus for the dining hall to increase customer satisfaction.
Organized staff meetings and trained employees on proper food safety and handling procedures.
Monitored and replenished inventory stock of food, condiments, and supplies to optimize customer service.
Established standards of quality control throughout the production process ensuring that all meals served met company guidelines.
Maintained daily records of food costs, labor hours, and other operational expenses.
Established standard operating procedures for all aspects of dining services operations.
Managed daily operations of the dining facility, including staff scheduling and meal planning.
Ensured compliance with health codes and safety regulations in the kitchen area.
Organized team building activities to enhance morale among staff members.
Conducted periodic inspections of facilities to identify areas for improvement.
Provided training and guidance to new staff members on proper food handling techniques.
Oversaw food preparation, production and presentation according to quality standards.
Led staff meetings to communicate goals and expectations clearly.
Inspected dining and serving areas for cleanliness and proper setup.
Delegated work to staff, setting priorities and goals.
Trained new employees to perform duties.
Oversaw food preparation and presentation to ensure quality.

Subsistence Supply Clerk

United States Marine Corps

Parris Island, SC

07.1984 - 05.1987

Processed incoming orders for supplies and equipment, including verifying accuracy of items received.
Received, labeled and stored incoming products in the appropriate locations within the warehouse.
Established and maintained stock records and other documents.
Ensured proper documentation was completed for all orders shipped or received.
Developed reports on inventory levels, stock shortages and other related activities.
Checked stock received against written requisition to confirm order accuracy.
Identified damaged or defective goods upon receipt and initiated return process as necessary.
Maintained accurate records of inventory, stock levels and deliveries.
Managed inventory control system to track all shipments and deliveries.
Managed $50,000+ in assets.
Provided training and guidance to junior team members on best practices related to supply management processes.

Summary

Overview

Work History

Business Manager

Cook

Quality Control Supervisor

General Manager

Food Service Instructor

92G Food Service Specialist

Unit Supply Specialist

Warehouse Manager

Dining Hall Manager

Subsistence Supply Clerk

Education

High School Diploma -

Some College (No Degree) - Hospitality Administration And Management

Skills

Languages

Certification

Accomplishments

Work Preference

Work Type

Work Location

Important To Me

Timeline

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