Nestor Edgar Cuauhtemoc Gonzalez Rodriguez

Currently full time student at University of Maryland Global Campus and a member of the reserve component of the United States Navy.

As a Work Center Supervisor, I played a crucial role in maintaining, scheduling, repairing, teaching, inspecting, and performing preventative maintenance to ensure the readiness of lighting, air conditioning units, flushometers, and other equipment. I utilized systems like SKED 3.2 and AWN to manage and track maintenance tasks, demonstrating my familiarity with industry-standard practices.

As a Security Support Specialist, I didn't just demonstrate my versatility by assisting with bailiff duties, brig escorts, non-judicial punishment, reports, and proceedings. I embraced these diverse responsibilities as opportunities to learn and grow, showcasing my ability to handle different situations and adapt to changing circumstances. This adaptability and versatility instilled confidence in my superiors, knowing that I could handle any challenge that came my way.

As a Food Service Supervisor, I followed a twenty-one-food cycle menu and led and trained junior culinary specialists and food service attendants. Implemented hands-on training and development initiatives, ensuring proper preparation and sanitation standards and procedures were followed. This leadership and training role was crucial in maintaining the high standards of our food service operations.

As a Cash Control Supervisor, I was responsible for overseeing the daily operation and maintenance of the Point of Sale system, processing an average of 300 transactions per day. I managed a cash count of $9000, and credit card transactions with an overall $144,000 annual revenue. I also maintained the facility clean, safe, and orderly daily by delegating duties. At the end of each day, I prepared for the next day's operation by placing,receiving, and inspecting food and beverage orders. I also performed or assisted with monthly inventories, which significantly contributed to high customer satisfaction.

As a Work Center Supervisor, I was crucial in maintaining, scheduling, repairing, teaching, inspecting, and performing preventative maintenance to ensure equipment readiness. I didn't just take this responsibility seriously; I was deeply committed to it.

As a Bakeshop Supervisor, I was entrusted with the leadership of a team of twelve junior culinary specialists and food service attendants. Together, we crafted and decorated over 3000 freshly baked desserts and breads each month. Our creations, of the highest quality, were not just enjoyed by our crew but also showcased during receptions with foreign dignitaries and national holidays. This not only earned us well-deserved recognition for
our superior performance but also contributed to the overall morale and satisfaction of the crew, enhancing the ship's operational effectiveness.