Experience

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  Nas Lemoore

  • Facility Operations Manager

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  NAS Lemoore

  • Facility Operations Manager

    • Jan 2011 - Present

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  Tankurinn ehf, Smáralind

  • Front of the house Supervisor

    • Nov 2006 - Jun 2009

    My duties consist of, but are not limited to;Responsible for staff schedules and training.Oversee all dining room operations.All other duties as assigned.

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  U.S. Naval Air Station, Keflavik, Iceland

  • Clubs Coordinator

    • Jul 2005 - Sep 2006

    My duties consist of, but are not limited to;Responsible for monitoring, directing and administering policies, programs and goals for the MWR club operations.Supervising of the club system including budgeting and comprehensive planning. The scope of the operations generates sales of approximately 1.3 million dollars annually.The operations included but were not limited to, full service dining, night clubs, lounge bars, catering, snack bars and food concessionaire operations.Coordinated the efforts of food service managers, from initial determination of menus to its final consumable state.Overseeing all procurement, which included; distribution, stock levels and records of merchandise required in clubs operation.Assisted managers in preparing budgets for their respective facilities, to include; procurement expenses, sales income, renovation and expansion of facilities, storage and issue expenses, salaries, promotional and entertainment expenses.Update club operating instructions, SOP´s, position descriptions and other pertinent guidance for club operations.Responsible for accounting for cash receipts, propriety of expenditures and accuracy of source data.Plan and project improvements through regular analysis of financial status.Provided subordinate managers with information for operations in their respective positions and ensured their compliance with instructions.Manage staff of average 130 people, including 9 supervisors.

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  MWR Three Flags Club, U.S. Naval Air Station Keflavik, Iceland

  • Catering Manager and Acting Deputy Clubs Coordinator

    • Sep 2000 - Jul 2005

    • Oversee basic front of the house operations, for example; layout of rooms, cleanliness, greeting of patrons.• Plan and design menus, and all price calculations thereof, according to regulations.• Conduct evaluations of employee performance; recommend pay raises and other administrative personnel actions. • Manage Three Flags Club, which is a dining, catering and bar facility.• Supervise management of Top of the Rock dining, and night club• Supervise management of Privateers Pub.• Manage staff of average 130 people, including 8 supervisors.• Oversee maintenance, sanitation and safety at the Three Flags Club, with an A- average sanitation score.• Arrange diplomatic receptions in accordance with protocol.• Oversee bar operations.• Negotiate party contracts for approximately 280 private functions annually, ranging from 10 – 500 persons.

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  Finnabær family restaurant

  • Working Chef

    • Jan 1998 - Jan 2000

    Small family pizzeria and restaurant on the Northwest coast of Iceland.My duties there included but were not limited to;Cooking all meals and overseeing a kitchen staff of 4.Restaurant with 80 seats and a to-go service.Planning functions for the Community Center, and cooking for functions there from 20 - 300 people.Responsible for stock level, and ordering supplies.Bartending in restaurant and the Community Center.Serving meals during regular nights and for special functions.

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  Hotel Isafjordur

  • Working Chef

    • Jan 1997 - Jan 1998

    Hotel on the Northwest coast of Iceland.My duties included, but were not limited to;Cooking all meals and overseeing a kitchen staff of 5.Restaurant with 200 seats.Cooking for catered meals for up to 500 people.Responsible for stock level, and ordering supplies.

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  Catering Manager at MWR Three Flags Officers Club, U.S. Naval Air Station, Iceland

  • Catering Manager

    • Feb 1992 - May 1997

    • Overseeing basic front of the house operations, for example; layout of rooms, cleanliness, greeting of patrons.• Planning and designing of menus, and all price calculations there of, according to regulations.• Hire and train staff, and perform administrative functions as needed. Oversee scheduling of staff, leave and time cards.• Performing evaluations of employee performance and recommend pay raises and other administrative actions.• Arrange diplomatic receptions in accordance with protocol.• Overseeing bar operations.• Negotiate party contracts for approximately 280 private functions annually, ranging from 10 - 380 persons.• Overseeing staff of 50.

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  Catering Manager at MWR Three Flags Officers Club, U.S. Naval Air Station, Iceland

  • Working Chef and Acting Manager

    • 1988 - Feb 1992

    • Overseeing basic front of the house operations, for example; layout of rooms, cleanliness, greeting of patrons.• Planning and designing of menus, and all price calculations there of, according to regulations.• Hire and train staff, and perform administrative functions as needed. Oversee scheduling of staff, leave and time cards.• Conducting evaluations of employee performance, recommend pay raises and other administrative actions.• Overseeing bar operations.• Cooking for approximately 20 private functions annually, ranging from 100 - 400 persons.• Responsible for stock levels and ordering supplies.• Overseeing staff of 75.

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  Icelandic State Conference Center

  • Executive/Working Chef

    • Jan 1987 - Jan 1988

    A conference center operated by the Icelandic Government, to use for conferences, meetings and diplomatic receptions.My duties included, but were not limited to;Cooking meals and overseeing staff of 10.Cooking for catered meals for up to 300 people.Responsible for stock level, and ordering supplies.Bartending and serving.Setting up for diplomatic receptions.

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  MWR Windbreaker Club U.S. Naval Air Station, Keflavik, Iceland

  • Chef

    • Oct 1986 - Nov 1987

    • Planning and designing of menus, and all price calculations thereof, according to regulations.• Hire and train staff, and perform administrative functions as needed. Oversee scheduling of staff.• Performing evaluations of employee performance. • Cooking for approximately 20 private functions annually, ranging from 100 - 200 persons.• Responsible for stock levels and ordering supplies.• Overseeing staff of 20.

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  Hotel Loftleiðir

  • Chef Apprentice

    • Jan 1981 - Jan 1986

    At the time the biggest hotel in Reykjavik. With all types of cuisine and catering.