Lynval Weise
Director of Hospitality Services and Contracting Officer at Naval Base Ventura County- Claim this Profile
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Credentials
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Agile Scrum Professional
Star 6 Sigma Global AcademyMay, 2022- Nov, 2024 -
Fundamentals of Agile Project Management
Project Management InstituteMay, 2022- Nov, 2024 -
INTERMEDIATE EXCEL PROFESSIONAL
Star 6 Sigma Global AcademyApr, 2022- Nov, 2024 -
Lean Six Sigma Black Belt (LSSBB)
Star 6 Sigma Global AcademyApr, 2022- Nov, 2024 -
Lean Six Sigma Green Belt (LSSGB)
Star 6 Sigma Global AcademyApr, 2022- Nov, 2024 -
Lean Six Sigma: Define and Measure Tools
LinkedInApr, 2022- Nov, 2024 -
Operational Excellence Foundations
LinkedInApr, 2022- Nov, 2024 -
The Supply Chain Manager (SCM)
Star 6 Sigma Global AcademyApr, 2022- Nov, 2024 -
Lean Six Sigma Foundations
LinkedInFeb, 2022- Nov, 2024 -
Project Management Foundations
LinkedInFeb, 2022- Nov, 2024 -
15 Secrets Successful People Know about Time Management (getAbstract Summary)
LinkedInJan, 2022- Nov, 2024 -
Building High-Performance Teams
LinkedInJan, 2022- Nov, 2024 -
Careers in Supply Chain and Operations
LinkedInJan, 2022- Nov, 2024 -
Communicating with Confidence
LinkedInJan, 2022- Nov, 2024 -
Creating Safe Spaces for Tough Conversations at Work
LinkedInJan, 2022- Nov, 2024 -
Delivering an Authentic Elevator Pitch
LinkedInJan, 2022- Nov, 2024 -
Diversity, Inclusion, and Belonging
LinkedInJan, 2022- Nov, 2024 -
Executive Leadership
LinkedInJan, 2022- Nov, 2024 -
How to Manage Your Manager
LinkedInJan, 2022- Nov, 2024 -
Improving Your Listening Skills
LinkedInJan, 2022- Nov, 2024 -
Project Management Simplified
LinkedInJan, 2022- Nov, 2024 -
Proven Tips for Managing Your Time
LinkedInJan, 2022- Nov, 2024 -
Starting a Memorable Conversation
LinkedInJan, 2022- Nov, 2024 -
Building Resilience
LinkedInDec, 2021- Nov, 2024 -
Interview Master Class
LinkedInAug, 2021- Nov, 2024 -
Six Sigma Foundations
LinkedInAug, 2021- Nov, 2024 -
Level 2: Excel Yellow Belt
McGraw-Hill - SIMnetAug, 2020- Nov, 2024 -
Manager, Retail Store (Retail Trade)
U.S. Department of LaborMar, 2019- Nov, 2024 -
Computer Operator
U.S. Department of LaborMay, 2015- Nov, 2024 -
Household Manager (Private Residential Management)
U.S. Department of LaborApr, 2013- Nov, 2024 -
Baker (Bake Products)
U.S. Department of LaborJul, 2010- Nov, 2024 -
Professional Chef Certification Level 1
The Culinary Institute of AmericaMay, 2010- Nov, 2024 -
Certified Food Safety HACCP Manager (CFSHM)
Prometric Testing CenterAug, 2008- Nov, 2024 -
Certified Professional Food Manager (CPFM)
Prometric Testing CenterAug, 2008- Nov, 2024 -
Master Certified Food Executive (MCFE)
International Food Service Executives Association (IFSEA)Aug, 2008- Nov, 2024 -
Manager Food Service (Hotel and Restaurant; Personal Service)
Virginia Department of LaborMay, 2008- Nov, 2024 -
Manager Food Service (Hotel and Restaurant; Personal Service)
U.S. Department of LaborMay, 2008- Nov, 2024 -
Resilience-Building Leadership Professional Trainer (RBLP-T)
Resilience-Building Leader Program (RBLP)May, 2021- Nov, 2024 -
Resilience-Building Leadership Trainer (RBLP-T)
Resilience-Building Leader Program (RBLP)May, 2021- Nov, 2024 -
Certified Culinary Administrator (CCA)
American Culinary FederationApr, 2014- Nov, 2024 -
Certified Executive Chef (CEC)
American Culinary FederationOct, 2011- Nov, 2024
Experience
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Naval Base Ventura County
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United States
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Armed Forces
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1 - 100 Employee
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Director of Hospitality Services and Contracting Officer
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Sep 2019 - Present
Leads a diverse department consisting of 115 personnel, across two geographical locations in support of 84 subsisting units. Serve as a Human Resources Manager for 84 personnel, delivering fully capable staffing, and training requirements enabling task execution across the department and organization. Under his leadership two Food Service operations, was awarded the Navy’s coveted “Five-Star” accreditation for Food Service Excellence. As Contracting Officer Representative, I facilitated the development and management of food service employee contracts. I negotiated a $454,000 annual reduction in services, saving $2.3M on a five-year contract.
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USS SAMPSON (DDG-102)
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Everett, Washington, United States
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Supply Chain and Food Service Director
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Oct 2017 - Sep 2019
Oversaw Supply Chain operations and directed a 43 personnel team, in daily food service and logistics operations. Functioned as Departmental Manager for three sections and led his team to a grade of “EXCELLENT” during a US Navy Supply Logistics Management Certification. Procured and managed a food inventory of over $100, 000, in support of daily food service operations for a billion-dollar military unit. Oversaw Supply Chain operations and directed a 43 personnel team, in daily food service and logistics operations. Functioned as Departmental Manager for three sections and led his team to a grade of “EXCELLENT” during a US Navy Supply Logistics Management Certification. Procured and managed a food inventory of over $100, 000, in support of daily food service operations for a billion-dollar military unit.
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USS JOHN PAUL JONES (DDG-53)
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Joint Base Pearl Harbor-Hickam, Hawaii, United States
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Food and Beverage/ Retail Manager
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Sep 2014 - Oct 2017
Quarterbacked 21 personnel in the execution of 12 foodservice and retail programs among three different divisions totaling over 200 man-hours, resulting in 100% compliance with Food and Drug (FDA) health and sanitation compliance. Directed and reviewed food procurement, menu production, inventory management, and equipment maintenance resulting in the US Navy’s “BEST IN CLASS” retail award, and the Food Service and Logistics “Battle Efficiency” award. Quarterbacked 21 personnel in the execution of 12 foodservice and retail programs among three different divisions totaling over 200 man-hours, resulting in 100% compliance with Food and Drug (FDA) health and sanitation compliance. Directed and reviewed food procurement, menu production, inventory management, and equipment maintenance resulting in the US Navy’s “BEST IN CLASS” retail award, and the Food Service and Logistics “Battle Efficiency” award.
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United States Naval Academy
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United States
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Higher Education
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700 & Above Employee
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Private Quarters Household Manger
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Mar 2012 - Sep 2014
Managed the schedules and calendars for the Historic 16,000 square foot Buchanan House, for one Senior Executive Military Principle and family. Led 12 staff members and a 21-personnel catering crew in the planning, organization, and execution of 40 successful VIP events. Supervised the scheduling of maintenance and repair work, while managing $400,000 in requisitions for 60 events with detailed accuracy. Managed the schedules and calendars for the Historic 16,000 square foot Buchanan House, for one Senior Executive Military Principle and family. Led 12 staff members and a 21-personnel catering crew in the planning, organization, and execution of 40 successful VIP events. Supervised the scheduling of maintenance and repair work, while managing $400,000 in requisitions for 60 events with detailed accuracy.
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The Joint Staff
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United States
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Defense and Space Manufacturing
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700 & Above Employee
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Formal Dining Room Manager
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Jan 2009 - Mar 2012
Oversaw executive and foodservice functions for the second-largest private dining room within the Pentagon, while supervising a staff of six personnel in support of 55 military Chief Executive, Chief Operating and Senior Executive Officials. Spearheaded the planning, menu production, executive service, and execution of more than 1000 high-profile events involving the President of the United States, Heads of State, Chiefs of Defense, and Congressional Leaders, to include 50 VIP events held at the Chairman and Vice-Chairman residence. Coordinated the $200,000 renovation project of the Formal Dining room’s customer service area, resulting in a more efficient workflow for customers and staff.
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Joint Forces Staff College, National Defense University
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United States
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Higher Education
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1 - 100 Employee
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Kitchen Manager
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Mar 2006 - Jan 2009
Supervised a staff of three personnel in the operation and management of the Executive Kitchen, providing service to twelve Executive Staff Officers. Managed the successful execution and planning of catering receptions in honor of, the annual Joint Forces Staff College community reception, NATO’s annual Allied Reach exercise, and the International Senior Fellows luncheons. Supervised a staff of three personnel in the operation and management of the Executive Kitchen, providing service to twelve Executive Staff Officers. Managed the successful execution and planning of catering receptions in honor of, the annual Joint Forces Staff College community reception, NATO’s annual Allied Reach exercise, and the International Senior Fellows luncheons.
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USS CARNEY (DDG-64)
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Mayport, Florida
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Food Service Administration Manager
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Feb 2001 - Mar 2006
Analyzed and monitored a meticulous financial data information system for a $150,000 budget, in support of a 350 line-item inventory. Procured, received, and managed the inventory for all foodservice operations, supporting all facets of a strategic military organization. Recorded operational and production data to identify trends, and target customer needs. This was instrumental to the achievement of an assessment score of 95.13 during a Navy Food Service and Logistics Inspection. Procured, received, and managed the inventory for all foodservice operations, supporting all facets of a 1.2-billion-dollar strategic military organization.
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Education
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2022 - 2022
Institute for Veterans and Military Families - IVMF
Project Management Professional Cohort, Project Management -
2020 - 2020
U.S. Naval War College
Diploma in Leadership, Senior Enlisted Leadership and Management -
2009 - 2009
First Coast Technical College
Continuing Education Units, Advanced Culinary Arts -
2007 - 2007
Joint Forces Staff College, National Defense University
Certificate, Senior Enlisted Joint Professional Military Education
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