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ALFRED D.

BRIDGES
1867 SEA PINES LANE, ORANGE PARK, FL 32003
904-502-5876 * abbeb65a@westpost.net

FOOD SERVICE & SUPPLY SPECIALIST


MANAGER / INSPECTOR / CONSULTANT
Dynamic and experienced professional with more than 20 years of management exper
ience with a proven ability to implement, direct, and evaluate programs. Demons
trated ability to conduct analysis, implement policies, streamline procedures an
d increase inventory validity by 10%, saving $4K per month in excess lost. Exce
ptional communication, team-building and multi-tasking skills, while specializin
g in the Food Service and Supply Industry. Additional areas of expertise includ
e:

* Advance Culinary Techniques


* Sanitation and Safety Procedures
* Staff Supervision & Scheduling
* Performance Assessments & Training
* Problem Resolution

* Menu Planning
* Finance, Budget & Cost Management
* Facilities and Equipment Inspections
* Compliance & Regulatory Standards
* Customer/Facility Surveys & Assessments

PROFESSIONAL EXPERIENCE

CULINARY SPECIALIST CHIEF November 1989- November 200


9
UNITED STATES NAVY, MAYPORT, FL
Administered day-to-day operations of high-paced dining facility, overseeing a $
4+ million budget, staff comprised of 135 employees, and preparation of 9K meals
daily.
* Managed monthly food budget of $350 and consumable budget of $30K
* Negotiated and approved vendor contracts to ensure compliance with Navy food s
ervice standards
* Coordinated $65K schedule of weekly food and beverage deliveries
* Inspected products for quality and quantity
* Ensured adherence to strict health and safety standards
* Maintained a 550 food item inventory with 98% accuracy
* Supervised 25 military and 110 civilian personnel
* Identified corrective measures to prevent food borne illness
* Monitored Hazard Analysis Critical Control Point (HACCP) program
EDUCATION/SPECIALIZED MILITARY TRAINING
9/2008 Master Certified Food Executive (International Food Service Executives
Association) IFSEA
9/2008 Certified Professional Food Manager (International Food Service Executi
ves Association) IFSEA
9/2008 Certified Hazard Analysis Critical Control Point Manager (International
Food Service Executives Association) IFSEA
5/2008 Lean Six Sigma White Belt Certificate
4/2006 Equal Opportunity Manager Certificate
4/2002 Hotel and Restaurant Management I & II (Florida Community College Jacks
onville)
2/2001 Food Service Sanitation Supervisor Certification (National Restaurant A
ssociation)
3/2000 Successful Hospitality Supervisor Certification (National Restaurant As
sociation)
3/2000 Certifications: Culinary Nutrition, Sanitation, Supervision, and Prof
essional Cooking (Southeast Institute of Culinary Arts St. Augustine, FL)
4/1996 Apprenticeship (Cook Any Industry) Department of Labor
MEMBERSHIPS

International Food Service Executives Association (IFSEA