MARTINEZ MILLER

1370 Kennesaw Lane • Jacksonville, Florida 32218 • chowboss65@yahoo.com

martinez.miller@navy.mil  904.860.7539

F O OD S E R VI C E D IR EC TO R / M A NA G ER
Performance Improvement / Training & Development / Operations Management
Well-accomplished and seasoned professional with 30 years of military
experience in operations management and progressive leadership practices
within the restaurant industry, which created a passion for surpassing service
objectives through combination of world-class dining service and lean operating
methods. Derive genuine pleasure from transforming high-potential staff into
outstanding leaders demonstrating creativity critical to operational success.
Equally adept at optimizing performance with ability to develop/execute
innovative ideas and solve complex problems. Flourish in turning situations
around and instituting the essential infrastructure crucial to sustained
prosperity.

_______________________ CORE STRENGTHS _______________________

• Team Building &

Motivation
• Customer Service
• Menu Development
• Marketing and Promotions • Inventory Management
• Resolving complaints &
• Performance Appraisal
problems
• Organizational
• Staff Training &
Leadership
Development

___________________ SELECTED ACCOMPLISHMENTS ______________________

Performance Improvement:

✔ Successfully led and managed 220 personnel in 10 kitchen operations directly

resulting in receiving “consecutive” Food Service Excellence Awards 2004,
2005.
✔ Improved standard desktop procedures for all functional areas facilitating
communication throughout the operation that reduced workload for all 10
kitchens
✔ Established new work scheduling system, which attained labor cost reduction
that met and often surpassed a targeted 25% food cost.
Training and Development:

✔ Efficiently enhanced various training processes, which improved the

promptness of service, reduced turnover time and met desired product
consistency.

Continued…
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✔ Developed, initiated, and implemented a comprehensive and informative food

service curriculum which was utilized for the training of over 250 junior officers
in new procedures and financial management.
✔ Dramatically minimized food costs analyzing operational problems, theft and
waste, and established controls
Operations Management:

✔ Designed and implemented an evaluation process for management training

process, integrating customers and supervisor feedback that resulted in
relative and current materials for the operation.

__________________________ PROFESSIONAL EXPERIENCE

_________________________

Food Service Director U.S. NAVY, 1980 - PRESENT

Report directly to the Chief Operating Officer and oversee the day-to-day operation of the food service
program. Direct and administers food service activities; interprets department regulations and
determines policies and procedures. Manages food service operations utilizing a broad knowledge of
proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu
and nutrition planning, food handling and storage, and sanitation requirements and techniques. Assess
and observe 10 kitchen operations.
Selected Achievements:
✔ Identified and communicated key responsibilities and practices, which promoted successful
attitude, confidence in leadership, and teamwork that achieved organization goals
✔ Revised accountability control of over 498 line items valued over $3.5M and maintained strict
inventory procedures which directly contributed to an inventory accuracy rate of 99%.
✔ Efficiently maximized financial performance with the assigned region
✔ Designed and implemented several marketing strategies, which drove dramatic customer
increase through, guest hospitality, excellent food quality and flashlight clean operations
✔ Received consecutive Five Star Accreditations for “Best in Class” Restaurant Operations 2009,
2010
✔ Establish and enforce nutrition standards for dining establishments based on accepted industry
standards.

ED
UCA
TIO
N
&
TR
AIN
ING

Bachelor of Science (BS), 2009 – Present , Thomas Edison State College Trenton N.J
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Hospitality Management to be completed April 2011

Associates of Science (AS), 1999 – 2001, Johnson & Wales University, Culinary Arts Degree, Norfolk
Campus, Norfolk, VA.
Associates of Arts (AA), City Colleges of Chicago, Liberal Arts Degree, Charleston Campus, Chicago, IL

______________________ AWARDS AND HONORS ____________________

Military Representative of the Year for Jacksonville Chamber of Commerce 2000

_______________________ CO MPUT E R S KI L LS
___________________
 Windows Operating System, MS Word, Excel, Powerpoint, Internet

Professional Development Courses:

Lean Six Sigma
Certified Master Training Specialist
Food Safety and Sanitation Instructor
Food Safety Supervisor/Manager Course
Nutrition Science
Covey’s 7 Habits of Effective Learning
Naval Supply Corps School