Bretlan Shelvin

Managed daily operations, led team, oversaw client relations, and adapted business strategies during COVID-19 to ensure continuity.

• Managed daily operations of a busy barbershop and grooming facility.
• Collaborated with local businesses for promotions and community events engagement.
• Managed daily operations of the business, including staff, sales, inventory, and accounting.
• Built long-term customer relationships through exceptional service, effective communication, and prompt issue resolution.

Culinary Specialist, Logistics Specialist

Coordinated logistics operations for military supplies and equipment.

• Coordinated logistics and personnel, providing over 500 community service hours and earning commendations for service excellence.
• Collaborated with teams to streamline supply chain processes, enhancing overall logistics efficiency.
• Facilitated communication between military departments regarding shipments, ensuring timely and accurate delivery.
• Coordinated and monitored the transportation of goods between warehouses, customers, vendors, and other locations.
• Managed inventory control and tracking using automated systems.
• Organized and managed the inventory of all incoming and outgoing shipments.
• Conducted inventory checks and resolved discrepancies.
• Utilized software programs to track shipments from origin to destination.
• Monitored and organized logistics documents, bills of lading, delivery receipts, packing lists and load tags.
• Developed and maintained relationships with vendors to ensure timely delivery of materials.
• Coordinated daily logistics operations, including shipment scheduling and tracking.
• Maintained records of damaged goods, backorders and applicable regulatory reporting.
• Directed team activities by establishing task priorities and providing guidance.
• Collaborated with supply chain teams to procure fresh ingredients and essential equipment.
• Implemented sanitation practices to maintain a clean and safe kitchen environment.
• Assisted in training new employees on proper cooking methods and food safety practices.
• Planned and prepared meals for large groups of people, using standardized recipes.
• Monitored inventory and purchases to maintain budget.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Prepared workstations with ingredients and tools to increase efficiency.
• Trained and supervised line cooks to develop new skills and improve team performance.