1. Edmundo Rebollo
1714 Carriage Court,Severn, Maryland 21144
(619) 829-4307
edmundorebollo@gmail.com
PROFESSIONAL SUMMARY
I am an accomplished Household Manager with a solid historyof achievements in Food Service and Residential
Management. I am a motivated leader with strong organizational and prioritization abilities.Areas of expertise include
Private Dining,Social Events, Protocol and Household Administration and Managementwith over nineteen and a half
years of naval leadership experience and expertise. My experiences include being personallyhandpicked to hold a
vital position on the Presidential staffat Presidential RetreatCamp David assisting in the comfortof the first family
and numerous heads ofstate,Prime Ministers and leaders ofthe world.
SKILLS
 Customer and Personal Service  Active Learning  ConflictResolution
 Time Management  Clerical  Operation Monitoring
 Judgment and Decision Making  Administration and Management
EXPERIENCE
Departmentofthe Navy Admin. Assist. (Navy Executive Dining Facility) Aug 2014 – Present
1000 Navy Pentagon
Washington DC,DC 20350 United States
Job Title: Supervisor
 Monitor food distribution,ensuring that meals are coordinated and delivered to the correct recipients and
that guidelines are met,such as those for special diets or cultural concerns
 Managed the dining and service operations ofthe Navy Executive Dining Facility
 Attend to Foreign Dignitaries, Military Flag Officers/GovernmentOfficials
 Respond to guestinquiries and resolve any issues or complaints in a timely,friendly , and efficient manner
 Ensure dailytask are met
 Lead pre-shiftmeetings,inform and train team members
 Monitor, adjuststaffing accordingly
 Monitor, observe and assistin evaluating team members performance
Commander Carrier Strike Group One (Executive Dining Facility) Aug 2012 – Aug 2014
UNIT 25066
Coronado,CA 96601-4704 United States
Job Title: Supervisor
 Monitor the appearance, standards,and performance ofteam members with an emphasis on training and
teamwork
 Maintain good communication and working relationships with all departments
 Monitor, adjuststaffing accordingly
 Lead pre-shiftmeetings,inform and train team members
 Monitor, observe and assistin evaluating team members performance
 Designed and implemented a creative menu
 Schedule staffhours and assign duties
 Conductmonthlycommunication meetings and produce minutes
 Ensure staffdelivers outstanding services to highestperformance
 Plan, purchase and execution of special events and daily activities
Presidential Retreat Camp David July 2009 – Aug 2012
PO Box 1000
Thurmont,MD 21788 United States.
Job Title: Supervisor
 Direct Liaison to the Presidentof the United States during visits to Camp David
 Direct Liaison to the Prime Minister of Russia DmitryMedvedev for the G8 Summitin 2012 at Camp David

2.  Inspectguestrooms,public areas,and grounds for cleanliness and appearance to the highest Presidential
standards
 Met and greeted the FirstFamily and guests for visits
 Set departmental objectives,work schedules,policies,and procedures
 Monitor staffing levels to meetbusiness demands
 Managed a training program which will enable positions ofincreased responsibilityto be filled from within the
department
 Lead pre-shiftmeetings,inform and train team members
 Respond to guestinquiries and resolve any issues or complaints in a timely,friendly , and efficient manner
 Provided assistance to staffmembers byinspecting rooms, execution of household duties
Private Quarters Enlisted Aide Aug 2007 – July 2009
53690 Tomahawk Drive suite 338
San Diego,CA 92147 United States
Job Title: Private Residence Manager
 Managed household budget to ensure each area of responsibilityoperates within established costwhile
providing maximum service
 Catered multitude offormal affairs for up to 1200 people
 Manage grounds keepers,and other additional service providers
 Set objectives,work schedules,policies,and procedures
 Respond to inquiries and resolve any issues or complaints in a timely, friendly , and efficient manner
 Adhered to protocol,etiquette and Flag Officer and General Officers public residence securityrequirements
 Prepared meals in private homes according to established recipes and facilitated all meals for the family
 Created and explored new cuisines for special meals and special diets and constantlyseek newer methods,
techniques,equipmentand materials which will improve the overall operation and which will provide a more
efficient operation ata reduced cost
 Managed, Planned and executed official militarysocial events to include A listmovie stars
 Ensure high standards throughoutthe property, proper laundry services,uphold cleaning protocols
Commander Third Fleet (Executive Dining Facility) Dec. 2002 – Aug. 2007
53690 Tomahawk dr.suite 338
San Diego,CA 92147 United States
Job Title: Supervisor
 Respond to inquiries and resolve any issues or complaints in a timely, friendly , and efficient manner
 Schedule staffhours and assign duties
 Event Service Coordinator for many premier events and prestigious political functions
 Catered multitude offormal affairs for up to 800 people
 Chef de Cuisine:Directall cold food preparation and catering activities
 Developed floor plans and seating assignments and designed tasteful decor.
 Lead pre-shiftmeetings,inform and train team members
 Monitor adjuststaffing accordingly
USS John C Stennis (Galley) Dec. 2000 - Dec.2002
PO BOX 49
SAN DIEGO, CA 96615 United States
Job Title: AssistantSupervisor
 Maintains safe operation ofwork space by providing training
 Cooks food according to recipes,qualitystandards,and presentation standards
 Knowledge ofacceptable work standards associated with maintenance
 Knowledge and skill in developing reports,statistical data,policies and SOPs
 Respond to guestinquiries and resolve any issues or complaints in a timely,friendly , and efficient manner
 Schedule staffhours and assign duties
 Ensured promptservice offood and service to the venue of the event
 Monitor, observe and assistin evaluating team members performance

3.  Performs preparatorywork such as cutting meat,skewering meat,mixing sauces,and making vegetable
garnishes
USS Ingersoll (Galley) Feb. 1993 – Feb. 1997
4827 Bougainville Drive
Honolulu,HI 96818 United States
Job Title: Apprentice
 Respond to inquiries and resolve any issues or complaints in a timely, friendly , and efficient manner
 Prepare items for broiling,grilling,frying, sautéing or other cooking methods byportioning, battering,
breading,seasoning and or marinating all food items in a hygienic and timelymanner
 Upheld the stocking of the items throughoutthe shift
 Prepare all food items in a hygienic and timely manner
 Insured proper food storage,cleanliness,and safe food practices are met
EDUCATION / COURSES
Trident University Cypress,CA.
Business Ethics 301 Mar 2013
First Aid and CPR course
Sexual Assault Prevention and Response Advocate
Fort Lee Quartermaster School: Fort Lee, VA.
 Household Manager Course Nov 2007
San Diego CulinaryInstitute: La Mesa, CA.
 Certified Culinarian Sep 2006
DepartmentofLabor (Apprenticeship) : Washington,DC
 Manager food service Sept. 2010-2013
 Household Manager
 Cook
Global Foodservice Institute at the State University of N.Y at Morrisville
 Certified Beverage Professional
 Certified in CulinaryNutrition
 Certified CulinaryProfessional Level I
 Certified in Customer Service
 Certified HACCP Professional
 Certified Professional Food Manager
 Master Certified Food and Beverage Director
 Master Certified Foodservice Professional