Stuart Spears
About Stuart Spears
Stuart Spears is an Operations Manager with extensive experience in food service management, currently working at Amentum in Fort Dix, New Jersey. He has held various positions in the food service industry, including program management roles in Afghanistan and has a strong reputation for enhancing performance through effective processes and team leadership.
Current Role as Operations Manager
Stuart Spears currently serves as Operations Manager at Amentum, a position he has held since 2021. He operates from Fort Dix, New Jersey, where he manages various aspects of food service operations. His role involves overseeing daily operations, ensuring efficiency, and implementing strategies to enhance service delivery.
Previous Experience at Amentum
Before his current role, Stuart Spears worked at Amentum as Program Manager for Food Service from 2020 to 2021. During this time, he was involved in LogCap 4 operations in Afghanistan for seven months. His responsibilities included managing food service programs and ensuring compliance with operational standards.
Professional Background at DynCorp International
Stuart Spears has extensive experience at DynCorp International, where he held several positions. He served as Program Manager for Food Service from 2016 to 2020 and as Operations Manager for Food Service from 2015 to 2016, both in Afghanistan. Additionally, he worked as Food Service Regional Manager from 2009 to 2014 in Kandahar, accumulating a total of nine years of experience with the company.
Early Career in Food Service Management
Stuart Spears began his career in food service management at Aramark, where he worked as Dining Facility Manager from 2000 to 2006 in Macon, Georgia. Prior to that, he managed operations at Houstons Restaurant in Atlanta, Georgia, from 1987 to 1995. These early roles laid the foundation for his expertise in managing food service operations.
Education and Skills
Stuart Spears studied at the Art Institute of Atlanta, where he earned an Associate's Degree in Advertising and Commercial Art from 1986 to 1987. He possesses skills in equipment sourcing, menu development, and facility design. His ability to manage multiple projects and lead cross-functional teams is well recognized in the food service industry.