Selena Perez

Selena Perez serves as a procurement specialist responsible for managing food service contracts within a federal agency, ensuring the delivery of high-quality, compliant, and mission-critical dining solutions to support operational readiness and personnel welfare. Her role centers on the full lifecycle of acquisition activities—from market research and requirement development to contract award and performance monitoring—with a focus on institutional food service operations. She works closely with program managers and logistics teams to align contracting outcomes with nutritional standards, dietary restrictions, and federal food safety regulations, ensuring seamless service delivery across federal facilities. While no specific contractor relationships are currently identifiable, Perez’s procurement patterns indicate a consistent reliance on experienced food service contractors capable of scaling operations across diverse federal environments, including cafeterias, mobile dining units, and large-scale meal preparation facilities. Her contracting approach emphasizes vendor reliability, compliance with federal food handling standards, and the ability to meet stringent service-level agreements, fostering long-term partnerships with firms possessing proven track records in institutional catering and contract food management. Perez’s portfolio reflects a 100% preference for non-set-aside contracts, indicating a procurement strategy prioritizing broad competition and operational efficiency over socioeconomic set-asides. This approach suggests a focus on capacity, consistency, and compliance rather than socioeconomic targeting, though it does not preclude small business participation where vendors meet technical and performance requirements. Her primary procurement focus is exclusively under NAICS 722310, Food Service Contractors, demonstrating deep expertise in institutional food service acquisition. She specializes in procuring comprehensive meal programs, including prepared meals, catering services, nutritional planning, and dietary accommodations, requiring contractors to possess robust food safety certifications, supply chain resilience, and experience in federal or large-scale institutional settings.