My record includes in addition to small wholesale and retail, high speed, multi-lines manufacturing management background managing for major productivity, and quality improvements in all manufacturing areas. I have a consistent record for superior achievement. I am a Certified Master Baker, and have extensive experience in specialty breads, fresh baked bakery products, frozen dough manufacturing, as well as full baked-frozen, par-baked frozen, etc. I have technical skills in bakery product formulations, developing new products, improving the quality of existing products by workmanship improvements, re-formulations, and developing future managers. I am well versed in developing and implementing GMP’s, HACCP , OSHA, and A.I.B. Sanitation programs, etc. I am customer service oriented, and have experience in Direct Store Delivery, closing sales as well as handling customer and final consumer complaints.
A combination of production management, distribution management, quality assurance, product development, making quality improvements to existing products, purchasing, and interpersonal skills are part of what I offer. I have taken failing production operations and by instituting new quality and performance standards, establishing stringent obtainable budgets, and finding ways to extract more from each available man-hour, capital investment, and financial resource turned manufacturing losses to attractive profits.
I am a US citizen, no geographical requirements. I am available four (4) weeks after acceptance of assignment as I am presently self-employed. I am computer literate, an excellent communicator, both orally as well as written, comfortable in the Board Room as well as on the shop floor. A resume is attached to provide additional information. Many other fine accomplishments could be detailed in a personal meeting
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Sincerely Yours,
••••• J. •••••
Certified Master Baker
••••• J. •••••
Certified Master Baker
•••••
Woodstock, CT •••••
Phone •••••
Mobile: •••••
Email •••••
CAREER SUMMARY
A senior level executive with extensive experience in bakery/food management in both union and non-union, USDA environments and leading a diverse group of people: proven capability in managing for major profit improvements in all operation areas. A wide range of experience, encompassing all segments of the baking/food industry; sales, marketing, manufacturing, distribution and administration. Exceptionally consistent record of turning loss-operated companies into profit makers.
MEIJER – GRAND RAPIDS, MI
DIRECTOR OF BAKERY MANUFACTURING ••••• – •••••
Reporting to the Group Vice President of Supply Chain for this ••••• Supercenters Supermarket Company
• Designed and Erected •••••,••••• Square Feet Central Bakery
• Selected equipment
• Hired and trained Management staff
• Developed products
• Developed and implemented all monitoring production Internal Controls
• Developed and Administrated a Bakery Self Study Course for bakery employees
• Managed all facets of day-to-day operations of the Central Bakery including production, distribution, maintenance, safety, sanitation, accounting, human resources, customer service, and transportation.
• Recruited/reviewed new talent to achieve optimal staffing levels, developed leadership team, conducted timely performance reviews, identified and proactively addressed performance issues utilizing conflict resolution techniques.
• Partnered cross functionally within a dynamic organization (R&D, QA, Supply Chain••••• QCC, Finance, Human Resources).
• Developed detailed facility productivity improvement plans incorporating organization design and key performance indicators.
• Implemented team member leadership development plans and provided on-going feedback to achieve desired business results in a continuous improvement culture.
• Prepared, analyzed and drove all facets of QCC financial performance, including capital budgets, profit & loss statements, and daily productivity indicators (PPH, TPH, MPG, etc).
• Directed, managed, and executed world class customer service initiatives throughout designated service areas.
• Partnered with store operations to proactively resolve customer service related issues.
• Managed quality assurance programs to maintain product integrity for both internal and external customers.
• Ensured Quality Control Center is in compliance with PJFS Safety, Sanitation and HACCP policies & procedures, federal, state and local regulations (OSHA, DOT, FDA, DOL) and all Meijer, Inc., policies & procedures.
• Obtained SQF Certification of the third level
••••• & ASSOCIATES – WOODSTOCK, CT
OWNER – ••••• – •••••
Providing consulting services to the baking and food processing industry in the fields of planning, implementing manufacturing efficiency improvements, marketing and sales plans, profit improvement, revenue growth, new product development, product quality improvement, internal manufacturing operating controls, plant lay-out, HACCP and GMP programs, sanitation audits, and quality audits. Following are a few representative clients:
* McDonald’s Corp.•••••* Sara Lee Bakery Group
* Mrs. Smith’s Bakeries•••••* 7 – ••••• Convenient Stores
* Quick Trip, Inc.•••••* Independent Bakery Equipment Company
* Granny’s Kitchens•••••* Mother Hubbard
DUNKIN’ DONUTS – HARTFORD CPL CO-OP, INC., HARTFORD, CT
PRESIDENT - ••••• – •••••
* Direct report to the Board of Directors for this ••••• store chain
* Profit and Loss responsibility
* Reversed annual losses of $•••••,••••• to profitability of $•••••,•••••
VOILA! BAKERIES, INC., BROOKLYN, NY
VICE PRESIDENT & GENERAL MANAGER ••••• – •••••
* Direct report to the Chairman of the Board for this $8,•••••,••••• bakery
* Profit & Loss responsibility
* Seven (7) direct reports
* Increased profitable sales over •••••% from the base year •••••
* Negotiated a four (4) year labor contract with no wage or fringe cost
UNILEVER USA (LEVER BROTHERS, INC.)
NATIONAL PASTRY COMPANY, PENNET PRODUCTS (Van den Bergh Foods Company) MULTI-PLANT MANAGER - Bedford Park (Chicago, IL) ••••• – •••••
* Reporting directly to the Division Vice President of this $•••••,•••••,••••• division
* Remodeled and updated physical plant & re-built existing production equipment
* Staffed and started up manufacturing facility
* Reduced ••••• employees from the Chicago operation
* Implemented sanitation, quality assurance and product development departments
* Negotiated favorable union contracts with three (3) Unions
WALT DISNEY WORLD COMPANY, LAKE BUENA VISTA, FL
GENERAL MANAGER - BAKERY ••••• – •••••
* Supplied ••••• food location with fresh and frozen bakery products daily
* Effected $•••••,••••• annual cost reduction of bread, cake and pastry products
* Established production standards which increased total bakery efficiencies •••••%
* Developed over ••••• new varieties of products and reformulated ••••• other products
* Formulated and developed all bakery products for Disney World – Paris, France
* Established and taught a baking school to develop bakers with practical and technical knowledge of baking
LEON
