General Manager, Plant Manager, Operations Manager

CAREER SUMMARY


A senior general management executive with proven capability in managing for major improvements in all operation areas. A wide range of experience, encompassing all segments of the baking industry; sales, marketing, manufacturing and administration. Building market share, controlling manufacturing cost, cost reduction, product improvement, product development, employee motivation, team building, and organizational development. A shirt sleeve manager who leads by example, and is as comfortable in the boardroom as on the production floor.

STRAMA & ASSOCIATES - WOODSTOCK, CT
PRESIDENT - ••••• - PRESENT
Providing consulting services to the baking and food processing industry in the fields of planning, and implementing manufacturing efficiency improvements, 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. Some of the accounts:
* Mother Hubbard Pet Food Co.
* De Iorios Frozen Pizza Dough Products
* Grannys Kitchens, LTD.
* Sara Lee Bakery Group
* Mrs. Smith Bakeries
* McDonalds Corp.
* Gold Standard Baking Company
* ••••• Convenient Stores
* Quick Trip, Incorporated (Convenient Store Bakery)
* Homestead Baking Company
* Independent Bakery Equipment Company

DUNKIN DONUTS - HARTFORD CPL CO-OP, INC., HARTFORD, CT
PRESIDENT (CEO) - ••••• - •••••
The CPL is a central processing plant manufacturing and delivering cake donuts, yeast raised donuts, bagels, muffins and croissants two times nightly to ••••• Dunkin Donut stores in a ••••• miles radius of Hartford, CT. Sales are approximately $8 million at cost transfer pricing, and sales dollar volume is increasing.

* Direct report to the Board of Directors
* Profit and Loss responsibility
* Six (6) direct reports
* Turned losses of $•••••,••••• to profitability of $•••••,•••••
* Reorganized, retrained manufacturing staff, reduced labor (•••••%)
* Implemented stringent controls of yields, reduced ingredient cost (•••••%)
* Re-scheduled distribution labor reduced delivery cost (•••••%)

VOILA! BAKERIES, INC., BROOKLYN, NY
VICE PRESIDENT AND GENERAL MANAGER ••••• - •••••
Voila! Bakeries, Inc., is a medium size premium quality wholesale bakery producing all butter croissants, danish pastry, muffins and European type hearth baked bread and rolls, as well as baked-frozen and frozen dough products. Voila! is headquartered and manufactures products in a •••••,••••• square feet modern five year old plant with ••••• employees and has sales of $8 million

* Direct report to the Chairman of the Board
* Profit & Loss responsibility
* Seven (7) direct reports
* Developed and introduced three (3) products lines, which now represent •••••% of total sales
* Identified and expanded into new markets for existing and new developed products
* Increased sales over •••••% over the base year •••••
* Effected production standards which reduced labor cost •••••%
* Negotiated a 4 years duration labor contract with no wage or fringe cost increases

UNILEVER USA (LEVER BROTHERS, INC.)
NATIONAL PASTRY COMPANY, PENNET PRODUCTS (Van den Bergh Foods Company)
MULTI-PLANT MANAGER - Bedford Park (Chicago, IL) ••••• - •••••
Van den Bergh Foods Company a food company with sales in excess of $2 billion. The Bakery Products Group had sales in excess of $••••• million and produced frozen bakery products, both raw and baked, bakery mixes, fruit fillings and icings for the baking industry.

* Responsible to produce all products within corporate established cost standards
* Six (6) direct reports
* Plant Lay-out
* Established Product Development Department
* Remodeled physical plant & re-built existing production equipment
* Staffed and started up manufacturing facility
* Established manufacturing procedures and cost standards
* Implemented sanitation, quality assurance and product development departments
* Hands on approach to product development
* Negotiated favorable union contracts with IAW & AW, BC & TW Unions

WALT DISNEY WORLD COMPANY, LAKE BUENA VISTA, FL
GENERAL MANAGER - (Area Manager - Bakery) ••••• - •••••
Walt Disney World Company, bakery is a central bakery that produces quality full baked, frozen dough and par-baked frozen products for all •••••food locations at the Walt Disney World Company. More than ••••• employees produce ••••• varieties of scratch made bakery products daily.

* Effected $•••••,••••• annual transfer cost reduction of bread, cake and pastry products
* Established production standards and rates which increased total bakery efficiencies •••••%
* Developed nearly ••••• new varieties of products and reformulated ••••• other products
* Secured authority to establish an informal baking school to develop bakers with technical knowledge of baking. After completing night school, which I established and instructed, the students were given a written exam and a hands-on demonstration of their skills. Upon satisfactory completion of the exams the students applied and received a Bakery Journeyman Certificate from the RBA.

LEONS BAKERY, INC., NORTH HAVEN, CT.
EXECUTIVE VICE PRESIDENT AND GENERAL MANAGER (••••• - •••••)
A $••••• million company producing over ••••• frozen dough bake-off products marketed to the supermarket, food service industries, and company owned retail restaurants.

* Developed plans for new manufacturing facility
* Selected new manufacturing equipment
* Made turnaround from 3 consecutive quarters of heavy losses to attractive profits.
* Developed short and long range strategic plans to triple business in three years
* Built sales from $••••• million to $••••• million
* Improved manufacturing efficiencies •••••%

MRS. SMITHS PIE COMPANY (A Kellogg Company) (POTTSTOWN, PA)
LLOYD J. HARRISS PIE COMPANY (A Kellogg Company) (CHICAGO, IL)
VICE PRESIDENT AND GENERAL MANAGER ••••• - •••••
Vice President and General Manager and formerly Vice President Sales and Marketing for Mrs. Smiths Pie Company, (a Kellogg Company); also VP and GM of manufacturing, Lloyd J. Harriss Pie Company acquired by Mrs. Smiths Pie Company.

Mrs. Smiths Pie Company a $••••• million division of Mrs. Smiths Frozen Foods Company, producing fresh-baked and frozen desserts marketed to the food service industry and retail stores. Manufacturing and delivery through ••••• sales locations in ••••• Eastern states.

* Four manufacturing plants
* ••••• State Marketing Area
* •••••% Market Share
* Six (6) direct reports
* ••••• Employees
* Introduced Fund Raising Program
* ••••• Direct Store Delivery routes
* Profit & Loss responsibility for division
* Turned losses to profits
* Built sales from $••••• million to $••••• million

VP and GM of Manufacturing, Lloyd J. Harriss Pie Company (Mrs. Smith Pie Company) (A Kellogg Company)

* Six (6) direct reports
* Three manufacturing plants - (fresh baked, frozen & frozen fruit processing)
* Product development
* Labor cost reduced from •••••% to •••••%

PERSONAL INFORMATION

I am married, one-child ••••• years of age and willing to relocate. Bachelor of Science in Business Adminstration - Suffield Universitry, a graduate of Oklahoma State Okmulgee with a certificate in Bakery Management, a graduate of The Siebel Institute of Technology, and The American Institute of Baking. My education includes an extensive range of technical courses in manufacturing plus business courses in accounting, marketing, and general management areas. I am a Certified Master Baker and a Certified Master Pastry Chef. I am presently serving as a member of the Advisory Committee of the American Society of Baking, a member of the Retail Bakers of America, and a Charter Member of the Bread Bakers Guild of America. I have been a member, and an officer of numerous professional, trade groups, and service organizations; President of a community hospital, President of Youth Guidance Council and Vice Commander in the American Legion.