Forklift Operator Stand Up

MR. MARK SPEIGHTS

**** ***** **** ******* *****

Louisville KY,40291

ad5uu2@r.postjobfree.com Day/Evening: 812-***-****

Strengths/Career Summary

Financial Management

Culinary Management

Food Cost

P&L

Food Sanitation

Team Building

Food Safety

Serve Safe

Personal Training

Q&A inspections

Professional Experience

GM Bedford Casting Plant

Bedford. In

Group Leader: Mar 2019 – Mar 2023

Responsible for shift daily production. Held daily team meeting before shift, organized operator assignments daily, plan die changes, safety walks weekly on the machines, organized and planned all tea members evaluation for the year, Responsible for week payroll and planning and calendared team members vacations, attended daily group leaders’ meetings to plan out each production, casting shipments, maintenance repairs, die changes, and weekly production forecast. Certifications: overhead crane, sit down forklift, stand up forklift.

GM Bedford Casting Plant

Bedford, IN

Team Leader Die Cast North: Feb 2017- Mar 2019

Responsible for 21 casting machines assisting the team members in daily operations. Holding daily start-up meetings, relaying update production for the shift, Status of machines that are down or being repaired, die changes accruing on are shift, Report down machines and calling for repairs to maintenance, Trouble shooting problems on machines and reporting to group leader during the shift to find solution to problems. Certifications: on the sit-down forklift, stand up forklift and overhead crane.

GM Bedford Casting Plant

Bedford, IN

SGE Casting Operator: Feb 2015- Jan 2017

Worked on the cast line making V-8 and V-6 engine blocks to various job such as, loader packing containers for cooling blocks, forklift operator loading the racks into the curing ovens and then moving them to the finish line for processing as part of the cast line rotation.

Operated finish line machines and inspected block for quality, ran the stand up and sit down for lift to replace pallets and dump sand containerpart of the finish line rotation.

Worked in quality control x-raying parts, running the milling machines and inspecting and packing parts on pallets for outbound shipping. Certifications: on stand-up forklift, stand up forklift and walkie and hand forklift walkie.

GSI Commerce

Louisville, KY

Forklift Operator- Oct 21, 2011- Feb-2015

Worked with consolidation on warehouse project. Reconfiguring storage racks to help add 100,000 new locations for merchandise for GSI clients.

Authorized to do location moves, check product location, check allocation for products, and scan merchandise to see if it is in the proper location.

Have 4 years of experience using the RF, gun and wrist RF gun.

Worked in G-pack during peak season packing from for DSG and Sports maintain UPH of 78 units per hour.

Helped with various small projects throughout the warehouse.

Have very good computer skills.

Forklift operator for 4 years on the inbound dock as a team leader. Responsible for unloading truck. Placing the product online for processing. Unloading containers placing product on pallets and storing them in open location. Worked on the outbound docks loading trucks to help time sensitive shipments. Certified sit-down forklift, hand walkie, cherry picker, standup forklift and riding walkie, and pallet jack.

Kountry Kitchen Soul Food Place

Indianapolis, Indian

Restaurant Manager, Sous Chef Sept 2010- Sept 2011

Restaurant manager in charge of all aspects of front of the house and kitchen operations and guest service. Overseeing 30 personnel.

Maintain all health department inspection standards to include food safety, sanitation standards, serve safe standards and maintain all restaurant standards set by the owners.

Responsible for scheduling, payroll, daily food production, food preparation, ordering of all food products and supplies for the restaurant.

Oversee all catering contracts. Implementing all food production and preparation for catering functions. Responsible for catering equipment for all catering functions. Assign all personal duties for the day. Oversee all training of servers, dishwashers and cooks.

Oversee all inventories, daily and weekly ordering of food products. Controlled food cost

Champions Sports Bar Marriott Downtown Louisville, Jan 2007- May2010

Sous chef: Responsible for the kitchen daily operation, food presentation, food preparation, food cost, and guest service and maintaining Marriott Q.A. standards. Overseeing 20 personnel.

Responsible for all training of personnel, food safety, serve safe standards and Q.A. inspection for the kitchen achieved 98% for three years, achieved an A for health department inspection for three years.

Responsible for all inventory, food cost, menu planning, personal scheduling, payroll, temp logs and kitchen cleanliness and equipment maintenance.

Responsible for all menus planning for private dining room, concierge and room service menu.

Assist in banquet function when needed, helped with high profile parties when needed.

Blu Mediterranean Grill, Marriott Downtown Louisville Feb 2004 – Dec 2007

Sous chef: Responsible for the kitchen daily operations, food presentation, food preparation, and guest service and maintaining Marriott Q.A. standards. Overseeing 15 personnel.

Oversee all room service menus, breakfast buffet, and breakfast, lunch, and dinner menus.

Responsible for inventory, food cost weekly, P&L report, training personnel, temp logs, and maintaining equipment, sanitation standards, and serve safe. Instrumental in achieving a 98% on Marriott Q.A. inspection and Achieving an A for health department inspections for 3 years.

Assisted with Banquets function when needed. Set the restaurant for Holiday function and high-end parties during the Kentucky derby, PGA tour.

Caesars Indiana Casino Elizabeth Indiana DEC 1999 – Jan 2004

Sous chef: Responsible for the employee dining room in the Pavilion and the Vessel. Overseeing 42 personnel providing high quality food for the 2,500 employees working for Caesars Indiana Casino. Maintaining a budget of 200,000 per year.

Responsible for all employee scheduling, food production, menu planning, low calorie menu planning, inventory, food cost, food preparation. Overseeing proper delivery of food and stock to the vessel and maintaining food safety standards in the employee dining room in the pavilion and on the vessel.

Oversee all health department standards; serve standards and Caesars Indiana standards in the employee dining in the pavilion and vessel.

Implemented and planned all training for employees. Set work schedule and training for supervisors with daily tasks. Maintain weekly P&L reports for budget meetings.

U.S. Army Dining Facility (Executive Sous Chef June 1989 - Oct 1999 Responsible for overseeing 52 soldiers in food service operation in garrison and field environments. Overseeing all training, health and welfare of the battalion food service soldiers.

Oversee all dining facility operations, production schedule, food production, food preparation, responsible for maintaining U.S. Army sanitation standards and maintaining a food account of 1.7 million dollars per year. Feeding 2000 – 4000 soldiers per day.

Conducted all food service field operations feeding 1500 – 2500 soldiers per day maintaining a field account of 800,000 per year. Responsible for the maintenance of all equipment in excess of 2.5 million.

EDUCATION

Associates Degree, Culinary Arts, Sullivan University Louisville Ky. 1996

Safe Serve, Certificate, Marriott Downtown Louisville Ky. 2009

U.S. Army AIT : Foodservice school, Fort Dixe New Jersey, 1986.

U.S. Army PLDC: Primary Leadership School, Ulm Germany, 1988.

U.S. Army BNOC: Leadership School, Fort Lee, Virginia, 1992.

U.S. Army ANOC: Advance Leadership School, Fort Lee, Virginia, 1996

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