Customer Service Manager

Christopher J. Micallef 510-***-**** **********@*****.***

Operations Professional & Business Team Leader

Operations management professional with strong organizational, leadership

and administrative skills. Energetic, self-motivated and results-oriented

leader with a proven track record of quantitative results-based successes.

Core Competencies

( PROJECT MANAGEMENT ( VALUE-ADDED OPERATION ANALYSIS ( JIT

EXPERTISE

( HACCP CERTIFICATION ( QA/QC MANAGEMENT ( INVENTORY CONTROL

( STRATEGIC BUSINESS UNIT ( VENDOR MANAGEMENT ( SIX SIGMA

METRICS COMMUNICATION SKILLS

PROFESSIONAL EXPERIENCE

DONSUEMOR BAKERY. MARCH 2012 -

CURRENT.

Director of Operations

Brought into the company to create accountability and change within the

organization. Am responsible for Six departments: Customer Service,

Quality Assurance, Production, Co Pack, Product Development and

Shipping/Warehouse.

. Created production dashboards to create standards within production.

. Assessed all departments for productivity both with for personnel and

processing of daily tasks.

. Streamlined overhead of direct costs.

. Pointed out areas of the business that needed immediate investment;

such as equipment, process and personnel.

FIREKING BAKING COMPANY

July2011-March 2012

Plant Manager

Weymouth MA

Manage operations of an elite artisan bakery supplying large retailers,

distributors, restaurants and hotels. Have increased production capacity

through reorganizing labor, implementing GMP's and being very hands on.

Implemented production metrics to hold supervisory staff accountable, and

to better monitor where improvement can be made, and has been made. Have

reduced labor hours by ten percent.

RAYBERN QUALITY FOODS

2009-2011

Senior Production Manager Hayward, CA

Manage production for both first and second shift production teams. Direct

team of two supervisors and six leads who manage 150 employees. Have

increased production efficiencies, reducing waste in both materials and

labor. Increased overall yield of our finished manufactured goods.

Implemented production goals for both daily and weekly production

supervisors, mentoring them on how to achieve best possible results.

. Wrote the HACCP program, SOP's, GMP's and SSOP's.

. Scored 97% on Silliker audit. First audit ever performed at facility.

. Implemented Lockout Tagout Program, safety procedures and inventory

control procedures

. Increased production by 34% while reducing labor hours by 15%.

A.G. Ferrari Foods 2006-2009

Plant Manager San Leandro, CA

Directed day-to-day operations of commissary and headquarters for this

manufacturer and retailer of specialty Italian food and wines. Managed all

aspects of production, purchasing, payroll, equipment maintenance, building

maintenance, logistics and inventory control.. Interfaced with catering,

retail stores, online sales and wholesale sales to streamline production,

minimize labor and costs and maximize profits.

. Managed professional development of three supervisors and 40 associates.

. Implemented HACCP-GMP certification company-wide within two months - on

time and on budget. Company scored 97% in Silliker audit shortly after

implementation of HACCP program.

. Reduced operating costs by 35% by streamlining vehicle inventory,

improving routings, implementing staff reductions and carefully

prioritizing expenses.

. Consistently achieved and exceeded quarterly budget goals.

. Implemented inventory control procedures that improved fill rates and on

time performance by over 18% within six months..

. Improved forecast accuracy on 138 SKUs on Italian imports. Implemented

internally-developed MRP system that significantly reduced errors in

ordering and stock-outs.

. Reduced packaging expenses by 48% by negotiating annual volumes with

vendors and consolidating vendors as appropriate.

. Improved warehouse layout to maximize space efficiency and improve pick

times, creating additional 10,000 square feet of usable warehouse space.

Fonte Coffee 2005-2006

Operations Manager Seattle, WA

Managed all aspects of warehouse management including inventory, shipping

and receiving, purchasing and budget management for this specialty coffee

producer whose product was sold primarily to the restaurant and resort

industry.

. Implemented major overhaul of warehouse layout and space allocation to

secure dedicated space for small parcel shipping area, freeing up an

additional 45% of space.

. [Identified 2 key areas for cost reduction; freight and packaging.]After

identifying key cost reduction areas, negotiated new freight contracts

and JIT program with key packaging vendors. Results included

simplification of vendor management and 19% reduction in annual expenses.

. Managed 1.5 million dollars of coffee equipment.

. Developed handbook for current and future employees to document more

standardized approach to production, maintenance and warehousing

operations.

QCD Food Service 2002-2005

Director of Operations Livonia, MI

Recruited by this start up Food Service Distributor to run operations.

Brokered purchasing of startup equipment, organized workflow and created

best practices for all operational functions. Contributed to sales

increase from$1.3MM to $2.8MM from year one to year two.

R & P Foods 1991 - 2002

Director of Operations Farmington Hills, MI

Built a distribution center from the ground up. [in terms of policy and

company focus]. Closed distributor that serviced 100 plus stores in

Michigan. Managed purchasing, logistics, accounting, staff, and store

construction. Implemented JIT methods, developed and implemented all SOP's

and customer service policies. Moved entire facility on twice due to

expansion, with no service delay to customer base.

Education/Certifications

AA, BUSINESS ADMINISTRATION 2006

AMERICAN INTERCONTINENTAL UNIVERSITY

Villanova University

2010

Lean Six Sigma Certification

OSHA Fork Lift Certified Trainer 2011

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