Manager Management
Resume:
Charles C. Hiatt
Colona, IL 61241
Objective:
To advance in a field utilizing my skills in organization, planning
and
working with data and people in a management and problem solving
capacity.
Education:
Augustana College
Bachelor of Arts degree in Business Administration and Accounting
1979
G.P.A. 3.29 (A=4)
American Institute of Baking
Baking Science and Technology 19 week resident course 1987
3rd in class of approximately 100
Work History:
iPCS Wireless (acquired by Sprint) Schaumburg, IL 60193
April 2008 through March 2010
Inventory Manager- responsible for managing warehouse with average
inventory valuation of $5MM and three employees- worked
with internal and external customers to resolve issues,
oversaw inventory ordering, order fulfillment
and reverse logistics functions, analysis for management
iPCS Wireless Schaumburg, IL 60193
December 2003 through March 2008
Senior Accountant, Inventory- responsible for inventory accounting
for 35
retail stores: inventory invoicing from vendors, general ledger
entries for activity,
special projects and analysis for management as assigned
Eagle Food Centers Milan, IL 61264
February 1999 to November 2003
Coupon Co-ordinator - responsible for accounting necessary to track
and record $40MM in coupon activity per year; also
company's main contact on coupon issues with vendors and
coupon clearing house
Remington Hybrid Seed Company Geneseo, IL 61244
November 1998 to February 1999
general warehouse labor- operated forklift and packing machinery
Eagle Bakery (acquired by Metz Baking Co.) Rock Island, IL 61204
September 1987 through August 1998
Purchasing Agent- responsible for purchasing baking ingredients,
wrapping material, sanitation supplies and MRO supplies for
a medium size commercial bakery, negotiated commodity
contracts, sourced required materials
American Institute of Baking Manhattan, KS 66502
January 1987 to September 1987
Research Baker- performed bench work for basic research and contract
business from commerical clients; also assisted in
Flour Quality Evaluation program
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