Manager Customer Service

HERMAN P. COHEN

*** ******* *** ***** ( Blue Ridge, GA 30513 (

954-***-**** ( ********@*****.***

OVERVIEW

Senior-level Business Management Professional with diverse experience

including Operations, Business Development Initiatives, Plant Production

and Management, and Administration with success in highly competitive

markets.

AREAS OF EXPERTISE

( General Management Principles ( Product Development and

Lean Manufacturing ( Organizational Development

( Strategic Leadership & Execution ( USDA Foodservice

Plant Operations ( Catering Operations

( Financial Results & Accountability ( Business

Development/Growth Initiatives ( Menu Development

( Operations and Administration ( Retail, Wholesale &

Catering Market Development ( Contract Negotiation

( Total Preventative Maintenance ( Food Production

Standards/Best Practices ( Quality Assurance/Control

EXECUTIVE SUMMARY

. Business operations strategist with proven track record of developing

innovative strategies, which are value-added, cost-effective and

streamline efficiencies. Analytical thinker and problem solver with a

flair for developing "out-of-the-box" ideas.

. Polished staff manager, developer and mentor who leads by example.

Successfully directs and motivates individuals and teams to produce

optimum results in pursuit of organizational goals. Performance-

oriented, with an unmatched work ethic who thrives on challenges and

sets the pace amongst peers.

. Strategic thinker and visionary leader experienced developing and

executing short and long-term plans, setting company direction and

managing program implementations for growth. Experienced in environments

of rapid expansion, reorganization and turnaround challenges.

. Proven record of creating positive bottom line and ROI results bearing

full P&L accountability. Consistent ability to grow sustainable

revenues and margins through effective sales and marketing strategies,

re-engineering operations, identifying new business opportunities, and

cost containment initiatives.

PROFESSIONAL EXPERIENCE

Palmetto Bay Food Services - Miami, FL

2011 - Present

( Operations Manager

Responsible for the overall day-to-day operations for this regional food

manufacturer serving high-end supermarkets and chains providing fresh

prepared foods. Areas of oversight include production; facility operations;

catering operations; purchasing; safety programs; client relations; quality

control; total preventative maintenance (TPM); regulatory compliance;

capital budgets; and fiscal results. Emphasis on lean manufacturing

practices and processes to provide products that meet quality, cost,

service and volume requirements. Oversee a staff of 24 and annual sales in

excess of $3M.

. Reduced labor and overhead costs through effective scheduling, reducing

overtime and renegotiating contracts with vendors.

. Designed and implemented new menu items to enhance product offerings and

increase profit margins.

. Evaluated manufacturing techniques and implemented capital improvement

plans that improved quality and reduced costs.

. Conduct detailed management and operational analyses to ensure ongoing

success and efficiency within the department.

. Monitor P&L statements to ensure objectives are met and make

recommendations regarding operational enhancements to senior

management that support initiatives and promote excellence.

. Develop staff knowledge and skills through education, training,

coaching, corrective counseling, and mentoring.

. Spearheaded the development and implementation of capital plans related

to production improvement or expansion.

. Exceed quality standards by implementing new/improved policies,

principles and processes.

Schwan Holiday Foods - Hollywood, FL

2007 - 2010

( Director of Manufacturing

Hired to be responsible for managing all aspects of a 50,000 sq. ft.

manufacturing facility producing elegant hors d'oeuvres, canap s and

entrees for wholesale distributors, as well as the hospitality industry.

Areas of accountability encompassed production; facility operations;

purchasing of food, supplies and equipment; safety programs; client

relations; quality control; total preventative maintenance (TPM);

regulatory compliance; capital budgets; and fiscal results. Oversaw a staff

of 120 and $10M.

. Reduced plant size and decreased production costs 20% while maintaining

quality and customer service standards. Reduced overtime by creating

split shift work saving more than $250k per year.

. Established favorable company and community relationships through active

participation in community affairs.

. Worked with chefs on recipe creation utilizing less expensive ingredients

without sacrificing taste. Put food purchases out for bid reducing

purchasing costs by 18%. (Cont. P2)

R sum of Herman P. Cohen . 954-***-****

( ********@*****.*** . Page Two

PROFESSIONAL EXPERIENCE - (continued)

Schwan Holiday Foods - (continued)

. Implemented plans and schedules to assure achievement of appropriate

volume of production ensuring product met established quality standards.

Targeted return on assets employed and contribution to sales and profits.

. Solicited input from staff to find better ways to do things, built morale

and obtained stronger consensus among teams. Built cohesive high

performance teams to increase production.

. Conducted cross-training to enhance staff performance. Substantially

lowered employee turnover while elevating morale.

. Provided team members with leadership and training support, as well as,

professional and personal development and advancement opportunities

consistent with their career goals, abilities and accomplishments.

. Directed the maintenance of a safe and healthy working environment by

eliminating hazards, training employees, and promoting safety awareness.

Instituted several safe food handling procedures allowing products to be

monitored from farm to fork.

Jewish Community Services of South Florida - North Miami, FL

1990 - 2007

( Vice President, Foodservices Division

Accountable for new business development and overall day to day operations

of a large volume USDA foodservice production facility. Coordinated bidding

and purchasing of food, supplies, and equipment; menu development;

commissary production; and quality control. Directly responsible for

product development, manufacturing facility operations, cost analysis,

inventory control and reconciliation systems, safety, sanitation,

regulatory compliance, as well as personnel supervision and scheduling.

Managed budget of $3M+. Highly involved in future planning and company

direction.

Fiscal Results/Achievements

. Took a department with annual revenues of $1M and built the division up

to a $3M+ in annual revenues.

. Consistently met and exceeded targeted return on assets employed and

contribution to sales and profits, as well as quality, cost, and service

performance initiatives.

. Participated in a merger in 2001 of 3 social service agencies to create

the largest social service agency within the Southeastern US.

Business Development/Growth Initiatives

. Introduced several new concepts and revenue streams for the company

including:

. Launched a successful retail program providing pre-packaged fresh

foods to grocers in the South Florida market.

. Instituted institutional programs serving more than 5000 meals per day

in support of a meal home delivery program.

. Developed a governmental program utilizing the USDA facility to ship

meals across the country.

. Established a catering department providing services to organizations,

homes, weddings, private parties, etc.

. Executed product strategies and conducted R&D of new and emerging

markets.

. Completed RFPs to procure new contracts and conducted grant writing to

secure funding for future programs.

Operations and Administration

. Emphasis on menu creativity, kitchen staff production, food management,

controlling costs, and minimizing waste.

. Began with the organization as a Kitchen Manager and held progressively

more responsible positions including General Manager and Assistant

Executive Director before being promoted to Vice President.

. Developed operating strategies and business plans based on solid data

gathered through feasibility studies, cost projections, and short/long

range forecasting.

. Negotiated advantageous agreements and contracts with key vendors

resulting in substantial cost savings.

Manufacturing & Plant Production

. Created a USDA foodservice plant within an existing foodservice

operation.

. Wrote the plant HACCP operating plan, as well as, company operating

codes, and labor, safety and performance standards.

. Improved operating efficiencies by 23% by establishing productivity goals

and standards, putting critical compliance measures in place and

implementing lean manufacturing strategies with emphasis on increasing

company profits.

. Reviewed production and operating reports and directed the resolution of

operational, manufacturing, and maintenance problems to ensure minimum

costs and prevent operational delays.

EDUCATION AND CERTIFICATIONS

Bachelor of Arts Degree, Hospitality Management, Florida International

University, Miami, FL

Associate of Arts Degree, Miami Dade College, Miami, FL

NSF HACCP Manager National Certification; Certified Foodservice Manager,

State of Florida; Certified Foodservice Executive

ORGANIZATIONS AND COMMUNITY INVOLVEMENT

Past Board of Directors, International Foodservice Executives Association;

Past Board of Directors, Miami Dade Public Schools; Daily Bread Food Bank;

Big Brothers and Big Sisters of Broward

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