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Manager Sales

Santa Rosa, California, United States
November 14, 2017

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Adrian Marcelo Secilio

**** *** **** ****** ***** Rosa, CA 95407 Home 707-***-**** Cell 954-***-****

OBJECTIVE: A position in Operation and Production Management.


Extensive experience managing a wide range of food manufacturing processes.

In knowledge of USDA/FDA: Beverages, Organics, Kosher and Vegetarian products, Baking, Spices, RTE Products, Canned, Frozen and Refrigerated.

Effective planning and organizational skills and ability to successfully manage multiple priorities and assignments.

Experienced within ISO 9000-2000, HACCP, GMP and OSHA.

Possess effective presentation, verbal and written communication skills.

Proven capacity to approach problems effectively and creatively.

Able to direct and lead others to produce desired results. An experienced team player, bringing enthusiasm and energy into group efforts.

Languages: Fluent in English and native Spanish.


FETZER VINEYARDS Hopland, CA. Bottling Manager 2010 – 2017

Bottling Wines with sales of $350 millions.

Report to Director of Production and responsible for five Supervisors.

Responsible for $3Mil Budget.

Production Reliability improvement by 3%.

Production OT reduced to 1%.

Implement procedures and training to: HK&S and Downtime Reports.

Perform Safety training, improve and implement Safety standards LOTO and Two points disconnect.

Planning and budgeting Production Resources for 12 month.

Supervise ISO 9000-2000 standard procedures are meet and compliance.

ISO Third party Audit scores: 2010 100%, 2012 99 % and 2014 100 %.


Production Manager 2007 – 2010

Manufacturer for dairy products and sauces with sales of $75 millions and 80 products in skus, 75000-square-foot plant

Managing, Packaging and Preparation departments and ensures the schedules are met.

Managing 2 supervisor and 70 employees to run five lines, which averaged 7000 cases/shift.

Increase 20% batches per hours.

Reduced scrap from 16% to 8% in 90 % of formulas.

Implement procedures and training to: Weight control in packaging lines, waste control and follow up in Prep areas and packaging rooms.

Create report of: Run rates in packing department and Preparation department, weight control, waste control of raw material, finish product and packaging materials.

Detecting training needs to improve and maintain Quality Standards, Safety Procedures and Productivity.

AMY’S KITCHEN Santa Rosa, CA. Production Manager 2006 - 2007

Manufacturer for and organics and vegetarian frozen, baked and canned products.

Managed and coordinated Frozen, Packaging, and Canning the day-to-day departments production operations and ensures the department objectives are met along with project, cost, quality and safety factors to enhance the operating efficiency of the organization.

Managed 2 supervisors and 150 employees to run six lines, which averaged 5000 cases/shift.

Collaborated with Maintenance Manager to analyze mechanical and operational problems.

Developed and implemented SOP’s improving the production capabilities, reducing downtimes to meet and exceed product case goal. Increased up to 5%.

R. L. SCHREIBER, Pompano Beach, FL, 2005 – 2006

Production Manager

Manufacturer for and spices and bases with sales of $20 million and 160 product in skus: 60000-square-foot plant

Production scheduling and planning.

Couched and mentored production staff to build team work.

Developed SOP’s and trained Supervisor and production Leads for problem solving.

Identified, implemented changes to improve production capabilities.

Increased production up to 10 percent in automatic lines and 30 percent in hand deposit lines,

Manage 2 supervisors and 40 employees.

Coordinated raw material purchasing.

Coordinated with QA department to release the raw material.

URYS CO. PLANT Miami, FL. Production & QC Manager 2000 – 2004

Manufacturer for and RTE Frozen food products and Corn and Flour Tortillas with sales of $5 million and 30 product in skus: 40000-square-foot plant

Production schedule, raw materials purchasing and shipping and receiving.

Detected training needs to improve and maintain Quality Standards.

Managed 2 Supervisor and 35 persons.

Worked within Urys’s 2 facilities (tortilla & frozen foods)

Developed and maintained GMP & SSOP’s procedures.

Updated HACCP manual for new procedures and/or new product.


Technician in Food Processing- University of Buenos Aires, Argentina

Four years education (not graduated)

Professional development courses:

Operation of Thermal Processing Acidified Foods, FDA Title 21, Parts 108, 113 and 114. Chapman University, Orange California

Food Safety Auditor by NSF (National Safety Food Org.)

HACCP Trainer by NFPA (National Food Processors Association)

Lead Auditor ISO 9000 Certified by IMQ (CEE Certification Organization)

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