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Production Manager

Richmond, California, United States
November 24, 2017

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**** ******* *** • San Pablo, CA 94806 • Mobile: 310-***-**** •


Result-oriented, dynamic restaurant professional with seventeen years of kitchen management experience. Highly motivated leader with the initiative to take on new challenges and complete a wide variety of tasks while adhering to company guidelines. Professional communication skills are effective at all levels of the organization. Critical thinker who can lead and motivate others, take decisive action and juggle multiple priorities in a high volume/fast paced environment.


•Quality Assurance

•Experience in food handling, procurement and vendor management

•Knowledge of agriculture, produce, and raw materials

•Staffing & Recruiting

•Retention & Attrition

•Training & Development

•Performance Reviews

•Scheduling & Forecasting

•Systems & Operations

•Ability to work in fast-paced, deadline-oriented environment


Associate Production Manager July 2017-Present

Hellofresh Richmond, CA

Oversee the Production Department(Kitting); taking full ownership of Production Supervisors and Production department while meeting optimization goals and continuously improving production. This position manages all employees within their perspective shifts and is responsible for hiring, training & development, performance management, recognition, actions, etc.

Ensure plans for the production shift are executed and that all supervisors are supporting the execution and communicating any issues; escalating any staffing issues to the Production Manager

Spearhead the Production Supervisor training & development

Assure maximum productivity, quality and accuracy of shipment to customers; emphasis in developing labor cost reduction system as well as maximizing efficiency (in other words a focus on low man hour and pick/pack errors)

Provide support to Supervisors with any situations that require additional assistance or approval

Coach supervisors in effectively handling hourly associate behavioral issues; get involved to manage conflict and workplace altercations among employees when needed

Partner with Production Manager to implement production cost techniques to be applied in production tasks and assembly

Track production plan, start-times, dismissal times and additional daily activities

Establish and work within budget as permitted by Production Manager

Ensure quality and accuracy of shipped product as well as efficient customer service.

Confirm all lines record/scan while also monitoring different boxes based on combination and shipping carriers

Swing Shift Supervisor January 2017-July 2017

Sun Basket Inc San Jose, CA

•Manages daily operations of the San Jose warehouse location during swing shift overseeing, 100+ associates including a team of 7 team leads and a junior supervisor from prep department, pack department, quality control, receiving department, automation and sanitation.

•Responsible for coaching and development of associates as well as leads and junior supervisor.

•Improving process to increase efficiencies and productivity.

•Owning safety, quality control and holding everyone accountable to Sun Basket standards of operations

•Implement policies and procedures for the prep department.

•Communicate updates, projects and procedure changes with all prep team members on a regular basis.

•Mentor and guide all shift leads, developing their skills as leaders and adding support when needed

•Update all appropriate department logs, including daily reporting to Department heads on cycle progress.

•Manage inventory levels in the prep rooms, ensuring that yield rations are being followed.

•Manage proper rotation and storage.

Market Chef May 2015 to January 2016

Native Foods Café LA/OR markets

•Accountable for being a subject matter expert and passionate of Culinary Operations.

•Tracks and facilitates Culinary Training and Certifications for all new managers.

•Provides on-going training for the Kitchen Managers and assistant lead(s) in the following areas including: but not limited to: Shift Execution, Food Quality standards, Ticket Time Goals, Food Cost, Labor Scheduling, Safety and Sanitation, On-going Culinary Development and Presentation of Food Items.

•Accountable for modeling, training and ensuring all state safety and sanitation guidelines are followed

•Supervises and facilitates the training of all menu rollouts, recipe changes and new test items

• Responsible for ensuring that all restaurants in the market are executing and maintaining Native Foods

•Culinary Operational standards

•Assists the RDO and the DM in holding the locations accountable for meeting monthly Culinary Operational

•goals and objectives

• Holds the locations accountable for meeting monthly culinary financial goals and objectives. Follow-up on

•monthly financial targets and forecasts.

•Ensures that recipes, specifications and purchasing methods to deliver the culinary financial goals are being


•Ensures all locations are adhering to Native Foods purchasing programs, vendors and methods are followed

• Works with the General Manager and Kitchen Manager to develop individuals for future growth and opportunities, utilizing company development programs, and other informal developmental mentoring for building bench and transitions.

Senior Kitchen Manager II June 2010 to May 2015

The Cheesecake Factory Los Angeles, CA

•Managed 100 kitchen employees for high volume/flagship restaurant with $22 million per year in sales.

•P&L responsibility for the kitchen; set operational goals and production targets.

•Implemented action plans to improve efficiency and accuracy in dairy and grocery ordering; created

monthly sales trend report to help improve forecasting.

•Ensure proper staffing levels by recruiting, interviewing and hiring kitchen staff members in accordance.

•with company guidelines.

•Manage assigned staff including scheduling, performance feedback, discipline, investigations and


•Maintain food quality standards, conduct daily line checks; oversee food preparation and monitor plate.

•presentation, recipe adherence, and service and production time standards to ensure compliance.

•Lead and manage employee workshops to educate staff and increase their product/recipe knowledge.

•Ensure the cleanliness of the kitchen by maintaining to specified standards; ensure kitchen team avoids cross contamination and improper food handling and/or storage practices through training and supervision.

Kitchen Manager December 2007 to June 2010

California Pizza Kitchen Los Angeles, CA

•Managed full-service restaurant that generated over 3.8 million per year.

•Directly supervised back of house manager, kitchen shift leader and 38 employees.

•Recruited and trained in-house employees, as well as MIT’s for the region.

•Implemented line checks and other best practices to ensure consistency, food quality and food cost control.

•Conducted business-to-business marketing that resulted in several lucrative catering accounts.

Front of House Manager July 2006 to September 2007

Pei Wei Asian Diner Los Angeles, CA

• Responsible for operations at Pan-Asian fast, casual concept restaurant of PF Chang’s.

• Managed 20+ employees; unit generated 30,000 per week.

• Reduced cost of labor from 23% to 18% and cost of sales from 29% to 26%.

• Helped increase sales volume by 11% versus previous year.

•Established new catering accounts that contributed to sales growth through B2B marketing.

• Implemented an employee training program to continuously train and develop employees.

•Continuously worked with FOH and BOH crews to increase efficiency and decrease ticket times.

Pizza Guys Franchisee August 2003 to June 2006

Owner/Operator Los Angeles, CA

•Successfully owned and operated three Pizza Guys franchised units.

•Increased sales by 40%; secured a 25% - 30% net profit.

•Hired and cross-trained employees to increase customer service and overall efficiency.

•Created unique marketing strategies to cultivate new business and retain existing customers.


Bachelor of Science, Business Administration & Marketing, Eastern Connecticut State University, 5/1995

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