Operations Excellence

John C. Barber

*** ******* *** ***** ***, MI ****7 T: 530-***-**** ***********@*****.***

Accomplished Operations Executive

Top Strategist Production Processes and Operations Expertise Lean Methodologies

Transformational leader, respected manager and result-focused professional with demonstrated success in leading the life cycle of responsibilities associated with the management of production operations and processes in the CPG and Food industries.

Straight-forward and decisive with the wit, intelligence and experience to recognize opportunities for improvement, eliminate deficiencies and build strong consensus in favor of facility and organization goals.

Well versed in the principles and methodologies of continuous process improvement, capable of implementing changes in manufacturing approaches to drive measurable improvements in efficiency and productivity.

Highly skilled in assembling diverse leadership teams, recognizing talent and driving succession planning and bench-building strategies to position individuals and organizations for long-term, sustainable success.

Actively pursuing an Operations Management role with a world-class employer where visionary leadership, tactical planning, and proven success in delivering results will be held at a premium.

Leadership Attributes and Competencies

–Effective Production Process Management

–Intelligent Resource Allocation

–Managing Plant Operations

–Build, Lead and Inspire Teams

–Business Analysis/Process Improvement

–Integrity-Driven Management Style

–Build Consensus among Stakeholders

–Overseeing Safety Initiatives

–Adopting Lean Manufacturing Methodologies

–Driving Revenue Growth

–Capturing Gains in Productivity & Efficiency

–Expertise in the Food and CPG Industries

Professional History

2016 to Current: Avalon International Breads LLC, Detroit, MI

–Chief Operating Officer

Fulfills a key leadership role at this Detroit-based bakery that serves both individual customers and wholesale clients such as grocery stores and restaurants. Responsible for safety, food safety, quality, production, maintenance, logistics, facilities engineering and materials planning. Measures the effectiveness of internal and external processes, building and submitting analytics dashboards, KPIs, and reports to ownership providing insight into company operations.

Ensures the success of operations across multiple café locations while managing hundreds of wholesale accounts; continually adjusts and executes strategy to achieve and surpass all targets for revenue, profit, cash flow, and business.

Credited with launching four new retail café locations, generating revenue streams ranging from $2.4MM to $3MM; contributed to capital raises at various times to empower growth.

Created an effective succession planning model through the development of a multi-step training model for all departments that included wage scale bands; engaged in a campaign to source, attract, hire, and retain highly qualified leaders and managers.

Serves a critical role overseeing corporate finance and accounting, including cash flow forecasts, perform assessments of proposed projects, and developing monthly executive financial reports.

John C. Barber

3500 E Jefferson Avenue Detroit, MI, 48207 T: 530-***-**** ***********@*****.***

2013 to 2015: Essential Baking Company Inc., Seattle, WA

–Vice President of Operations

Led vision, strategy, and execution for all facets of operations at this leading producer and distributor of baked goods, with a mandate to strengthen operating structures and position the business for sustained growth. Maintained accountability for safety, production, quality, maintenance, logistics, facilities engineering and materials planning.

Outstanding and exceptional results, expanding annual revenue from $30MM to $50MM, anchored by Lean transformation and change management initiatives that evolved the company into a world-class manufacturing organization.

Cultivated an environment of open communications, transparency, personal accountability, and respect at all levels of the organization, sparking gains in employee engagement and dedication.

Leveraged Lean Manufacturing methodologies and resources to achieve or surpass all performance goals governing business operating, financial, and continuous improvement activities.

Implemented leadership development and succession training that identified talented individuals and prepared them to assume positions of increased influence and authority.

Assumed a lead role developing and executing initiatives to eliminate waste and reduce expenses at every opportunity; delivered over $2MM in savings through waste management and a focused realignment of production schedules.

Eliminated $600K in annual losses resulting from overproduction of Bread products due to a misaligned production schedule.

Implemented the development of a secondary outlet store sales program of unsold product that was returned by key accounts.

Eliminated $400K in annual losses resulting from missed sales opportunities to wholesale customers resulting from a misaligned production schedule.

Implemented short interval controls, coupled with Gemba production walks to bolster Bread department efficiency from 55 pounds per man-hour to 75 pounds per man-hour.

2011 to 2013: Starbucks/La Boulange/New French Bakeries, San Francisco, CA

–Director of Operations

Effectively managed the operations of three production facilities of this leading French pastry corporation, with authority over 15 direct reports overseeing 300 employees engaged in 24/7 shift work to meet the needs of over 300 wholesale accounts. Coordinated efforts with co-manufacturing facilities to optimize delivery.

Served an integral role positioning the company for the $100MM acquisition by Starbucks; coordinated and led 35 projects on behalf of Starbucks that commercialized and launched La Boulange products across 18,000 locations in an aggressive 18-month period.

Advised key stakeholders within the Quality, Safety, and Human Resources departments of Starbucks regarding the requirements and prerequisites of a national rollout to all Starbucks stores.

Developed and administered the budget for each plant, capital expenditures, and maintained accountability for $10MM in P&L; additionally, oversaw training, safety, performance measurement, and process improvement.

Captured substantial gains in efficiency and productivity through the application of Lean Six Sigma principles; innovated standard operating procedures for all positions and collaborated with team members to build standards of work, job instruction training, review structures, and short interval controls.

Generated $740K in savings through the elimination of underperforming products, simplification of the business, and termination of relationships with unprofitable accounts.

John C. Barber

3500 E Jefferson Avenue Detroit, MI, 48207 T: 530-***-**** ***********@*****.***

2011 to 2013: Starbucks/La Boulange/New French Bakeries, San Francisco, CA (Continued)

Established a formal purchasing department with a mandate to secure the best pricing on packaging and raw materials, leading to over $300K in annual savings, coupled with an overall reduction in inventory through the adoption of a 5S plan and JIT delivery model.

Launched a recycling program with the purchase of a trash compactor, transforming up to $17K in weekly waste management costs into a revenue stream of $25 per ton of materials sent to a local recycling plant.

2009 to 2011: PGPI, Woodland, CA

–Plant Manager

Revolutionized the effectiveness of a rice mill and extruded particulate plant through the introduction of Lean Manufacturing concepts, meeting established targets for efficiency and productivity. Directed the efforts of 10 direct reports and 170 employees engaged in operations, logistics, maintenance, scheduling, safety, sanitation, and engineering.

Reduced the operations budget by $1.5MM while increasing production throughput by 20%; additionally, developed and delivered $600K in cost savings across multiple initiatives, including strict budget administration and cost controls.

2005 to 2009: The Kellogg Company

–Business Unit Leader

Excelled in production operations management in a union environment for this Fortune 500 food manufacturing corporation, with accountability for the performance of 125 packaging employees.

Early Career

Adjunct Professor, Bellevue University

Production Superintendent, Oakland Food Group LLC

Plant Superintendent, Lozier Corporation

Production, Quality, Plant Shift Superintendent, Malnove Inc.

Production, Quality, Production Supervisor, Plant Superintendent, MPS Inc.

Education & Professional Certifications

Bellevue University

Master of Business Administration in Production, Operations and Management

Bellevue University

Bachelor of Science Degree in Marketing Management

Certified Six Sigma Black Belt/Lean Manufacturing – American Society for Quality

Certified Project Management Professional – Project Management Institute

APICS Certified in Production and Inventory Management (CPIM)

APICS Certified Supply Chain Professional (CSCP)

Coriolis Food Consultants – Manufacturing Excellence

Celerent Consulting - Operational Excellence

Tracc World Class Operations - Interactive Integration

Echelon Front- Seal Training Leadership Seminar

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