Arnold Perez

*** ******* **** **** ******, IL. **436 Cell 779-***-****

ac483t@r.postjobfree.com

Results-driven and dedicated with wide-ranging experience planning and leading operations involving small to medium sized manufacturing environments. Track record devising, evaluating, and implementing continuous process improvements to minimize waste and reduce costs while maximizing quality and yield. Establish effective KPI, quality control and safety programs, encouraging proactive participation across the manufacturing floor. Excellent communicator, success building cohesive teams focused on production goals, safety, and throughput.

Areas of expertise

Safety

Lean Manufacturing

P&L Accountability

Thermoforming Process

Continuous Improvement

Customer Service

Dairy / Cream

Preventive Maintenance Programs

Purchasing / Negotiate Contracts

24/7 Operation

Policy / Procedure Development

Quality Control

SQF II Excellent Rating

Refrigerated / Frozen Foods

Team Building & Training

Batch / Blending Operations

Cost Reduction / Avoidance

Supply Chain / Logistics

Bilingual / Spanish

Regulatory Inspections

Inventory Control

PROFESSIONAL EXPERIENCE

Raymundo’s Food Group, Bedford Park, IL, June 2015 - Present

Executive Director of Operations

Steer and direct manufacturing operations that generate over $85M in sales. Establish operational policies and implement process improvements to ensure superior quality, outstanding output, budgetary, supply chain and meet customer needs. Directly manage several departments having 6 direct reports and overseeing 175+ exempt and non-exempt employees. Design and implement coaching and training programs to develop staff, facilitate efficiency and improve performance. Manage operational and capital expense budgets. Ensure adherence to strict quality control procedures. Critical thinker able to work in uncharted areas. Capable of integrating large amounts of information to address complex issues. Operational knowledge of equipment design, purchase, installation and operational flow.

Aseptic filling, cold fill gelatin and hot fill pudding products with over 300 sku, company and private labels.

Other areas of responsibilities regulatory compliance, maintenance, sanitation, buying & procurement, plant & facilities and oversee supply chain process using key metrics to monitor progress.

Team member and experience of the following committee’s safety, R&D, commercialization, innovations and packaging graphic design.

Reduced labor, strengthen my leadership team, improved safety by 95% and increased efficiency by 19%.

Manages time well, follows through on commitments, and pays attention to details. Able to work on several projects simultaneously and operate independently.

Able to serve as a key strategic partner with Board of Directors and senior leadership team on company vision and direction, utilize change management skills across the organization, reporting directly to the CEO.

Permatron, Elk Grove Village, IL, March 2012 – May 2015

Plant Manager

Manages directs and provides overall leadership of day to day operations which include safety, quality, efficiency, maintenance, engineering, inventory, warehouse, supply chain, packaging, shipping and prototypes.

Improved efficiency by reducing head count by 12% and improved on time shipping to our customers to over 99%.

Promote safety, quality and waste reduction improvements by creating several Continuous Improvement Teams/Lean Manufacturing practices also by engaging the employees, supporting their development and their continuous training schedule.

PPAP or First Piece Approval completion as desired by each customer.

Managed and help develop facility P&L budget including capital expenditures, reporting directly to the CEO.

Changed the culture by engaging the employees and fostering change in safety, quality, performance and accountability leading by example.

Developed standard operating procedures, hiring, training and coaching to ensure the success of the employees.

Improved supply chain by maintaining proper inventory levels of raw materials, building a history by using the MRP system for re-order levels which lowered my inventory to an acceptable level.

Lead prototypes to successfully provide input, guidance and costing on new process on special designs for current and future customers.

Responsible for Preventive Maintenance/Engineering in having the ability to schedule maintenance and production needs. Purchasing of new/used equipment to keep up with production and future opportunities. Machinery maintained cutting machines, brake presses, CNC press beams 25 and 40 tons and roll formers.

Conduct daily meetings to review safety, quality, and production schedule and shift operations as part of an ongoing effect to assess our operations and correlate the results with daily production goals.

Reduced the number of corrugated packing sku by half since 98% of our orders are special sizes.

Maintain an open line of communication with the office manager and sales team to keep everybody informed and projects on track.

Panera Bread LLC, Des Plaines, IL, November 2005 – January 2012

Production Manager

Improved safety in my department to just 1 accident the year 2012, reaching a new record of 656 days accident free O.S.H.A national average is 6.4%, plant wide we came in at 1.14%. We achieved this by implementing several new programs.

In order to improve my knowledge of dough was sent to AIB training courses, all in an effort to improve our quality to 98.5%.

Increased efficiency or reduced labor on all 3 production lines. Direct labor was over 7% reduced it to 6.4%.

Responsible for managing 60 employees which includes 2 supervisors, 3 leads and 2 maintenance personal running 7 days a week, 3 shifts and would make myself flexible for all shifts.

Reconciled P & L responsible for direct labor, food cost and managed inventory ordering process with sales of $19.6 million.

Trained on OPM/Oracle software, knowledge of M.R.P. and kronos time keeping system for payroll.

Oversaw and led every aspect of production and packing of raw dough. Worked with maintenance on their Master P.M. schedule and any special projects that needed to be completed.

Certified training facility for new management hires, dough certification for mixers and test market for new products.

Trained and help implement a new program QCP (Quality Control Process). All to improve quality, sales and consistency in all 22 FDF (Fresh Dough Facilities). We are the largest FDF in the system in terms of the number of cafes we service.

Interacted with our customers in 133 cafes, 4 states, 7 days a week and make myself available 24 hours. Customer satisfaction improved from 2.8 to 4.3 out of a possible 5.

Created several excel formats to aid in inventory control, raw material ordering, scheduling, recipe formulas and varies production documents to assist employees.

Turnover rate low 7% plant wide combination of cross training and treating employees with respect.

3rd party audits conducted by Steritech unannounced twice a year receiving an excellent rating. Every year conduct mock recall to 100% completion within 4 hour limit.

Would assist other FDFs in any capacity by making product for them or flying to their facility.

Coordinate and communicate with distribution manager and office manager on any special deliveries, new products and new café openings.

Mechanically aptitude I’m able to perform basic maintenance to help keep downtime low.

Follow guidelines of G.M.P., F.D.A. and U.S.D.A. organized a team to develop procedures for S.O.P., S.Q.F., L.O.T.O., 5S, lean manufacturing and job descriptions.

Contribute to the sanitation cleaning schedule by having production help in any way possible. Help sanitation stay on track with master cleaning schedule. Order supplies and tools to help them complete their tasks.

Unilever - BestFoods Foods Solutions, Franklin Park, IL, November 2002 – November 2005

Processing, Packaging and Sanitation Supervisor

Supervise and trained up to 40 union employees in a high-volume environment food plant that produced 88 million pounds of ready to eat soups.

Manage 2 cold and 1 hot fill aseptic lines using a thermoforming operation along with 7 retorts having approx. 50 SKU and over 300 raw materials.

3rd party audits conducted by A.I.B. receiving an excellent rating.

Primary goals are to improve safety, quality and operating efficiencies.

Involved in several project groups including the safety committee, 4S, lead time reductions, implementing Six Sigma and Lean Manufacturing techniques.

While re-educating employees over all 3 shifts improving the process flow, lowered the cost of labor and improved OE from 44% to 87%.

Involved in SAP implementation plant wide, at the same time training employees.

Ensuring that all U.S.D.A., H.A.C.C.P. and G.M.P. manufacturing procedures are being followed.

Nestle, Inc. – Willy Wonka Candy Factory, Itasca, IL, September 1997 – November 2002

3rd Shift Processing Supervisor

Trained and managed 30 employees in a fast pace plant where we produce 33 million pounds of candy per year, trained and help implement AS400 system.

Oversaw several different environments including cycle counts, batch processing with 48 presses, 21 lines consisting of 105 pans for finished candy and supplying packaging with a steady flow of product.

Helped developed and implement new labor standards in an effort to improve efficiency.

Assessed production procedures using quality and statistical techniques to determine opportunities for increased efficiencies and cost reductions such as process modification, productivity improvement and material consumption rate optimization.

Helped write SOP trained employees and follow up on their performance, all in an effort to maintaining a 99.5% attainment level and a 98.7% FTQ (First Time Quality), which was the best in our division.

Formed teams with employees and management know as PIT (Processing Improvement Team) across all 3 shifts in a successful effort to increase safety, quality, performance, GMP’s and efficiencies all the while promoting creative thinking and problem solving.

Led and oversaw all processing waste reduction projects on all 3 shifts. In the first 6 months we were $1.8MM dollars favorable for the year, well on our way of hitting our goal of $2.5 MM.

Potato Specialties, Inc., Blue Island, IL, May 1994 – August 1997

Assistant Plant Manager

Manages directs and provides overall leadership of day to day operations which include safety, quality, efficiency, maintenance, engineering, inventory, warehouse, packaging, shipping.

Changed the culture by engaging the employees and fostering change in safety, quality, performance and accountability.

Developed a hiring, training, coaching and standard operating procedures to ensure the success of the employee.

Responsible for Preventive Maintenance/Engineering in having the ability to schedule maintenance and production needs. Purchasing of new/used equipment to keep up with production and future opportunities.

Became a co-packer for Green Giant and Jewel’s product line with their own label.

Ensuring that all U.S.D.A. and G.M.P. manufacturing procedures are being followed.

JIT facility by means of truckload and rail car.

EDUCATION

DeVry Institute of Technology, Addison, Illinois

Bachelor Degree of Science in Business Operations Graduated in May 1993

PROFESSIONAL DEVELOPMENT

AIB International, Purdue University Retort and Canning, April 2005

AIB International, Manhattan, Kansas Sour Dough, May 2006

AIB International, Manhattan, Kansas Artisan Bread & Ingredients, October 2010

Franklin Covey The 4 Imperatives of Great Leaders, June 2010

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