Freddy A. Mejias
West Warwick, RI 02893 email@example.com
Cell # 516-***-****
Director of Operations…Plant/Production Manager Operations…Manufacturing…New Business Development…Safety & Environmental Manager
SUMMARY OF QUALIFICATIONS
Managed various shifts of up to 240 union and non-employees while increasing productivity, efficiencies, reducing headcount, and setting schedules. Effectively handled grievances and contract disputes with BCTGM (Local 50 &3) and Teamster Unions. Have the ability to analyze and asset business strengths and weakness to develop strategic initiatives to increase productivity. Ability to communicate effectively among peers, associates through excellent computer skills, team meetings, one on one’s, and excellent people skills.
EDUCATION & CERTIFICATIONS
Brookdale College AS, Lincroft, NJ Civil Engineering
Biscuits & Cracker Manufacturing Correspondence Course (mirrors AIB Training)
In House AIB Training, Organic Certification
USDA Training – Food Safety
Bakery Excellence Program
HACCP Certification, Job Safety Hazards Analysis Course
DuPont” ‘STOP’ (Safety, Training, Observation Program) Safety Program
One Minute Manager-Motivational Seminar
Supervisor Safety Course, Supervising for Safety, Leadership Training- Bronze Certification, Lean Manufacturing: Value Stream Mapping, Kanban, 5S, Kaisen, Process Flow, Mas 500, Continuous Improvement, BRC Food Safety, and SQF.
Speak fluent Spanish, Windows 95-98, 2000, XP, MS Word, Excel, PowerPoint, Access, SAP System, JDEdwards, Bamacs, MRP, Apple Macintosh, Lotus Notes, AS400,Syspro, P&L, Logistics, Distribution, and
Warehousing, Knowledgeable in various High Speed Production Equipment and Ovens.
EMPLOYMENT CAREER HISTORY
9/2016 to MULTIGRAINS BAKERIES, INC; LAWRENCE,MA
Present Plant Operation Manager.
Responsible for Plant and Production Operations including Maintenance, QA &QC, Logistics, and Planning. Managed P&L and budgetary for each departments. Accountable for all departmental functions and achieving goals. Instilled KPI and Metrics ideology along with Lean Manufacturing methods to improve operations. Streamlined line processes and increased efficiency form 85% to 91%.
8/2014 to CALISE BAKERY & SONS: LINCOLN, RI
03/2016 Production Manager.
Responsible for three lines operation in breads and roll products from makeup through packaging. Instilled KPI's to manage work performance using Lean Manufacturing techniques, improved performance from 82% efficiently to 95%. Plant manage and maintain a BRC audit grade of “A” for two consecutive years.
01//2012 LA BREA BAKERY: SWEDESBORO, NJ
to 8/2014 Assistance Production Manager.
Responsible for five lines operation in artisan breads and roll products from makeup through
Packaging. Instilled KPI's to manage work performance using Lean Manufacturing techniques, improved performance from 88% efficiently to 94%.
05/2009 to KINGS HAWAIIAN BAKERY: TORRANCE, CA
07/2011 Interim Plant Manager.
Overseeing two Bakery facility from Food Safety, Sanitation, Production, and Shipping & Receiving Departments. Increased plant productivity from 88% to 96% labor output while decreasing waste by 10%. Prepares and reviews weekly, monthly, and quarterly reports on production and manufacturing requirements for senior management. I achieved Key Productivity Indicators (KPIs) and Budget Targets. Maintains the bakery operation in excellent sanitary condition at all times consistent with good GMP, local health code and audit requirements AIB EHS score of 93% at the Harborgate Plant and 92% at the Western Plant, Sillker Audit score of 96.8% at Harborgate and 96.5% at Western, and ASI Audit of 94% at Harborage and 93% at Western.
KINGS HAWAIIAN BAKERY: TORRANCE, CA
Responsible for two-shift operation in pan breads and roll products from makeup through packaging.
Established labor standards and reduced headcount to increase line efficiencies. Manage production, scheduling, logistics, and Shipping/Rec. Develop SOP’s and Process Controls to meet regulatory guidelines, as well as to improve operations. Trained and managed bakers employed in mixing, forming, baking, finishing, maintenance, quality assurance, sanitation and distribution of quality breads and other baked goods.
10/2006 to Two Chefs on a Roll: Carson, CA
01/2009 Production Manager – Company Downsized
Redesigned plant layout to improve operation. Studied production process and eliminate bottlenecks by substituting one process for another which increased output by 15% while reducing energy costs and increasing productivity. Assisted significantly with the R&D department in developing 10 new products and updating 9 existing products .Managed Sanitation and QA departments to ensure Food Safety requirements.
05/2005 to GREYSTON BAKERY INC., YONKERS, NY
08/2006 Plant Superintendent – Left for Opportunity
Promoted and given the task of managing staff in the Plant/ Production Operation; managing plant
Operations on a 24/7 for 6 million dollars in company sales. Managed and responsible for all
Production, Scheduling, QA&QC, Plant Security, Sanitation, and Shipping and Receiving.
Improved line efficiencies from 80% to 92% by streamlining operation and making employees accountable for their individual production.
Established policies, and plant sanitation master cleaning program to improve safety, quality, and customer service.
I redesigned plant layout to improve operation and product flow using Lean Manufacturing Techniques.
Proposed capital expenditures to improve R.O.I by adding equipment and reducing cost of labor.
Met with sales staff to develop new products and implemented into production.
Met with major customer (Haggen Daz) to develop, formulate, and establish procedures for new products.
02/1979 to KEEBLER/SUNSHINEBISCUITS, SAYREVILLE, NJ
02/2005 Plant Superintendent – Plant Closure
Established a weighing program to reduce raw material variances from $15,000
Unfavorable to $20,000 favorable, which reduced wastes and ensures weighing accuracy.
Directed, trained, and evaluated three shift managers (overseeing 260 subordinate personnel) producing 350 million pounds of product annually.
Managed and evaluated union and non-union personnel, developed strong knowledge of (and functioned as third level in) union grievance procedures, resulting in 70 % decrease in union grievances.
Evaluated SOP’s and implemented procedures and processes to improve line efficiencies from 70% to 90%.
Assisted significantly with the R&D department in developing 12 new products and updating 10
Headed Ad Hoc committee, installed system checks, FIFO, and mandated monthly calibrations on all scales that improved raw material variances from $40,000 unfavorable to $20,000 favorable.
Reviewed and streamlined packaging materials to maintain inventories and reduce waste by 45%.
Produced annual saving of $260,000 by developing training programs and cross training guidelines to improve line efficiencies and overall department operations.