Customer Service Supply Chain

DAVID J.NICHOLSON

213-***-**** Seattle, WA ************@*****.***

Highly accomplished and enterprising SENIOR-LEVEL OPERATIONS EXECUTIVE with demonstrated ability to develop

and implement plans to achieve aggressive performance targets. Utilizes broad experience and expertise

to provide a corporation with a unique industry perspective. Collaborates with internal and external parties

to institute cutting-edge programs that enhance productivity, reduce cost and increase company

profitability. A forward-thinking innovator who facilitates the lasting prosperity of an organization.

Expertise leading initiatives that demonstrate the power of integrating customer needs, product/process

design, and supply chain structure to improve profitability, delight customers and increase market

responsiveness.

Extensive experience with international business cultures ranging from Latin America through Pacific Rim.

Consistently drives step-function improvements and execution of processes, technologies and value

streams; resulting in excess of $145M of lasting productivity contributions throughout career.

Proven and repeatable track record of improving supply chain design to reduce cost and increase

inventory turns while improving customer service metrics to best-in-class performance.

Food industry experience in diverse segments including: beverage, meat, seafood, produce, snack and

nutraceuticals production; providing broad exposure to technologies and processes for reapplicatio n.

Over 20 years in M&A synergy leadership ranging from cultural/process integration to facility rationalization

and asset disposal.

E XPERIENCE

OBERTO BRANDS Seattle, WA

Vice President Operations 2010-present

Reporting to President/CEO, responsible for operational strategic and tactical leadership including manufacturing,

distribution, engineering, quality assurance, technical services and R&D. Oversight of 500 employees with up to 7

direct reports and annual operating budget of $130M.

Led cross-functional team to develop innovative and technically challenging meat snack from concept to

national roll out, including scientific validation and regulatory approval, in 15 months; #1 selling SKU.

Unlocked "hidden capacity" of core processing technology to increase total capacity 65+% while

improving consistency of product quality and reducing labor cost by over 33%.

Achieved GFSI/SQF Level 3 certification within 18 months; secured new business with national mass

merchandisers and retail chains.

Elevated product quality to category-leading levels through application of SPC in conjunction with process

redesign; awarded #1 & #2 by Consumer Reports on list of best products in category.

Led team for $16M project to execute fast-track construction of strategically located second processing

facility to support planned growth in eastern US.

UNITED FOOD GROUP, LLC Los Angeles, CA

Senior Vice President / Chief of Operations 2009-2010

Led team of 500 employees and 5 direct reports with $350M budget in $450M company to perform manufacturing,

purchasing, inventory control, distribution and engineering functions to supply fresh, frozen and RTE (ready-to-eat)

ground beef products to premier national retail and foodservice customer base .

Led cross-functional team to stabilize quality and process control of highly regulated RTE processing plant.

Over 8-week timeframe, plant efficiency improved 15% and virtually eliminated process-related shutdowns.

Addressed significant capacity and facility condition issues through development of $6M focused capital

plan; initial $1M project facilitated increasing business 30% in largest product category.

Transformed culture following acquisition by Yucaipa Companies to merge existing company into portfolio.

Initiatives included creation of comprehensive set of metrics and scorecards.

POM WONDERFUL, LLC Los Angeles, CA

Senior Vice President of Operations 2006-2008

Led team of 6 direct reports and up to 800 employees in $150M company to perform manufacturing, purchasing,

inventory control, engineering, distribution, quality assurance, and post-harvest R&D functions to supply full range of

premium quality, pomegranate-based products globally.

Achieved $18M improvement in cost of goods during 1st year: 16% reduction in controllable fruit packing

costs, 300% increase in bottling line efficiencies, 24% increase in juice concentrate processing yield.

Redesigned beverage product supply chain driving 100% increase in delivered shelf life, 30% reduction in

inventory, $2M annual reduction in expired product losses and improved customer service metrics.

Re-engineered juice pressing operation improving consistency of concentrate quality; resulted in improved

downstream beverage operations by reducing formulation complexity for flavor blending by ~ 90%.

David J. Nicholson, Page 2

Led design and construction of supplemental juice press; considered for patent application.

Provided thought leadership to revise capacity expansion plans; $100M capital deferral for 3-5 years.

Implemented employee safety initiati ve; driving 75% improvement in OSHA injury frequency rates.

FISHKING PROCESSORS, INC. Los Angeles, CA

Vice President of Operations 2001-2006

Recruited back by parent company leadership, Nippon Suisan Kaisha Ltd, to direct team of 600 employees, $130M

budget in $175M division of multi-national seafood company in 7 plants to perform manufacturing, purchasing,

inventory control, distribution, R&D, engineering and customer service functions to supply value -added seafood to

national foodservice and retail customers.

Chaired project steering committee to facilitate fast-track merger of 2 divisions; including shutdown of 3

facilities and sale of assets. Accomplished in 10-month timeline and maintained superior cost, quality,

service and safety performance.

Re-engineered finished product distribution system, reducing number of warehouses by 95% and shifting

from LTL to pooled truck delivery by utilizing 3PL service provider; drove 10% reduction in overall distribution

costs while improving service indicators and product freshness.

Reduced total system inventory by $10M by driving finished goods coverage to 35 days and internationally

sourced raw materials coverage to 45 days through improved forecasting and partnerships with domestic

customers and international suppliers including: Japan, China, Korea, Mexico and Indonesia.

Reduced cost of goods by $6M annually through raw material purchasing strategies including seasonal

forward purchasing, expanding supplier base and implementing annual competitive b idding process.

Improved OSHA injury frequency by 57% to drop below industry segment average.

READY PAC PRODUCE Irwindale, CA

Vice President of Operations 2000-2001

Led team of 1,100 employees at $245M privately held fresh-cut salad and produce company. Performed

manufacturing, distribution, purchasing and engineering functions to suppl y value-added produce and fresh-cut

salads to national foodservice and retail customers.

Co-Chaired fruit team steering committee to drive $1.4M project to build and start-up state-of-the-art fresh-

cut fruit operation following acquisition of rights to process technology.

Created and led SKU rationalization team; reduced number of SKU's by 10% and improved profitability of

foodservice business segment.

Improved customer service and supply chain indicators (to best-in-class in produce sector) by

implementing S&OP process addressing forecasting, order lead time policy, production scheduling and

raw material planning.

FISHKING PROCESSORS, INC. Los Angeles, CA

Vice President of Operations 1997-2000

Accountable for 7 plants to perform manufacturing, purchasing, inventory control, distribution, engineering and

customer service functions with 600 employees, 8 direct reports and $140M in annual sa les.

Drove 29% improvement in labor productivity; resulted in $4.5M annual savings. Accomplished by

development of detailed labor standards, implementing team-based daily feedback and creating

performance-driven culture.

Decreased product related customer complaints by 37% through improved quality systems, increased

employee feedback and numerous process improvements.

Elected Region Vice President and served on National Board of Directors for National Fisheries Institute.

E C

ARLY AREER

Held various roles including Plant Services and Cost Manager, Industrial Engineer, Production and Operations

Manager and Plant Manager at manufacturing industry leaders including: Procter & Gamble, Frito -Lay, Shaklee,

Continental Baking Company and Presto Food Products (acqu ired by Morningstar Dairies).

E &P D

DUCATION ROFESSIONAL EVELOPMENT

Lean Manufacturing Certified Trainer in Creative Problem Solving

Toyota Production Systems (TPS) Preventive Labor Relations Training

Statistical Process Control Executive Leadership Training

OKLAHOMA STATE UNIVERSITY, B.S., Industrial Engineering and Management, Stillwater, Oklahoma

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