CLIFFORD E. RECKLEIN *** Moore RD

Butler, PA ****1

Cell: 972-***-****

Email: acoolh@r.postjobfree.com

MANUFACTURING/PRODUCTION MANAGEMENT

Proven background in managing manufacturing and production activities

within multi-shift operations in union and non-union environments. Varied

responsibilities encompassing plant management, distribution, quality

control, materials, and computerized inventory management. Exceptional

analytical, organizational and planning abilities, with recognized

successes in implementing cost effective programs, utilizing Lean

Manufacturing tools while successfully increasing productivity and

decreasing manufacturing costs.

PROFESSIONAL EXPERIENCE

Byrnes & Kiefer Callery, PA

Director of Operations May 2013 to present

Responsible for two bakery operations(Fresh and Frozen products) with sales

of $14 million annually. Direct accountability for all facets of operations

including, Purchasing, Sanitation, Maintenance, Logistics, Operations, HR,

R and D, Quality assurance of both facilities. Improved cost performance by

2% year on year by initiating standardized KPI's.

Hostess Brands Memphis TN

Plant Manager, Nov 2011 to Jan 2013

Responsible for all facets of operations of a fresh baked bread, bun and

cake operation. Key responsibility to develop team at all levels with

emphasis on KPI's.(Key Performance Indicators) Taking the KPI's and making

them actionable at the lowest level. Reduced injury rate by 50% through

more participation of hourly on Safety Team developing practical JSA's.

Guided team to dramatic improvement in AIB and BRC compliance. AIB from 775

to 885 and a BRC rating of B to an A rating.

ConAgra Foods, Trenton, MO

Operations Manager May 2008 to Nov 2011

Responsible for plant operations for a 6 day a week canning operations

specializing in Chili, Cheese Sauce, Vienna Sausage, and Gravies. Operation

produces 350 million pounds of finished goods per year and is distributed

worldwide.

. Responsible for a USDA operation producing meat and cheese sauce

products

. Multi-shift Union operation

. Involved in successful start of SAP which included training employees

and complete data transfer from existing system into SAP

. Involved in plant becoming SQF certified level 2 to meet the changing

needs of our customers

. Leading plant in the AMD process

Best Brands Corp, Dallas, TX

Plant Manager, August 2004 to September 2007

Complete responsibility for a three-shift seven day a week bakery operation

specializing in cake, icings, fillings, and laminated dough production.

Facility grew from $80 million in sales to $110 million in 3 years.

. Complete control and accountability of P&L

. Created and managed annual operating budgets of $18 million

. Reduced DART and OSHA rates through employee involvement

. Increased both through put and yield by creating action teams and

determining best practices by using Continuous Process Improvement

methodology.

. Planned, purchased, and introduced new technology to aid in reducing

overall costs

. Provided direction to take an aging facility that had no AIB score to

a Superior score in less than a year

. Revamped bonus structure for hourly work force to make it meaningful

and provide up to the minute data

HPR Bakers, Bloomingdale, IL

(Division of the HAVI Group specializing in the manufacture of bakery goods

both domestically and internationally.)

Plant Manager, July 2001 to August 2004

Complete P&L responsibility for a three-shift seven day a week non-union

bakery operation for the manufacture of both baked and frozen cookies,

muffins, and scones to the food service and retail industries.

. Developed action plans to achieve a first time AIB score for a start

up facility of 890 and with subsequent scores of 900 plus. Certified

producer for Yumm Brands and the US government.

. Instituted mass balance studies to determine true product cost,

accounting for all waste and weight variances to gain a competitive

edge.

. Upgraded Food Safety programs by justifying and purchasing metal

detectors.

BAKER & BAKER, Elk Grove, IL 1992 - 2001

(formerly L. Karps & Son, and acquired by CSM in 1997.) A recognized

leader in the food ingredients industry, specifically in bakery products

which included fruit fillings, frozen dough, frozen batters, pre-formed

cookie dough, and dry cake, bread, and donut mixes. Sales: $200+ million,

annually.

Plant Manager, 1997-2001

Production Manager, 1992-1997

Responsible for 3-shift production operation, producing 113 million pounds

of finished goods. Managed 150 union employees, and 6 managers with an

operating budget of $15 million. Also, directly responsible for all co-pack

operations with remote bakeries.

. Developed action plan to improve poor AIB (American Institute of

Baking) sanitation scores, resulting in achievement of a score of 925

(out of 1,000).

. Brought new technology into facility by working closely with

Engineering, R&D, and Marketing.

. Developed mass balance standards for equipment and packaging standards

for distribution, while establishing operating guidelines for the

production line. Result: Provided the ability to price goods more

accurately leading to a distinct marketing advantage and the award of

a $5 million contract.

. Negotiated a waste recycling contract leading to a $230,000 annual

savings over a 3-year period.

. Initiated a computerized program to effectively track and report

performance at all levels, resulting in greater efficiency, increased

productivity and an overall plant effectiveness increase of 11%.

. Reorganized management/supervision structure to maintain non-

interruption of operation and customer service level with a 40%

reduction in managerial staff.

. Designed and implemented a strict attendance policy which eliminated

undesirable and non-productive employees, with an actual increase in

productivity and less manpower.

McCORMICK & COMPANY, INC., Chicago, IL 1988 - 1992

Leading manufacturer of industrial spice blends for the food industry.

Production Supervisor

Responsible for the daily execution of production schedule for a multi-

line, dry processing operation across two shifts with 23 non-union

employees.

. Organized, trained and implemented a customized HACCP program aimed at

reducing complaints, resulting in a 50% reduction the first year, as

well as reduced liability by $100,000 in actual dollars paid out.

. Established departmental and individual employee goals by ranking

performance based on a newly-introduced database. Result: Increased

productivity by 12% for three consecutive years.

. Reduced workload by 50% by freeing 20 hours of clerical labor per

week, and redirecting to other areas of responsibility.

FRITO LAY, Allen Park, MI 1982 - 1988

(Division of PepsiCo)

Shift Manager, 1987-1988

. Responsible for the start-up of two new production lines, which

included two supervisors and 27 union employees. Accountable for all

phases of production costs: labor, yield, waste, and equipment

maintenance. Designed and implemented an HACCP program that reduced

foreign material complaints by 85% the first six months.

Receiving Manager, 1987

Quality Control Supervisor, 1986-1987

Processing Supervisor, Potato Chips, Corn Products, Extruded Products 1984-

1986

Shipping Supervisor, 1982-1984

NABISCO BRANDS, Chesapeake, VA 1977 - 1982

Warehouse Supervisor

Responsible for distribution of 120 confectionery line items, valued at $40

million. Managed five supervisors and 80 union employees in two separate

facilities.

EDUCATION/PROFESSIONAL TRAINING

B.S. in Biology, University of Illinois, 1976

Creative Problem Solving Managing Relationships at Work

Statistical Process Control High Performance Work Teams

Control Point Management AIB Sanitation Workshops

Total Quality Management AIB Laminated Sweet Dough Production

AIB HACCP Workshop AIB Gourmet Cookie Production

Foundations of Leadership AMD/TPM

Contact this candidate