Lawrence M. Beach Jr.

** ***** ******, ********* ** 14150

Cell: 716-***-**** – actske@r.postjobfree.com

February 29, 2016

Dear Hiring Professional,

Below is a snapshot of what I have to offer:

Business Unit Manager of a billion dollar Oscar Mayer brand

16 years high speed food manufacturing experience in USDA and FDA environments

Union and non-union experience

Safety and quality focused

Action and goal oriented, proven leader and problem solver

Utilize Lean Six Sigma concepts and methodologies; DMAIC process

Knowledgeable in IL6S (TPS) to drive continuous improvement and productivity

Lead several cross-functional team projects which include new product launch and new production line installations

5S Lead and trainer

Root Cause Failure Analysis

Unified Problem Solving

Business Development

As a Business Unit Manager for my previous employer, Kraft Heinz Company, I have demonstrated that I excel at building effective teams, coaching and training employees as well as driving a culture change across the business. By educating and empowering my employees, I was able to over-deliver productivity for the business repeatedly, year after year. By educating, training and coaching the team, we were successful in driving line efficiencies, reducing/eliminating waste, optimizing the work force, and lowering costs.

I have experience with new product launches and new high-speed production line installations. My IL6S (TPS) experience and knowledge has allowed me to provide the business with minimal quality defects and maximize outputs by increasing equipment up-time. With these skills, I believe I would be a great addition to your organization.

I have enclosed my resume and would appreciate a formal meeting at your earliest convenience. I look forward to discussing how I can meet your needs.

Sincerely,

Lawrence M. Beach Jr.

716-***-****

actske@r.postjobfree.com

Lawrence M. Beach Jr.

38 Grand Avenue Tonawanda, NY 14150

716-***-**** actske@r.postjobfree.com

Professional Experience

KRAFT HEINZ COMPANY

-Avon, NY 2008 – 2016

OSCAR MAYER LUNCHABLES

Business Unit Manager (2015 – 2016); Integrated Lean 6 Sigma Manager (2015); Business Unit Leader (2013 – 2015)

Manage the Oscar Mayer Lunchables business unit – production, maintenance and department sanitation

o250 employees

o3 Production lines, semi-automated

oUnion environment

oFDA & USDA

oHazard Analysis and Critical Control Points (HACCP)

oGood Manufacturing Practices (GMP)

Responsible for driving culture change by integrating IL6S principles. Developed, implemented and drove:

oDaily Management Systems (DMS) – Safety, Quality, CIL, Centerline, Defect, Breakdowns, Production Planning &Attainment, Maintenance Planning & Scheduling

oCenterline audits, Defect boards, CIL calendars

oRoot Cause Failure Analysis (RCFA)

oOne Point Lessons (OPL) and Standard work

oDaily Direction Setting Meetings / Level Meetings

oLine pit-stops and pit-stop critique process

oVisual management boards & Oscar boards

oLine Risk Prediction (LRP), Quick Risk Prediction (QRP) and Behavior Based Safety Observations (BBS)

oEmpowered hourly union process owners & equipment owners to drive department efficiencies and productivity

oLead base condition cleaning events, loss elimination initiatives and built line glide paths

Manage, facilitate & lead productivity initiatives

oWork with Continuous Improvement team, production team and support functions to define and scope savings opportunities

oParticipate in annual Value Stream Mapping end-to-end analysis for Kraft Cool Whip and Oscar Mayer Lunchables identifying potential productivity opportunities

oUtilize Lean Six Sigma concepts and methodologies; DMAIC process

oFacilitate and co-lead Unified Problem Solving training to equipment owners

oPerform Design of Experiments, collect data, analyze data, and identify root causes and necessary changes to reduce/eliminate waste and improve manufacturing conversion processes such as equipment uptime, line rate and yield

oFacilitate department Kaizen events

oImplement SMED techniques to reduce set-up time

oSupported equipment owner productivity projects by achieving quantifiable and sustainable results which drove over $1.5 Million worth of productivity

Meat waste reduction - $200,000

Rotation optimization - $225,000

Changeover improvement $400,000

CFS meat slicer elimination - $200,000

Line rate increase (2 lines) - $500,000

Responsible for achieving KPI targets for production and maintenance along with achieving productivity targets for the site

Managed new high speed line install and responsible for line start-up performance

oContinuous motion line – 216 Trays per minute

o$4 Million project

oTechnical Transfer and Training Lead (TT&T)

oVertical Start-up (VSU) Lead

5S Lead and trainer

Business Development Lead

oWork with cross-functional teams including R&D, Corporate, Quality, Logistics and Maintenance to drive component related productivity initiatives at the plant

oCoordinated and lead numerous plant trials including nacho cheese reform, slice-on-slice cheese reform, shredded cheese reform, salsa reform, cracker reform, tray reform, carton reform, case reform, 2D X-ray, steam cleaning

KRAFT COOL WHIP

Operations Supervisor (2012 – 2013); Production Supervisor (2008 – 2012)

Managed four production lines. Processes include: batching, heat treatment, homogenization, cooling, aeration, whipping, freezing & packaging

Supervised up to 75 employees in a three-shift union operation

oProduction

oMaintenance

oSite Sanitation

Production lead for all department trials

Production lead for the inception of Cool Whip Frosting. Lead a cohesive team which included production, R&D, engineering, quality, maintenance and sanitation. New product launch of Cool Whip Frosting was successful based on meeting and exceeding five week start-up curve.

Assisted in the inception of Cool Whip Dips.

“Values in Action Award” in recognition of outstanding work while living the values in action for the frosting launch (2012).

“Manager’s Award” for the development of the Dips product launch (2010).

Production lead for Whip System optimization Black Belt project. Processing parameters modified to increase yield by minimizing out-of-spec whipping conditions (2013).

Created and implemented packaging material defect program.

5S Lead

Developed standard work procedures for all batching CIP/COP/Flush/Sanitize circuits.

Lead cross-functional team to develop a Cool Whip Trouble-shooting guide.

Received Greenbelt certification for demonstrating competency in using L6S principles by successfully completing the Case-packer 2 changeover improvement greenbelt project (2012).

Drove continuous improvement initiatives

Safety Team Coordinator.

Active member of the incident investigation team. Use RCFA process to determine incident root cause.

BREMNER FOOD GROUP

-Tonawanda, NY 2000 –2008

Mixing Dept. Supervisor (2005 –2008); Production Employee (2000 – 2005)

Managed 3 production lines. Processes include: baking, frosting, wrapping, and labeling operations.

Supervised up to thirty employees during third-shift operation, including production, warehouse, mixing, maintenance, and janitorial services.

Maintain high-volume and efficient production by setting up, servicing, and maintaining all equipment at optimum levels.

Meet CWT (hundredweight) targets by monitoring all stages of the production process.

Maintain quality documentation, create reports, and aid in decision-making process and production alterations.

Approve or reject finished products and resolve problems.

Conduct bi-weekly safety meetings and find solutions for any unsafe working conditions.

Back-up production scheduler - schedule production for five day, twenty four hour operation.

Held numerous hourly production positions including rotary die operator, dough mixer, frosting mixer, utility operator, machine operator

Education

Medaille College, Williamsville, NY 14221

Bachelors of Business Administration

Graduated 2008

GPA: +3.96; Dean’s List

Key Achievements:

Selected for membership of Sigma Beta Delta (International Honor Society in Business, Management, and Administration; October 2006).

Finished in First Place in Capstone Project against 800 other teams Worldwide.

Niagara County Community College, Sanborn, NY 14132

A.S., Liberal Arts and Sciences: Humanities and Social Science

Graduated 2005

GPA +3.79; Dean’s List

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