Manager Maintenance
Resume:
Lawrence M. Beach Jr.
** ***** ******, ********* ** 14150
Cell: 716-***-**** – *******@*****.***
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.
*******@*****.***
Lawrence M. Beach Jr.
38 Grand Avenue Tonawanda, NY 14150
716-***-**** *******@*****.***
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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