CARLOS M. MANSINHO

785-***-**** ad0ah4@r.postjobfree.com LinkedIn Profile

CPG Food Manufacturing Manager with significant experience and expertise in Food Science, Production, Compliance and Profitability. Proven people, process, and analysis skills to achieve improved cost, capacity, process, efficiency, quality, safety, and employee engagement. Brings positive energy, respectful nature, and genuine love of food production and consumer food safety.

QUALIFICATIONS / EXPERTISE

Thermal Process Authority, certified

HACCP certified & HAZMAT certified

CIP, GMP, Kosher, Allergies

Plant Turnarounds, Transitions & Startups

Six Sigma Principles / 6 S Processing

Lean Manufacturing / TPM / OEE

Employee Safety & Team Development

Compliance (USDA, FDA, OSHA, NYSDEC)

Financial & Technical Acumen

Technology: Proficient in SAP software and Dynamic AX 9000; Maximum maintenance software; Kronos and ADP; Microsoft Office.

Assistants Professor at Chapman University Los Angeles CA/ Food Science Department Continue Processing Improvements ( CI ) area, conducting seminars, supervising lab work, preparing lessons, and publishing their own research finding in academic journals.

PROFESSIONAL EXPERIENCE

ALPHA BAKING, CHICAGO, IL 08/19- 08/23

Director of Operation

Overall, 3 plants in relation operation area: Production, QA, Warehouse, Logistic, Sanitation, NPD, buy and Maintenance. Coordination directly the SQF processing in one of this plant. Develop new products and ready for the new generation of formulation. Drove Food Safety BRC Certification from level “B” to “A” in 2014; enabled 87% increase in sales to customer companies.

Improved plant production 11.48% over goal and achieved 7% increase in line production capacity without investment.

Closed both FY under budget and cost goals, over OEE, yield, and adherence/attainment inclusive inventory. Worked with Supply Chain team, as main buyer of raw materials. Operated plant with 98.2% annual efficiency.

Reduced overtime from 12.5% to 7.6% first year, and 4.9% second year, through improved scheduling / reduced overlap.

Perfected Order Shipped average: 99.8% (2013) and 100.0% (2014).

Improved OSHA record, 870 days without a reportable injury, for estimated savings of $57K annually.

ELIZABETH’S FOOD, Compton, CA 01/12-07/19

Plant Manager

Overall responsibility of bread production plant, development, efficiency, budget and performance of three shifts, seven days per week, in two facilities. Focused on scrap reduction, quality and efficiency improvements, and management of all departments, sanitation improvements, and process streamlining projects. Ensured production quality, planning, schedule, and Food Safety, Kosher, and Allergy programs. Managed $5.6M operating budget. Responsible for plant P&L; logged and tracked daily production numbers and participated in regular financial and operational reviews with CEO, COO and Operations VP.

Reached all strategic goals to optimize efficient, balanced operation considering several factors, raw material availability, manpower, production line time, operation efficiency, and variable shelf life, inventories levels, warehouse space and customer seasonal and promotional demands. Served as TPM member Leader.

Re-energized culture and improved employee engagement: created supervisor and employee growth opportunities.

Rebuilt and organized 75 year old plant to improve food safety; identified, determined ROI, and served as Project Manager for large capital projects to update and bring facility and processes into compliance with state and federal regulations.

~Consolidated and moved Quality testing labs and added dedicated computer with independent system.

~Remedied water capacity and discharge/permit issues; installed new tanks, pump systems and heating systems.

~Corrected safety issues for water used in processing by installing / including water treatment into the process.

~Instituted sampling process and standards to test quality of incoming raw material; enabled shipment rejection.

~Ensured monthly Global Management Risk (GMR) training to improve product assurance risk in whole plant.

~Annual review of all SOP / SSOP / Policy & Risk statement.

SCHWAN’S FOOD GLOBAL SUPPLY, Salina, KS 05/05 – 11/11

Shift Manager – Second Shift

Oversaw second shift production, 230 employees overall across 7 lines of frozen pizza: bakery, formulation, maintenance, quality control, warehouse and transportation. Directly managed 16 Supervisors, two transportation professionals, three department supervisors and more than 85 associate employees. Reported to Plant Manager.

Held responsibility for new Food Safety Program in special HACCP, Traceability, and Standardization Raw Material. Point of contact with USDA for shift. Member of Plant Manager’s Staff responsible for Quality, efficient planning, schedule, Food Safety, AIB program, Allergic program and Industrial / Labor costs. Served as leader in OSHA regulation compliance and training.

Rebuilt and organized new Packing Program / restructuring with new packing Machines / capital project $4.1M. Served as Lean TPM member Leader and Maintenance Master Program member for packing in whole plant (medium & high speed).

Improved performance by 24% in Maintenance Master Program, and directed Efficiency Improvement team.

Reduced scrap by 12% in 18 months, and improved Customer Service level from 88% to 97% in 12 months.

Reduced Change Over frequency 14% from 1st half FY to 2nd half FY.

BIMBO PRODUCTS AND MILLING, Sao Paulo, Brazil 08/95 – 01/05

Plant Manager

Leader and Project Coordinator to build and start up a new facility in Sao Paulo city; responsible for all plant Production, Quality, Maintenance, Purchasing and Logistics. Oversaw 580 employees across 8 bread production lines within Union environment. Original company purchased by BIMBO in 1998; reported to CEO, then to corporate Operations Director following acquisition.

Coordinated production standardization, processes, packaging, costs, productivity, forecasts, and vital controls, continuously serving as an interface with the Logistics and Commercial area.

Developed product and standardization for BIMBO processing, and led OSHA Programs and ISO 9000 / 14000 projects.

Assigned responsibility for Wheat Milling operation and newly created Business Unit. Involved in project development from concept to construction into commissioning of production line and department integration. Focused on total business team approach, profit and loss of business team, safety, quality and housekeeping.

As Production Manager, managed department staff and production chain function including strategic planning and tactical operation involving purchasing of $18M in raw material and over five million cases of finished goods annually.

Pre-acquisition, served as Project Coordinator implementing HACCP, OSHA, and SAP system prior to purchase audit.

BARILLA PASTAS SPA, Parma, Italy 12/83 – 06/95

Manufacturing Engineer Start-up Manager (01/92 – 06/95)

Project / Start-up Team Leader for new pasta production plants in Italy, China, France and Spain. Provided early administration of pasta production facility and implementation of strategic plans for Production, Packing, Maintenance, PCP Supplies, Shipping, Job Safety, GMP and rigorous Quality System.

Improved packaging processes time efficiencies by introducing robotic / high speed packing in old and new plants.

Managed $35.5M production line installation/start-up in Parma and reduced Labor Dollar cost/case by 14.2% in 8-months.

Led SAP system conversion at the facility level.

Production Manager, Parma Italy (05/87 – 12/91)

Managed strategic plant providing all blend, mixing and concentrate for other Barilla Past Plants in Italy & Europe using high technology (Mixers Buhler) in homogenization and mixing; accommodated different recipes and formulations.

Gained responsibility for 2nd production line, managed Production and Packaging Control including raw materials stock levels, packaging and bay area. Coordinated material supplier to assist in increasing quality and reliability program.

Facilitated small group team activity, reducing waste by over 300,000 pounds over one year.

Quality Control Supervisor - Barilla Pasta Brazil / Bauducco (12/83 – 04/87)

Responsible for the testing of each product to customer specifications, and auditing components for production runs, incoming inspection of all raw materials. Calibrated, used, and maintained scales, depth and diameter gauges, and pressure gauges.

EDUCATION & TRAINING

MBA coursework, completed 3/4 of program focused on Continuous Process Improvement, Bologna University, Italy

BS in Food Science Engineering, University of Campinas, Brazil

Thermal Process Authority, Chapman University, Orange, CA 2008

Master Chocolate Technologist, ZDS, Solingen, Germany 1999

**Trilingual (English, Spanish, Portuguese & Northern Italian Dialect).

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