Plant Manager Employee Relations

MICHAEL DROUILLARD

ATLANTA, GA • 248-***-**** • *****************@*****.***

PROFESSIONAL SUMMARY

PLANT MANAGER with more than 10 years of experience achieving production, quality, and safety metrics in food manufacturing environments. Dedicated, energetic leader with a proven track record of supervising, training, and guiding groups of union and non-union staff, maintaining strong employee relations. Detail-oriented and well-organized problem solver adept at interfacing with external auditors to safeguard compliance with state and federal regulations. AREAS OF EXPERTISE

ü Food Production

ü Team Leadership

ü Meat Manufacturing

ü Employee Relations

ü Process Improvement

ü Inventory Management

ü Quality Control

ü Regulatory Compliance

ü Operations Management

PROFESSIONAL EXPERIENCE & ACCOMPLISHMENTS

Dearborn Sausage & Ham – Dearborn, MI 03/2022 – Present Plant Manager

• Managed food manufacturing across a 50K square foot facility, supervising grinding, blending, stuffing, and smoking activities with oversight of 30-40 personnel to meet all production goals.

• Orchestrated process improvements, implementing streamlined staffing scheduling rotations and resource allocation to increase production by 10% and facilitate further revenue.

• Sustained a strong partnership with Omaha Steak for $35M per year, producing skinless hot dogs, hams, pork loins, and bacon to fulfill service level agreements (SLAs).

• Communicated with union members to maintain strong employee relations and satisfaction.

• Operated a buffalo chopper to produce specialized sausages in smaller amounts as needed. Kowalski – Hamtramck, MI 05/2013 – 03/2022

Assistant Manager

• Oversaw up to 50 personnel in food manufacturing of potato salad, pasta salad, spinach dip, pierogies, and twice-baked potatoes, effectively meeting all production, quality, and productivity metrics.

• Implemented process improvements on cleaning and sanitation, instituting the eight rules of cleaning and initiating the use of a detailed cleaning service to ensure a safe and compliant workplace.

• Gained experience in a variety of food preparation, production, and manufacturing settings, operating in and leading stations spanning chopping, cooking, stuffing, grinding, and packaging.

• Interfaced with the USDA on audits, safeguarding regulatory compliance. How About Lunch – Birmingham, MI 05/2003 – 05/2013 Owner & Operator

• Established, owned, and ran a carryout food business that provided catering for corporate events, weddings, graduations, and birthdays, building sales from nothing to $400K in annual revenue.

• Handled all operations including customer service, sales, accounting, logistics, inventory control, shipping and receiving, and purchasing to sustain effective business activities.

• Demonstrated people leadership acumen by hiring, onboarding, training, supervising, mentoring, and coaching a team of four employees, sustaining a positive and collaborative work environment. Previous Experience: Matter of Taste – Executive Chef EDUCATION Associate of Arts (AA), Culinary Arts

Oakland Community College

TRAINING Eight Rules of Cleaning – USDA

Dry & Semi-Dry Sausage Making – Iowa State University

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