ROBERET REEVES

Champaign IL

adez3e@r.postjobfree.com · https://www.linkedin.com/in/robert-reeves-a996855b/

I am a result-oriented production professional with management, administrative, operations, and experience in nationwide production facilities. I am experienced in supervision, accounting, payroll, budgeting, employee development, inventory control, purchasing, product development, public relations and strategic planning. I have excellent inter-personal skills and am a team player. I have the ability to work in all levels of an organization, trouble shooting and problem-solving abilities.

EXPERIENCE

DECEMBER 2017 – PRESENT

PRODUCTION MANAGER, plasticpak – champaign, IL

Supervised 240-280 employees up to 19 lines with 5 direct reports

Led daily safety, quality, reliability, and scrap meetings

Implemented safety protocol through department to prevent and enforce workplace safety

Implemented TPM across 3 department

Managed weekly, monthly and yearly budget

Worked with direct reports to increase efficiency of changeovers

Reduction of scrap through scheduling and consumption

Ran continuous improvements through departments

Wrote, maintained, and managed major department projects

Oversaw and managed startup of new line and new customer business

Worked directly with customers on quality issues

AUGUST 2015 – DECEMBER 2017

PRODUCTON MANAGER, Graham packaging – Modesto, CA

Supervised 100-120 employee at two different locations

Oversaw and directed 8+ lines with 6 direct reports

Participated and led daily tier 1, tier 2 meetings and GEMBA walks

Implemented and maintained 5's throughout the plant

Daily safety and quality meetings with employees

Monthly safety training with employees

Designed and implemented daily employee efficiency tracking

Created weekly manning for two plants

Lead team and stepping in when necessary to help the team succeed

Completing 30, 60, 90 day reviews in addition to yearly employee reviews

Tracked employee hours daily to reduce overtime and stay compliant with California labor laws

Worked with AE payroll systems, SAP, and L2L systems.

Worked with warehouse team to conduct weekly finished good and semi-finished good cycle counts and annual inventory

Worked directly with operators to lower operational cost.

Lead Kaizen team for changeover time reduction and plant shutdown

Worked with leadership team creating strategic and tactical A3's

FEBURARY 2015 – AUGUST 2015

PRODUCTION SUPERVISOR, PATALUMA POULTRY – PETALUMA, CA

Supervised 30-40 employees in two departments

Ordered all supplies to complete daily orders

Inspected and graded chicken to ensure a high quality

Enforced safety regulations to provide a safe working environment

Monthly safety audits of employees and departments

Scheduled and managed all employees time through KRONOS

Daily inventory and dry clean up to ensure good start up in morning

Trained employees how to reduce waste, improve efficiency and yields

AUGUST 2014 – FEBRUARTY 2015

PRODUCTION SUPERVISOR, HORMEL – STOCKTON, CA

Supervised 5-6 employees in the meat prep department

Scheduled blends for spice and meat preparation

Continuously checked yields and efficiently to make sure we were within company standards or above. Entered work orders into asset management.

Conducted monthly safety audits and checked employee knowledge of safety

Schedule employees and product efficiently to minimize downtime.

Worked with employees to make sure all union and state regulations were being followed.

Entered daily timecards for all employees in Electronic Time.

Worked with other supervisors and scheduler to approve weekly schedule

Nightly inventory for next day’s production

Monthly safety training for all employees

JULY 2013– AUGUST 2014

PRODUCTION SUPERVISOR, KANSAS CITY SAUSAGE – KANSAS CITY, MO

Conducted food safety training, implementation and internal audits

Supervised up to 60 employees on two lines daily

Involved in all hiring, terminations and goal setting for the subordinates

Determined quality standards/specifications for checking quality of raw foods

supplies, packing materials, processed foods and manufacturing of food products

Discovered ways to reduce waste and increase productivity

Extensive knowledge of industry trends, processes, procedures, and production rules and regulations

Defined cleanliness, safety and hygiene specifications for production and storage of foods

Studied methods to improve quality of meat, such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of food

JANUARY 2006– JULY 2013

PLANT MANAGER, FRITZ’S SUPERIOR SAUSAGE – LEAWOOD, KS

Oversaw and manage day to day operations

Controlled day to day innovatory for all products

Turn-key management style

Completed understanding and working knowledge of USDA standards, and HACCP requirements. Including CCP, born on date and labeling requirements

Created and updated HACCP procedures to conform with USDA standards

Oversee production including sales, innovatory, payroll and productivity for both retail store, shipping, catering, wholesale and product production

Managed yearly sales volume of 1.5 million dollars

Lead a staff on a day to day basis

Conducted hiring of new employees, performance reviews and new hire orientation

Managed all aspects of retail and wholesale sales departments

Supervised marketing research and advertising efforts

Responsible for accounts payable and accounts receivable - including retail, shipping, wholesale, restaurant and jobber

Administered office and computer databases and spreadsheets

Administered and completed weekly payroll for employees utilizing Peachtree payroll system and QuickBooks

Controlled and manage Union documentation and ensured that General Safety requirements were enforced

Oversaw food production for leading grocery stores in the Kansas City area and several major restaurants in the Kansas City area and across the United States.

Created and develop smoked meat products that have been featured on major networks including the food network and history channel.

Created and develop new sausage recipes for new and existing clients

EDUCATION

JUN 2006

HOTEL RESTAURANT MANAGEMENT, kansas state universty

Bachelor of Science, Hotel Restaurant Management

Minor in Business Administration

Graduation Date, May 2006

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