Gerardo Mota

872-***-**** adg2z2@r.postjobfree.com

BACKGROUND SUMMARY

19+ years of leading CPG/food operations at all levels of organizations (floor, supervisor, and manager). I am an experienced, bi-lingual leader that drives execution throughout manufacturing operations including optimizing line performance, reducing labor inputs, and maximizing yield. I have extensive experience with RTE proteins as well as RTC products into retail and food service.

PROFESSIONAL EXPERIENCE

RAYMUNDO’S FOODS Bedford Park, IL February 2019 – April 2020

Operations Manager

Increase productivity and reducing head count using OEE, working with maintenance to increase the speed the lines.

Manage 250+ permanent and temporary employees 3 shifts of production.

Implement new company policies. (Attendance, GMP’s Safety and Quality)

Supervise and coach 5 team supervisors in the implementation of new manufacturing, quality and safety strategies to improve operations.

Monitor employees productivity and optimize procedures to reduce cost.

Reduce waste in pudding and gelatin area by 20% using better strategies to cook and chill down the product.

Direct supervise sanitation team to ensure plant disinfection process matches with QA department and FDA procedures.

CARL BUDDIG & COMPANY, South Holland, IL February 2014 – January 2019

Operations Manager

Manage a team of four supervisors that are responsible for hitting labor and yield targets on an hourly, daily, and weekly basis – focused on improving pounds per man hour.

Improved OEE (Overall Equipment Effectiveness) from 52% to 69% by working with maintenance to improve equipment uptime, minimizing labor, and maximizing throughput.

Executed line balances to ensure the proper number of people were staffed on each line and also worked with staffing agencies to ensure supervisors had the right number of people daily.

Developed a strong relationship with the Quality and Supply Chain departments to ensure we were producing high quality products, on time, for our customers.

Assist on production scheduled to minimize change overs and execute according to plan.

Supervise all production activities, adherence to scheduled safety and GMP programs compliance.

Reinforced company policies, SOP s product specs.

Generated PM schedule for Maintenance.

RUPARI FOOD SERVICES, South Holland, IL June 2002 – February 2014

Seasoning & Ovens Supervisor

Executed a cost savings initiative on brine/injection – ensured brine was less than 29 degrees to maximize yield and reduced brine sizes from 10k lb brines to 5k lb brines to reduce waste.

Increased boneless product yields by 6% through extending vacuum tumbling times and reducing labor in the seasoning room.

Oversaw the installation and commissioning of Rupari’s 5th oven which expanded capacity by 10 million lbs annually.

EDUCATION

A.A. Physics & Mathematics, Mexico

ADDITIONAL TRAINING & SKILLS

Annual HACCP & Smokehouse training 2009 – 2018

Certified SQF Practioner – 2018

Fluent in English & Spanish

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