James W. Black

adphy8@r.postjobfree.com

931-***-****

**** ********** *****

Clarksville, TN 37042

Career Summary

I am a goal oriented, driven team player. I have vast knowledge in Business Management, yet I am willing and eager to learn new fields of industry. I enjoy challenges and am highly skilled in team building, problem solving, and coaching / teaching / training leaders. I am looking for a position that offers a clear career path, while assisting production goals with my skills and talents in Production Management, Scheduling, Procurement, and Logistics.

SKILLS

●Production scheduling, to include developing and understanding both production schedules and component scheduling.

●Communicating with multiple department leads and operators to achieve scheduling goals.

●Leadership, management and motivational skills

●Problem Solving

●Labor control / Scheduling / expenditure control

●Training and developing Team Members and Managers

●Developing and implementing systems and policies

●Implement procedures for all aspects of business management

●Ability to work with little to no supervision

●High volume and fast paced business environment

●Purchasing, inventory, and accountability.

●Primary point of contact for and liaison with logistics and manufacturing departments.

●Collaborate with departments to establish schedules and plans that allocate available resources to best serve client or customer needs.

●Compares current and anticipated orders with available inventory of materials; uses judgment to anticipate demand for and to acquire additional supplies as needed.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders.

●Integrate orders with master schedule; coordinates availability of materials, supplies, equipment, and staff as needed to meet delivery dates.

●Maintain master schedule for assigned facility; revises as needed and alerts appropriate staff of schedule changes or delays.

●Periodic forecasting meetings with sales, marketing, and other related departments; leads additional planning meetings with sales, production, shipping, purchasing, and customer service staff.

●20+ years experience business management, customer service, administrative duties

●Exceptional organizational skills

Work Experience

Production Coordinator

Hankook Tire Manufacturing

Apr 2019 - Current

●Ensure quality assurance throughout the production process

●Manage the production team so that scheduled goals are met

●Plan, schedule, direct and execute production activities

●Increase motivation and work efficiency by implementing reward systems

●Develop cost-effective measurements to achieve exceptional business practices

●Adapt to changes in the market and respond to customer demands

●Maintain current knowledge on the market and industry trends

●Conduct research to further understand competitors

●Work with management in coordinating and planning journal production activities.

●Provide administration assistance to Production Managers when needed.

●Prepare and review internal documentations for management and production staffs.

●Monitor and manage production schedules for timely delivery.

●Coordinate and monitor flow of manuscript between Authors, Editors, Designers and production units.

●Coordinate with marketing teams for advertisement placements in journals.

●Communicate production status to management on regular basis.

●Develop training documents, standards procedures and production guidelines for staffs.

●Guide and supervise junior staffs when needed.

●Work with Managers to coordinate, plan and delegate daily work responsibilities to production staff.

●Build positive working relationships with co-workers to achieve productivity.

●Maintain budget and financial records according to company policies.

●Proofread company documents before printing and releasing.

●Develop work orders and schedules for upcoming productions.

●Stay current on company projects and branding.

Production Control Operator

Hankook Tire Manufacturing

Mar 2018 - Apr 2019

●Create, monitor and analyze production schedules in accordance with the standard best practice for managers

●Schedule the production process and departmental activities relating to material, employee, and equipment availability

●Monitor production process, workflow, and schedules to ensure on-time delivery

●Efficiently assign production to minimize company costs and meet delivery deadlines

●Review production specifications, identify, and report plant capacity constraints

●Resolve production, manpower and material shortage problems quickly in an order of priority

●Work with the manager to execute and implement process improvements

●Ensure that materials and equipment are pre-arranged for production

●Work with managers to develop potential solutions to improve production performance

●Coordinate with production, purchasing, and finance teams to develop and maintain scheduling parameters

●Order and stock adequate materials to avoid future shortages

●Schedule training programs for staff to develop themselves on the job and meet production goals

●Oversee routine equipment maintenance and repairs to avoid outages and during production process

●Generate daily or weekly production reports to managers for critical decision-making purposes

●Develop production schedules in accordance with sales forecast, plant, and employee capacity, and new business opportunities.

Acting General Manager

OCharley's

Sep 2015 - Sep 2018

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Associate Manager

Applebee's Neighborhood Grill & Bar

Oct 2014 - Sep 2015

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Kitchen Manager

Old Chicago Pizza And Pasta

Oct 2011 - Sep 2012

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Associate Manager

Applebee's Neighborhood Grill And Bar

Apr 2008 - Oct 2011

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

General Manager

Applebee's Neighborhood Grill And Bar

Jul 2007 - Apr 2008

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Multi-Unit Manager

Cheeseburger Charleys

Jan 2007 - Jul 2007

●Ensure restaurant managers maintain acceptable staffing levels in all departments to build sales and improve profitability.

●Ensure restaurant managers are hiring and retaining team members to help improve productivity and quality of the guest experience.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Drive performance and sales levels improvements for all restaurants.

●Establish budgets for all restaurants in alignment with region and company goals.

●Produce and maintain an effective and measurable succession plan for all levels within area, including management, key hourly team members and shift leaders.

●Teach, coach, lead and develop General Managers and the entire restaurant management team.

●Ensure new company initiatives are supported and communicated clearly to all managers and team members.

●Ensure that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis.

●Ensure all specials, menu and procedure changes are rolled out in a clear, precise and effective manner.

●Promote and protect brand absolutes.

●Ensure market is showing continuous improvement in driving performance and utilizing performance management skills.

●Diagnose and help troubleshoot business opportunities.

Restaurant Manager

Cracker Barrel Old Country Store

Aug 2005 - Jan 2007

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Restaurant Manager

Arbys

Mar 2003 - Dec 2005

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

General Manager

Krystal Co

Feb 2005 - Aug 2005

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

General Manager/Assistant Manager

Lubys Cafeterias

Aug 2000 - Mar 2003

●Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

●Meet restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

●Attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

●Negotiate with outside supply vendors; ensure accurate and timely delivery of orders

●Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

●Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

●Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

●Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

●Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

●Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmark state-of-the-art practices; participating in professional societies.

●Accomplish company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Material Handler

Quebecor Printing, Clarksville

Jul 1993 - Sep 1996

●Load and unload incoming and outgoing materials and products

●Move materials to and from loading docks, delivery trucks, storage areas, and manufacturing areas

●Identify and label materials, and record their locations in the warehouse/on the shelves to maintain inventory

●Prepare finished products for shipment by identifying their location, then pulling, packing, and loading them

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