Control Operator Community Relations
Resume:
James W. Black
************@*****.***
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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