Bakery Production Manager
Resume:
*** ********** *****, ***** ****, NORTH CAROLINA *7030
HOME 336-***-**** EMAIL **********@*****.***
CRAIG LOVATO
Objective:
To participate in a professional organization where my Baking and Management skills will contribute to the immediate and long-term success of your company.
Professional Summary:
• Focused team player, strong communication both written and verbal and excellent problem solving skills, self-driven, and detail oriented.
• More than 18 years in baking operations, including production, packaging, warehouse, quality assurance, safety, and sanitation.
• Proficient in Microsoft Word, Excel, Outlook, Power Point, and Lotus.
• Implemented practices to achieve Superior Ratings for AIB audit at five companies.
• Proficient in the production of muffins, scones, loaf cakes, croissants, Danish, cinnamon rolls, cookies, and various breads including; sour dough, French, wheat, sliced pan breads, dinner rolls, hoagies, boules, sandwich, and rustic breads as well as various buns and rolls, levain, rye levain, and fermented dough and specialty items.
• Managed up to 70 employees and 6 supervisors.
• Obtained certifications including American Institute of Baking, Science of Baking, Serve Safe and Forklift operation.
• Fluent in Spanish.
Work Experience:
Harvest Time Bread – Mount Airy, NC (formerly Gerard’s Bakery) - July 2008 to Nov 2010
Gerard’s Bakery – Mount Airy, NC September 2005-July 2008
• As Production Manager, responsible for training supervisors, mixers, bakers, and production line workers.
• Did site checks to ensure consistent quality of product, as well as compliance with customer specifications.
• Proficient in the production of various breads including; French, wheat, sourdough, ciabatta, focaccia, dinner rolls, hamburger buns, hoagies, boules, batards, baguettes, sourdough sponges, and poolish.
• Facilitated initial set-up and operation of the bakery including staffing, training production, and sanitation.
• Ensured consistent quality of product to meet and exceed customer expectations.
• Research and Development of new products, with a focus on new business and products.
• As a member of the Food Safety and Sanitation Inspection Team, conducted weekly inspections and developed action plans to meet FDA and AIB requirements.
Crestone Group, Rocky Mountain Baking Company- Broomfield, CO Feb 2003 to Aug 2005
• As Production Manager, responsible for fresh and frozen orders and product inventory on a daily basis.
• Directly responsible for decreasing labor by more than 50%, by increasing efficiency and implementing labor control.
• Increased revenue per man-hour by over 70%.
• Successfully completed and exceeded all quarterly goals pertaining to waste and labor resulting in bonuses.
• Ensured consistent quality of product to meet and exceed customer expectations.
• Key contributor in R and D of new products for startup bakery, with a focus on new business and products.
• Facilitated initial set-up and operation of the bakery including staffing, training production, sanitation, and office staff.
Rudi’s Organic Bakery – Boulder, CO Oct 2001 to Feb 2003
• As Production Manager for an Organic Bakery, responsible for fresh and frozen orders and product inventory daily.
• Responsible for quality assurance of several different varieties of products.
• Managed production, packaging and warehouse staff including 32 personnel and 2 supervisors.
• Developed Standard Operational Practices (SOPs) for various workstations to consistently ensure High Quality and reduction in waste.
• As a member of the Food Safety and Sanitation Inspection Team, conducted weekly inspections and developed action plans to meet FDA and AIB requirements.
• Responsible for more than a 5% decrease in product waste.
Gerard’s French Bakery – Longmont, CO Dec 1992 to Dec 2001
• As Superintendent was responsible for training supervisors, mixers, bakers, and production line workers.
• Did site checks to ensure consistent quality of product, as well as compliance with customer specifications.
• Proficient in the production of various breads including; French, wheat, sourdough, ciabatta, focaccia, dinner rolls, hamburger buns, hoagies, boules, batards, baguettes, sourdough sponges, and poolish.
• Interim Plant Manager for 4 months.
206 TANGLEWOOD DRIVE, MOUNT AIRY, NORTH CAROLINA 27030
HOME 336-***-**** EMAIL **********@*****.***
CRAIG LOVATO
Professional References:
Gerry Watson
Vice President of Global Bakery
Quizno’s
Denver, CO
Joe McGowan
Quality Assurance
Quizno’s
Mount Airy, NC 27030
Chet Anderson
Vice President of Operations
Crestone Group Rocky Mountain Baking Company
Broomfield, CO 80020
Gary Hoerner
Firestone, CO
Don Ashton
Longmont, CO
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