Plan and establish work schedules to meet production goals. Co-ordinate training of new and temporary employees to ensure competence and adherence to customer and FDA rules and regulations. Schedule cross-training to develop more added value for employees. Track employee hours and PTO to ensure adequate coverage for work schedules. Enforce 5-S, safety and sanitation regulations.Work closely with management and Line Leads to resolve employee problems and complaints. Conduct performance reviews. Participate in employee disciplinary actions. Work closely with Quality Control.

Confer with other supervisors to coordinate operations and activities within or between departments.Interpret specifications, job orders, and company policies and procedures for workers.Direct and coordinate the activities of employees engaged in the production or processing of goods.Recommend personnel actions such as hirings and promotions.Observe work and monitor gauges, dials, and other indicators to ensure that operators conform to production or processing standards.Plan and establish work schedules, assignments, and production sequences to meet production goals using lean manufacturing techniques.Demonstrate equipment operations and work and safety procedures to new employees, or assign employees to experienced workers for training.Recommend or implement measures to motivate employees and to improve production methods, equipment performance, product quality, or efficiency.Inspect materials, products, or equipment to detect defects or malfunctions.Enforce safety and sanitation regulations.Confer with management or subordinates to resolve worker problems, complaints, or grievances.Work within FDA regulations

Observed and evaluated workers and work procedures in order to ensure quality standards and service.Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.Control inventories of food, equipment, smallware, and report shortages to designated personnel.Resolve customer complaints regarding food service.Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Train workers in food preparation, and in service, sanitation, and safety procedures.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

Liquidating my husband's business, Annerud Racing and Training Facility,and settling estate