•Responsible for all operational activities in one office and two plants•Managed 14 to 16 employees: interviewed, hired, and trained•Supervised and accountable for 8 production lines, creating 11 products with 27 labels•Executed all purchases with authority to choose suppliers and maintain inventory: raw materials- chemicals and packaging, inventoried goods and non-inventoried goods. Used MTS and MTO inventory management methods•Constructed production schedule, factoring in product seasonality and outstanding orders•Reported and audited operational financial activities: daily, monthly, and yearly. Actively maintained cash flow•Conducted ROI analysis on products, labor, and new machinery•Main contact and primary relationship with customers and vendors. Average of 10 meetings per month•Individually analyzed costs, margins, and pricing. Implemented 3 price changes for 20 labels•Processed orders in SPS Commerce. Prepared orders and used forklift if needed•Individually created trademark for Rooto logo. No legal counsel used•Maintained and improved compliance with government institutions: OSHA, MIOSHA, EPA, and DOT. Administered new safety policies, training regimens, and PPE requirements. Passed MIOSHA audits. Renewed UN package certification for products •Created an extensive Excel document to help organize the following: purchasing costs and raw materials, COGS, suppliers, sales, production line output, product formulas, general product information, and inventory. Has the ability to cross-reference sheets to conceptualize new ideas•Legal experience: remedied complaints, analyzed lawsuits, and reviewed and signed contracts•For the state of Nevada: re-registered and renewed corporate business license, changed registered agents, business officers, headquarters, and submitted compliance and tax documents•Created Rooto website in full. www.therootocorporation.com•Modified production lines to increase output

• Performed all in-store facility operations: cashier, food preparation, dishwasher, building cleaning, making sure to comply with health standards• Managed 5+ employees per shift, along with serving roughly 300 customers daily• Managed labor and foods costs in accordance with sales of around $3,000 a day• Ordered and maintained food and equipment inventory• Interviewed and made hiring decisions involving crew members, as well as training them• Managed and monitored money in 3 registers and 1 safe• Incurred monthly audits by upper management• Provided outstanding customer service and provided solutions to challenging problems involving unsatisfied customers