David Mayr, M.S., Ssbb Email & Phone Number

Reedsburg, WI

Collaboratively led production, safety, maintenance and quality. Developed a positive and stress-free work environment. Led employees towards a systems-thinking approach to problem-solving. IOW, today's solution may cause tomorrow's problems. I worked with world-class leaders that promote the use of data to make good business decisions.

Hilbert, Wisconsin

• Facilitated two third-shift sanitation teams. Directed 20 employees. Ordered sanitation chemicals and supplies. Provided support for efficiently using labor, time, and supplies. Reduced maintenance costs from $30,000.
• Decreased department recordables from five in 2014 to zero for first eight months of 2015.
• Utilized near-miss reporting and root-cause-driven corrective actions.

Green Bay, Wisconsin Area

• Led team of operations and warehouse supervisors in all aspects of cheese and beverage manufacturing and packaging. Improved operating inefficiencies, increased quality, and improved safety. Initiated and created.
• Tracked downtime with root-cause to focus efforts on top three contributing factors.
• Utilized downtime tracking database to measure improvements from baseline.

• Oversaw quality systems, calibration technicians, and continuous improvement initiatives. Hired as hourly cheese grader. Improved quality technician position. Assisted with engineering to improve new processes. Served.
• Increased product made right first time from 97% to 98.8%.
• Set up leak detection system for optimum negative pressure and minimum test time, utilizing line equations and package and seal surface area.

• Directed team of 100 union employees in three department. Focused on continuously improving quality, manufacturing efficiency, and safety. Increased production efficiency by 10% in axle department. Improved from 75%.
• Improved quality first-pass yield by 15%.
• Reduced reportable incidents by 30% by involving employees in safety audits.

• Led team of 44 non-union employees in two facilities manufacturing and packaging ready-to-eat sausage. Developed employees and improved all aspects of business. Increased production efficiencies by 80% in one.
• Reduced employee turnover by 50% by using timely and ongoing coaching.
• Identified key employee success factors and used factors to hire best-fit employees.

Denmark, Wisconsin

Facilitated team of 24 union employees producing and packaging mozzarella and provolone cheese and condensed whey, as well as safety and sanitation. Scheduled 100 employees throughout production departments. Focused on improving compliance with corporate quality program. Increased quality audit scores by 100% by involving employees in change process and.

Chilton, Wisconsin

Managed team of eight union employees producing, packaging, shipping and receiving, as well as safety and sanitation for animal health products. Communicated and conducted laboratory tests for operators. Utilized JD Edwards software for inventory control and scheduling. Reduced non-conformance product by three incidents per year to one incident by.

Chilton, Wisconsin

Directed team of six union employees producing provolone and mozzarella and condensed whey, safety, and sanitation. Developed predictor for final fat and protein in vat before vat filled. Utilized excel formulas and component samples. Reduced sanitation chemical use by 25% by implementing chemical concentration check log and verified level of sanitation.

Led team of union members in production and packaging of mozzarella and provolone cheese, safety, and sanitation. Improved regulatory and customer audits, reducing frequency inspection schedule and sampling plan. Utilized employee involvement, vendor services, and close supervision. Developed first automated cheese former in conjunction with vendor, using.

Master Of Science, Management And Organizational Development

I earned a 4.00 Grade Point Average (on a 4.00 scale). In addition, I was a full-time manager through out my college years. We all know.

Dairy Science

Studied Cheese-making Short Course, Studied and certified in High Temperature Short Time Pasteurizer and Process Control

Meat Science

I studied meat science through the Iowa State University Meat Laboratory. The Sausage and Processed Meat Short Course and hands-on labs.

Associate Of Arts (A.A.), Supervisory Management

High School Diploma, College Prep