• Manufacture of personal protection equipment (PPE): Face shields or combination of face shields, mask and eyewear. Private owned company with revenue 12-15 million annually.• Supervise 30-35 team members overseeing quality and efficiency, while adhering to SOP.• Other responsibilities include production schedule, EOM inventory, warehouse organization, COVID-19 TM protocol and reporting, time punch verification, as well as EOD reporting of operations.• Assisted reconfiguration production process, yielding an increase of output by 200%.

* Operations Associate: Trained First Processing learned basic principles and expectations of TM safety and operational procedures of evisceration process of NPIS. Executed all functions proficiently, collaborated with management in resolving/handling of QA and USDA instruction.* Leg Quarters department learned process of broilers leaving evisceration into department production, as well Truss line process, marinating procedures and fulfilling daily quotas. **September 2019, Promoted Finish Processing Supervisor: Responsible for managing and leading team 20-22 personnel in line production and pack-out of customer recipes to achieve quota's, yield and efficiency.* Attended Tyson management training, learned the parameteres of industy, as well as academic instruction of plant production. Established good relations with USDA and QA, along with other department management centered around food safety, operations, and production.

• Secure freight for purchasing/sales items through rate request/bids to private and corporate transportation companies, while ascertaining information for exchange of goods and services.• Administrative duties- Submittal of purchase/sales orders, AP/AR, invoicing, inventory input, vendor/customer data entry, and filing systems.• Maintain inventory of all warehouse items incoming & outgoing, as well as cleanliness and organizational structure of facility, this included freezer, dry, paper, & chemical product.• Responsible for all on-line sales through amazon, e-bay, and craigslist. Handled all shipping of sold items through FedEx. Recorded record month sales in January & February 2018.

• Dining Service Director - evaluating index were not within market and company standards, thru prioritizing, enhancement of service and instilling sense of urgency with staff, scores increased rapidly to above expectations in ten months, currently 90% scores are store records.• Restructured organization of front end customer products and assignments staff which increased efficiency and productivity of team members. **Promoted to Food Service Director 02/2015- Applied LEAN principals and streamlined BOH priorities, heightened accountability to performance and execution, successfully closed GAP to <1.00% on cost of goods, in four months.• Created store specific daily production, waste, cleaning tasks enabling improved efficiency & productivity of staff & cost analysis tracking.• Conducted EOD financials, cash reconciliations, as well as assisting with EOM financials.

• Cut weekly operational cost $1K/2.0% through inventory and cost control, cut supply cost &1.5K/2.5% with product and inventory management, and labor goals were exceeded on average $.5K/.50% thru smart scheduling and time framing task for staff. • Designed ordering, inventory, and scheduling formats to improve product, labor, cost tracking and analysis, enabling to keep cost in line with business projections, sales volume and budget.• Negotiated contract pricing of goods and services with vendors and purveyors, which stabilized cost of goods and operating expenditures.• Initiated product production, ordering, waste and daily staff task formats which allowed the unit to operate more efficiently and productively. • Accountable for EOD/EOM financials- P&L, cash reconciliation, inventory, cost, and profitability.

• Applied best practices format to operational procedures which saved time and product, which reduced weekly operational cost of .75K/1.5%, labor cost by .5K/1.2%, & supply cost by .25K/.5%. • Increased weekly guest counts .25K/10% thru restructuring scheduling needs, staffing to budget, and to increase sales volume.• Increased Profitability 1.5K/16%, achieved thru LEAN, best practices and cost control.• Managed EOD/EOW financials, inventory, cost analysis, and profitability.

• Kitchen Manager Birmingham, AL- achieved a culture of performance by initiating best practices, adherence operational standards, and executing a plan for financial responsibility.• Reduced weekly food cost 1.5K/2.5% thru production control, quality control, and training and development of team members.• Labor cost cut .75K/1.25% by smart scheduling and defining performance expectations of staff. **Promoted to General Manager 04/2008 Nashville, TN- $1.7 million volume, one year sales volume reached $ 2.5 million, achieved by selective personnel choices, and staffing to business trends and budget projections.• Restructured store training program/re-educated staff on job descriptions, expectations, and operational standards-improving operations and financial performance.• Culture of performance achieved thru accountability, detailed planning and execution. Store performance ascended 877 positions in one year.• Accountable EOW/EOM financials- P&L, operational cost, financial analysis, and profitability.