As Assistant Meat Manager for Publix, ranked 39 in the US on Fortune’s 100 Best Companies to Work For, I lead all meat department operations including staffing, product placement, rotation, and displays. My role entails evaluating financial aspects of products, such as budgets, supply expenses, and pricing while employing strategic planning and processes to drive sales, optimize supply levels, and prevent shrinkage. Internally, I serve as the subject matter expert on food safety and quality assurance (QA) matters, achieving high ratings on food safety inspections. To meet food safety standards, I manage inventory at optimal levels and ensure employees perform proper inspections, a responsibility in which I've excelled, reducing inventory and shrink. As manager, I lead and train 9 associates, creating staffing schedules, providing coaching and monitoring performance; developing performance plans and instituting continuous improvement initiatives. My goal is to strengthen the employee culture by inspiring a team mindset, achieving 100% retention since assuming this role. I also oversee ordering to ensure unnecessary company shrink, adjust shelf pricing to reflect current pricing, supervise receiving of all meat products, and ensure proper paperwork completion. Throughout, I've maintained 100% compliance with food safety regulations.

I oversaw inventory management and purchase order creation while coordinating a robust array of administrative tasks including file management, maintaining office supplies and inventory, and gathering attendance data for payroll. I also onboarded new hires and performed training of my successor to ensure a seamless transition. My role involved liaising with external agencies, suppliers, and vendors to ensure optimal office performance. I also organized staff meetings and executive calendars while providing support to the directors.

This challenging role involved leading 40+ production line operators at the plant, which supplied major restaurant and catering operations, schools, and stores. I oversaw the plant's strategic operations, quality management including quality assurance (QA) and quality control (QC), auditing production to ensure compliance with production specifications and food safety standards. I planned, directed, coordinated, and assigned manpower to meet production requirements. I also implemented root cause and corrective actions to remove production constraints and improve product quality. In my supporting HR role, I oversaw hiring, safety training, scheduling, ongoing counseling and coaching of employees and I played a key role in implementing employee education programs, including food safety. With various hands-on management responsibilities, I produced scheduling, approval of payroll reports, and production/waste reports for senior-level management. I also supported the management of raw materials including scheduling, food safety, inventory, and claims. Finally, I assisted with testing, food safety investigations, and materials management.

Spearheading factory operations and processes, I held responsibility for ordering, receiving, inventory, production control, food safety, QA management, and shipment of final product. I also planned and managed production schedules to ensure 100% on-time delivery of all customer orders while supervising 50+ employees, preparing work schedules and work hours reports. I oversaw project execution and management, performing high-level management tasks, writing training materials for food safety and quality, and monitoring the progress of quality control tasks. I also completed production paperwork, payroll reports, and financial statements for accounting.

I'm proud to have been selected as the Head of HACCP team as Quality Assurance Food Safety Consultant, monitoring and verifying activities to ensure products met food safety standards and quality control standards. In this capacity, I introduced industry best practices and lean principles and processes. I also updated food safety procedures and documentation in a constantly shifting environment.

One of the highlights of my position was introducing and facilitating 50+ new recipes for meat products. I also served as the head of the GMP team, supervising a team of 30 employees.