“Process Improvement in Healthcare Organizations” course for Leadership of Healthcare Organizations curriculum, in the Masters in Advanced Studies degree program.Lean Six Sigma Green and Black Belt certification instruction, UCSD Extension and SDSU College of Extended Studies. Instructing Surgeons, Nurses, Hospital Administrators in Lean Six Sigma Process Improvement methods. World acclaimed LHCO Program has students from around the globe.

Planned and facilitated 12 KAIZEN Events in Business Process Operations with over 170 employees in 18 months with participation of 12% of the organization to reduce waste and save costs, reducing cycle time by 30%. Facilitated 28 KAIZEN Solution Teams for Operations improvements.

•Created and led cross functional team in 11 locations that reduced Destroyed Product waste by $300K.•Facilitated Shop Floor KAIZEN event for zero effort changeover reducing cup filling changeover time 50%.•Developed Problem Solving training; trained 150 employees at 8 locations in 15 classes across multiple functions.•Developed Daily Management Routines for operational review of Level 1 Metrics for 35 production lines.Application of Lean Six Sigma methods and training to reduce costs of FDA Regulated consumer products business at 11 manufacturing plants across the continental United States.

Business Process Improvement using Lean Six Sigma and Kaizen Facilitation Skills to reduce operating costs in the pharmacy benefit management business of United Healthcare Group.Led multiple cross-functional teams in application of LSS DMAIC method for process improvements. Supervised 4 Quality Engineers.•$8.4M annual cost savings in 2013 for mail service operations without impacting FDA regulatory compliance.•$11M annual cost savings in 2014 for customer service and mail services operations for prescription fulfillment.•Planned and facilitated multiple KAIZEN workshops saving $30M SG&A from Customer Service call centers.

Supervised 8 formulation scientists, engineers and technicians in developing herbal, fruit and vegetable concentrates for use in concentrates and products for vertically integrated Gold Standard nutritional supplements. Followed IQ/OQ/PQ procedures for dehydration, granulation and spray drying equipment installations.Led cross-functional manufacturing, technical and business unit teams in the development of nutritional concentrates for use in core products. Project managed new product launches for core business in international markets and with multiple contract customers.Led cross-functional manufacturing, technical and business unit teams in solving supply chain issues, process development for new product introduction, and inventory reduction. Applied Toyota Production System (TPS) methodology, Policy Deployment and provided Lean Six Sigma tool training and mentoring of Green Belt candidates.•Applied Kanban methodology to raw materials to achieve 30% reduction in inventory and $300,000 savings.•Identified annual $250,000 material waste in protein powder filling to meet regulatory requirements.•Led cross-functional team using DMAIC to improve manufacturing scheduling to reduce lead time 20%.•Developed “Design for Manufacturability” process improving product quality by designing quality in the process. •Led and / or participated in 9 cross functional KAIZEN events benchmarking core products, reducing waste 30% in manufacturing operations across several business units while maintaining FDA compliance.•Conducted Standard Work training for 250 Nutrilite manufacturing staff at Lakeview and Buena Park, CA.•Designed, developed and implemented Lean Manufacturing Experience training for 30 Operators & Supervisors.

Directed team in development of new manufacturing technology to improve toasting uniformity of tortilla chips. Conducted IQ/OQ/PQ for installed equipment and trained Operators and Quality Staff at 26 North American locations. Improved quality and taste of $1 billion product. Supervised 6 food scientists and engineers in developing high quality product line extensions, new products and improved processes for introduction of sweet and salty snack news with $2 million budget.