Extensive and expansive experience in food and beverage industry, encompassing quality assurance, operations and manufacturing management, experience spanning sourcing, specifications, processing, development and automation, project management, sensory evaluation, strategic supplier management, and quality systems. Passionate in delivering customer satisfaction through quality, project profitability and operational excellence. Proven record of improving efficiency, productivity and product quality for manufacturing as well as automation and continuous improvement.
Work with clients to address cross functional needs within the Food and Beverage industry.
Clients comprise small to medium operations including QSR, retail, C-Store, and independent start up operations.
Provide expertise to clients; specific areas being quality, strategic supplier management, operational needs and product rationalization.
Skills set include sourcing, R&D, QA systems, operations, customer delivery, and project management skills.
Analyzed and evaluated clients quality operations, policies and procedures and offered recommendations based on findings; implemented strategic supplier management plan, increasing quality and reducing costs.
Developed overall upgrade to clients beverage product line.
Upgrading raw materials, packaging specifications, and handling procedures targeting managements requirements.
Assisted client in developing and implementing initial quality system program.
Consulted on HACCP plan, product traceability, product sampling plans, and retention sample practices.
Reengineered clients packaging program.
Identified deficiencies in existing packaging, changing structure and print capabilities, extending shelf life and increased traceability.
Current ongoing long term project consisting of development, design, sensory analysis/testing, and completion of flavor delivery system for alcoholic beverages in a retail setting.
September 2000 to January 2010
New England Coffee CompanyMalden, MassachusettsDirector of Manufacturing
for one of the largest privately held coffee companies.
Accountability for all plant functions of a 125 person, non-union $100 MM plant (, Personnel, QA, Production, Purchasing, Supplier and Co-Manufacturing management).
Responsible for departmental budget in addition to all Cap/Ex projects.
Directed and managed the overall year on year savings of $1.4 MM.
Managed 6 direct reports: Operations, Quality Assurance, Production, Roasting, Purchasing, and Engineering.
Mentored and developed new managers and existing managers into smaller cohesive teams.
Utilized Capital Expenditure budget in design, purchase, installation, and deployment of automation project saving $375M per year by reducing CPG labor needs by 40%.
Redesigned the air delivery system to upgrade and add on dual nitrogen generation systems, saving $30M.
Installed new external CO2 valve applicator on CPG lines, saving $30M and increasing production throughput rates by 12.5%.
Entirely responsible for rebuilding the QA department and systems in compliance with SQF (L3) from the ground up.
Developed a primary taste panel, sourced out secondary source of supply for liquid flavoring, saving $200M annually.
Implemented PM program including system software, and machine parts system.
Gave ability to print daily PM order sheets, track spare part inventory, and prioritized upgrading of older machines.
Managed co-manufacturing projects within the CPG line.
Sourced, approved, and managed materials, production, QA testing (outside lab testing for nutraceutical levels), production levels and delivery.
Implemented vendor management system across all suppliers, utilizing rating systems inclusive of Quality, pricing, and logistics in addition to other subjective criteria inclusive of sensory components and interpretation of supplier relationship factors.
January 1997 to August 2000
Sara Lee Coffee and TeaMoonachie, New JerseyDirector of Quality Assurance
Responsible for all quality programs internally for multiple manufacturing facilities and externally for third party manufacturers.
Accountable all quality operations from quality system programs, multiple auditing requirements, lead technical representative for primary customers and all laboratory management.
Developed, implemented, and documented Quality Systems to comply with Customer's requirements customer SQMS as well as SQF L3.
Implemented and managed full product traceability bi-directionally, inclusive of product tracking and withdrawal.
Developed enhanced data reporting system to utilize statistical process control.
SPC project resulted in capture of 2% savings on 45MM pounds of production.
Established Supplier Management System.
Developed database monitoring all aspects of objective supplier criteria (Quality, audit scores, IPS/FPS evaluation results, corrective action resolutions).
Conducted regular GMP/HACCP/SQF audits and trained staff to have the ability to independently conduct regular audits and provide GMP training in multiple plants.
Developed in house sensory panel for statistical sensory analysis.
Utilized panel in reformulating multiple products to add to sources of supply and reduce flavoring costs by 30%.
February 1991 to December 1996
Dunkin' DonutsBraintree, Massachusetts
Corporate Quality Assurance and Product Development (multiple positions) Responsible for quality management of all Dunkin' Donuts products inclusive of food and packaging.
Product line included Dunkin' labeled products (dry/wet mixes, frozen/fresh products, raw/par-baked/RTE, foods dairy/meat/beverage items).
Extensive supplier management work, collaborating with Purchasing and Marketing.
Collaborated in rewriting more comprehensive product specifications.
Specifications included formulation, process, handling, finished product parameters (physical, organoleptic, microbial, and sensory).
Worked to formalize policy to source, approve and audit vendors.
Rationalized supplier base to address excess supply and assure multiple sources of supply.
Audited vendors on an annual basis for specification, sanitation, and food safety compliance for 350 suppliers based on HACCP/SQF/GFSI criteria.
Implemented Franchisee Complaint System utilizing distribution centers and database management giving higher visibility to field level product performance.
Revamped high value green coffee/finished product quality program, developing sensory skills, sampling plans, and roaster taste calibration.
Participated in multiple cross functional projects including: national roll out of: flavored coffees; Coffee Coolatta, Central Kitchen Concept (high volume dough productions).
Separate development projects included, delivered "ideation to retail" delivery of co-branded Dunkin' Donuts Boston Popcorn Hazelnut Coffee Popcorn.
Johnson & Wales University Providence, RIBusiness AdministrationBSBusiness Administration
AIB Certification: Science of Baking and Process and Product Troubleshooting
Berklee College Boston, MAProduction and EngineeringDiplomaProduction and Engineering