Production Manager Resume Example
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PRODUCTION MANAGER
Summary
Over twelve years of intensive experience in supervisory management of the food industry with up to 95 staff members. Excellent communication skills, detail oriented to guest service satisfaction, ability to multitask. A self-starter. Professional attention to detail and pride in generating quality performance in staff.
Skills
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Experience
Milk Specialties | Mountain Lake , MNProduction Manager07/2017 - 08/2020
- Consolidated suppliers, resulting in large reduction of inventory and increased profit margins.
- Inspected incoming supplies to conform with materials specifications and quality standards.
- Established and enforced 5s program successful in increasing line efficiency and dropping accidents to 0 per quarter.
- Monitored manufacturing variances to achieve quality improvement while resolving product process and equipment problems.
- Kept areas clean, neat and inspection-ready at all times to comply with product guidelines.
- Set up, adjusted and maintained machines to operate at peak levels and meet challenging demands.
- Developed and implemented significant process improvements to enhance department quality and throughput.
- Conducted performance reviews to identify and rectify areas for improvement.
- Maintained top-notch quality control standards and eliminated downtime to maximize revenue.
- Coordinated with internal departments to maximize operational efficiency across production and administrative areas.
- Planned and delegated work to meet planned project and production goals.
- Transformed work area by increasing production, reducing turnover, eliminating waste and enhancing quality.
- Delegated tasks to employees and monitored accurate and timely completion of tasks to meet project milestones.
- Assigned individual work plans and reviewed jobs to accomplish all tasks within expected parameters.
- Controlled material usage to keep costs low, proactively investigating and resolving discrepancies to minimize waste.
- Provided input for performance reviews and identified areas for additional improvement.
- Revamped positions and workflow based on individual abilities and production targets.
- Maintained work environments safe and efficient at all times.
- Established and updated production schedules to meet changing demands.
- Addressed employee and production issues to determine and implement optimal resolutions, preventing wasted resources and maintaining schedules.
- Recommended and implemented measures to improve production methods and quality of products.
- Assigned tasks to employees and monitored productivity, performance and task completion.
- Managed all areas of manufacturing, safety, inventory control and process implementation.
- Issued work orders for repairs to plan maintenance of equipment, machinery and vehicles.
- Supervised equipment upgrades and modifications.
- Monitored equipment, checked supplies and coordinated manpower to meet expected demand.
- Oversaw inventory, physical counts and performed periodic cycle counts to verify outgoing orders.
Amc Entertainment Inc. | Tifton , GAGeneral Manager09/2007 - 07/2017
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
- Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
- Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Encouraged patron loyalty by emphasizing customer-focused approach by staff.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Established restaurant business plan by conferring with people in community to select food and beverage offerings.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Controlled portion sizes and garnishing for optimal cost controls.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
Amc Entertainment Inc. | Urbandale , IAGeneral Manager07/2001 - 09/2007
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
- Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
- Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Encouraged patron loyalty by emphasizing customer-focused approach by staff.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Established restaurant business plan by conferring with people in community to select food and beverage offerings.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Controlled portion sizes and garnishing for optimal cost controls.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Reduced food waste 25% by overseeing and planning ingredients, anticipated customers and popularity of items.
Amc Entertainment Inc. | Vero Beach , FLGeneral Manager03/1998 - 07/2001
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
- Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
- Emphasized customer-focused approach, delivering local neighborhood restaurant environment that built customer loyalty.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
- Controlled portion sizes and garnishing for optimal cost controls.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
Education and Training
Lewis University Romeoville IllinoisBachelors Degree in Business Administration1984
Certifications
Food Service Sanitation Chicago and Illinois
Safety Seminars
Forklift Certified
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Resume Overview
School Attended
- Lewis University Romeoville Illinois
Job Titles Held:
- Production Manager
- General Manager
Degrees
- Bachelors Degree in Business Administration
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