Vice President Al’s ***** Company ***** (Part-time ***** )
• Management: Managed 8 to 20 full-time and part-time employees. Responsibilities included human resources, scheduling, and day to day management of retail, wholesale, and restaurant.
• Bookkeeping: Managed the day to day cash receipts, payroll, budgets as well as monthly, quarterly and year end financial statements.
• Quality Control: Developed, implemented and managed a HACCP program for wholesale department. Responsible for sanitation, keeping in compliance with all state (NH, MA and ME) and federal food safety regulations-including shellfish.
• Procurement: Responsible for the procurement of ***** , restaurant supplies, and retail supplies.
• Sales: Responsible for wholesale, retail, and restaurant sales.
• Project Management: Managed expansion of new dinning room and kitchen.
Production Supervisor Jac Pac Company *****
• Management: Managed a staff of 30 to 50 employees on the production line, which produced and packaged roast beef for retail and food service sales. The goal was to produce a safe quality product with the least amount of expense, while capturing the highest possible yields and productivity.
• Quality Control: Responsible for quality of materials, finished product on production line and communication with the quality control department.
• Procurement: Responsible for ordering materials from 6 different departments including: Trim line, roast beef trim line, burger line, dry storage, freezer, and cooler.
• R & D: Responsible for implementing a new emulsion injection process to enhance flavor and weight of many different meat products.
• Systems Implementation: Help develop and implement with the scheduling department an integrated computer tracking system to track lots in process. This greatly improved productivity, quality and yields.

Production Supervisor National Sea Products Inc. *****
• Management: Managed a staff of 20 to 50 people. Manage a production line producing precooked frozen fish sticks, portions and other process ***** for both retail and food service. The goal was to produce a safe quality product with the least amount of expense, while capturing the highest possible yields and productivity.
• Quality Control: Responsible for producing a safe quality product and communicating with the quality control department.
• R&D: Assisted in developing and implementing new products with R&D.