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Skills

  • Food waste minimization
  • Supervision
  • Meat display merchandising
  • Carcass breakdown efficiency
  • First Aid/CPR
  • Operational improvement
  • Team building
  • Sales data analysis
  • Business operations
  • Advanced butchering techniques

Work Experiences

  • Deboned and cut 3 of carcasses per day.
  • Achieved results within the first 6 months.
  • Was in charge of meat inspections and maintaining a proper temperature environment.
  • Achieved growth over two years.
  • Acted as the point of contact for customers with special dietary needs.
  • Aided management in informed purchasing decisions.
  • Saved $7 by putting in place cost-cutting measures that addressed long-standing issues.
  • Collaborated with the marketing team.
  • Transported HubSpot to several months customer locations.
  • Correctly wrapped, weighed, and labeled cuts to price 17 orders every day.

Summaries

  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Advanced skills in deboning and portioning meat.
  • Achieved tangible savings.
  • Costs were consistently reduced while profits were increased.
  • Achieved a 58% decrease in spoilage.
  • Achieved results over several months.
  • Bringing 8 years of precision, dependability, and accuracy to the table.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Adept at coordinating with local farms, securing high-quality meats and negotiating competitive prices, contributing to cost savings of 68% annually.
  • Boosted add-on sales through educational meat workshops.

Accomplishments

  • Collaborated with purchasing department to negotiate better terms with local suppliers, reducing costs by 25% while maintaining product quality.
  • Utilized advanced butchering techniques that resulted in a 15% increase in customer satisfaction based on standard results.
  • Optimized carcass breakdown efficiency, decreasing waste by 15% and increasing usable product yield.
  • Forecasted meat product trends to ensure that the store met evolving customer preferences, resulting in a sales increase of 81%.
  • Organized seasonal workshops educating customers on meat preparation and cuts, increasing customer loyalty and knowledge over one year.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Developed and maintained an efficient lean inventory system, reducing spoilage and waste by 69% over two years.
  • Boosted employee engagement and performance by redesigning team incentives, increasing retention by 52%.
  • Spearheaded weekly meat promotions which boosted weekly revenue by 72% over 6 months.
  • Led the introduction of eco-friendly packaging solutions, reducing plastic waste by 37% and improving sustainability standards.

Affiliations

  • American Medical Informatics Association
  • American Marketing Association
  • North American Meat Institute (NAMI)
  • Artisanal and Specialty Meat Producers Network
  • Farm-to-Table Meat Producer Network
  • Meat Industry Suppliers Alliance (MISA)
  • Freemason
  • Sustainable Livestock Production Committee
  • USDA Meat Grading and Certification Program
  • National Cured Meat Championships (Judging & Participation)

Certifications

  • Online Retail Meat Fulfillment Certification
  • Certified Kosher/ Halal Meat Specialist
  • National Food Safety Certification (ServSafe)
  • Salesforce
  • Certified Meat Cutter (CMC) - North American Meat Institute
  • Project Management Professional (PMP)
  • Certified Meat Hygiene Auditor
  • Master Butcher Certification
  • CompTIA A+ Technician
  • Google Certified Professional Cloud Architect

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