Summary
Overview
Work History
Education
Timeline
Generic

Christopher Funkhouser

O’Fallon,MO

Summary

Professional managerial candidate with deep understanding of operational excellence and team leadership. Proven ability to drive growth and enhance productivity through strategic planning and effective resource management. Emphasizes collaboration and adaptability to meet organizational goals, showcasing excellent problem-solving and decision-making abilities.

Overview

37
37
years of professional experience

Work History

General Manager / Director of Technical Services

STL BAKING LLS / SAPPHIRE BAKERY COMPANY LLC
01.2014 - Current
  • Company Overview: A wholesale manufacturer of in-store bakery and main isle baked goods with national distribution. Additional line for protein bars production added in 2016. STL Baking change to Co-Manufacturing exclusively in 2021. Since then, the facility has been running 7 different lines consisting of 1 tunnel oven, 5 rack ovens, 1 Enrobing line, and 4 packing lines.
  • Manage QA team, Sanitation, and trouble shoot and train operations team on equipment in the plant.
  • Implemented maintained approved vendor program per GFSI standards
  • Manage product hold / release program including micro testing when applicable
  • Design new caramel depositor for national launch of caramel pecan brownie cookie
  • Leader of the food safety team / safety team.
  • Developed the food safety program. SQF level food safety and quality certifications achieved each year of tenure. Certified SQF practitioner / auditor (for internal cross functional audits)
  • Temporarily took on the VP of Sales activities during my initial 8 months with Sapphire
  • Started dialog with national retailer and launched the new caramel pecan brownie cookie under their private label. (revenue averaging 175k monthly)
  • Landed co-manufacturing with a “Fox Entertainment” branded product.
  • Full oversight and development of the Sanitation department. This includes hiring and training of staff as well as SSOP’s and master cleaning schedule.
  • Set up preventative maintenance program using a work order program named COGZ. In addition to the PM scheduling I covered the engineering department when working extended work weeks and no maintenance staff was scheduled.
  • Back up for accounting department. Covered for the controller during maternity leave and created a new process in QuickBooks for entering material usage that allowed the user to keep a more accurate inventory. In addition, I started utilizing the purchasing function in QuickBooks to create purchase orders automatically based on current production orders.

Area Manager

WB. McCloud Company
01.2011 - 01.2014
  • Company Overview: Food Safety professionals within the pest management field. The office in Alsip is one in an 8-state footprint. During my tenure the branch increased top line revenue 15% average and 26% to the bottom.
  • Strategic planning for the Alsip branch along with oversight of daily operations.
  • Implemented route optimization resulting in a 7% reduction in overtime.
  • Increased annual customer retention from 80% in 2012 to 92% for all of 2013 and 2014.
  • Evaluated fleet and managed the vehicle purchase
  • Licensed Fumigator in Illinois with a HAZMAT CDL.
  • Increase top and bottom line a combined 30% from 2013 to 2014
  • Completed gap assessments for customers in preparation for GFSI audits
  • Trained leadership of other branches in route management with the use of a “virtual route mapping” program
  • Developed annual budget with the chief financial officer. Then exceeded financial expectations each year.

Director of Technical Services, Quality & Purchasing

HEARTLAND BAKERY, LLC/ KEYSTONE BAKERIES
01.2009 - 01.2011
  • Company Overview: Manufacturer of cookies for the in-store bakery, one of four partners to start up the company and drive sales from 0 to over 10 million dollars annually. We sold the bakery in September 09 to Keystone bakeries and continued my employment as part of the senior management team.
  • Manage R&D lab, Sanitation, Purchasing and trouble shoot all equipment in the plant.
  • Create nutritional and ingredient statements and proof all labels
  • Develop new products that help drive sales
  • Design new equipment or improve existing operation
  • Implement all standards and policies to comply with state regulatory requirements
  • Achieved AIB audit rating of excellent. Updated all SOP’s to comply with new standards
  • Purchase all materials for production, maintenance, and R&D using lean manufacturing principals and reduces on hand inventory by 12%

Vice President of Operations

HEARTLAND BAKERY, LLC/ KEYSTONE BAKERIES
01.2006 - 01.2009
  • Company Overview: Manufacturer of cookies for the in-store bakery, one of four partners to start up the company and drive sales from 0 to over 10 million dollars annually. We sold the bakery in September 09 to Keystone bakeries and continued my employment as part of the senior management team.
  • Started up the bakery from scratch. Oversight of all operation of the bakery.
  • Hired and trained management and crew consisting of up to 200 permanent and temporary employees during the peak season
  • Developed the formulation of all products
  • Developed HACCP program and update annually
  • Set up sanitation department and Master Cleaning Schedule

Operation Manager

PARCO FOODS, LLC
01.2002 - 01.2006
  • Company Overview: Manufacturer of brand name and private label cookies, with annual sales of $50 million.
  • Manage six oven production lines and one frozen dough line, with management and scheduling responsibilities for 30 Processors and 140 union packaging employees.
  • Improved labor efficiency from an average of 88% to over 101%.
  • Implemented online checks to achieve high quality standards, which resulted in reduced re-work by 75%.
  • Manage continuous improvement initiatives, which led to reducing ingredient variance by 7%.
  • Developed new Standard Operating Procedures (SOP’s) and Standards of Operation, resulting in greater consistency, and eliminated potential problems.
  • As a member of the Line Speed Increase Team, improved processes that increased throughput by as much as 75%.

Sanitation Manager

PARCO FOODS, LLC
01.2002 - 01.2002
  • Company Overview: Manufacturer of brand name and private label cookies, with annual sales of $50 million.
  • Managed Sanitation Department for a period of six months.
  • Designed new sanitation program to rectify previous inadequacies of cleaning practices.
  • Updated master sanitation schedule to include computer-generated work orders for tasks based on AIB frequency recommendations.
  • Improved AIB score from “Satisfactory” to “Superior.”

Assistant Plant Manager

CASCADE COOKIE COMPANY
01.2001 - 01.2002
  • Company Overview: Manufacturer of cookies for in-store bakeries. Annual sales of $23 million.
  • Responsible for managing a crew of up to 60 production hourly, non-union employees, including recruiting and training functions.
  • Maintained labor and ingredient cost controls.
  • Ensured product quality by consistent and frequent sampling
  • Developed new products, based on requests from Sales and market demand.
  • Incorporated GMP’s, resulting in an AIB score of “Superior.”

Second Shift Plant Superintendent

UNITED STATES BAKERY
01.1998 - 01.2001
  • Company Overview: Manufacturer of English Muffins, Bagels, Artisan Bread and Pan Bread.
  • Managed production for the three separate product lines. Responsible for processing daily orders into production schedule to ensure that delivery times were met.
  • Utilized Kronos Timekeeping System.
  • Reduced daily downtime on bagel line from 3 hours to zero, by reducing changeover time and incorporating process controls.
  • Through the incorporation of Good Manufacturing Practices, attained a “Superior” level on all AIB inspection audits.

Plant Supervisor

CASCADE COOKIE COMPANY
01.1995 - 01.1998
  • Company Overview: Manufacturer of cookies for in-store bakeries. Annual sales of $23 million.
  • Responsible for 30 employees in daily production on 39-inch band oven.
  • Based on production needs, allocated permanent and temporary workforce and/or adjust line speed to achieve 100% efficiency.
  • Designed, modified and improved processes to meet demand for continued growth rate of the Company.

General Manager

PIZZA HUT PIZZA
01.1988 - 01.1995
  • Responsible for the general management of multi facilities, including employee orientation training for 12 stores.
  • Forecasted sales and scheduled purchases/inventory.
  • Awarded Quality Manager of the Year, based on a quality score average of 96%.

Education

Business

Green River Community College
Auburn, WA

Timeline

General Manager / Director of Technical Services

STL BAKING LLS / SAPPHIRE BAKERY COMPANY LLC
01.2014 - Current

Area Manager

WB. McCloud Company
01.2011 - 01.2014

Director of Technical Services, Quality & Purchasing

HEARTLAND BAKERY, LLC/ KEYSTONE BAKERIES
01.2009 - 01.2011

Vice President of Operations

HEARTLAND BAKERY, LLC/ KEYSTONE BAKERIES
01.2006 - 01.2009

Operation Manager

PARCO FOODS, LLC
01.2002 - 01.2006

Sanitation Manager

PARCO FOODS, LLC
01.2002 - 01.2002

Assistant Plant Manager

CASCADE COOKIE COMPANY
01.2001 - 01.2002

Second Shift Plant Superintendent

UNITED STATES BAKERY
01.1998 - 01.2001

Plant Supervisor

CASCADE COOKIE COMPANY
01.1995 - 01.1998

General Manager

PIZZA HUT PIZZA
01.1988 - 01.1995

Business

Green River Community College

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Christopher Funkhouser