Diane Reiten

• Managed direction and planning for plant with focus on optimization of daily functions, exceeding customer expectations and achieving KPIs.
• Created new training program with focus on staff safety, food safety and production quality to achieve reduced labor costs and tighter control points.
• Directed employees and related programs to maximize team productivity and facility output.
• Redesigned operational workflow processes to maximize efficiency.
• Oversaw daily operations of 50000 sq. ft. manufacturing plant.
• Oversaw daily operations of 50000 sq. ft. manufacturing plant.
• Made strategic decisions and developed key plans that affected direction of business.
• Tracked data about all aspects of production to assess areas in need of improvement.
• Optimized processes to maximize efficiency.
• Reduced costs by eliminating materials waste and unnecessary labor hours.
• Identified and implemented viable strategies for continuous improvement.
• Maximized plant safety through proactive strategies and well-structured training.
• Maintained quality of product with robust inspections and assessment team.
• Provided direction and leadership to all levels of employees and managers.
• Organized and guided operations of production, processing and machinery according to business procedures and protocols.
• Identified areas for business improvements and utilized client feedback to drive developments.
• Oversaw routine maintenance programs and scheduled service to keep equipment functioning at peak levels.
• Managed personnel by implementing company policies, procedures, work rules and disciplinary action.
• Estimated costs and set quality standards.
• Evaluated production levels, quality standards and maintenance actions to identify and address operational problems and maintain targets.
• Arranged beneficial deals with suppliers for materials to stay within budget limitations.
• Planned operations to meet established schedules, factoring in order demands and business forecasts.
• Prepared and maintained production reports and personnel records.
• Recognized low-cost suppliers and managed deliveries to cut downtime and save costs.
• Collaborated with technical and administrative teams to develop and implement successful corrective plans.
• Applied lean principles to improve workflow and quality and reduce waste.
• Coordinated company projects and programs that supported manufacturing function.
• Evaluated production schedules and orders to arrange required materials and plan staffing needs.
• Worked with senior leadership to complete under-budget management on complex issues.
• Maximized resource utilization and achieved production targets by managing day-to-day usage of department resources.
• Analyzed and determined resolutions to multi-faceted issues that affected management and business objectives.
• Utilized proven problem-solving techniques to improve customer satisfaction and vendor relations.
• Minimized lags by leading and scheduling personnel, boosting morale and implementing new protocols.
• Anticipated and addressed production problems, material shortages, equipment malfunctions and unavoidable delays.
• Implemented knowledge to provide product quality assurance and executed inventory maintenance, optimizing work time.

• Managed direction and planning for plant with focus on optimization of daily functions, exceeding customer expectations and achieving KPIs.
• Optimized processes to maximize efficiency.
• Tracked data about all aspects of production to assess areas in need of improvement.
• Redesigned operational workflow processes to maximize efficiency.
• Maintained quality of product with robust inspections and assessment team.
• Directed employees and related programs to maximize team productivity and facility output.
• Provided direction and leadership to all levels of employees and managers.
• Oversaw daily operations of 150,000 sq. ft. manufacturing plant.
• Reduced costs by eliminating materials waste and unnecessary labor hours.
• Organized and guided operations of production, processing and machinery according to business procedures and protocols.
• Directed training and retraining of employees to boost performance and enhance business results.
• Managed quality programs to reduce overdue compliance activities.
• Established and administered annual budget with effective controls to prevent overages, minimize burn rate and support sustainability objectives.
• Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Developed and implemented productivity initiatives, in addition to coordinating itinerary and scheduling appointments.
• Estimated expected changes in business operations and made proactive adjustments to employee schedules and inventory levels to address needs.
• Supervised site investigations, reported issues and escalated those that required further assistance.
• Evaluated employee performance on weekly basis and conveyed constructive feedback to improve skills.wekly
• Evaluated employee performance on weekly basis and conveyed constructive feedback to improve skills.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Effectively supervised staff of 100-200 personnel by implementing company policies, protocols, work rules and disciplinary action.

At first I helped small entrepreneurs set up bakery/cafe/catering businesses. This entailed creating HACCP plans, setting up GMP and SQF protocols, hiring, training, creating and revising recipes, and teaching the owners how to actually run their businesses. I also set up vendors and purveyors, and assisted with marketing.

I gradually moved to consulting for mid to large wholesale bakeries, improving efficiencies, boosting morale /developing employees, and revising formulas and production run orders.

I worked all over the country, from Blaine, WA to San Antonio, TX. These were usually 4-6 month contracts. Mostly I was consulted for standare bakery fare: bread, buns, pastries, muffins, cookies, English muffins, etc., but I also ended up working with protein bars, cereal and tortillas in the process.

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