JERRY PASTRANA
Patchogue,NY
Summary
Results-focused VP Operations manager, well-versed in implementing cost savings and improving workflows through data engineering and software development. Highly skilled VP with extensive experience in corporate and private sector industries. Excels at providing superior service to the day-to-day operations of departments, improving processes and workflows, and ensuring the effective use of time and resources. Experienced in people development, directing multi-location services, and regulation compliance. Skilled at program administration, payroll documentation, talent, and time management. Implemented Inventory control realignment, recapturing lost inventory and reduced waste. Excellent communication, analytical, problem-solving, and writing skills.
Overview
14
14
years of professional experience
Work History
VP OF LOGISTICS AND SUPPLY CHAIN MANAGEMENT
TEKWELD
07.2021 - Current
- Successfully improved Screen Printing and Pad printing operations by restructuring the floor plan to optimize workspace and increase efficiency
- Planned, directed, coordinated and assigned manpower to improved production capacity by 22% , improved production workflows, added a third shift
- Oversaw demand planning, purchasing, and logistics
- Spearheaded use of technology such as GPS, RFID, and designed software technologies to improve logistic efficiency by 50% within 3 months of implementation
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Manage the day to day flow of inventory to Amazon FBA and our 3rd party warehouses
- Successfully oversaw centralization of warehouse operations moved to one facility from four warehouses with over 20 million in stated inventory; streamlined led to 35% improved production workflow capacity
- Established customized new inventory management system for ERP; led to accurate tracking of goods, minimized business waste by 6.5%
- Concluded logistic studies such as zero-base analysis, network analysis, supply chain analysis, flow path analysis, and time study; which led to 25% increase in ROI and reduced delays with project execution by 40%
- Implemented and monitored flow of vehicles and inventory using web-based logistics systems to track product flow from origin to final delivery keeping clients updated 100% of time while minimizing company waste
- Participated in manager meetings to help explain planning and design ideas facilitating project delivery success by 60%
- Negotiated rates with vendors, carriers, and industry brokers, which enhanced profit margin by 18%
- Responsible for training & developing a large scale of staff
- Maximizing all business opportunities to drive sales and exceed monthly sales goals.
- Analyzed statistical data and reports to determine trends in performance.
- Analyzed and managed inventory levels to maximize order fill rates and inventory turns.
MANAGING CONSULTANT
UPSTREAM HOSPITALITY GROUP
08.2020 - 07.2021
- Presented reports highlighted proposed changes regarding performance and efficiency enhancement.
- Mentored and supported 12 department managers to create strong workplace culture.
- Formulated and implemented training programs by applying learning principles and individual differences.
- Alleviated issues by using innovative methods and effective problem-solving skills.
- Recruited, interviewed and hired employees offering wealth of skill and talent to team.
- Created and developed detailed work plans to meet business priorities and deadlines.
- Prepared presentations to explain revisions, enhancements and process improvements of organization's systems and programs.
Director of Operations
Compass Food Group
05.2017 - 08.2020
- Fostered positive labor relations with union leaders and representatives
- Monitored logistics performance and identified improvement opportunities.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Managed logistics budgets and forecasting to achieve cost-effective operations.
- Improved inventory accuracy by developing and implementing enhanced control systems.
- Oversaw in-service training of personnel focusing on food safety & sanitation, HACCP, and culinary techniques, maintaining 90th percentile or above on all routine inspections
- Captured cost and productivity by achieving financial targets and exhibited financial literacy
- Delivered strong operational performance by executing against Stony Brook University and regulatory agency standards and programs, continually monitored operations, and compiled assessments and necessary action plans to provide optimal food quality and meal service, and drive student and customer satisfaction
- Ensured compliance to food safety, sanitation, and overall workplace safety standards
- Interacted with Client Management and maintained effective client and customer relations at all levels of client organization
- Provided overall direction and managed performance for all Food Service Managers, Supervisors, and front-line employees, ensuring employee development, engagement, and compliance with human resource related policies and standards, including conducting applicable inspections
- Directed, staffed, and trained food service department regarding food presentation, quality, cost control, labor control, and cash handling
- Developed operational components forecasts and explained variances
- Responsible for component's accounting functions.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
OPERATIONS MANAGER, WESTHAMPTON BATH AND TENNIS CLUB
Compass Food Group
05.2017 - 08.2020
- Accountable for overall success of all Banquets and Restaurant Department
- Improved YTD Beverage Cost by 0.8%, 2018 YTD Beverage Cost is 16.5% by revamping inventory system and negotiating with vendors
- Re-aligned Total Beverage Inventory in 2018, reduced excess total inventory value by $38,915
- Improved Sales in Beverage Division by 8% annually
- Improved Overall Food and Beverage Service by +5.1%
- Strengthened relationships with other departments by implementing new processes and promoting collaborations
- Property Micros Expert, handled ongoing Micros update needs for all food and beverage outlets.
- Developed systems and procedures to improve operational quality and team efficiency.
OPERATIONS MANAGER, VILLA LOMBARDI RESTAURANT GROUP
QCG Inc
01.2010 - 05.2017
- Accountable for overall success of Banquets Department and three fast-paced restaurants
- Managed operations of three high-volume restaurants ($9.6m combined) and staff of 140 professionals
- Managed payroll processing schedule and ensured deadlines are met
- Held full accountability for kitchen, bar, and service teams, coordinating with junior managers to schedule staff and align operations with business and regulatory requirements
- Conducted evaluations, coached staff, and guided recruitment and training
- Maintained consistent inventory with minimal waste, overseeing purchasing to ensure full menu availability
- Maintained service and sanitation standards in restaurant, bar/lounge, and grounds
- Ensured guest and employee satisfaction by demonstrating honesty/integrity; led by example
- Oversaw financial aspects of restaurant.
GENERAL MANAGER, VILLA LOMBARDI CATERING
QCG Inc
01.2011 - 04.2013
- Demonstrated knowledge to lead team of 60 to accomplish goals
- Ensured highest level of service by training and developing staff and executing requirements of events to highest standards
- Processed weekly payroll
- Led pre-event and post-event meetings to review/communicate event feedback
- Drove customer satisfaction and capitalized on revenue during event phase of function
- Provided clear and concise communications to everyone having ownership in success of event.
Education
B.A. Finance - Finance
SUNY Stony Brook
Stony Brook, NY06.2008
A.A. Business Administration -
SUNY Suffolk
Selden, NY06.2005
Skills
- Enterprise Resource Planning
- Gross Profit Analysis
- Project Planning
- Demand Supply Planning
- Quality Production
- Financial Loss Prevention
- Operations Processes
- Revenue Growth
- Optimal Inventory Levels
- Infrastructure Optimization
- Cost Savings
- Statistical Data
- Lean Manufacturing and Design
- Four-color Process Printing
- Printing Techniques
- Precision Printing
Timeline
VP OF LOGISTICS AND SUPPLY CHAIN MANAGEMENT
TEKWELD
07.2021 - Current
MANAGING CONSULTANT
UPSTREAM HOSPITALITY GROUP
08.2020 - 07.2021
Director of Operations
Compass Food Group
05.2017 - 08.2020
OPERATIONS MANAGER, WESTHAMPTON BATH AND TENNIS CLUB
Compass Food Group
05.2017 - 08.2020
GENERAL MANAGER, VILLA LOMBARDI CATERING
QCG Inc
01.2011 - 04.2013
OPERATIONS MANAGER, VILLA LOMBARDI RESTAURANT GROUP
QCG Inc
01.2010 - 05.2017
B.A. Finance - Finance
SUNY Stony Brook
A.A. Business Administration -
SUNY Suffolk
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