Jose Marrufo

• Managed daily operations at Ditta Meat to support production and warehouse tasks for efficient workflow. we specialized in further processing portion cutting, marination of beef and chicken fajitas, also marination of our pork pastor meat, also mainting a steady work flow of our beef grinding operations. while servicing over 500 restaurants in the Houston Tx area with our fleet of trucks I would also Trained both new and experienced employees to boost team performance and improve operational effectiveness. Assisted HR with recruitment efforts to cultivate a skilled workforce.
• Streamlined supply chain processes to support operational efficiency and reduce costs. Converted operations from two shifts of eight hours to a single ten-hour shift while maintaining throughput.
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• Directed operational oversight and strategic guidance for all departments in new state-of-the-art beef processing facility.

• As the Fab Manager at Creek Stone, I oversaw the Fabrication aka Processing Department where I Supervised 3 Superintendents 4 General Foreman and 15 Supervisors with a total of 675 employees. And those departments consisted of multiple departments boning, trimming, training, packaging, trim sort, ground beef, and further processing, and e commerce. On my tenure at Creekstone I was able almost double the amount of cattle being processed on a day-to-day operation from 1,200 head of cattle to 1,800 head of cattle per day. I also reduced the number of claims being paid out from about $0.65 a week to >$0.20. I also improved the turnover from 75% turnover to 30% turnover. I also reduced packaging cost from $0.35 to $0.20. We also improved the fab yields from 1$ to 20$ a day. we improved the P&L from the year before I was hired the company profited 32 million the year, I was there we profited 75 million.
• Led team training initiatives, enhancing employee performance and productivity.
• Implemented process improvements, streamlining workflows to increase efficiency.
• Oversaw daily operations, ensuring compliance with quality and safety standards.

• As the Fab Manager at OWB I oversaw the fabrication department aka processing department where I supervised 2 Superintendents and 2 General Forman and 12 Supervisors with a total of 475 employees. At OWB on my tenured there I was able to go from 300 head of cattle being processed per day to 800 head per day. I also reduced labor cost by cutting down on daily overtime 325 hrs of overtime daily to under 50 hrs overtime daily. we also expanded from 205 employees to 475 employees. I also reduced customer complaints by 55%. Also, the year before I was hired, they had 4 million dollars profit and in my time there we were around 12 million dollars profit.
• Analyzed performance data to identify trends and implement corrective actions for process enhancements.
• Managed and motivated employees to be productive and engaged in work.
• Improved safety procedures to create safe working conditions for workers.

• As the Fab Manager at STX Beef I oversaw the Fabrication Department aka Processing Department where I supervised 1 Superintendent qnd 1 General Foreman and 8 Supervisors with a total crewing of 275 employees. At STX when I was hired on my tenured some of my accomplishments were. I was able to go from 600 head of cattle being processed a day to 900 head. We were Abel to improve efficiency by reducing down time from 1.5 hr a day to 15 to 25 minutes a day. Also reduced our claims from $0.55 to $0.30 increased fab yields from (-10$ per hd ) or 13$ per head we also reduced labor cost by being more efficient from 29,000$ to 15,000$ a day by going from 10 to 12 hours being worked a day to 7 to 8 hours a day and increasing the through put. I also improved the turnover from 110% to 50%. I was able to establish and maintain a good relationship with their biggest customer HEB.
• Oversaw daily operations, ensuring compliance with industry regulations and quality standards.
• Developed and implemented strategic initiatives to optimize production efficiency and reduce costs.

As a General Foreman on Fab I Directed a team of 22 supervisors managing a workforce of 1015 employees to optimize productivity. Achieved a significant rise in total efficiency from 92% to 98%. Elevated product yield from $5 per head to $45per head through strategic interventions. we also improved packaging cost from $0.43 to $0.15 while maintaining a 98% order fill accuracy on our make sheet Coordinated workflow among teams to optimize efficiency in meat processing operations.

• ensuring compliance with safety and quality standards.
• Trained and mentored team members on operational procedures and best practices.
• Implemented process improvements to enhance production efficiency and reduce waste.

As a Kill floor Supervise I supervised daily operations to ensure compliance with safety regulations and USDA regulations were being followed for production on Gut table and Final Trim Directed a team of 35 employees to optimize productivity. Achieved a significant rise in total efficiency from 94%to 98% just form improving the relationship with USDA and also retraining and constant training of our gutters and split saw operators and Retaining our down pullers operators. Elevated Carcass Yields from 60 to 65% per head through strategic interventions. we also improved condemned Rate from 15% below 10% off the gut table. We also improved the miss splits to a manageable number.

• Coordinated workflow among teams to optimize efficiency in meat processing operations.
• Supervised daily operations to ensure compliance with safety regulations and production schedules. daily operations, ensuring compliance with safety and quality standards.
• Trained and mentored team members on operational procedures and best practices.
• Implemented process improvements to enhance production efficiency and reduce waste.

• As a General Foreman on Fab I Directed a team of 20 supervisors managing a workforce of 989 employees to optimize productivity. Achieved a significant rise in total efficiency from 90% to 98%. Elevated product yield from $5 per head to $30 per head through strategic interventions. we also improved packaging cost from $0.40 to $0.20
• Coordinated workflow among teams to optimize efficiency in meat processing operations.
• Supervised daily operations to ensure compliance with safety regulations and production schedules. daily operations to ensure compliance with safety regulations and production schedules.
• Coordinated workflow among teams to optimize efficiency in meat processing operations.
• Trained and mentored staff on operational best practices and equipment usage.
• Implemented process improvements that enhanced productivity and reduced downtime.

• As a General Foreman on Fab I Directed a team of 20 supervisors managing a workforce of 989 employees to optimize productivity. Achieved a significant rise in total efficiency from 90% to 97%. Elevated product yield from $5 per head to $30 per head through strategic interventions. we also improved packaging cost from $0.40 to $0.20. Maintaining 98% on our make sheet accuracy.
• Coordinated workflow among teams to optimize efficiency in meat processing operations.
• Supervised daily operations to ensure compliance with safety regulations and production schedules. daily operations to ensure compliance with safety regulations and production schedules.
• Coordinated workflow among teams to optimize efficiency in meat processing operations.
• Trained and mentored staff on operational best practices and equipment usage.
• Implemented process improvements that enhanced productivity and reduced downtime.

As a kill floor Supervisor on the gut table final trimm and head chain I have knowledge of the USDA/FSIS regulations HACCP principles, animal whale fare compliance and food safety systems. A proven ability to lead a-high volume production team While maintaining operational efficiency product quality, employee safety.

Supervised a team of 30 to 75 employees across various departments to achieve departmental goals. Assisted in maintaining accuracy of make sheets to support department yield objectives. Worked on product quality initiatives to minimize potential claims.

• Worked flexible hours across night, weekend, and holiday shifts.
• Managed time efficiently in order to complete all tasks within deadlines.
• Gained extensive knowledge in data entry, analysis and reporting.
• Cultivated interpersonal skills by building positive relationships with others.

As a kill floor employee Assisted my supervisor in training staff on final trim gut table procedures, while effectively managing USDA inquiries to uphold regulatory compliance.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.