Kenneth Hopper

As a Project Manager with glassybaby I managed communication and direction of architects, engineers, city officers, contractors, vendors, and internal teams overseeing all aspects of projects including, bids, budget development, plan reviews and change orders, design criteria. I developed and renderings of spaces, floor plan layouts, and designs. Project skills include Agile project leadership , leading regular touch base meeting and minutes, Microsoft Teams and Outlook communications, and project oversight with MS Project and similar software. Organization through gantt and kanban charts, and project closeout and artifacts.

• Successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
• Collaborated closely with senior management to align project objectives with strategic company initiatives, ensuring that efforts contributed to overall business growth.
• Coordinated with cross-functional teams to resolve project issues and mitigate risks.
• Planned, designed, and scheduled phases for large projects.
• Met project deadlines without sacrificing build quality or workplace safety.
• Established effective communication among team members for enhanced collaboration and successful project completion.

As A Production Manager I directly managed the glassblower production staff, focusing on training, growth, and accountability. Working closely fellow production leadership to mentor the growth of teams, I wrote and implemented criteria for the apprenticeship training program helping build pathways for new and developing glassblowers to grow and increasing the workforce and improving productivity. I created document programs that effectively track and manage the individual training steps the glassblower staff allowing for focused and deliberate training for individuals.

• Managed continuous improvement initiatives to drive gains in quality, flow, and output.
• Standardized production procedures, job roles, and quality assurance guidelines.
• Partnered with leadership on recruiting, hiring and coaching production personnel.
• Collaborated with R&D to integrate new processes, enhancing product features.
• Implemented safety protocols to reduce workplace accidents and ensured compliance with regulations.
• Coordinated with other departments to align production with customer requirements.

Owner and managing operator of a long standing Seattle vegan pizzeria, responsible for all aspects of the business including hiring and management of employees and daily operation, finances, purchasing and inventory, tax accounting and menu planning and development. I purchased Pizza PI in 2011 and sold in 2015. Pizza Pi is still successfully operating in Seattle's University District today.

• Managed day-to-day business operations.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.

Supervising daily departmental operations and Team Members, ensuring food quality and safety standards, training New Members, inventory, and Packaging Buyer. Employee recognition programs, Department procedures and menu planning. Staff accountability and development.

• Managed inventory effectively, reducing waste and ensuring optimal product freshness for customers.
• Collaborated with other department supervisors to drive overall store success and enhance cross-functional teamwork.
• Streamlined kitchen operations for improved efficiency, implementing proper food handling procedures and storage guidelines.
• Enhanced customer satisfaction by ensuring high-quality prepared foods and consistent service standards.
• Maintained high level of efficiency in fast-paced work environment.

Head Chef leading restaurant kitchen and bar in Portland famous international district. Menu development and pricing, scheduling, product and. ingredient purchasing and inventory, daily dinner specials, supervised and training of employees, procedures and accountability, lead line cook. American style, fine dinning.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.