Marcelo Iniguez

• Resolved issues quickly to maintain productivity goals.
• Oversaw quality control efforts, maintaining strict adherence to industry standards and regulatory requirements while achieving high levels of customer satisfaction.
• Managed internal operational standards and productivity targets.
• Reduced waste and material costs by optimizing resource allocation and inventory management.
• Determined suitable crew requirements, scheduled employees, and worked with human resources to meet changing production schedules.
• Estimated labor requirements to support anticipated workload.
• Partnered with leadership on recruiting, hiring and coaching production personnel.
• Coordinated with sales and marketing departments to align production schedules with demand forecasts, maximizing both efficiency and customer satisfaction.
• Coordinated with other departments to align production with customer requirements.
• Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
• Reviewed work for quality and compliance with company standards and design specifications.
• Updated logs and submitted timely reports detailing activities in line with regulatory standards.
• Ensured full compliance with USDA production standards, including sanitation protocols, product labeling, and facility documentation.

Implemented and monitored HACCP (Hazard Analysis and Critical Control Point) plans to maintain food safety and reduce contamination risks.

Conducted routine CCP monitoring, verification, and recordkeeping, ensuring accurate documentation for USDA audits.

Collaborated with production teams to correct deviations, improve process flow, and maintain regulatory compliance.

Performed internal audits, prepared for USDA inspections, and assisted with corrective action development.

Trained staff on HACCP procedures, food safety practices, and proper documentation.

• Developed and implemented operational strategies to enhance product quality and customer satisfaction.
• Managed inventory levels to optimize supply chain effectiveness and reduce waste.
• Trained and mentored staff on best practices in food safety and customer service excellence.
• Leveraged point-of-sale systems for accurate transaction processing and sales tracking.
• Oversaw full business operations as owner, mastering multiple functional roles—such as butchering, inventory control, cashiering, marketing, and customer service—to ensure efficient and high-quality performance across the meat and grocery retail store.