Mark Fabrizio

Executive multi-site operations leader with extensive project management experience in the food and beverage industry delivering improvement in safety, quality, continuous improvement, cultural change, new product development and capacity expansion. Leadership style is flexible and collaborative with demonstrated success improving communication, developing teams and leaders, improving culture and retention, reducing cost, and eliminating waste using various techniques.

• Collaboratively developed critical KPIs (several roles) and then used these KPIs to drive operations improvements (Cost reduction -16%, Line Eff +6%, Yield +2.6%, Consumer complaints -90%)
• Led the major capital project to install a new, state of the art, 1M bbl/year brewery delivering operational cost reduction more than $8.6M/year and significant quality improvements.
• Developed new sour beer process and project. (15+% capacity and quality improvements) for critical fastest growing beer brand.
• Led the transformation of maintenance processes, reducing spending on Labor (19%), Contract Maintenance (38%) and Parts (28%) over 2 years.

• Collaboratively developed Plant and Department budgets and lead the operations team to manage these budgets delivering operational savings across many budget categories.
• Led the department to meet challenging annual production commitments, with particular focus on safety (600 days accident free), capacity increases (43%), process loss (8%), and materials usage (33%).

• Led the implementation of a new cider process in brewery, producing more than 1.2M cases in the first year and growing the volume produced by 400% the second year.
• Managed the rapid development and implementation of numerous new and non-standard products, including the process development, procedures, training, and operating rules. One key success of chelada ramping up from 25K bbl to over 600K bbl per year in 1.5 years.
• Created a small innovation team that led the development of new products for retails sale and taproom only release. Berry Monkey sold 14K bbl in the first year.

Neighborhood Resource Center of Greater Fulton, Richmond, VA, Board Member, 2018, 2019

• Leadership Development Program - Center for Creative Leadership
• Development Positive Power and Influence - Situation Management Systems, Inc
• Managing Motivation for Performance Improvement - HayGroup
• Anheuser-Busch Brewing Technology School, Packaging Technology School, and Brewing Engineering Schools
• Graduate Instructor for Brewing, Packaging and Brewing Engineering Schools
• Instructor for Leadership Development at ABI, NAB, and Victory Brewing
• Led development of the ABV Leadership development training program

• Implemented improved communication process across sites developing full team business reviews, operations coordination meetings, clear priorities, and improved direction to shop floor leaders.
• Collaboratively led dynamic culture improvement (multiple sites) through servant leadership, shop floor time, business updates, positive recognition, inclusion and leadership coaching and development.
• Developed and delivered leadership development program to improve supervisor and manager effectiveness and define leadership expectations.
• Led the simultaneous restart of an idle plant and implementation of new fruit delivery project, delivering the most successful performance year for the plant. Improved performance included safety, quality (no serious quality incidents), throughput, and financial performance (275K tons processed at 16% lower cost). Led the successful restart of a 6 M gallon aseptic NFC juice storage system.
• Negotiating team for the new teamster labor contract, delivering staffing efficiency, labor flexibility and employee retention improvements.
• Led new product development and implementation in the beer, cider and FMBs product categories. Introducing 45+ new products to the portfolio in 3 years.
• Led cross-functional teams in the start-up of numerous capital projects focused on productivity, cost savings, and quality improvement.