Michael Bowen

Having at the time very five young daughters, I made the very difficult decision to leave my employment in Boston and take a position closer to home with Gourmet Specialty Foods as Plant Manager. During my time at Gourmet, I ran the day to day operations of the facility and performed similar functions that were part of my previous employment. Because Gourmet was opened as a brand new company upon my arrival, it was my responsibility to fill the various positions and train each new member. Gourmet Specialty Foods under my leadership grew immensely during my tenure, at the time of my decision to leave was grossing $30,000,000 in sales and had developed a solid customer base within the prepared foods industry.

Initially hired as a production supervisor overseeing 70+ employees filling the day to day production orders. Within six months of being hired, I implemented efficiencies that reduced the staff by 23 full time employees resulting in a significant cost saving reduction of payroll while at the same time increasing productivity and producing a more consistent product. After one year of employment I was elevated to the position of Plant Manager a position that I held until my departure. As plant manager, I continued to streamline processes and was responsible for the day to day operations of the facility.