Mikel Bozarth

• Reduced labor requirements from 4–6 employees to a 2-person operation by improving workflow and efficiency.
• Trained and supervised box builders and area feeders to improve productivity and quality output.
• Ensured cabinets met strict quality standards and production deadlines.
• Collaborated with management on continuous improvement initiatives and process innovations.

• Interviewed and hired kitchen staff to build an efficient team.
• Led weekly meetings with regional managers to implement operational improvements.
• Managed end-of-day cash handling and financial accountability procedures.

• Operated CNC machinery to cut and shape cabinet components with precision.

• Processed panels and assembled cabinet boxes according to production specifications.

• Followed detailed manufacturing procedures to maximize efficiency and minimize errors.

• Supervised kitchen staff to ensure efficient food preparation and service.
• Trained employees on safety protocols and food handling standards.
• Managed inventory and ordering using FIFO inventory practices.
• Created staff schedules to meet operational demands and minimize labor costs.