Omar Torres

• Reviewed design specifications critically for accuracy, identifying potential issues before they escalated into costly delays or rework situations.
• Resolved conflicts efficiently among team members, fostering a positive work environment that contributed to successful outcomes.
• Established successful procedures for day-to-day operations and long-term planning.
• Implemented safety protocols for reduced workplace accidents and improved employee wellbeing.
• Mentored junior staff, leading to increased productivity and improved teamwork throughout the organization.
• Maintained safety onsite and upheld all OSHA regulations by [Action].

As a General Supervisor oversee other supervisors. I would support by setting up the production floor. Identify if short staff and create a quick plan to continue to meet the need of the business. I was in the role for a week and promoted to Superintendent.

Starting my career at Seaboard Triumph Foods, LLC. I came as a Supervisor in the harvest department. I was working in the head room. The goal was to maximize 12 pounds per head. We were exceeding day to day needs.

• Worked alongside team to accomplish work goals according to schedule.
• Demonstrated strong leadership abilities in managing diverse teams to achieve common goals while fostering a positive work environment.
• Showcased exceptional adaptability when faced with unexpected project challenges, rapidly adjusting strategies and reallocating resources to maintain progress and minimize delays.
• Trained new employees to learn new systems, apply best practices and comply with protocols and regulations.
• Investigated and reported on accidents, injuries and near-miss incidents.
• Oversaw daily operations at site, keeping team production moving at optimal pace.

As a General Foreman the job requirement were coming in walking with USDA and oversee ante mortem inspection for passing of hogs. Also set up the butina's for C02 levels accuracy. Other requirements were to check the scold tub temp to confirm the temperature was at 138 fahrenheit. I would do this before to ensure a good start up. After the completion of set up. I would observe by doing a walk through to review the entire floor from middle kill to the coolers to confirm we had staffing in place. Also no obstacles or issues that could accrue to cause issues or downtime.

As a Supervisor at JBS I was in the stockyard department. In this role I would ensure the pen verification before I removed the lock. I would confirm the three verification were met. The dot, the stockyard supervisor and myself. This to confirm all sign before released to production. I would review the process to identify if any fatigue hogs or slows that could cause potential hazard to the process. I would euthanize after inspected by USDA and they would pass them.