Ruperto Dalton

Started off on the extra board until a route becomes open for you if you choose. I would get assigned various routes during this time frame either on Local day routes, Layover day routes, or nightly key drop layovers. Job description entails after receiving manifest confirmation text from dispatch or TSR was to come in grab your paperwork and handheld for scanning product, see where your trailer and tractor were inspect your load, tractor, reefer trailer, and grab a manual Jack or Electric Jack whichever was avalible, verify reefer temperatures and that route stickers were matching up with the manifest, load up your hand trucks, ramp, and grab shrink wrap to wrap the empty crates to secure later on in the trip. I then would drive to the first stop locate a safe and efficient to deliver parking spot and start the deliver process of breaking down mixed stops freezer pallets scan the stop I needed and would require seperating later stops in numerical order with the scan labels facing outwards to stay organized in this compartment of the trailer and load up onto my handtruck and transport stacks to the lift gate then move to the cooler compartment grab the correct items and scan from this zone i.e. milk and mixed half pallets that would contain miscellaneous (Cool whip, oat milk, various cheeses, bacon etc etc) items to be stacked and transport to the lift gate once I filled the liftgate I then would drop down and deliver these items into the Dunkin location and place in the correct zones during each trip I would view the layout of the freezer and would bring items in accordingly to make the process for the workers to put the items up with ease. Next would be the dry non perishable items needed for the location. This zone was moved with the Jack on hand from the trailer to a safe loaction in the parking lot deconstructed scanned in and placed in secure stacks then transported inside the store and placed near the racks where they would keep all the nonperishable items. I would pay attention to these as well and get the items that were heavy close the spots where store personnel would need to replenish. During each roll grab empty milk crates to return to NDCP domicile. Once the stop had been successfully scanned out and placed in correct locations inside of the resturant I then would verify with the customer, hand them the delivery receipt wish them a blessed day and move on to my next stop. Finish as much as manifest called for on first day or more if able too then locate a hotel with ample parking post trip it and finish the rest of the trip on second day. I also now train the new hires that come in.

• Manage delivery schedules and routes to ensure on-time deliveries to customers
• Inspect and maintain the condition of the delivery vehicle, including performing routine maintenance and addressing any issues as needed
• Provide excellent customer service by assisting with unloading deliveries, obtaining required signatures, and addressing any customer concerns or questions

learned pre trip and post trip, how to operate a commercial vehicle as well as the delivery process and time management to complete routes efficiently. To start off as a trainee I would fill in for drivers on their routes as they were off until a route became available for me to apply to become a delivery specialist then I would be locked into that specific route. I would build rapport up with my customers and efficiently select the product required for the locations on my route for the day, Once checked in with the customer and verified all product was there I was responsible to merchandise shelves as well as coolers and rotate to keep the dates of the product in sync to the company standard. communicate with the presales associate if I noticed anything out of sorts i.e product may run out before next deliver or close dated items as well as store manager requests. Trained new hires pre/post trip, how to drive a commercial vehicle, and delivery process. Reported to my TSR on a weekly basis with documented paperwork on the new hire evaluation. Started out driving a 16 bay delivery truck had to memorize layout of the load to efficiently pick said product required for the location receiving the delivery. Years later Pepsi switched over to coolift delivery system to where all product was prebuilt on mini coolift skids being loaded on enclosed 40 ft dry van trailer so you would select how ever many were pre ordered for the stop and pull them to the lift gate and running inside location to start the delivery process of checkin with store personnel then merchandise product. Combo driver was restaurant side of delivery and few stores where merchandising was required. On this style of route you would have on average 15+ stops dealing mainly with the BIB ( bag in box ) syrups and Co2 tanks needed to supply restaurants. Presell fill in I would also run as needed. in this position you would drive the company car assigned to that route, communicate with store personnel on new product, displays, pricing, customer requests. Go work the backstock you had at the location and then see how much you would need to order for the upcoming delivery. Set up pricing label tags if any sales was on at that time and set up outside advertisement signs, communicate with store manager on any issues and speak with driver if anything out of standard delivery process was required, i.e. displays built, new end caps, new location for certain product. OTR Driver- moved to this position at the end of my Pepsi career I would transport 53ft trailers full of product at every domicile PBV had across North Carolina and South Carolina on a daily basis drop and hook communicate with receivers at the locations on which trailers I would need to hook too. I would discuss any loading issues or overweight with my manager as well as location supervisors. Document weight, mileage to and from each location as well as adhere to the ELD. Report any Vehicle Condition defects on a day to day basis to the mechanics as well as TSR/managers.

• - Participated in comprehensive training program to learn company policies, procedures, and safety regulations.
• - Shadowed experienced team members to gain hands-on experience in delivering high-quality service to clients.
• - Completed training modules on customer service, route planning, and product knowledge.
• - Demonstrated strong work ethic, enthusiasm for learning, and ability to work well in a team environment

Assist forklift driver with the loading bay procedure for packs of glass needed for cutting table, choose on the computer program to load specific size sheets of glass from certain glass bay's on to the cutting table, insert specific pre determined groups of cut out programs that's needed to be fed to the assembly line, keep cutting wheel in good condition, clean work area frequently after breaking out glass dimensions on the table and placing in numbered rack slots. Once racks were full and loadout was completed deliver the racks to the washer to be fed on the assembly line. communicate with certain departments as to which assembly line would need which style of glass cutouts.

• Cut glass according to precise measurements and specifications using various tools and techniques
• Safely handle and transport glass materials to prevent breakage and ensure workplace safety
• Collaborate with team members to complete projects efficiently and meet deadlines
• Maintain a clean and organized work environment to optimize productivity and prevent accidents
• Execute quality control measures to ensure glass pieces meet required standards and specifications

Gather Glass racks and label strip them for the panels of glass that would come out of the oven conveyor and place Windows and door panels in designated slots in specific racks, visibly check over the windows and doors to keep check on the quality of the glass make sure the two panels were sealed together and werent offset on the spacer inbetween the sheets of glass. once racks were filled deliver them to get filled and sealed with specific gases required.

• Monitored oven temperature, conveyor speeds, and product quality to ensure consistent and high-quality output
• Loaded and unloaded products into and out of ovens using appropriate tools and equipment while adhering to safety protocols
• Conducted regular inspections and maintenance of ovens to ensure optimal functionality and efficiency