SCOTT MONTE

• Oversaw daily operations to ensure production efficiency and adherence to safety standards.
• Trained and mentored staff on best practices, enhancing skills and promoting a culture of safety and accountability.Implemented continuous improvement initiatives, enhancing process workflows and reducing downtime.
• Managed cross-functional teams, fostering collaboration to achieve production targets and quality benchmarks.
• Reduced costs by eliminating materials waste and unnecessary labor hours.

Operations Manger - 9 months

• Supervised operations staff and kept employees compliant with company policies and procedures.
• Part of a team that facilitated the sale of two facilities to a 3rd party.

Production Manager - 2 years

• Oversaw daily production operations, ensuring adherence to safety and quality standards.
• Mentored and trained team members on best practices and operational procedures.
• Managed inventory control systems, ensuring optimal stock levels for uninterrupted operations.

Quality Manger - 10 years

• Oversaw quality assurance processes to ensure compliance with industry standards.
• Developed and implemented quality control procedures to enhance product reliability.
• Trained staff on quality management systems and best practices for enhanced performance.
• Installed ISO 9001 Quality Management Systems in 3 different locations throughout the family.
• Installed API Q1 and 5ct systems
• One of 7 team members that traveled for NWP to perform audits on ISO and API Quality Systems.

Quality Control Inspector - 12 months

• Operated advanced machinery to produce precision metal components efficiently.
• Monitored production processes to ensure compliance with quality standards.
• Implemented safety protocols, reducing workplace incidents and enhancing team safety awareness.
• Trained and mentored new operators on equipment usage and best practices.
• Help develop procedures related to the Ford Q1 Quality Management System.

• Supervised kitchen operations, ensuring adherence to food safety and quality standards.
• Trained and mentored junior cooks, enhancing team performance and culinary skills.
• Managed inventory levels, reducing waste through efficient stock control practices.
• Selected