Experience

PaulB Wholesale

• United States
• Wholesale
• 1 - 100 Employee

• Inventory and CI Lead

  • Aug 2022 - Present

  Providing leadership to an inventory team responsible for• Maintaining inventory integrity of a 60,000 square foot warehouse that facilitates the distribution and sale of wholesale and retail hardware products• Investigation and resolution of customer errors•Maintaining inventory integrity between WMS and ERP systems. •Processing returns and warranties in an effective and efficient manner. Continuous ImprovementCollect and analysis data to provide ROI on CI initiativesDevelop KPI standardsLead and coordinateContinious improvement projects

• Operations Support/Inventory Clerk

  • Jul 2020 - Aug 2022

• Recieving Associate

  • Jul 2019 - Jul 2020



Dutch Valley Food Distributors Inc.

• United States
• Wholesale
• 1 - 100 Employee

• Line Lead

  • Dec 2018 - Jul 2019

  Along with working on the production floor I created and developed Alchemy Training programs to met SQF standards. I kept a daily data/metric log of the production process to better understand Takt Time and associated labour costs.I also worked to incorporate Continuous Improvement and Lean Manufacturing Processes. Task with increasing line production efficiency. Along with working on the production floor I created and developed Alchemy Training programs to met SQF standards. I kept a daily data/metric log of the production process to better understand Takt Time and associated labour costs.I also worked to incorporate Continuous Improvement and Lean Manufacturing Processes. Task with increasing line production efficiency.



Dutch Valley Food Development New Holland

• New Holland

• Line Lead

  • Jan 2014 - Dec 2018

  Produced measurable change through leading the production line with Standard Work and Continuous Improvement. Tasked with launching a new bottling line in 2016. Bottling line included 5 machines. Piston Filler, Capper, Safety Sealer, Sleever and Labeler. Responsibilities included: Creating and implementing Standard Operating Procedures in compliance with SQF quality standards. Creating and implementing Lock Out Tag Out Safety Procedures in compliance with OSHA. Creating and implementing Daily Cleaning Procedures in compliance with SQF quality standards. Creating and implementing Preventative Maintence Procedures. Standardizing Machine Specific adjustments for each of the 17 different sizes and shapes of containers processed on the bottle filling line. Creating and Implementing Machine Specific Ready to Eat Operating Standards and Procedures Leading and directing a 7 person crew in order to meet order deadlines and maintain high levels of production



Troyer's Country Market

• United States
• Retail
• 1 - 100 Employee

• Cashier

  • Aug 2013 - Dec 2013

  I started working for them during a time when they said the most important thing they need is customer oriented cashiers who are able to provide above and beyond service with a smile. The first full month I was there they had a Continuous Improvement focus of the month on Customer service and I received the Cashier of the Month award based on meeting those goals and specific customer feedback. I started working for them during a time when they said the most important thing they need is customer oriented cashiers who are able to provide above and beyond service with a smile. The first full month I was there they had a Continuous Improvement focus of the month on Customer service and I received the Cashier of the Month award based on meeting those goals and specific customer feedback.



Home Preferred Home Care Ltd.

• Holmes County Ohio

• Home Health Aide

  • Feb 2012 - Dec 2013

  I worked as a Home Health Aide going to several different patients. I provided a wide range of service. Housekeeping Shopping and Meal Prep, (on a limited budget with special dietary needs.) Personal Hygiene Companion Health Aide One patient needed 24 hour care and I created a Notebook called The Hub and organized 4 of the caregivers activities and created a system to record pertinent details so that her care would be consistent. I also created a tracking system to notate any and all changes in the Patient's health and eating habits so we could quickly recognize symptoms of ill health.