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LARRY TAPIA

Santa Clarita, CA 91351


(818) 388-3182 larry_tapia@att.net
SR. OPERATIONS EXECUTIVE
OPERATIONS SPECIALIST CONSUMER GOODS & FOOD/BEVERAGE STRATEGY AND PLANNING PROJECT MANAGEMENT
CONTRACT MANUFACTURING P&L

UNIQUE TALENTS & STRENGTHS

High-Performance Executive Dynamic Leadership


Strategic Planning Attract/Motivate Top-Tier Personnel
Operations Improvement and Execution Scaling Company Infrastructure to Follow
Facility Management Growth
Multi-unit Operations In-depth Expertise of Competitive
Fiscal Accountability / Cost Containment Landscape
Enthusiastic Employee Relations Project Planning

UALIFICATIONS PROFILE

Executive director with 17+ years of proven success of exceeding goals to support key business
initiatives and profit generation. Builds and retains high performance teams by hiring, developing and
motivating skilled professionals. Experienced in high-volume, multi-unit business operations, managing
all levels of P & L and administration. Facility build-outs with responsibilities for all budgets, vendor
communication and negotiation, through all phases of project including government inspections.

EXECUTIVE EXPERIENCE

2016 to 2017: Vice President of Operations Lief Organics, LLC L.A., CA

Reporting to the President/CEO, responsible for providing recommendations and guidance on all aspects
of operations and production for a 25,000 SF contract-manufacturing facility with 110 staff and $11.2
million budget.

Developed an operating budget to exceed corporate earnings projections and managed both
production and distribution facilities to operate effectively within the operating budget.

Created and implemented Units Per Labor Hour (UPLH) metrics for all value streams for FY2016.
Improved the UPLH by 4.5% in the last quarter by maximizing efficiencies and consistently
running line trials for improvements.

Reduced direct labor costs for October-December by 5.5% by converting employees from temp
to direct hire and strictly managing schedules while adding a second shift to reduce overtime
hours/rates.
Developed the five-year strategic plan as a member of the Executive Team and presented it to
the Board of Directors.

Developed and promoted an Incident Free workplace by implementing weekly Safety


Meetings/Trainings and instilling a culture of awareness and accountability.

Supported a 15% growth in demand, fueled by improved quality and on time delivery of orders
by maximizing capacity and creating organizational structure and efficiencies to reduce overtime
and affectively instituting a second shift.

Focused on Team Building and developing a work culture whereas communication, effectiveness
and positive, open synergy created an efficient workflow amongst the various departments by
having daily 5 minute meetings to ensure everyone was on the same page and get everyone
excited for the day ahead.

Drove and supported GMP initiatives to ensure highest standards were being meet by
performing mock audits on a monthly basis to ensure that we were meeting and exceeding
standards.

2011 to 2016: Director of Operations Choice Foodservices Inc. L.A. and S.F., CA

Led the broad-scale launch and ongoing performance of Choicelunch, foodservice provider to 250+
schools/locations delivering 25,000 meals/day.

Perfected efficiencies throughout 4 facilities with significant improvements on the P&L and Labor
budgets, resulting in 33% annual savings and profit increases year-over-year by instituting
multiple work shifts, avoiding any overtime.

Directed production and delivery teams within each facility to optimize expertise of 130+ staff to
run day-to-day operations.

Trained, developed and promoted high-potential staff to supervisory-level roles so that each of 4
facilities can run independently with increased profitability and cultural improvement measured
through retention and employee engagement by engaging with the Management staff on a
weekly basis for 121 meetings for training and guidance.

Developed KPIs and instituted best practices to be able to achieve the highest standards for each
department.

Reduced costs by negotiating contracts and product costs with packaging and raw material
vendors/suppliers leading to a 15%.

Created and promoted a work environment that thrived on teamwork, recognition, efficiencies
and overall integrity.

Expertise in facility build-outs with responsibilities for $3.5 M budgets, General Contractors,
design layout and execution to completion.
2005 to 2008 and 2009-2011: Owner Newstrition Food Consulting Group L.A. and S.F., CA

Consultant for school lunch foodservice industry with key clients including the largest Nationally
recognized, Revolution Foods (Full-time contract 2008-2009).

Developed operational processes and policies to improve efficiencies and work-flow in various
size and number of facilities.
Implemented ERP systems to dramatically improve and streamline manual processes.

Effectively developed teams of kitchen staff, packers, drivers and various other operational
employees to operate large scale production facilities nationwide.

Built key partnerships and purchasing contracts with national vendors, distributors and suppliers,
negotiating permanent alliances with significant cost savings.

Sourced equipment to automate processes in the kitchen while increasing efficiencies and labor
costs.
Critical R and D expertise in directing menu development, recipe costing and formulation
enhancements.

2008-2009: Executive Operations Consultant Revolution Foods L.A. and Oakland., CA

Full time consultant for largest school foodservice organization in the U.S., Revolution Foods

Full responsibility for financial P&L for key California markets, exceeding targets 12 of 13 months
by an average 19%.
Profitably ran regional operating market for Q2 2008 without a General Manager, exceeding
monthly sales budget by 16% and beating COGs goal by 14%.
Successfully opened new L.A. market for the company in first year and came out profitable by
23%.
Created and implemented weekly KPIs for executive management to present to investors and
board.
Successfully hired and trained teams of Chefs, packers, drivers and various other Operational
employees to operate 15,000 sq. ft. facility that produced 17,000 fresh, organic school lunches a
day.

Negotiated purchasing contracts with national vendors, distributors and suppliers, establishing
permanent alliances with significant cost savings, estimated at 7% per year in each market.

Implemented ERP systems to dramatically improve and streamline manual processes.


OTHER RELEVANT PREVIOUS EXPERIENCE

Upper Management/Executive Operations & Supply Chain experience in various capacities and
for various food manufacturers such as Dole, POM Wonderful, Sunkist and La Brea Bakery
Member of the COO Summit an Organization for Operational Leaders to discuss relevant and
changing Organizational topics
Founder of Leadership for Supply Chain & Operations Executives in the Greater Los Angeles area
as a resource for networking and various industry discussions.
Board Member of the Los Angeles Food Policy Council
Member of Vistage a Leadership Development group that develops various Leadership Skills
through workshops, discussions and lectures

EDUCATION / CERTIFICATIONS / PROFESSIONAL TRAINING

1993-1999 California State University Northridge, CA


Bachelor of Business Administration
Major: Business Marketing
2004 - 2006 California State University Northridge, CA
APICS Materials Management Program
CPIM Certification Program
2007 National Registry of Food Safety Professionals
Certified Food Safety Manager

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