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Network Power<100 people
Roles
💰50%
Investor & VC
💸50%
Marketing
✔️50%
IT
Geos
🇺🇸50%
United States
Work Background
AFC Franchise Corp.FSQA Manager
Jan. 2024 - Aug. 2025Torrance, California, United States*Led compliance efforts for SQF certification for Distribution Warehouse supporting 4500+ franchisees across US and Canada, reducing audit findings by 75% and enhancing operational efficiency. *Developed and established comprehensive programs for NSF GMP certification across 4 national Commissary Production Kitchens, resulting in $1,200,000 cost savings through standardized processes and reduced compliance issues. *Implemented risk-based food safety management system that decreased product holds by 40% while maintaining 100% compliance with FDA regulations. *Created a centralized documentation system that reduced reporting time by 65% and improved cross-functional communication across all production sites.
WePackItAllQuality Assurance Manager
Apr. 2023 - Dec. 2023*Drove successful attainment of 6 major certifications (NSF 306, 455-2, SQF Level 2, QAI Organic, GFCO, Halal & Kosher) for multisite COP Operations within just 3 months, securing $3,500,00 in new business opportunities. *Initiated Professional Development Program for Quality Team using 9-block principles, improving team retention by 35% and reducing quality-related errors by 42%. *Established a robust CAPA program with proper RCA techniques and Management Accountability Feedback loop, reducing recurring quality issues by 60% and saving $450,000 annually. *Executed hands-on training approach for Production Supervisors and Line Leads while streamlining Quality Control Group, cutting labor costs by $175,000 while improving product quality metrics by 28%
gategourmetSenior Compliance Manager
Oct. 2022 - Mar. 2023*Led achievement of regional QEH&S targets at the unit level, aligning site operations with corporate compliance objectives and contributing to improved audit outcomes. *Delivered expert-level compliance support in quality, food safety, occupational health, chemical safety, and environmental reporting—ensuring adherence to all local, state, and federal regulations;reducing regulatory risk. *Conducted compliance audits and gap assessments, ensuring full conformance with FDA, OSHA, EPA, and USDA standards across high-risk operational areas, reducing potential fines and shutdown risks. *Liaised with regulatory agencies and third-party consultants to secure environmental and operational permits, avoiding disruptions to business continuity and maintaining 100% permit compliance across all operations.
Venice Bakery / Rich FoodsQuality Assurance Manager
Feb. 2019 - Nov. 2021*Led Quality, Regulatory and Compliance team from B rating to AA BRC rating, opening access to premium markets and generating $2,100,000 in additional revenue opportunities. *Established robust Foreign Material Follow Up Program reducing customer complaints by 78% and preventing potential recall situations valued at $900,000+ in risk mitigation. *Implemented iAuditor App to track and trend corrective actions, improving completion rate from 65% to 98% and reducing follow-up time by 40%. *Created first comprehensive Quality Control Technicians' Training Manual, reducing onboarding time by 3 weeks and ensuring 95% consistency in quality control procedures.
GT's Living FoodsQuallity Assurance Manager
May. 2018 - Jan. 2019Vernon, CA*Structured and developed Quality Department at 800,000 sqft facility, establishing foundation for SQF Level 3 Certification that enabled $5,200,00 in new retail partnerships. *Established Quality KPI program based on GMP fundamentals, improving product consistency by 47% and reducing waste by $320,000 annually. *Initiated Sensory Evaluation program that standardized product profiles, increasing consumer satisfaction scores by 32% and reducing returns by 65%. *Implemented environmental monitoring program that identified and eliminated contamination risks, preventing potential recall situations valued at $1,800,000.
YouBarQuality Assurance Manager
Aug. 2015 - May. 2018910 S. Sante Fe Avenue*Led company's transformation to a culture of quality, updating HACCP program to new Food Safety Plan meeting all FSMA requirements as PCQI certified agent. *Created and implemented first Sanitation Program with comprehensive SSOPs and MSS, reducing environmental positives by 80% and passing all third-party audits with >95% scores. *Established in-house microbiological laboratory, reducing third-party testing costs by 50% ($95,000 annually) while decreasing testing turnaround time by 75%. *Formalized CAPA and Change Control Procedures, reducing production waste by 45% and saving $280,000 annually through improved process controls.
Cha-Cha's Cocina MexicanaOperations Manager
Jan. 2002 - Mar. 2012General Business Functions • Contributed to startup of a family operated and owned Mexican Restaurant from initial design to current day-to-day operations. • Managed the business & sales operations of the family business. Responsibilities included management of bank accounts, sales deposits, payroll, employee scheduling and day-to-day operations. • Developed & instituted marketing campaign through direct mail offerings, creation of ads, coupon mailers and business website using Adobe Illustrator, Dreamweaver & WordPress. This marketing campaign increased sales revenue two fold during the 2007-2008 fiscal year and collaborated with another current program for 2012 fiscal year focusing on web exposure through social media and search engine optimization, chachas.net • Created brunch, lunch, dinner and drink menus. Continually developed the menu to emphasis quality and newness as it pertained to Mexican cuisine to increase sales and positive brand image. Projects to Reduce Waste • Reduced energy consumption through implementation of energy efficient lighting and the institution of solar energy panels. • Actively managed the inventory of dry and wet goods. Consistently kept food cost below industry standard averages through implementation of cryovac vacuum seal program in which certain basic food products could be made in bulk, frozen and stored for later use. Coaching & Training • Oversaw entire food production process: creating recipe logs, food process standards through training and execution to maintain highest quality of the final product. • Coached staff to embrace the importance of kitchen organization, work environment cleanliness and professionalism. • Trained both kitchen and service staff utilizing my bilingual communication skills (English & Spanish). • Implemented a training food manual with recipes, pictures and instructions for line and prep cooks, fundamentally creating resources for my staff members to insure consistency of food product sold.
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