Jensine Barclay
Stonecrest
Summary
Dynamic Production Planner with success in supporting production operations and supply chain management. Highly adept and detail-oriented in developing production schedules, promoting operational efficiency, managing inventory and coordinating logistics. Proven history of managing complex production schedules aligned with sales forecasting and customer order deadlines. Expert in maintaining meticulous records to identify aspects needing improvement and develop solutions.
Overview
19
19
years of professional experience
Work History
East Coast Regional Production Planner
Home Chef
05.2023 - Current
- Enhanced production efficiency by streamlining processes and implementing lean manufacturing techniques for Baltimore nd Atlanta teams
- Optimized inventory management through accurate forecasting and close collaboration with suppliers.
- Reduced lead times by closely monitoring production schedules and addressing bottlenecks promptly.
- Created shift level plans to ensure production targets were met.
- Create weekly level plans for Production Teams to follow to ensure an 85% meal bagging completing rate prior to shipping start.
- Works with Operations Manager to assign supervisors and leads to tasks, calls out number of associates needed for each activity, and ensures inventory is available for assigned tasks.
- Work with temp agencies to ensure headcount needs are met week by week and to ensure accurate bill rates.
- Work with Procurement Teams to bring in product needed for ship weeks based on production activities.
- Partners with Food Safety & Quality Assurance team to identify and test opportunities for production planning to improve product quality and reduce delivery errors.
- Communicates with Inventory Clerks to confirm counts and understand what work can be completed based on inventory.
- Proactively collaborates with West Coast Regional Production Planner to share best practices across all four facilities.
- Monitors labor efficiency metrics and conducts root cause analysis to identify reasons for exceeding/failing to meet performance standards.
- Tracks planned activities vs. actual activities to identify areas of opportunity and discuss action plans with Operations Manager.
Warehouse Inventory Manager
Home Chef
04.2022 - 05.2023
- Created effective strategies and plans for managing all activities and operations of the warehouse and inventory department from receipt, storage, retrieval, inventory accuracies and audits through timely shipping of finished goods.
- Drove full utilization of WMS for all warehouse and inventory activities, managing KPIs and pushing SOPs
- Primary liaison with other departments regarding product availability of product and quality of support.
- Works with the Inventory Specialist to coordinate cycle counts based on financial accounting schedules for all physical inventories of purchased products
- Maintained product traceability from point of receiving until depletion, ensuring all storage spaces met food safety requirements and product being received met food safety criteria (expiration dates, recorded temperatures, cleanliness, etc as applicable.)
- Identified deviations of assigned products, receiving errors, and excessive labeling, production, drop zones that lead to waste.
- Worked cross functionally to track inventory waste, identify root causes, and reduce amount of waste disposal.
- Accountable for ensuring all product received and maintained within the facility’s storage was slotted and organized in a manner to promote a safe workplace and maximize efficiencies for team members performing warehouse functions and accuracy of inventory.
- Demonstrated a working knowledge in all facility processes to work with each level of plant management to improve the financial health as an advocate for proper storage, accurate handling, and process enforcement
- Responsible for devising ways to optimize inventory control procedures, including assisting the design and implementation of inventory tools, processes, and metrics.
- Liaison with FEDEX, Plant Operations, and Home Chef Logistics Team to coordinate outbound shipment needs
- Managed relationships with production team to ensure finished goods make dock out times
- Understand OSHA rules and regulations
- Puts practices into place that ensure workplace safety for all team members; communicating any safety concerns to appropriate manager for resolution and ensuring adherence to all safety guidelines
- Establishes record keeping for all safety training and certifications for team members operating equipment (fork lift, reach truck, stock picker, walkie pallet jacks, rider pallet jacks, WAV, and scissor lift)
Inventory Manager
Home Chef
02.2020 - 04.2022
- Conducts audit of inventory data to ensure accuracy for purchasing decisions
- Oversees cycle counts based on inventory schedule (daily food and packaging, weekly retail, weekly end-of-week/month physical inventories)
- Help maintain Warehouse space by continuous donations to Feed America
- Investigate, identify, and reconcile the cycle count discrepancies, i.e., shortages as well as overages
- Responsible for devising ways to optimize inventory control procedures while boosting KPI targets
- Takes accountability for product quality and quantity immediately after receiving processes have been completed (ongoing storage of product at an appropriate temperature in an appropriate location)
- Attended conference calls with corporate teams to give feedback on inventory usage and overall process improvements
- Research end-of-week/month inventory levels to provide reasoning for unforeseen adjustments based on purchasing, receiving, counting, usage, or product assignment errors
- Conducts rotational check-ins with direct team members to individually and collectively communicate job expectations, build departmental and personal standards for performance, and to promote a feel of inclusiveness
- Performs safety audits to ensure both Warehouse Inventory Teams are adherent to safety-related procedures
- Lives the company values, while ensuring each team member understands them as well
- Ensures all Warehouse and Inventory Associates have been trained in standard operating procedures for the Warehouse/Inventory Department
- Works with warehouse manager to manage scheduling and time off requests to ensure we are staffed to manage combined team functions.
Inventory Supervisor/Warehouse Supervisor
Home Chef
10.2017 - 02.2020
- Conducts audit of inventory data to ensure accuracy for purchasing decisions
- Works with inventory team to coordinate cycle counts based on inventory schedule (weekly food, packaging, end-of-week and end-of-month physical inventories)
- Created a bridge that merges the Inventory Team with Procurement, by communicating potential shorts, products ready to purge, and starting inventory for purchasing purposes
- Works with team using Create Space and FIFO to manage warehouse organization
- Investigate identify and reconcile cycle count discrepancies, i.e., shortages as well as overages
- Responsible for devising ways to optimize inventory control procedures
- Takes accountability for product quality and quantity immediately after receiving processes have been completed (ongoing storage of product at an appropriate temperature in an appropriate location)
- Attended conference calls with corporate packaging team and gave feedback on usage and overall process improvements
- Develops a teamwork environment
- Communicates job expectations and builds departmental standards for performance
- Adheres to safety-related procedures and works with associates to create a 'safety first' work environment
- Lives the company values while ensuring each team member understands them as well
- Conducts rotational check-ins with inventory clerks to ensure all team members are progressing against the task list
- Ensures all warehouse associates have been trained to safely operate material handling equipment to move materials to and from storage configurations
- Ensures all warehouse associates have been trained in standard operating procedures for the warehouse department
- Audits the MHE checklists for the department to ensure that all equipment being used has had a pre-shift operational check
- Conducts performance evaluations for inventory clerks
- Counsels and disciplines as necessary and maintains record of coaching and disciplinary actions
- Works with warehouse manager to manage scheduling and time off requests.
Shorts Buyer
Home Chef
08.2017 - 10.2017
- Predict and identify shorts by analyzing inventory data
- Manage personal company card ($140K credit limit), creating and submitting expense reports twice a month
- Provided input to the Procurement Manager, Plant Manager, Quality Manager, and Production Manager on new operational processes
- Conduct cycle counts to determine which products to allocate to specific menu
- Purchase shorts timely and accurately from multiple vendors or sourced locally
- Worked with Quality on creating standards for unacceptable and acceptable products and produce
- Manage relations with vendors, ensuring all orders are on time and in full
- Track forecast variability, adjusting preliminary and final orders as necessary for multiple menus, working with Production (utilizing production schedule and product knowledge) to determine when to bring the product in
- Investigate shorts, determine key drivers, and create/suggest action plans pertaining to inventory, yields, production schedule, and ordering lead times
- Prepare for weekly KPI meetings by reconciling the order sheet and shorts tab
- Attend weekly KPI meetings with the Corporate Team
- Analyze end-of-week counts to determine the reasoning for overages
- Balance food cost with product quality to determine better sourcing opportunities
- Manage product yields and over orders, developing average case counts
- Reconcile prelims and finals with invoices, recording and addressing price variables with vendors and the Accounting Department
- Secure/Interview new vendors by reviewing Home Chef's ordering model and product specifications
- Ensure orders are compliant with purchasing standard.
Lead Cook/Former Store Manager
The Mercantile
04.2011 - 08.2016
- Implementing new processes, policies, and systems for improving customer service satisfaction, food cost, labor, and revenue
- Answering questions regarding store and products, while maintaining knowledge of current sales and store promotions
- Store key, alarm code, and safe code keeper
- Preparation, set-up, and service for catering events
- Managed team of ten or more associates ensuring a safe working environment
- Developed and prepared a variety of menu items catering to customers with food allergies and diet restrictions, such as gluten-free and vegan items
- Designing and suggesting new display ideas for merchandise, resulting in improved customer view/accessibility and leading to increased sales
- Communicating with vendors regarding back order availability, future inventory, payments, and special orders
- Receiving inventory rendering payments, via cash or check, at the time of delivery
- Assisting customers via telephone and in person addressing customers by name, addressing their concerns, demonstrating empathy, and resolving problems on the spot
- Handling cash stock and inventory balances
- Preparing meals for various departments of the store using quality fresh ingredients.
Shift Leader
Taco Bell
11.2010 - 04.2011
- Ensure the kitchen functions efficiently
- Execute each order with accuracy and speed
- Assisted in maintaining preparation and service areas in a sanitary condition
- Trained kitchen staff on the proper use of equipment, food handling, and portion sizing in order to gain control of food cost
- Ensured freshness of food and ingredients by checking for quality, inventorying old and new products, and monitoring FIFO.
Team Member
Kentucky Fried Chicken/Taco Bell
08.2009 - 04.2011
- Execute customer orders, ensuring freshness and accuracy, while maintaining a sixty-second drive-thru transaction time
- Stock and rotate new products using FIFO
- Monitor food costs on a shift-by-shift basis
- Communicated shift plan with team members
- Reinforces the compliance of all company policies and procedures
- Accurately balanced and reconciled cash drawers
- Computed sales prices, total purchases, and processed payments.
Crew Trainer
Burger King
02.2008 - 11.2009
- Maintained a clean and safe property
- Checked temperatures of freezers, refrigerators, and heating equipment to ensure the proper functioning
- Trained kitchen staff on the proper use of equipment, food handling, and portion sizing
- Responsible for the daily set up of five stations
- Conduct and report daily inventory in order to balance food costs and purchasing purposes
- Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
- Ensured freshness of food and ingredients by checking for quality, inventorying old and new products, and monitoring FIFO.
Crew Trainer
Popeye's Louisiana Kitchen
09.2006 - 10.2007
- Answered questions regarding store and products, while maintaining knowledge of current sales and store promotions
- Monitor portioning, preparation standards, and waste in order to control food cost
- Worked under strict deadlines and responded to service requests and emergency call-outs
- Checked the quantity and quality of received products
- Managed kitchen operations for high-grossing, fast-paced kitchen
- Trained staff of twelve employees to adhere to facility procedures, safety codes, proper recipes, and plating techniques.
Shift Supervisor
Kentucky Fried Chicken/Taco Bell
04.2005 - 04.2007
- Answered questions regarding store and products, while maintaining knowledge of current sales and store promotions
- Monitored labor per shift according to forecast and live time, making cuts as necessary
- Trained new employees by providing knowledge of specific store tasks and policies
- Worked under strict deadlines and responded to service requests and emergency callouts
- Accepted payment from customers, and made changes as necessary
- Monitored waste, forecast, and food prep to control food cost
- Accurately balanced cash drawer after every shift
- Monitored cash drawers in three checkout stations to ensure adequate cash supply
- Helped drive sales goals and achieve monthly quota figures.
Education
B.S. Criminal Justice - Corrections
Westwood College
American Professional Institute
South Gwinnett High School
Externship -
Life Care Center of Gwinnett
02.2011
Skills
- Conflict resolution
- Cross-Departmental Teamwork
- Organization/Display
- Team Management
- Communication
- MS Windows proficient
- Client Relations
- Inventory Maintenance / Control
- Customer Service
- Shipping & Receiving
- Warehouse Operations
- Time Management
- Purchasing
- Data Collection
Accomplishments
- Customer Service: Consistently received positive feedback from guests and created repeat business by developing long-term relationships with customers. Developed a reputation as an efficient service provider with high levels of accuracy
- Financial: Managed high-volume sales with cash, credit, and gift card transactions; balancing cash stock at the end of shifts with a 100% accuracy rate; maintained company card with a $140k credit limit; Produced a 98% accuracy rate for End of Year Audit; Reduced Waste by 30%
- Earned the company a 99% on a 3rd party inventory audit
Timeline
East Coast Regional Production Planner
Home Chef
05.2023 - Current
Warehouse Inventory Manager
Home Chef
04.2022 - 05.2023
Inventory Manager
Home Chef
02.2020 - 04.2022
Inventory Supervisor/Warehouse Supervisor
Home Chef
10.2017 - 02.2020
Shorts Buyer
Home Chef
08.2017 - 10.2017
Lead Cook/Former Store Manager
The Mercantile
04.2011 - 08.2016
Shift Leader
Taco Bell
11.2010 - 04.2011
Team Member
Kentucky Fried Chicken/Taco Bell
08.2009 - 04.2011
Crew Trainer
Burger King
02.2008 - 11.2009
Crew Trainer
Popeye's Louisiana Kitchen
09.2006 - 10.2007
Shift Supervisor
Kentucky Fried Chicken/Taco Bell
04.2005 - 04.2007
B.S. Criminal Justice - Corrections
Westwood College
American Professional Institute
South Gwinnett High School
Externship -
Life Care Center of Gwinnett
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