Lennin Calderon Garcia

As a Receiving Clerk, I strive to improve warehouse efficiency by accurately receiving, processing Goods Receipts, and scheduling incoming shipments. I have reduced errors in order processing by carefully inspecting received goods for damages or discrepancies and reporting any issues promptly. I am experienced in collaborating with planning/sourcing department to resolve invoicing discrepancies and ensure accurate vendor payments. I take pride in maintaining positive relationships with vendors and ensuring smooth communication regarding delivery schedules. I often handle high-volume paperwork and collaborate with administrators to resolve invoicing. I coordinate with QA department to ensure product is up to spec prior to accepting deliveries as well as making sure all paperwork is provided such as: BOL, Packing List, CoA or CoC, and coordinate with Pre-Production and Production to ensure they have the materials needed for an upcoming run on the schedule.

While working at Anheuser Busch, I have developed ways of being more autonomous with the decisions that affect my coworkers and myself. I’ve developed ways to prevent drastic amounts of downtime for the machines that I work on day in and day out to keep a high level of efficiency and production for my line. I am required to do quality checks every 15 minutes every day to make sure we the materials we produce are top quality. I take extra precautions even outside of the quality checks to ensure there is no unusual activity from the machines that could cause any quality defects. As soon as I notice any issue, I make sure it is fixed right away to prevent a "block" of bad materials. We always have start-of-shift meetings and End-of-shift meetings with our Area Managers to pass on any information regarding what may have happened during the shift to notify and prepare the oncoming shift.

I started out as a cook at Sonic; my responsibilities included monitoring food safety, getting orders ready in a timely manner, and keeping my area clean. As I progressed, I was promoted to crew leader and eventually manager.

As a manager, I made sure the crew is getting their tasks done as soon as possible and making sure the customers are satisfied with their food and service. I also took inventory counts and did truck orders to make sure the restaurant had the food it needed to run efficiently. This consisted of analyzing supply and demand trends within the store and comparing day-to-day needs. Our store received two deliveries a week, so it was important to understand how to divide the supply needs between the two deliveries to have enough of the right products during the peak demand days for each type of product.

As a Heat set Operator, I oversaw running the machine called the Winder and the Creel. I was tasked with putting out a minimum of 12 doffs per shift to meet my production requirements for the night. I kept track and wrote down each doff and each time I doffed. I also noted if there were any problems during the doffs such as breakouts, blue tails, creel lights., etc. I took initiative to arrive early to my shifts to connect with my teammates before shift change to know what to expect and what I could possibly improve throughout the night.