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Click here or scroll down to respond to this candidate MICHAEL DROUILLARD
ATLANTA, GA PHONE NUMBER AVAILABLE EMAIL AVAILABLE
PROFESSIONAL SUMMARY
PLANT MANAGER with more than 10 years of experience achieving production, quality, and safety
metrics in food manufacturing environments. Dedicated, energetic leader with a proven track record of
supervising, training, and guiding groups of union and non-union staff, maintaining strong employee
relations. Detail-oriented and well-organized problem solver adept at interfacing with external auditors to
safeguard compliance with state and federal regulations.
AREAS OF EXPERTISE
Food Production Employee Relations Quality Control
Team Leadership Process Improvement Regulatory Compliance
Meat Manufacturing Inventory Management Operations Management
PROFESSIONAL EXPERIENCE & ACCOMPLISHMENTS
Dearborn Sausage & Ham Dearborn, MI 03/2022 Present
Plant Manager
Managed food manufacturing across a 50K square foot facility, supervising grinding, blending,
stuffing, and smoking activities with oversight of 30-40 personnel to meet all production goals.
Orchestrated process improvements, implementing streamlined staffing scheduling rotations and
resource allocation to increase production by 10% and facilitate further revenue.
Sustained a strong partnership with Omaha Steak for $35M per year, producing skinless hot dogs,
hams, pork loins, and bacon to fulfill service level agreements (SLAs).
Communicated with union members to maintain strong employee relations and satisfaction.
Operated a buffalo chopper to produce specialized sausages in smaller amounts as needed.
Kowalski Hamtramck, MI 05/2013 03/2022
Assistant Manager
Oversaw up to 50 personnel in food manufacturing of potato salad, pasta salad, spinach dip, pierogies,
and twice-baked potatoes, effectively meeting all production, quality, and productivity metrics.
Implemented process improvements on cleaning and sanitation, instituting the eight rules of cleaning
and initiating the use of a detailed cleaning service to ensure a safe and compliant workplace.
Gained experience in a variety of food preparation, production, and manufacturing settings, operating
in and leading stations spanning chopping, cooking, stuffing, grinding, and packaging.
Interfaced with the USDA on audits, safeguarding regulatory compliance.
How About Lunch Birmingham, MI 05/2003 05/2013
Owner & Operator
Established, owned, and ran a carryout food business that provided catering for corporate events,
weddings, graduations, and birthdays, building sales from nothing to $400K in annual revenue.
Handled all operations including customer service, sales, accounting, logistics, inventory control,
shipping and receiving, and purchasing to sustain effective business activities.
Demonstrated people leadership acumen by hiring, onboarding, training, supervising, mentoring, and
coaching a team of four employees, sustaining a positive and collaborative work environment.
Previous Experience: Matter of Taste Executive Chef
EDUCATION Associate of Arts (AA), Culinary Arts
Oakland Community College
TRAINING Eight Rules of Cleaning USDA
Dry & Semi-Dry Sausage Making Iowa State University
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