Kenneth Obondo

Results-driven professional with over fifteen years of experience. Highly motivated with a proven track record in monitoring, coordinating, and managing teams of20 to200 employees to achieve organizational objectives.

Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

• First Aid Responder - American Heart Association, Eden Prairie, MN
• Risk Control in the Workplace - Risk Control Training Institute Lockton Companies, Wayzata, MN
• Meat and Poultry Training Brown and Black Belt - Iowa State University, Ames, IA

• Retail Outlet and Salvage Operations: Ensure the retail outlet and salvage department functions with efficiency and effectiveness.
• Talent Management: Oversee the training and development of outlet store personnel, and address staffing needs.
• Retail Outlet and Salvage Business Management: Maintain financial oversight and business control through comprehensive reporting and effective communication.
• Community Service and Programs: Promote ongoing community engagement and educational initiatives related to Goodwill-Easter Seals.
• Safety and Asset Protection: Safeguard the well-being of employees, as well as the integrity of assets and facilities.
• Directed and motivated the production team to ensure the efficient production of safe, quality food products. Emphasized a LEAN approach by identifying improvement opportunities and empowering the team to take appropriate action to enhance processes continually.
• Implemented and sustained best practices aimed at reducing waste and increasing production capacities. Trained, inspired, and managed team performance while consistently achieving and surpassing departmental objectives.
• Enforced compliance with company and departmental policies, procedures, and work instructions, including safety protocols, Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Lockout/Tagout (LOTO), American Institute of Baking (AIB), and Safe Quality Food (SQF) standards.
• Monitored inventory levels during production runs and promptly communicated any discrepancies. Coached and developed the team to maximize the utilization of Redzone software for effective communication of production performance.
• Collaborated with other supervisors to coordinate operations and activities across departments, such as Human Resources, Quality Control, Research and Development, and Maintenance.Conducted employee training in equipment operations or work and safety procedures or assigned employee training to experienced workers.
• Facilitated employee training on equipment operation, safety procedures, and delegated training responsibilities to experienced team members. Maintained accurate records of employee attendance, hours worked, and approved time off requests.
• Established standards, budgets, production goals, and rates in alignment with company policies, equipment availability, workforce capabilities, and workload demands. Analyzed operational data, including time, production, and cost records, and prepared management reports on production outcomes.
• Recommended and executed personnel actions, including hiring decisions, performance reviews, evaluations, and promotions.