I am a director-level EHS, operations, and enterprise program leader with more than 10 years of progressive experience across manufacturing, food safety, compliance, facilities services, and large-scale operations. I specialize in building practical, scalable operating systems in complex and ambiguous environments.
I lead enterprise programs, multi-site operations, risk management, audit readiness, and cross-functional initiatives. My experience includes supporting hundreds of locations, managing outsourced service programs, and translating operational, vendor, audit, and performance data into clear execution plans.
I have a strong background in EHS, food safety, quality systems, CAPA, incident governance, root-cause analysis, regulatory readiness, and training. I build governance structures, KPIs, reporting routines, document-control processes, and accountability mechanisms that improve compliance and sustained performance.
I am experienced in leading transformations, launches, recoveries, and high-volume operations. I have helped recover underperforming manufacturing sites, support successful audits, launch delivery operations, improve production capacity, and deliver measurable cost savings through risk-based redesign and vendor optimization.
I combine hands-on program and project management with people leadership and executive communication. I work effectively across Operations, Maintenance, Quality, Supply Chain, Sanitation, Engineering, vendors, and customer teams to drive operational excellence, change adoption, and measurable business results.
Established the strategic vision and operating framework for the Motors safety program, defining priorities, governance, and a scalable model for EHS execution.
Created a safety-focused launch playbook and executed site-level EHS launch activities. Built document-control processes and a client-scope baseline for JSAs, permits, and SOPs to support standardization, gap identification, and ongoing compliance.
Led campus-level compliance and operational readiness across multiple food manufacturing sites in partnership with Operations, Maintenance, Sanitation, Quality, Supply Chain, and customer teams.
Created a standardized campus QMS operating model and owned CAPA, incident, audit, and non-conformance governance. Recovered two underperforming sites, supported six successful audits in the first year, and strengthened training, verification, document control, sanitation, allergen, and customer-requirement programs.
Directed centralized food safety program management across General Core Fulfillment, Sub Same Day, Amazon Grocery Logistics, Amazon Fresh Stores, and Go Stores, supporting 462 million annual units and $1.99 billion in GMS.
Governed more than 10 third-party programs covering sanitation, pest, chemical, janitorial, environmental, HACCP, and auditing services. Led a vendor and technology platform transition across 600 locations, developed governance and training systems, and identified $2 million in savings through risk analysis, service-frequency optimization, and vendor performance improvements.
Directed the transition of food safety program ownership and KPI governance across 500 retail delivery operations. Revamped SOPs, training, audit verification, and accountability mechanisms.
Improved food safety and quality KPIs by 6% within six months. Provided risk-based guidance for cross-functional initiatives involving plastic reduction, last-mile standards, and operational risk mitigation.
Led multi-site delivery operations across three locations, with accountability for safety, service, labor planning, financial performance, vendors, facilities readiness, and customer delivery success. Managed salaried leaders and large frontline teams.
Launched the largest AMZL delivery station at the time, scaling to 130,000 units within four months while maintaining safety standards and improving quality metrics by 3%. Led a stow-by-light pilot that increased UPH by 5%, reduced DPMO by 36%, and accelerated new-associate learning by 20% to 50%.
Led a 24/5 manufacturing operation with two shift supervisors, 11 team leads, and more than 100 employees. Managed safety, quality, labor, production, and process-improvement priorities.
Partnered with Engineering on equipment selection, production-line design, startup, SOP and SSOP development, and process controls. Increased production capacity by 20%, led Kaizen projects generating $20,000 to $55,000 in annual savings, and transitioned HACCP and compliance tracking to a paperless OEE platform.
Managed more than 90 union employees across seven production lines in a bakery manufacturing environment.
Improved quality, food safety, and operating efficiency, contributing to a 3% production increase and $120,000 in cost savings.
Supervised 30 union employees across receiving, operations, maintenance, and shipping functions in dairy manufacturing.
Oversaw production sequencing, allergen controls, CIP/COP processes, and daily operating discipline to support safe and efficient operations.
B.S., Food Science / Food Industry
Bachelor of Science in Food Science / Food Industry. Professional development includes AIB GMP Auditor, HACCP, CFPS, and PCQI certifications.
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