Gina Guglielmi

3rd Hand Cleaning and Painting provides expert cleaning and painting services for residential and commercial locations.

Managed day-to-day operations of fulfillment center leading a workforce of 10 employees to achieve delivery of high-quality meats, produce and pantry items in a safe manner to customers within a 25 miles radius. • Created an offsite warehouse and fulfillment center for the smaller popular meat market in Davis Square. • Established material systems for fault-free operations and to ensure CDC safety standards are met for employees. • Planned and directed warehouse operations including deliveries, inventory, equipment, and systems. • Developed KPIs to achieve accurate, on-time orders in areas of picking time, stall time, defect rate and cost per order. • Developed and implemented action plans to improve performance, providing direction and guidance on executing Company programs and directing the management team

Managed day-to-day operations of warehouse and steward team; collaborated and supported the Sales team in the execution of amazing weddings, galas and private and corporate events. • Managed a team of Stewards including scheduling, hiring, establishing KPIs and training. • Lead BEO meetings that included all sales teams and heads of departments to communicate and finalize details of events and promoted a sprite of respect, learning and fun. • Responsible for writing packing slips for each event and to oversee thorough, timely and accurate packing of materials needed for events in coordination with the operations team, culinary, sales, and drivers. • Responsible for inventory, maintenance and purchasing of beverages program, and all internal wares, linens, platters, glassware, china, etc. and equipment to offset and capture external rental revenue. • Develop and created SOP for Steward departments roll out and train these approaches and maintain standards. Establish daily, weekly, and monthly cleaning and equipment maintenance schedule and checklists.

As Director of Operations I was responsible for managing and implementing organizational processes to improve quality, productivity and efficiency fulfilling $3.5 in sales. I managed 35 employees in preparing, packaging and shipping 20 diverse pet treat recipes in a 14,000-sf wholesale kitchen and warehouse. During my tenure I spearheaded and successfully obtained certifications from the Department of Agriculture’s APHIS division to export products to Canada, South Korea, Japan, Panama and Costa Rica, conceptualized and initiated Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point for safety and sanitation according to USDA, State and local requirements, and introduced strategic and tactical action plans to create and maintain inventory, effectively reducing costly overages/shortages.

After a very successful tenure as Kitchen Manager I was promoted to manage the day-to-day operations of catering functions leading a workforce of 200+ off-site event staff members; collaborated and supported the Sales team in the execution of exceptional events. I developed a new Production Department where I monitored material systems for fault-free operations to ensure safety for employees. In addition I wrote and implemented best practices for event staff, production assistance, and event managers and coordinated and executed the logistics of private and corporate events ranging from 10 to 1,000 people, two warehouse and two utility staff members. Over this period of time I created and executed inter-departmental best practices including food quality and presentation, safe food handling, safety and customer services, managed profit & loss by following cash control/security procedures, maintaining inventory, managing labor, and reviewing financial reports, and developed and implemented improved methods for ensuring all food is of a high quality in both taste and presentation utilizing HACCP guidelines and procedures.

I was originally hired by BG Events and Catering as the Kitchen Manager where I was responsible for monitoring, analyzing and controlling kitchen labor, maintaining overall operations for smooth production, maintained safety, and sanitary regulations. I also managed human resources for kitchen staff to retain and motivate the cooks while providing a safe work environment. During my tenure I supervised phases of food procurement, production and service, inventory and ordering, food storage and rotation, food preparation, recipe adherence, and service and production time standards, promoted and developed the Accident Prevention Program to minimize liabilities and related expenses and delivered continuous inspection during receiving, preparation, and storage of all food; certified health and safety regulations was followed as dictated by the Hazard Analysis and Critical Control Point plan.

As the owner I ensured and checked the profitability of the business by operating within established guidelines and requirements for sales growth, food cost, labor, and controllable costs. As manager I coordinated and implemented company initiatives and marketing in a profitable and timely manner. In addition I provided proper staffing of the business with qualified personnel. During this time I was elected to the first New England Co-op Board of Directors strategizing brand and advertising options, presented to 30+ franchisee members for voting; worked with Phantom Gourmet and wrote a commercial that still runs today, selected by Edible Arrangements International to develop the company’s premier feature on the Food Network’s “Unwrapped” show, and was awarded “Best Grand Opening Marketing Plan” by Edible Arrangements International at the first convention.