Danny Saldana has over 28 years of experience in food manufacturing and retail operations management. He has a proven track record of success in production management, quality assurance, process development, and team building. Most recently, he served as Production Manager for Standard Meat Company for 20 years, where he helped grow production from 15,000 lbs per week to over 1 million lbs per week and expanded their customer base from one to over 20 national food service accounts. He is bilingual, highly skilled in operations management, and dedicated to quality, food safety, and developing his employees.

1. Danny Saldana
1221 Fallow Deer Drive |Burleson, TX 76028 | (817) 372-8452 | 808Danny.DS@Gmail.com
CAREER PROFILE
Operations Management Professional with 28 yrs experience in Food Manufacturing and Retail industry. My style of
management ranges from being customer driven, which includes quality first, yields and throughput to always using the
golden rule with our employees. Being bilingual has also been an asset to my career and has been an important tool to better
understand the culture of my employees. Highly motivated with great communication skills and I’m very proud of my values
and loyalty to those I am associated with. Successful in collaborative relationships and building trust. Strong leadership and
managerial skills. Extremely results-oriented; and proactive in addressing and resolving problems. Assist in design
development and implementation of equipment, products and processes within the department. Provide production area with
necessary training. Foster an environment of open communication and ensure fair and consistent employment practices.
Communicated with supporting departments: HR, Maintenance, Customer Services and Quality Assurance Sales Team.
Proven expertise in:
 Bilingual
 Detailed Oriented
 Team motivator
 Quality Driven
 Company Values
 Loyalty to Company
 Strong knowledge of USDA
 Quality Assurance/Auditing
 Continuous Training
 Effective Leader
 Team Building
 Conflict Resolution
 Project Management
 Food Safety
 Process Development
 Operations Management
 Facilities Management
 Quality Control
 Yield Optimization
 Profit/Loss Management
 Food Service Production
 Meat & Poultry Production
 Scheduling & Planning
 HACCP
 GMP’s
 Problem solvingskills
PROFESSIONAL EXPERIENCE
STANDARD MEAT COMPANY 3/25/1996 - 3/25/2016
PRODUCTION MANAGER (SUPERINTENDENT) 2000 - 2016
MULTI FACILITY PROTEIN PORTIONING MANUFACTURER, APPROXIMATELY 400 EMPLOYEES CARGILL JOINT VENTURE WITH THE ROSENTHAL FAMILY
 Responsible for production, product quality, customer relations, yields/profitability, training, scheduling, product
development and overall operations management.
 To direct and coordinate all manufacturing activities within a defined product line/building raw materials to finished
goods.
 To facilitate an environment of quality and production management. Opened 3 facilities with company over span of
20 yrs:
o Dallas Plant (1st Plant): 1996-2001 – 65,000 SQ FT – 85 Employees
o Dallas Plant (2nd Plant) 2001-2010 – 80,000 SQ FT – 250 employees
o Saginaw Plant (3rd Plant) 2010-2016 - 80,000 SQ FT – 150 employees
 Managed operations from 15K lbs wk production to up to over 1MM lbs/wk.
 Helped grow the company from one customer to over 20 National Food Service Accounts. Responsible for leading
production.
 Yield improvements on multiple items contributed to profitability while maintaining quality standards. Re-
Engineered specifications to optimize product quality/yields. Pre-trim sirloin yield was increased from 89% to 92%
which resulted in final Sirloin increase of 6% (approx. $6MM over 5 years).
 Retention figure developed/support company programs to reduce or maintain constant employee retention to
approximately 90%.
 Inventory management raw material and finished goods (achievement or responsibility).
 Employee hiring and retentions, performance review, coaching and counseling and corrective actions.
 Coordinate with other managers to ensure accomplishment of overall plant objectives.
 Direct and coordinate all manufacturing activities within a defined product line/building raw materials to finished
goods.
 Responsible for the overall direction, coordination and evaluation of area.
 Adhering to and enforcing strict policies and procedures.

2. SUPERVISOR 1998 – 2000
 Employee hiring and retentions, performance review, coaching and counseling and corrective actions
 Managed Production throughout the plant
 Improvement on yields throughput
LEAD PERSON 1996 – 1998
 Employee hiring and retentions
 Managed multiple department
 Supply, portioning, multivacs, packaging
Equipment& Systems
 Marel/Further Processing Solutions
 Building Flowlines – MPS Meat processing system, supply line, pre-trim, portion cutting programs, grading, post
trim, tote distribution, time guard and inventory management.
 Plantino flattener and splitter
 I-55 portion cutter
 Multivacs
 Johnson slitter - Treif dicer
 Grasselli Slicers – NSA and NSL, Grasselli CWS controlled weight slicer for boneless fresh meat, Grasselli Skinners
 Wolf Tec - injectors,chillers and tumblers
 Band saws – BIRO/AEW - Wizard knives
 Water jet - Ross pinners
 Aspen / Canopy ERP/Inventory System
 Microsoft Office
TOM THUMB / SIMON DAVID 1988 - 1996
GROCERY DIRECTOR- CEDAR RIDGE TX
Grocery Retail operations
 Responsible for night crew/day crew for stocking and maintaining product on shelves.
 Managing weekly ads in-house and with vendors.
 Scheduling, training, and corrective actions
 Customer service
 Highest volume store in the company
Education
1990 | TARRANT COUNTY JUNIOR COLLEGE
Major: Electronics
Minor: Music