1. Ryan Bosse
7119 Hot Creek Trace ▪ Humble, Texas 77346 ▪ (281) 924-6338 ▪ bosser1@yahoo.com
SUMMARY
An adaptable operations professional, with profit and loss responsibility, as well as a proven record of
experience in plant management, budgeting, safety, quality assurance, LEAN Manufacturing, continuous
improvement, supply chain management, process engineering, and production planning. A motivating
leader, who encourages teams to meet established corporate goals, while promoting ongoing company
profitability. A cost-conscious thinker, who introduces new processes to reduce expenses and increase
productivity, ensuring bottom-line growth for an organization.
EXPERIENCE
PITA PAL INDUSTRIES, Houston, Texas
General Manager, May 2014-Present
Held responsibility for total hummus and salad processing operations, including manufacturing and packaging operations,
maintenance, shipping and warehouse, purchasing, accounting, safety, and HR departments. Oversaw P&L management,
budgeting, costs, development of standards, plant and line expansions, equipment purchases, and personnel. Ensured
quality product for customers. Managed annual production of 12,000,000 pounds of hummus (Organic and Conventional)
and 8,000,000 pounds of salads.
 Led complete $300,000 line expansion project of hummus 2 oz. packaging. Project included improving process with
integrated processing equipment that tripled production and cut out all line overtime resulting in a 6 month payback
on investment.
 Led complete $850,000 hummus cook room redesign and expansion. Project included automated hummus cooking
and in line chilling. Project doubled hummus cooking capacity while reducing all over time, a reduction in headcount,
and a 4% improvement on yields resulting in a 1 year payback.
 Led complete $600,000 line expansion project of salads and variety pack hummus filling and packaging. Project
included improving the process with integrated equipment and automation which doubled capacity, reduced OT by
60%, and improved yields by 1% resulting in a 1.3 year payback.
 Designed and implemented an hourly job class pay structure to increase retention and reduce potential EEOC
charges/claims. Resulted in a turnover percentage from over 70% to an estimated annual turnover of less than 35%
TYSON FOODS, INC., Houston, Texas
General Manager, 2006-2014
Held responsibility for total lunch meat processing operations, including manufacturing and slicing and packaging
operations, maintenance, shipping and warehouse, purchasing, accounting, safety, and HR departments. Oversaw P&L
management, budgeting, costs, development of standards, plant and line expansions, equipment purchases, and
personnel. Ensured qualityproduct for customers. Managed annual production of 90,000,000 pounds of sliced ham, turkey,
roast beef, and chicken.
 Led complete $30,000,000 renovationproject of manufacturing side of processing facility, including improving process
withnew state-of-the-art processing equipment and Armor Inox Thermix water cooking system, resulting in a 20% return
on total project.
 Built new $35,000,000 state-of-the-art slicing and packaging facility, relocating 13 lines and moving 450 team members
into one new location without shutting down operations. Improved efficiencies and reduced costs by 40%.
 Led and changed safety culture in facility to achieve over 4,000,000 safe work hours, spanning over three-year period
and reducing workers’ compensation 20%.
Plant Manager, Canal Operations, 2004-2006
Oversaw total facility operations. Held responsibility for slicing operations, P&L management, budgeting, costs, standards
development, plant and line expansion, equipment purchasing, and personnel. Initiated, researched, and implemented
cost-improvement projects. Managed average weekly sliced production of 1,800,000 pounds of sliced ham, turkey,
chicken, and roast beef.

2. Ryan Bosse,Page 2
 Introduced two new tub-product packaging lines.
 Designed and implemented project to improve food safety through construction of separation walls and team
member washrooms.
 Directed Portwall and Canal facilities in absence of complex manager.
 Completed Tyson Foods’ Spanish Immersion Program.
Plant Manager, Portwall Operations, 2002-2004
Coordinated total facility operations. Initiated, researched, and implemented cost-improvement projects. Oversaw
average weekly production of 1,700,000 pounds of cooked ham, turkey, chicken, and roast beef, as well as 300,000 pounds
of canned luncheon meat.
 Learned and managed USC consulting project to reduce plant downtime from 50% to less than 15% in one year.
 Improved labor efficiencies from 65% to better than 95%.
 Designed and implemented plant shift conversion to save facility $1,000,000 per year.
ADDITIONAL EXPERIENCE
CONTINENTALDELI FOODS, Concordia, Missouri,General Manager, 1998-2002. Heldresponsibilityfor total facility operations.
Oversaw productionoperations,P&L management, budgeting, costs,standards development,plant expansion, equipment
purchasing, HR, safety, production, maintenance, accounting, and shipping and warehousing. Ensured quality product for
customer. Developed company orientation and training program to reduce employee turnover from 186% to 78% in 2.5
years. Initiated, researched, and implemented cost-improvement projects. Managed average weekly production of
1,000,000 pounds of smoked ham. Appointed to strategic planning team.
WRIGHT BRAND FOODS, INC., Vernon, Texas, Bacon-Slice Manager, 1994-1998. Oversaw production activities in 150-person
bacon-slice division. Managed budgeting, costs, standards development, yields, and plant expansion. Sliced, packaged,
and boxed vacuum and bulk-style bacon. Ensured quality. Coordinated weekly production of 1,300,000 pounds of bacon.
Worked closely with USDA and quality assurance. Earned certification as facilitator for Zenger-Miller Management
Improvement Process. Developed management training manual and held responsibility for training program. Served on
yield and consistency, product improvement, management improvement, and product development teams.
CARGILL, INC., Fort Morgan, Colorado, Production Manager, 1992-1994. Completed a ten-month management training
program. Obtained experience in HR, finance, and production in market-based corporation. Provided support to special
projects, including new product development and fat analysis on ground beef products. Implemented Crosby Quality
process, STOP Safety Program, and management objectives daily. Led hands-on supervision of multiple employees,
handling up to $4,000,000 of raw materials daily.
EDUCATION
TEXAS A&M UNIVERSITY, College Station, Texas, B.S., Animal Science, Industry Option, 1992
CERTIFICATION
FDA Canning Certification, 2003
HACCP Certified, 1998
PROFESSIONAL DEVELOPMENT
CPR and First Aid Certified, 2013
LECO Protein Analysis, Ongoing
USC Management Process, Ongoing
STOP Safety Program, Annual
HAZMAT Safety Training, Annual
Public Speaking, 1996

3. Ryan Bosse,Page 3
Achieve Global Certified Leadership Trainer, 1995
Cargill Quality Education System, 1994
Cargill Quality Work Group, 1994
Cargill Quality Awareness Experience, 1994
AFFILIATIONS
Harris County Municipal Utility District #152, Board Member, Director
COMPUTER SKILLS
Microsoft Office Programs, JD Edwards Operating System
COMMUNITY SERVICE
Houston Livestock Show and Rodeo Calf Scramble, Committeeman
Houston Ronald McDonald House, Volunteer