Edward J Schrage 7 Reed RoadPeabody, MA 01960

Telephone: 978-968-3600Email: edward.schrage@gmail.com

www.linkedin.com/pub/edward-j-schrage/3b/aab/205/

Summary:

I am a self-motivated and driven individual that likes to think outside the box to come up with creative solutions to problems. My degrees in Hotel and Restaurant Management and Human Resources Management, along with my operations and lean experience, give me a unique set of skills that sets me apart from other professionals. On a day-to-day basis, I am always looking to better myself and the operation, by utilizing active management behaviors and engaging employees to help solve problems. Through hard work and perseverance I have climbed the ladder at LSG Sky Chefs, starting as a driver and holding several management positions on my journey into the lean world.

My goal is to continue my professional journey by entering the Human Resources field. My passion for Human Resources began when I was getting my Associates Degree in Hotel and Restaurant Management at Bunker Hill Community College. As I was learning about the hospitality world, I realized that airline catering is a hospitality profession that no one knows about. I began recruiting my classmates to come and work at LSG Sky Chefs and caught the HR bug. As I pursued by Bachelor’s degree at Southern New Hampshire University and learned more about recruiting, benefits and compensation analysis, my passion for Human Resources only grew. I graduated Summa Cum Laude with my Bachelors Degree of Business Studies in Human Resources Management in November, 2015. Since then, I have volunteered for LSG Sky Chefs College Internship Sub-Committee and have begun developing an internship program for my company’s North America region from the ground up. Our goal is to launch a robust College Internship Program in Spring 2017, with the goal of attracting quality candidates that can become full-time, long tenured Sky Chefs employees.

_______________________________________________________________________________________________________________________________Work Experience:LSG Production Systems Manager, LSG Sky Chef, East Boston, MA- Dec 2014-Present

Eliminate waste throughout multiple production areas by utilizing lean principles Slashed labor costs by 25% through gant chart analysis that properly identified correct staffing levels in various departments Improved production efficiency by 20% in multiple departments through value stream mapping that identified areas of opportunity Delight customers continually by problem solving through root cause analysis to eliminate issues and improve quality performance by 75% Train 100% of management staff and hourly employee staff in lean concepts and tools. Member of the College Internship Human Resources Sub-Committee, in which we are creating a challenging internship program throughout LSG

Sky Chefs North America Region.

Jet Blue Operations Manager, LSG Sky Chef, East Boston, MA -July 2014-Dec 2014

Slashed overtime 30% by successfully recruiting and hiring all positions within 3 separate departments Improved operations amongst 3 different departments consisting of over 80 employees through robust training Exceeded target labor and quality goals through effective lean principles of Just in Time, Kanban, 5S and 7 Types of Waste Prepared daily labor and expense reports to ensure overtime, sales per labor hour and man minutes per flight met stated goals Applied GMP, HAACP and FDA regulations to ensure compliance Communicated with customers on a daily basis to ensure proper service was being met in regards to quality, time and cost.

Operations Project Manager, LSG Sky Chef, East Boston, MA- Aug 2013-July 2014

Lean principle training champion throughout multiple departments Cut labor 30% in dishwashing area as the lead of an improvement project that applied technology to increase efficiency Coached management staff on active management behaviors to ensure complete buy in and success of all projects Prepared financial statements for all projects to ensure compliance with agreed upon budgets

Operations Supervisor, LSG Sky Chef, East Boston, MA- Sep 2011-Aug 2013

Supervised all aspects of the catering of airplanes and prepared daily shift reports with all information that will help team run the next shift effectively.

Reduced maintenance cost 10% through the use of technology to effectively utilize our truck fleet of 16-22 foot high lift trucks Introduced new training for Customer Service Representatives that highlighted the importance of customer interaction and accuracy of output Reduced inventory 20%, to allow for new business that entered the Boston market Chosen as a charter member of LSG Sky Chefs Jet Blue operations when LSG Sky Chefs was awarded the JetBlue contract, which involved

increasing the number of daily catered flights in Boston from 140 to 250 Created processes for the catering of 100 or more flights per day, including the building and delivery of supplies to the aircrafts Workforce and Retention Champion, which involved me developing and implementing training for 70 new employees Introduced flexible schedules to accommodate flight volume and employee transportation issues

Operations Lead, LSG Sky Chef, East Boston, MA-Jan 2011-Sep 2011

Coordinated assignments of flights to approximately 25 drivers per shift Troubleshot and solved various problems, including employee conflicts, that arose with a focus on accountability and customer service Communicated on a regular basis with the various airlines that Sky Chefs serves to ensure customer satisfaction Maintained accurate documentation regarding flight scheduling, inventory, and error reporting

Driver, LSG Sky Chef, East Boston, MA-Mar 2009-Jan 2011 Promoted within two months from Runner to Driver Coordinated the delivery of food to assigned airplanes on the runway Maintained strict safety precautions and guidelines

_______________________________________________________________________________________________________________________________Education:

Southern New Hampshire University, Manchester, NH, Bachelors of Business Studies in Human Resources Management, November 2015GPA: 3.85, Summa cum laude, Member of the National Society of Leadership and Success

Bunker Hill Community College, Charlestown, MA, Associates Degree of Hotel and Restaurant Management, June 2013GPA: 3.65, Member of the Alpha Kappa Mu Honor Society_______________________________________________________________________________________________________________________________Skills and abilities:

Proficient in Microsoft Excel, Microsoft Word, Microsoft Outlook and Microsoft Power Point Excellent presentation skills Interpersonal skills, multi-tasking, workforce development, active management and project management Strong working knowledge of HAACP, FDA and GMP regulations Lean concepts and tools, such as 7 Types of Waste, performing kaizens, 5S, poka yoke and kanban systems, Value Stream Mapping

_______________________________________________________________________________________________________________________________References:

Available upon request.