Anthony (Tony) Macer
About Anthony (Tony) Macer
Anthony (Tony) Macer serves as the Director of Processing Operations at Mountaire Farms, overseeing one of the largest poultry production facilities in the United States. With extensive experience in the food production industry, he is recognized for his strategic leadership and commitment to sustainability.
Current Role at Mountaire Farms
Anthony Macer serves as the Director of Processing Operations at Mountaire Farms, overseeing the operations of the second largest poultry production facility in the United States. He manages a workforce of over 2,100 employees, ensuring that corporate and customer expectations are met. His leadership focuses on operational efficiency and productivity within the facility.
Previous Experience in Food Production
Prior to his current role, Macer held various managerial positions in the food production industry. He worked at Tyson Foods as Operations Manager for one year in Monroe, North Carolina. He also served as Plant Manager at Mountaire Farms from 2018 to 2020 and at Allen Family Foods for 13 years, where he managed operations across multiple locations. Additionally, he was the Director of Operations at Perdue Farms for a decade.
Education and Training
Macer studied at the University of Maryland Eastern Shore, focusing on Art/Art Studies for two years. He also attended Delaware Technical and Community College-Owens, where he pursued a degree in Business Administration and Management for another two years. His educational background supports his management and operational expertise in the food production sector.
Leadership and Team Development
Macer is recognized for his ability to lead large, diverse teams in the food production industry. He has a strong focus on cultivating talent and developing the next generation of leaders. His leadership style emphasizes collaboration and innovation, which has contributed to surpassing industry productivity averages.
Commitment to Sustainability
Macer is dedicated to promoting sustainability and green practices within food production operations. He has implemented innovative process improvements that enhance operational efficiency while also focusing on reducing costs and boosting margins. His strategic approach aims to align production practices with environmental responsibility.