I. Top Level Categories for Direct Contracts or Contract Improvement>Broadline distributor MDS agreement>National account product pricing contracts, rebates and volume discounts >Direct Commodity Index and exchange contract programs to hedge market volatility >Produce flat pricing contract program>National LBW programs>Fountain soda cost cap and marketing funded contract pricing>Dish and chemical contract>Smallwares and Logoed Carryout items II. Introduce operational efficiencies (labor Savings) and COG savings through value-added Ready-To-Use (RTU)items without sacrificing quality and bringing product consistency across the systemIII. Implement efficiencies for concept scaling both domestically and internationally IV. Provide Research and Development (R&D) direction while collaborating closely with Culinary and Marketing teams

Seasoned executive with a proven track record in spearheading supply chain strategies for celebrity brand casual dining chains across diverse settings including free-standing locations, fast-casual environments, and high-traffic venues such as airports, casinos, and Bass Pro Shops.🔹 Accomplished in overseeing the procurement process for all major items, demonstrating adept negotiation skills to secure favorable contracts covering the top 80% of COGS, while ensuring quality, cost efficiency and labor savings 🔹 Recognized for driving supply chain optimization initiatives through the consolidation of vendors and distributors, alongside the implementation of innovative programs like the MDA program, resulting in enhanced operational efficiency and cost savings.🔹 Pioneered the establishment of global sourcing channels and international distribution networks spanning key markets in England, Germany, Australia, and Puerto Rico, facilitating seamless supply chain operations on a global scale.🔹 Trusted leader adept at fostering cross-functional collaboration across departments, particularly in strategic planning initiatives involving brand design, R&D, and menu development, ensuring alignment with organizational goals and customer preferences.🔹 Overseeing the National Beverage Program, I bring extensive expertise in beverage supply chain management, driving excellence in beverage selection, procurement, and distribution to elevate brand presence and customer experience.

• Oversaw procurement operations for three multi-unit casual dining chains comprising 102 restaurants in total across 13 states.• Directed supply chain activities for domestic and international product lines.• Negotiated major purchasing contracts through direct bids on the CME and other market Exchanges with key suppliers in the commodity sector.• Had exceptional interaction within the R&D process with two Italian chefs with the highest expectations. Through that relationship we offered the highest quality Italian cuisine with the most effect plate cost.

• Led foodservice operations and managed a sales force of 80 in the foodservice category.• Developed comprehensive business plans and spearheaded category management and development strategies.

• Streamlined operational programs to enhance guest service and optimize costs at three casual dining chains, Bertucci's, Chilis, and On The Border.• Spearheaded the implementation of comprehensive cost systems and played a pivotal role in menu development.

• Oversaw warehouse category procurement operations for a Fortune 500 company.• Managed national contracts with brands such as Boston Market, Einstein Bagels.

• Managed dining facilities, and catering operations, achieving all annual budgetary goals and delivering maximum customer satisfaction.• Interictal part of directing commencement events, feeding up to 5000 guests at one event.

• Orchestrated the design and implementation of a diverse twelve-concept food court, catering to the needs of 6,000 students daily.• Managed a team of ten managers and 220 employees, overseeing operations including a pioneering vegetarian-only dining hall and satellite kiosks.• Oversaw the startup of the second ever in the country, on campus full line Burger King.• Spearheaded menu design and culinary development for all catering endeavors, orchestrating events for prominent figures such as the University Dean, culinary Icon Julia Child, and international dignitaries including a full Kosher event with 300 guests for Yitzhak Shamir the Prime Minister of Israel. • Successfully reversed an annual loss of $300,000, turning the operation into a profitable venture with a $75,000 surplus within the first year.