Derik Briggs Email & Phone Number

Dallas, Texas, United States

Portland, Or

Chain of privately-owned grocery stores offering organic, locally-produced, and conventional groceries to customers throughout Northern California, Southwest Washington, Seattle, and the Portland Metro Area. Oversees daily operations and KPIs for 20 meat departments across Seattle and Greater Portland with weekly sales averaging $650K+; includes managing and coaching two Assistant Merchandisers across different regionsConcurrently manages six New Leaf Market meat departments across Northern California with weekly sales averaging $110K+Establishes prices and merchandising standards, creates SOP documents, and develops advertising initiativesWorks closely with ranchers and processers that supply New Seasons Market, in addition to sourcing new productsRolls out multiple programs, recipes, and new items; created program launch template, ensuring ~100% store execution success rate for program rollouts (template has since been standardized for all Program Category Managers)Secured six key meat producer/third party manufacturer partnerships, adding diversity, efficiency, and uniqueness to programPartnered with Food Safety team to build and rollout companywide grind-tracking program; covers 100% of USDA-required dataIntroduced third party recipe line that directly increased selection, boosted key category production efficiency by 20%, and generated up to 10% in sales comparables per weekSpearheaded Cut-and-Wrap weekend promotional events that directly generated an additional $175,000 in sales per event

Portland, Or

Directly managed merchandising and oversaw margins for all locations while assisting with sourcing products, establishing prices, developing SOP documents, creating advertisements, and cultivating partnerships with ranchers and processersSuccessfully opened 19 locations across two different regions in Portland and WashingtonCreated Cut Guide procedures for all beef, lamb, and pork cuts; SOPs were standardized and employed to help train new cutters, define merchandising expectations, and improve accuracy of costingDeveloped SOPs to troubleshoot meat/seafood margin issues, introduced waste controls, and defined expectations for all rolesDesigned seasonal merchandising schematics for 18 locations to support differentiation and ensure consistency for customersAuthored new skills-focused training manual to expedite onboarding within first 30 daysConducted and leveraged cost/benefit analyses for retail stores to achieve gross margin of 30%

Portland, Or

Oversaw all aspects of department operations, including order purchasing, inventory, shrink, and related documentationTrained Assistant Meat and Seafood Manager in full scope of operations, as well as hiring and onboarding new personnel, conducting employee reviews, and executing disciplinary actionsReduced inventory from $19K to 10K per week and boosted margin from 18% to 24% within 30 days of tenureOptimized ordering and minimized waste to consistently maintain margin of 32% while growing sales to $38K per weekCoordinated schedules and training to maximize labor margins; operated at ~13%, well below company average of 16%Brought lowest performing shops out of the red within 90 days of tenure and led department to Top 3 ranking in monthly margin performance; recognized as most consistent margin performer companywide

Portland, Or

Co-managed purchasing, inventory, and shrink, in addition to training new staff in conjunction with department Manager

Portland, Or

Portland, Or

Portland, Or