Maintaining knowledge of the market, in addition to current prices and fair rates for goodsPlanning policies and procedures for efficiently, honestly, economically and productively purchasing goods for supply chain production and operationMonitoring, reviewing and analyzing bids and quotes with suppliers, including the negotiation of service agreements and contractsOverseeing sources for purchasing suppliesMaintaining company budget and streamlining costs

• Product Sourcing: Support new projects by sourcing and new vendor pre-qualification and contract negotiation in the food and beverage, housekeeping categories.• Market research & business analysis: Perform extensive market research & business analysis to drive effective product positioning• RFP Process Execution: Manage & execute procurement strategies while collaborating with other department to ensure their needs are met. Arrange product testing and ensure it meets the needs of the departments while achieving cost savings.• Supplier Relationship Management: Build and develop relationships with new and existing suppliers.• Contract Negotiation: Negotiate product costing with manufacturing partners and suppliers. Ensure supplier agreements, contracts are executed timely and followed• Quality Management: Ensure the agreed specifications of sourced products meet the standards set out by MLSE.• Cost Optimization: identify cost reduction opportunities across the network in sourcing products from vendors, warehousing, shipping, labeling, etc.• New Projects: Instrumental in obtaining and sourcing products for the Bring Toronto Back To Its Feet Initiative (Toronto’s Largest Kitchen) over multiple venues. Secured over $2 million dollars in food donations for the program, which provided close to 13,000 meals a day for front-line workers and shelters in the GTA. • Management: Lead and manage a team of buyers and receivers.• Health & Safety: in collaboration with other departments, set out guidelines and sourced out all PPE needs across all restaurants and venues. • Performance Directing and coordinating team members, conduct employee training and reviews. Explaining and demonstrating internal processes, completing new employee paperwork and forwarding it to human resources. Monitoring employee performance during the training and orientation process to help support proper procedures and establish expectations.

• Oversee 19 million dollars a year in food and beverage purchases.• Procuring products for Toronto's largest kitchen that's serving up to 13,000 meals per day. • Dock management, ensuring the over 800,000 items purchased get received and distributed to the correct department.• Sourcing various products for our culinary team and our professional athletes.• Achieved and exceeded goals set out by MLSE, which includes lowering food costs, order accuracy.• Collaborating with the several departments, from Culinary, Front of the house, Accounting, Warehouse.• Facilitate and support the contract award process, management, and issuance of bid process documents, vendor selection process, and support of ongoing vendor management.• Develop and train staff to ensure that they meet the required performance standards.• Work with executive and senior management to integrate planning and procurement, purchasing practices and supply chain management to drive operational and cost efficiencies (both short-term and long-term) and ensure practices are aligned with business objectives• Negotiate contracts and rebate program with a variety of suppliers through the RFQ process• Manage a team in various departments and locations throughout Maple Leaf Sports.• Negotiated new contracts that saved the company $250,00 in savings in the first year.

• Responsibly to manage large, known clients ( Longos, Aramark, Hilton,) to assist and advise in the development of new menu ideas, designs, and new product lines.• Representing local farmers via local market days, to exhibit the importance of supporting local farmers and their products.• Collaborating with senior product representative, to develop and promote produce through email communications, flyers, social media.• Provide knowledge, and assistance to the sales team to learn product lines, and developed sales strategies to increase product lines.• Achieving and exceeding goals set out by Sysco Corporation, which includes margin and case growth, timelines, and budget management.• Engaging with the quality assurance team by, meeting regularly to discuss any issues or concerns so that we achieve high customer satisfaction while keeping open lines of communication.• Facilitate a variety of produce workshops (yield comparisons, shrink, and quality assurance).

• Lowered shrink level from to 2.25% to below 1% in 1 fiscal year.• Analyzed product movement to maintain an efficient service level. • Negotiated local contracts within the vendor community, to attain cost-efficiency. • Achieved and exceeded all sales goals of the fiscal years in question.• Worked with corporate multi-unit advisors on contract negotiations.• Management of 5 employees, completing quarterly reviews and keeping them motivated to achieve our company’s goals, set forth for the fiscal year.

• Procured fresh produce on a daily basis.• Maintained inventory levels while keeping shrink levels to a minimum. • Responsibilities included placing orders, marketing produce to our marketing associate team, and adjusted pricing and created various spreadsheets to manage pricing. • Arranged Sysco contracts for produce.• Accomplished budgets and goals set out by Sysco.• Collaborated with other departments ( quality assurance team, finance department to enhance product sales and growth).