Leading the strategic sourcing event leveraging spend across the Customer’s 32 kitchen disposable category achieving 40% cost reduction on key Operational SKUs. Strategically identified and introduced new Pacific Northwest regional suppliers to the Customer for their Culinary Team to deliver menu enhancements and to support their Customer’s sustainability food strategy.

Strategically led the airline sales channel and took the lead of entering the QSR, fast casual, and casual dining restaurant channels.Led over 50 restaurant food projects effectively collaborating with internal and external stakeholders on new food development in order to reduce complexity for the Customer.Took the lead in consolidating the 4 companies food portfolios to internally understand the kitchens efficiencies and use as a tool to drive new food innovation and drive kitchen efficiency.Built a strong cultural platform for the group and its sales arm to engage with new restaurant customers.

Led and executed the food and non-food category strategies creating a roadmap of SKU rationalization, supplier consolidation, the sourcing of new Suppliers, running competitive RFP events, to achieve and exceed the Company’s global supply chain financial strategy.Working cross functionally with Culinary and internal stakeholders I managed the portfolio of key foods and disposables for the Culinary Team to create new innovative Customer menus and promote, quality, differentiation, and consistency across mainland US and HI Islands.Between 2017 – 2020 increased the group’s internal logistics platform revenue by 200% and GP by 160% through a strong collaboration with the Culinary, Sales and the Operational Teams by introducing new product categories to the portfolio.Took the lead role in the US and Canadian Broadline distribution agreement consolidating to two Broadliners resulting in 5 years distribution savings for the group.Managed the group’s Broadline distribution relationship and their GPO relationship to ensure savings were maximized, consistent food offering was available and a smooth supply chain for the Operation.Managed a strong partnership with Culinary and Sales, to ensure menu costs were met to Customer’s budgets, for all onboard meal services. Developed and managed strong supplier partnerships, promoting continuous improvement and collaboration on new product enhancements to present to the Customer base.Provided leadership to our Logistics Team for future demand planning on new foods, replenishment POs, and depletion of obsolete inventory.From 2015-2017 managed and provided guidance for the food category buyers with an annual US spend of $457m.Managed United Air Lines US and EU key food category programs running strategic sourcing events to meet the financial goals of the group and the Customer.Worked closely with the VP of Procurement and Senior Leadership Team in executing annual budgets and being accountable for the results.

Distribution of specialty products to hotels, restaurants, institutions, retail outlets in New York, New Jersey & Pennsylvania State area with an annual purchasing spend of $8,000,000.Responsible for the purchasing department, developing and implementing SOP’s, sourcing of new foods, PO replenishment, and supporting the implementation of a new inventory management system.Took a leading role in the food consolidation of a competitive company and current employer. Worked closely with the President and Vice President of Sales on a daily basis to support revenue growth.

Operated from 56 airports in 10 countries, producing over 138,000 in-flight meals a day. Responsible for a category management annual spend of $25,000,000. Managed vendor contracts, assessing vendor capabilities, vendor performance and ensuring Trading Agreements and SLAs were in place.Ensured that price review models target vendors to achieve a percentage below inflation performance. Worked closely with Culinary on food innovation and developing vendor relationships.Responsible for tracking consumer trends and the development of the onboard sale of food for the Inflight Retail programs.Managed the development and opening of World News Cafés for the Alpha Retail Division in Birmingham and Edinburgh Airport.Responsible for managing British Airways and in 2006 formulated a food contingency plan at London Heathrow Airport, due to their caterer’s employment strike.Supported Senior Management with the development and implementation of Alpha’s Blue Sky Service offering.Wrote a Purchasing Manual to support the operation in Romania.