As the President of York Street Market, I will be guiding its rapid growth across the Midwest and beyond. Our high quality and cost-effective fresh food programs serve vital services like hospitals, schools, airports and retail locations. Established in 1967, York Street Market is a fresh food solution for customers seeking a higher standard of food quality and service. From Grab and Go, Fresh Ready Meals, Catering, Boxed Meals and Deli Provisions, all our products are superior in taste and quality. We serve most locations across the Northeastern United States and are quickly expanding into the Midwest and Southeastern markets. We do not want to be just another vendor for you; we want to be your partner! At York Street, we look to create long lasting relationships that flourish on meeting customer demands and their ever-growing needs and opportunities.

Performed executive management and oversaw overall merchandising, marketing and operations for Target’s food and beverage business in ~1,800 stores that carried F&B merchandise, generating revenues of ~$17,000,000,000. Led company to positive company sales and share growth in 13 quarters. Achieved double-digit sales growth in perishable area, with heavy emphasis on growing organics and plant-based products, and decreased Fresh shrink and enhanced SKU rationalization. Increased “Own Brand” penetration by over 150 bps and led most aggressive food and beverage OB launch plan in Target’s history. Launched Shipt online shopping and delivery service (which Target purchased in 2017) in stores and assisted launch of curb-side and order pick-up programs.• Facilitated and managed $60,000,000 pricing investment in first 18 months, which drove sales and increased margin dollars, along with increasing Target’s F&B pricing perception over 200 bps.• Added over 3,000 F&B team members in operational area and stores to increase store-level execution and improved presentation standards.• Brought in world class merchandising expertise to F&B team at Target’s headquarters, including new leaders for meat, deli, dairy/frozen, and produce departments.• Led unprecedented sales and share growth in adult beverage division by opening over 300 new outlets over past two years (now have over 1,400 locations).• Merchandised and curated F&B assortment for rapidly growing Small Format store program, which now has over 200 stores.• Worked with logistics team and suppliers to decrease produce delivery time from field to store and increase freshness.• Managed and led extensive SKU rationalization and assortment work increasing sales and profit while reducing shrink and improving in-stocks.• Led and directed the launch of Target’s largest O.B. Good & Gather, increasing O.B. penetration by 150 basis points far exceeding sales and profit expectations.

Performed executive management of 133 operating locations, 105 fuel stations, three distribution centers, Kroger Manufacturing bakery, and dairy plants, consisting of 38,000 full-time and part-time associates. Achieved recognition as first non-Fred Meyer grown leader assigned as President, chosen to serve as change agent and drive customer relevancy well into future.• Facilitated following projects: Personal Electronics Re-Invention, Apparel Stores of Future, Alaskan Logistics Project, Management Overhaul, Become Superior Food Merchant, Assortment and SKU Rationalization, and Freddie’s Fresh.• Led and managed the Spokane pilot project – an aggressive and progressive plan to modernize and re-merchandise large format stores. Successful results led to an expanded approach in the company’s largest MSA in Portland.

Performed executive management of 138 food stores, 114 pharmacies, and 90 fuel centers operating under four banners: Kroger, Scott’s, Owen’s and Pay Less, with locations primarily in Indiana and Illinois, in addition to three stores in Missouri, one in Michigan, and one in Ohio. Assumed responsibility for division poorly performing in ID sales, market share, and customer growth and brought division to top of company for two years straight. Persuaded company leadership to invest in Central division, transforming market into one of many “Fill-In” markets for company, resulting in over $500,000,000 in capital investment from 2014-2017.• Launched Refresh program which revamped store image through new signage, store design/layout and media advertising, achieving recognition as most successful Refresh program of entire company.• Reorganized and rebuilt management departments such as Human Resources, real estate, operations, fuel merchandising, and operations in several districts.• Designed and remodeled Kroger’s Bloomington and Carmel Indiana stores.• Expanded food service and Fresh Ready Meals departments, creating two of highest volume deli/food service stores in company.• Implemented “Customer First Promise” customer- and associate-focused program that changed methods for running stores and managing associates.

Oversaw all perishable products for national enterprise, including meat / seafood, deli / bakery, produce / floral, natural foods and multi-cultural merchandise products. Developed new merchandising programs “Winning with Meat” and “Winning with Produce.” Worked with 84.51 to develop ethnic merchandising in stores across company and develop integration strategy for natural foods throughout departments across company.• Led consolidation of 18 divisions’ merchandising sales planning and category management programs into centralized program.• Traveled extensively within U.S. from coast to coast, with both suppliers and retail outlets, and traveled to Thailand and Vietnam to develop private label shrimp and catfish program. • Performed extensive work with Fresh Ready Meals from UK to bring product and merchandising to U.S.• Worked with Greencore Foods in Dublin, Ireland to develop fresh sandwich commissary in Cincinnati.

Oversaw deli and bakery products for entire company, including breads, cakes, deli meats and salads, roasted and fried chicken, and catering functions. Led department from last place to first place in company for identical sales growth (percentage ahead of last year). Consolidated/reorganized merchandising function from 24 employees to 94 as merchandising transitioned from general office to divisions. Performed category management and sales planning for 18 divisions. Doubled chicken sales to $500,000,000 per year. Originated in-store Murray Cheese Shop, Starbucks kiosks, and Boar’s Head in-store delis.

Implemented new merchandising program and launched Customer Loyalty Cards, which dramatically increased sales. Revamped advertising format. Assisted with upscale store design. Performed broad U.S. touring to research various retail concepts and stores.

Joined division soon after purchase of “Krogerized” chain, and implemented merchandising and pricing programs. Built store operations departments, such as Human Resources. Set store labor budgets and wage structures. Created management training program.

Assumed management positions in Florida, Cincinnati and Central Divisions, including store manager, district manager and produce merchandising manager.