Jim Hinger Email & Phone Number

Durham, North Carolina, United States

• Managed purchasing and inventory levels for $70m in company spend to support 5 locations • Planned and scheduled material coverage, lead times, and safety stock for over 3k SKUs• Created BOMs and forecast for production runs to confirm material availability; reviewed on monthly basis • Conducted RFX’s for 400+ items to achieve competitive pricing and lead times• Reduced inventory levels by $50k by cancelling obsolete orders over 3-month period • Improved OTIF by 20% with developing strong relationships through weekly communication of priorities• Reconciled AP discrepancies by confirming material receipts and credits for timely supplier payments • Maintain accurate master data and vendor information in ERP for over 100 suppliers

Raleigh, North Carolina, United States

• Supervise staff of 10 in daily operations and management of culinary and catering departments • Completed RFP to major distributors consolidating vendors improving product, shipping, and time savings by 15%• Designed and implemented Spinning Plate a food truck that served meals to the community and generated 10% revenue • Developed a community-based program to train apprentices in the culinary industry. Upon completion, awarded ServSafe certification and assisted in career placement. • Formed, managed, and tracked annual operating budget($250k) ensuring company strategic initiatives were met • Created and measured monthly KPIs for grant requirements and reported to Feeding America• Led cross functionals teams to develop standards for reallocating spend and purchased products • Foster relationships with vendors to facilitate accurate cost and lead times for over 500+ items

Cary, North Carolina, United States

• Managed cross functionals teams of 26+ employees to execute strategic company goals • Created weekly production schedule for 1000+ SKUs to ensure 97% customer satisfaction• Implemented safety stock and reorder points for 3 locations to secure stock levels• Led NPD timelines and executed 50 La Farm Bakery products including recipe creation, costing, and portion control• Maintained 95% inventory level accuracy by implementing weekly cycle counts • Developed SOPs and training programs for equipment, safety, and department procedures• Trained staff to ensure all department and safety standards are met • Ensured highest of quality products are being produced and sent out to customers and wholesale accounts