Lead procurement programs providing Members with reduced cost-of-goods and improved profitability. Plan all initiatives within commodity/value-added pork and processed meats categories. Execute strategic growth plans, partnering with key suppliers.

Supply chain and logistics, procurement, menu cost engineering, operations, and franchise business development advisor to the foodservice supply chain segment. Providing superior pricing intelligence to foodservice holding companies, distributors, and 3PL's, eliminating inefficiencies in the supply chain - negotiating supplier contracts/rebates, menu engineering, raw material selection, procurement manual development.Middle East, Near East, North America.

Oversaw sales and marketing of fresh and frozen commodity beef, pork, poultry and seafood in Mid-Atlantic and Gulf regions. Manage market penetration, growth and profitability through distribution channels including foodservice, further processor, national account and retail.

Importing of FCL's of imported seafood (China, Vietnam, Thailand, Taiwan, Peru, Panama), beef (Australia), and vegetables (China and Europe) for direct delivery to major foodservice distributors, redistributors, and retailers.Developed private brand initiatives for key accounts, negotiated supply agreements to ensure consistent and growing velocity.

Primary responsibility for sales and marketing of commodity and value-added seafoods to foodservice distributors, retailers, and key restaurant accounts in the Souther Region of the United States (FL, GA, NC, SC, TN, VA, AL, AR, MS, TX, NM, OK)Managed broker network, increased SKU slots, and promoted existing products through food shows, market blitzes, and promotions.Negotiated marketing agreements with distributors

Sales and marketing of commodity and value added seafoods.sold to foodservice distributors, retailers, and key restaurant accounts in the Southern Region of the United States (FL, GA, NC, SC, TN, VA, AL, AR, MS, TX, NM, OK)Managed broker network, increased SKU slots, and promoted existing products through food shows, market blitzes, and promotions.

Responsible for procurement of $180 Million in annual spend for the center-of-the-plate category including fresh and frozen commodity and value-added poultry, beef, pork, seafood, lamb and veal.Trained sales staff of 150+ on specific protein applications, how to sell, how to price. Conducted customer visits to close key protein contracts.Monitored complex fast-moving markets and communicated implications to the sales staff to take advantage of market advantages.Managed staff of 5 Procurement Specialist who were responsible for PO creation for long-shelf-life products, while I directly managed the fresh beef and poultry purchasing.Served as Operating Company's HACCP Coordinator, ensuring seafood was properly coded for proper handling in accordance with risk assessment standards codified in the HACCP plan, primary relationship manager with the FDA.

Production Supervisor: Oversaw production and distribution of custom-cut steak for US Foodservice's subsidiary, Westlund Provisions (now Stockyard Meats) for the four US Foods broadline (US Foods Eagan, US Foods Plymouth, Grand Forks Grocery Fargo and Bismarck). Sr. Merchandiser Poultry and Seafood - negotiated marketing agreements with vendors, SKU rationalization, new product introductions, sales representative protein training, manage purchase orders, inventory turns/replenishment.

Procurement of all foodservice operations products including food, beverages, barwear, disposables, smallwears, chinawear, flatwear and alcohol. Managing budgets for the same, P&L responsibility, member of Executive Team ensuring menu items are produced and delivered to the table as specified. Managed the back-of-hous prep staff and the contract for kitchen cleaning. Managed staff of two

Store turn-around specialist, managed several stores in the Minneapolis/St. Paul market, including the original and highest volume store in the Fuddrucker's system at the time, Blooming, Minnesota.P&L Responsibility for store-level GL lines including food and labor cost, marketing, maintenance, training, smallwears, CapEx.

Member of General Management team that opened seven stores in seven weeks, introducing Einstein Bagel to the Minneapolis/St. Paul market.Appointed General Manager of the flagship bakery in Uptown (Minneapolis). Managed all aspects of restaurant operations - procurement, food and labor cost, cash management, scheduling, training, local store marketing, recruiting, and employee retention.Additional responsibility of General Management of the market's commissary. Managed labor, food cost, and food production of "kits" of salads, soups, and spreads, and daily distribution of the same to all Einstein bakeries in the market.

Opened first proof-of-concept Coffee Beanery Cafe, Birmingham, Michigan. Multi-unit area management over Michigan corporate-owned stores, franchise business consulting oversight of Michigan franchised units. Recruit, hire, train new General and Assistant Managers. P&L Responsibility for 9 stores.Trained franchisees on Ideal Inventory methodology - Just-In-Time provisioning to improve cash flow - at the National Franchise Convention.

First franchisee in the United States in Roswell, Georgia. Site selection, general contracting, capital equipment and smallwears purchasing. General Manager - responsible for all aspects of restaurant operations including procurement, food cost, labor cost, delivery logistics, Accounts Payable, and all accounting principles.