Manage annual sales over $100M with successful liaison between over 40 suppliers, 3 bake houses, in-house commissary, and 44 retail stores. Responsibilities include: optimized sourcing for new items, managing procurement of new products from discovery to data set up, and preorder allocations for holiday/seasonal specials, and promotions.Key contributions: Source local and fair trade products Negotiate promotions and maintain relationship with new/existing vendors Maintain effective product mix for purchasing and product movement Communicate cost/availability and product/vendor changes-introductions-adjustments Work with perishable buyers to optimize seasonal advantages and product flow  Research and focus on new Industry Products & Trends  Monitor ingredient and commodity cost Liaison between regional facilities, regional coordinator team and store teams  Ongoing assessment of departmental procedures including data tools and communications processes  Regular involvement with team planning and strategy meetings focused on product planning and sourcing

Manage staff of four with annual sales over $15M for successful liaison between bakery sales, delivery, and production departments. Responsibilities include: special projects to streamline processes and more efficiently manage daily tasks for issue resolution. Key contributions: Nutrition fact and data base integrity management. Online ordering system management for sales data entry, production packing, and delivery reporting. Customer invoicing and product specification sheets. Customer service staff training and skill building.

Private Label Manager for a premium grocer with 6 stores in 3 states generating $90M in annual sales. Successfully grew private label revenue to 25% of annual sales. Responsibilities include: strategic planning, sales and expense forecasting, product sourcing and logistics, marketing, and consumer packaging innovation.Key Contributions: Increased private label sales by $4.3M during three year tenure as Private Label Manager. Hold primary accountability for over 2000 SKUs using 'start to finish' processes for product sourcing and labeling to ensure nutrition fact accuracy, quality assurance, and distribution. Assessment of financial viability of products and categories within commodities, as well as ongoing food trends. Direct and supervise over seventy product vendors, manufacturers, and distributors. Successfully managed, developed, and transferred private label enterprise from Balducci’s to Balducci’s Holdings during 2009. Coordinate and manage Gift Basket production generating $600K in yearly sales. Re-sourced over $9M of annual bakery product as Bakery Buyer, to new vendors after Balducci’s ceased in-house production. Mandated new menu specifications to develop/implement revised food items and production processes for Balducci’s Catering. Promoted through leadership positions as Bakery Buyer, Culinary Developer, and Catering Professional.

Sourced products from over 55 vendors and managed bakery categories totaling over 1,500 SKUs. Re-sourced over $9M of annual product with new vendors to terminate in-house production. Key contributions: Streamlined business processes for in-store bakery managers to anticipate culinary trends, improve product shelf-life, reduce shrink, and better merchandise products to meet customer expectations. Coordinated bakery training, set-up, merchandising, and category management for Balducci's flagship store opening in NYC for $1.2M annual sales during 2005. Managed ‘trans-fat free initiatives’ with bakery vendors and manufacturers.

Streamlined production processes and implemented menu specifications for new product development. Key contributions: Directed operational efficiencies to support customer base growth with the addition of over 55 new corporate, law firm, and non-profit clients. Implemented order/sales tracking system for stand-up of new call center operation. Managed product sourcing and training for both front- and back-of-house operations.

Sales Representative for a prominent corporate caterer offering drop-off service to office professionals. Responsibilities included: customer interface and operations management for service delivery, food production, expediting, and logistics.Key Contributions: Managed customer base with over ninety clients. Served as Executive Chef managing ten people for kitchen operations, logistics, and delivery. Created and implemented catering menus with responsibility for cost control.

Executive Chef for full-service caterer specializing in weddings and holiday banquets. Responsibilities included: managing culinary operations, vendor relations, supervising events, menu planning and development, and cost control. Key Contributions: Managed customer base with over forty clients. Accountable for events ranging in size from 10 to over 800 customers. Managed 2-6 people for kitchen operations, logistics, and service delivery.