Mabel Ramirez Email & Phone Number

• Developed and executed optimal category strategy and objectives, resulting in sales increases ranging from 22% to 53% for assigned subcategories.
• Streamlined store opening process and planogram systems to improve resource efficiency.
• Led comprehensive merchandising plans for 15 new store openings, including planograms and merchandise flow.
• Collaborated with Marketing to align merchandise flow plans with thematic strategies for cohesive visual merchandising.
• Identified space and merchandise opportunities to contribute to store fixture development, ensuring alignment with budgetary constraints.
• Created Ad-Hoc Plans and Directives to capitalize on seasonal merchandise opportunities.

• Managed operations within the baking department across 25 store sites, implementing process improvements and training teams.
• Managed seasonal floor-set process, including directive development, staff coaching, and photo submission review.
• Supported successful launches of new company locations, assisting with assortment selection, planogramming, production scheduling, employee onboarding, and local supplier coordination.
• Coordinated product development and ensured merchandise continuity with marketing and merchandise assortments.

Greater Boston Area

• Delivered consultative services regarding menu creation, product development, and production scaling.
• Established and maintained in-depth client relations, utilizing expert interpersonal communication skills to ensure the delivery of exceptional customer service and safeguard new business development opportunities.

• Oversaw the operations a five-person team comprised of food scientist and chefs, instructing staff on best practices, FDA compliance, and company policies to deliver quality services to CPG Fortune 500 companies.
• Held responsibility for the completion of all company recruitment procedures, managing tasks including establishing interviewing methodologies, interfacing with candidates, and designing job postings.
• Accomplished optimized workflows by leading the completion of key responsibilities such as coordinating with vendors, designing product formulas, verifying quality assurance (QA), preparing merchandise costs, updating.

• Played an integral role in the development and deployment of company products that achieved the “healthy snack” criteria, leading the creation of merchandise including granola, oatmeal, and flavored nuts.
• Demonstrated exceptional communication abilities when collaborating between other consultants, employees, and C-Suite executives, ensuring the quality execution of individual project specifications.
• Facilitated in-depth market research to maintain an ongoing knowledge of key industry trends, providing mission critical insights throughout all product development phases.

• Directed the daily operations of an eight-person team, applying leadership skills to train and mentor staff, eliminate inefficiencies, and introduce new process improvements; improved production output by 140%.
• Successfully increased company profits by over 150% within a single year by conducting comprehensive research regarding product shelf-life, ingredient interactions, and organoleptic profiles.
• Led the completion of all new hire onboarding procedures by overseeing the creation of job postings and role descriptions, hosting successful career fairs, and handling all interviewing and hiring processes.
• Enhanced overall workplace production operations through the effective standardization of all company recipes and the implementation of a new cost and performance tracking system.

• Integrated extensive academic and professional expertise to utilize an enrobing machine to lead the creation of various chocolate confections such as molded candies, bars, barks, ganache, truffles, and more.
• Furthered industry proficiency by learning best practices of the “bean-to-bar” process, training alongside chocolatier experts to develop an in-depth understanding of producing both chocolate and confections.

Foundational Leadership Program (Flp) Certificate

Master Of Arts - Ma, Gastronomy

Bachelor Of Business Administration (Bba), Industrial Business Administration

Certified Pastry Chef, Associate Degree In International Baking And Pastry

Certified Culinarian, Associate Degree In Culinary Arts