• 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.• Led high visibility projects in collaboration with cross-functional teams, resulting in significant sales increases for assigned subcategories.• Leveraged advanced project management capabilities to expertly collaborate with outside vendors and stakeholders, establish and achieve deadlines, and communicate interdepartmentally with leadership.

• 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.

• 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 the ingredient database, collecting client feedback, and executing bench top and plant trails.

• 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.