Lead supply chain initiatives, manage distribution, partner with internal stakeholders to achieve strategic initiatives.

Founder of 501c3 Animal Rescue

Merger with WAG 5/23

Services offered:Product contractingDistribution program management and RFP bid process and analysisInvoice Data ManagementGPO program managementLiquor, Beer & Wine category managementR&D Support

• Achieved $1.7MM savings in current fiscal year through contract negotiations and RFPs.• Led system-wide distribution transition achieving annualized savings of $400K plus reduction of DCs by 42%.• Led Actual vs. Theoretical initiative contributing to $8.4M annualized savings by 200 basis points reduction in Cost of Goods.• Develop and execute strategic sourcing initiatives that result in improved product quality and lower overall product costs. • Responsible for managing the supply chain including but not limited to: contract negotiations, managing vendor relations, forecasting and scheduling for new products, changes, Limited Time Offer forecasts in accordance with marketing strategies. • Provide leadership and development opportunities for Distribution Analyst and Purchasing Systems Analyst through developmental feedback to improve overall contribution to achieve desired four key results. • Direct purchasing negotiations of dessert category, non-alcoholic beverages, smallwares, linens, uniforms, furniture, fixture & equipment.• Negotiate and oversee supplier relations on all restaurant level local contracts including but not limited to: grease traps, CO2, security, waste management, security/fire monitoring and hood/fire suppression. • Proficiency in menu systems and recipe costing. Oversee Menulink systems input and maintain flawless recipe and ingredient entry.

Responsible for purchasing categories: NA Beverage, Desserts, Cheese, Linen, Smallwares, FFE, Capital Equipment, Local Contracts and Special Projects. Manage Menulink system raw product inputs and restaurants ordering guide.

Responsible for development and implementation of new restaurant opening processes. Responsible for contract negotiations, vendor relations, budgeting and scheduling for all new restaurant openings and related events. Developed and coordinated weekly operations communication. Designated go-to person for the field operation’s team. Led and developed operation support and events teams by providing ongoing growth opportunities and positive feedback to improve overall contribution to the company’s success.  Implemented new system for managing new restaurant openings that reduced costs and streamlined operations. Achieved significant cost savings – office supplies 27%, grease trap service 17%, phone systems 40%, security systems – zero cost install installations and reduced monthly fees 47%, carbon dioxide provider – negotiated 90 days free service per new location.

 Control and negotiate the purchase of all linen, smallwares, fresh produce, uniforms, office supplies, paper/packaging disposables and spices/batters/condiments. Procurement accountabilities include but not limited to: Bid Analysis/Capital Acquisitions/Component Analysis/Cost Avoidance/Contract Negotiation/Multi-Site Operations/Order and Requisition Placement/Order Expediting/Price Reductions/Budgeting/Sales Forecasting/Marketing and Promotions/Warehousing and Distribution/Supplier Identification, Selection and Management. Manages resources, tasks, contracts, scope, and budgets for projects; supports and manages budgeting, contract agreements, and invoice payment for vendor-related work. Directs the analysis of data to forecast the financial impact of changes in purchasing, product pricing, menu mix, etc. Oversees the development and communication of product usage projections both internally, and to suppliers; ensures product inventory levels are sufficient to support promotional calendar and make purchases accordingly. Establishes strategy and plans for sourcing, material supply, production capacity, logistics, and availability to meet forecast. Develops team members by seeking out and supporting training, development, and other professional growth opportunities; manages individual and team performance through coaching, feedback, and performance management discussions.  Manages and maintains all restaurant systems: Point of sale system, KDS (automated cook time system), SIMON (web-based recipe system) and Ingredient (COGs/Prep) System. Systems management includes POS keyboard design, new and existing product cost verification, yields, and recipe processes.

 Maintain recipe system data on all new, test and promotional products. Maintain product information on cost and yields in recipe system. Partner with culinary team to obtain product yields and recipe ingredients. Provide recipe maintenance as needed by product changes and culinary testing. Perform recipe system audit related to all recipes and products.  Manage production, printing and distribution of materials for menu and marketing initiatives (annually 3-5 COR menu changes, 3-5 Tabletent changes and any additional menu tests). Develop production schedules and manage approval process for all print cycles. Develop menu versions based on master creative template and versioning grids. Create/proof bluelines/menus. Maintain archive of all current and historical menu samples.

 Provide administrative support to the SVP of Marketing and the Sr. Director of Culinary Operations. Primary contact for new restaurant opening team managers and Directors. Streamlined new restaurant support center calls and ensured new restaurants were set for success for opening. Managed all new restaurants orders: Large and Essential Food Order, Smallwares Order and Office Care Order. Was instrumental in implemental concept ownership of Smallwares new restaurant order in Oracle.

 Provide administrative support to the Executive Vice President of Red Lobster Operations. Represent Darden Restaurants in a friendly and professional manner.