• Areas of Specialty and Consultation- Costing, Month End Inventory, Cycle Counting, Yield Model Development and Maintenance, and Item Master Development and Maintenance• Learned and Documented Processes on UMS (Uniform Meat System), a Meat Buying, Selling, and Inventorying ERP system being launched by Sysco Corporation to SSMG plants • Trained Merchandising Teams, FSQA Teams, and Inventory Control Teams from plants on new efficiencies and programs to streamline processes and increase… Show more • Areas of Specialty and Consultation- Costing, Month End Inventory, Cycle Counting, Yield Model Development and Maintenance, and Item Master Development and Maintenance• Learned and Documented Processes on UMS (Uniform Meat System), a Meat Buying, Selling, and Inventorying ERP system being launched by Sysco Corporation to SSMG plants • Trained Merchandising Teams, FSQA Teams, and Inventory Control Teams from plants on new efficiencies and programs to streamline processes and increase sales• Provided after deployment support for affected SSMG Plants• Worked with plant management and tech programming team to create new databases for affected SSMG Plants for Item Masters and Yield Model Masters• Data Analysis of affected plants current data to clean and consolidated needed data for post deployment needs• Performed Costing Analysis for the plant before go-live to minimize costing increases with the new systems yield models• Traveled to multiple plants for onsite deployments Show less

• Marketing-Promotions, Advertising, Budgeting, and Finding Clientele• Event Planning- Develop Menus, Organize Events, Value Analysis, Procurement, Recruit Staff, Demonstration and Instruction Planning• Traveling and Transportation of Supplies and Ingredients to the client’s house• Set-up, Instruction, Demonstration, Preparation, Leading, Facilitating fun and informative events with superior customer service, break-down/ cleaning, and payment processing

• Specialized in high quality proteins and fresh seafood buying, selling, and marketing• Directly worked with vendors weekly to establish good communication and vendor relations• Controlled and monitored inventory levels of products to ensure first in first out rotations are being used, as well as keeping products fresh and in correct code compliance• Lead daily sales team meetings via conference call to push out time sensitive items and decrease shrink• Approved and verified… Show more • Specialized in high quality proteins and fresh seafood buying, selling, and marketing• Directly worked with vendors weekly to establish good communication and vendor relations• Controlled and monitored inventory levels of products to ensure first in first out rotations are being used, as well as keeping products fresh and in correct code compliance• Lead daily sales team meetings via conference call to push out time sensitive items and decrease shrink• Approved and verified daily invoices from vendors to corporate to ensure accurate pricing and freight• Created purchase orders and placed daily orders while monitoring par levels with 40 different vendors. • Marketed daily inventory to outside sales team on a distribution list of over 500 sales people• Assisted Inside Sales Team with acquiring new product and specs• Acted as a liaison between local broad line representatives and our vendors• Met with the management team two times a week to discuss merchandising issues and opportunities• Worked with Operations Management to expedite credits for insufficient products Show less

• Acted as Lead Buyer with access to the centralized ERP for program• Conducted supply chain analysis used to create procurement strategies for the program• Processed, coded, and filed all transactions: invoices, work orders, purchase orders, and repair request • Consulted with students, campus director, culinary director, and culinary staff on products, procedures, ingredients, and menu recommendations• Collaborate with accounting department to ensure good financial standing… Show more • Acted as Lead Buyer with access to the centralized ERP for program• Conducted supply chain analysis used to create procurement strategies for the program• Processed, coded, and filed all transactions: invoices, work orders, purchase orders, and repair request • Consulted with students, campus director, culinary director, and culinary staff on products, procedures, ingredients, and menu recommendations• Collaborate with accounting department to ensure good financial standing and sustained good vendor relations with integrity • Analyzed weekly inventory numbers, determined orders with regard to a strict budget, multiple vendors, and food cost; all while reducing food cost to 22%• Traveled up to twenty miles every day to find, hand-select, and procure unique ingredients from farmers markets, farms, and retail grocery stores• Supervised staff to assist in receiving, delivering, storing, and rotating of all food and supplies to meet school expectations and health department requirements• Taught two classes a week in Art Culinaire, Asian Cuisine, and World Cuisine Show less

• Successfully taught classes daily and sold products and additional classes for additional sales revenues • Directed all customer service aspects of the business via phone, email, and video conference• Increased revenue by 15% for the culinary department by marketing, selling, and creating private team building events• Created calendars and schedules that featured 13-18 classes a week • Recruited, trained, and coached all culinary staff of 13-17 employees• Procured all… Show more • Successfully taught classes daily and sold products and additional classes for additional sales revenues • Directed all customer service aspects of the business via phone, email, and video conference• Increased revenue by 15% for the culinary department by marketing, selling, and creating private team building events• Created calendars and schedules that featured 13-18 classes a week • Recruited, trained, and coached all culinary staff of 13-17 employees• Procured all necessary culinary food and supplies for classes while adhering to a strict budget • Reduced food cost to 20%• Developed budgets and constructed expense reports to achieve the profit and sales goals • Organized and conducted quarterly staff meetings to communicate beneficial Show less

• Met with other directors and owner on a monthly basis to report sales and labor, as well as to discuss opportunities for improvement throughout all business units as a decentralized enterprise• Efficiently lead the line and cooked to maintain product quality and customer satisfaction• Restructured kitchen and employees from pre-packaged foods to a made from scratch restaurant, thus resulting in a 13% increase in food sales and decreasing food cost to 28%• Created and used an… Show more • Met with other directors and owner on a monthly basis to report sales and labor, as well as to discuss opportunities for improvement throughout all business units as a decentralized enterprise• Efficiently lead the line and cooked to maintain product quality and customer satisfaction• Restructured kitchen and employees from pre-packaged foods to a made from scratch restaurant, thus resulting in a 13% increase in food sales and decreasing food cost to 28%• Created and used an ordering/inventory system to reduce shrink, report accurate food costing; all while decreasing purchases and increasing revenue• Negotiated Contracts with new vendors to increase our cost optimization for strategic buying • Procured all food and supplies required to run department from multiple vendors• Increased revenue strategies by creating and teaching “Cooking with Chef Meredith” classes• Crafted daily specials and new menus for the restaurant that focused on local and seasonal fare• Collaborated and built menus with customers on a daily basis for on-site catering events for 30 -160 people, including multiple wine and beer pairing dinners.• Recruited, on-boarded, trained, and coached all food and beverage staff Show less

• Created the restaurant recipes, menus, local and seasonal specials, and multiple beer pairing dinners with several craft breweries to increase food sales by 12%• Decreased labor cost by 8% and decreased food cost by 5%• Efficiently lead the expo line and/or executed all stations including pantry, fryer, sauté, grill, pizza during high volume hours to maintain product quality and customer satisfaction• Created and utilized ordering/inventory system, prep/par sheets, line checks… Show more • Created the restaurant recipes, menus, local and seasonal specials, and multiple beer pairing dinners with several craft breweries to increase food sales by 12%• Decreased labor cost by 8% and decreased food cost by 5%• Efficiently lead the expo line and/or executed all stations including pantry, fryer, sauté, grill, pizza during high volume hours to maintain product quality and customer satisfaction• Created and utilized ordering/inventory system, prep/par sheets, line checks, and opening/closing lists to prioritize needs, create organization and efficiency• Recruited, on-boarded, trained, and coached all culinary and back of house staff Show less