Mitchell Ford Email & Phone Number

Greensboro, North Carolina, United States

Cincinnati, Ohio, United States

Lakeland, Florida Area

Southeast United States

Directed corporate team responsible for producing and growing more than $1 billion in annual, in-store Bakery sales for 1,136 retail stores. Authored detailed, strategic, long-range planning for In-Store Bakery product, pricing, placement and promotions. Leveraged strong negotiation skills to manage product procurement, logistics and distribution from more than 100 suppliers and manufacturers for over 5 million cases of products annually. Contributed organizational and analytical expertise to drive decision-making and overall financial and P&L results for dozens of project teams focused on product innovation, manufacturing, development, technical processes, budgeting and finance, and marketing and promotional activities.• Led SKU optimization project that cut SKU count from 7,000 to 2,500.• Worked with CQA team and suppliers to develop a cornbread product that cut annual labor costs by $700,000.• Helped Publix save $1 million annually in shrink across multiple Bakery categories.• Created Plan-O-Gram process and related training to help Publix unify total company merchandising standards across 1,136 stores.• Partnered with Manufacturing to innovate, develop and roll-out 30 new Bakery products in 2 years.• Department Leader for the Publix Specialty, Natural and Organic retail store format planned for 100 stores in coming years.

Southeast United States

Directed corporate team responsible for producing more than $1 billion in annual, in-store Deli sales for 1,100 stores. Identical role to Category Manager for Bakery except for the products and suppliers.• Core member of team that created the Retail Perimeter Merchandising Program, which produced $16 million in new sales for 2016-2017.• Core player in developing and launching new product replenishment system for 1,100 stores.• Completed 23 courses in Harvard Business School’s online executive education program.

Southeast United States

Helped plan and implement strategic projects in the retail environment as well as design and execute associate and operational improvements. Member of In-Store Bakery retail supervisory team that executed corporate initiatives. Responsible for department-level financial results, including sales and profits.• Improved net profit by 1,200 percent in 275 locations, increasing profits by more than $2 million year-over-year.

Southeast United States

Directed corporate team responsible for producing more than $1 billion in annual, in-store Bakery sales for 1,050 stores. Identical responsibilities to Category Manager positions listed on page 1.

Southeast United States

Procured and managed product and ingredients for more nearly 1,000 stores supplied by 13 distribution centers. Laser-focused on producing superior service in all aspects of the supply chain.• Controlled supplier service levels while maintaining in-stock positions over 97 percent.• Improved vendor service levels by 24 percent.• Reduced unproductive Distribution Center inventory by 10 percent by collaborating with logistics team and suppliers, particularly on code date violations.

Orlando, Florida Area

>Trained and developed Bakery managers in 30 retail stores responsible for $30 million in annual sales. Assisted retail store management team in executing dozens of corporate initiatives. Worked with corporate Retail Business Unit to design, train and implement operational improvements. Managed up with retail leadership to effectively align department-level objectives with corporate strategy. Responsible for department-level financial results, including sales and profits.• Improved net profit by 45 percent in 30 locations in Volusia County over three years, saving over $750,000 annually.• Improved net profit by 33 percent in 20 locations in Orange County over six years, saving over $850,000 annually.

Daytona Beach, Florida Area

Led in-store Bakery retail teams of up to 35 associates in multiple locations. Responsible for daily sales and profits, labor scheduling, product merchandising, general sanitation and overall performance. Also worked in strategic sites where corporate projects were tested and piloted. Fully trained in scratch baking and fundamental cake decorating processes and procedures.• Achieved sales of more than $1 million annually.