• Responsible for day to day operation of 105,000 square foot dry and frozen food warehouse that supplies over 120 menu items to 18 third-party contract warehouses that in turn supply over 500 company owned and franchise weight loss centers in the US, Canada and Puerto Rico.• Responsible for the facility’s safety, food safety, quality and bio-security systems and processes.• Maintaining the facility in a state of AIB type “audit readiness” .• Oversee order fulfillment for the company’s direct to consumer business in the US and Canada through the distribution center and three other regional fulfillment warehouses.• Balance inventory levels and manage replenishment for 18 warehouses in the U.S, Canada and Puerto Rico, while maintaining stock and service level targets• Manage several large facility upgrade projects to improve safety and efficiency for the facility• Maintain the facility’s equipment fleet consisting of 18 units, including forklifts, narrow aisle reach trucks, riding pallet jacks and floor scrubber• Developed and implemented Standard Operating Procedures (SOP’s) for all phases of the operation.• Developed and implemented a Master Cleaning Schedule (MCS) for the facility with cleaning tasks assigned to all departments.• Responsible for hiring, training and directing a staff of 22 employees including a supervisor, department leads, warehouse clerks and office personnel

 Responsible for all distribution operations for a thirty-three million-dollar wholesale bakery producing over three hundred finished items. Purchased over one thousand raw material components required for production. Responsible for establishing primary and secondary suppliers for all ingredients to ensure a continuous flow of operation. Specialize in JIT deliveries to maximize asset turnover. Examine existing purchasing process and implement necessary changes to achieve an overall ingredient cost reduction. Schedule all production activities for Tustin plant to maximize production efficiency, while maintaining order service levels. Coordinate production planning between two plants to maximize efficiency and balance customer service. Manage all aspects of distribution, including negotiation with contract carriers as well as outside storage facilities. Oversee warehouse operations including, hiring, training, and development of a staff of seven employees. Director of employee safety committee, responsible for employee monthly safety training, recruiting committee members, holding monthly committee meetings and implementing committee recommendations. Responsible for maintaining both a dry and frozen warehouse at a state of cleanliness in accordance with FDA, AIB and Orange County Health Department standards

 Responsible for all phases of day to day operations for a twenty-eight million-dollar food distribution center with over two thousand line items. Responsible for negotiating purchasing contracts for several commodities to ensure the highest quality at the best possible price. Closely tracked commodity markets with regard to current pricing in order to maximize profit potential on contracted items. Located multiple sources to ensure a consistent supply of top-quality ingredients and supplies. Maintained relationships with over sixty-five active vendors, supplying both raw ingredients and finished bakery products. Coordinated corporate purchases on a regional basis to reduce product costs as well as enhance logistical efficiencies. Maintained an average order fill rate of over 99.2%. Maintained average inventory turns of over 1.75 per month. Reconciled P&L and general ledger with corporate accounting department on a monthly basis. Managed a fleet of ten vehicles and drivers in compliance with DOT requirements. Maintained warehouse in accordance with OSHA and AIB standards. Directed, trained and managed a staff of twenty-two employees. Supervised Accounts Payable and Administration departments.