Ryan Nadeau Email & Phone Number

Grand Rapids, Michigan, United States

Greater Grand Rapids, Michigan Area

As a perishable replenishment analyst I am responsible for purchasing fresh fruits and vegetables and many other products into distribution centers in Ohio and Pennsylvania. My primary goal in this position is to maintain a high service level to our customers. I meet this goal by determining the right amount of product to purchase into our facilities to where we minimize product loss and avoid being out of stock on items that our customers need. 7.3mm cases moved yearly with a valid of over $245MMExceeded all three of our benchmarking goals. Inventory turns, Liquidation and Service level in two divisions, with highest service level in divisional history.● Created new purchasing template to ensure accuracy and to maximize time management and efficiency● Reduced overall liquidation in an emerging market by $50,000 as the only division to improve fresh product liquidation for fiscal year 2018● Collaborated with regional managers, quality control and operations to streamline and automate pull day reduction process resulting in significant time savings and expenses

In this role I was responsible for the procurement of 4,000+ grocery/bakery items into our Springfield Ohio and Imperial Pennsylvania distribution centers. My success in this role was determined by monitoring our service level to the customer, inventory turns and liquidation/product loss. In this position

Greater Grand Rapids, Michigan Area

Allegan, Mi

• Maintain positive relationships with cross functional areas both internal and external to ensure proper delivery of product, decrease overall inventory levels and improve service to customers• Develop account strategies to streamline and improve information flow and transparency to customers to improve customer service• Analyze and interpret data to identify trends and make suggestions for improvements• Consult and assist team with improving reporting for both internal and external communicationsManage demand, forecast and seasonal planning for healthcare categories• Proactively evaluates products to ensure inventory maximization• Work with team to manage demand and communications with customer

Kalamazoo, Michigan

Executive Steward/ Banquet Manager Greenleaf Hospitality Group, October 2007-Present Directs, coordinates, and influences staff in order to maintain service standards of a 4 diamond hotel Responsible for selecting new associates, performance reviews and payroll Developed budgets, forecasting and purchasing orders Worked with department heads to maintain proper cost margins, revenue increasing ideas & forecast for changes in the market Controlled product costs by negotiating contracts & maintaining proper inventory Controlled labor, expenses and P&L for a multi -million dollar department improving year over year by over $200,000 three years in a row Maintained over 55,000 sq ft of meeting space to keep up with health code, OSHA regulations & 4 Diamond Standards HUMANeX Manager/Coach leadership program certified Created incentive programs for associates to keep them motivated for reaching high standards Re organized and purchased equipment to save money, increase efficiency along with morale Developed cost saving/revenue increasing plans by forecasting cost increases and customer demand Managed projects including capital investment, new product installation, property improvements Reduced beverage inventory 50% saving the company $18,000 per month Was able to implement programs and cross utilization to be able to reduce staff by 40%

Kalamazoo, Michigan Area

Banquet Captain Greenleaf Hospitality Group October 2007-January 2010 Organized, prepared and catered the food and beverage service for functions of over 1,500 guests Attended the following training classes: Service that Sells, Yes I Can, Diversity, and Tips.  Promoted teamwork through excellent leadership skills and problem solving techniques Re organized and implemented training program for a staff of 100+ employees Supervised trainers in the application of the training program

Kalamazoo, Michigan Area

Sales Intern Greenleaf Hospitality Group June 2007- September 2007 Prospected potential clients Benchmarked leading competitors Ran daily reports on revenue and quarterly goals Wrote reports on top clients, sales production

Grand Haven, Mi

Sous Chef Gillmore Collection Inc.- Kirby Grill Grand Haven, MI August 2004-January 2007 Ran day-to-day operations for three restaurants Ordered all food and supplies for the three restaurants Hired and trained all kitchen staff Created ways to save money and save on labor costs Helped create menu items with the Chef