I was responsible for developing, managing, and maintain both the vendor approval and vendor performance programs. I reached out to potential, current, and past vendors both domestically and internationally to vet and evaluate their suitability to our needs. Finding and sourcing new unique ingredients, materials and supplies and then evaluating the source vendors food safety standards. I was also responsible for obtaining and negotiating costing for new and current materials. Analyzed daily reports and evaluated inventory levels versus production needs and placed purchase orders accordingly. I reviewed and reconciled invoices and purchase orders. I also tracked and managed supply chain logistics to ensure on time delivery and when logistical challenges could not be mitigated, I communicated and collaborated cross functionally with the other departments (Sales, Production, Shipping, and Customer Service Departments). I was responsible for supporting the purchasing manager and managing his inbox and calendar.• Established and maintained effective communication with 300 plus vendors domestically and internationally.• Developed, Organized, and managed ingredient/material specific documentation for 900 plus items and updated information for each item in Microsoft Dynamics Navision.• Maintain a working knowledge of HACCP, Food Safety, Food Defense, FDA/State and Quality Control related regulatory requirements and communicate promptly.• Sourcing communication with vendors both domestically and internationally.• Ensuring accuracy and processing of purchase orders and invoices.• Collaborating as a member of the cross functional HACCP committee andparticipating in planning and execution of bi-annual safety drills and GMP trainingmeetings.• Obtaining, entering, & maintaining accurate ingredient, material & vendor data inNavision database (ERP system)

I was responsible for the entire stores price accuracy and weekly price and promotion changes including creating and placing signage across all departments. I audited a thousand plus items a week, aisle by aisle in order to catch price tag/signage errors and improve profit. I documented and escalated any discrepancies that could not be corrected at the store level. Setting up and assisting with all meetings and trainings cross functionally. Calibrated. repaired, updated, and maintained 20 plus digital scales, 19 PC’s. 3 Ricoh large scale multifunction office printers, 8 standard printers and 10 Zebra handheld barcode scanners. I also escalated issues I could not resolve and coordinated repair and/or return or defective equipment and ultimately a replacement with equipment vendors and repair technicians. Receiving, setting up, assisting and returning quarterly inventory count equipment. Monitoring, documenting, and reporting inventory issues. I also worked closely with the regional technology team and my fellow data specialists internationally to resolve reoccurring issues. As a front-end supervisor, I assisted in leading, training, coaching, scheduling a team of 20 plus people. I also screened, interviewed, onboarded and trained new hires whenever need. I tracked hourly sales and customer counts. I opened and closed the store. I also performed both daily point of sales reconciliation as well as end of day cash reconciliation and cash reconciliations whenever a cash drawer changed hands. Collaborating with team and store leads to ensure fundraising goals were being meet.

I lead a team of six to ten people depending on the season. I screened, interviewed, onboarded and trained all new hires. I also scheduled, planned and executed quarterly host training meetings. I also managed our reservations for the entire restaurant of 90 plus tables and a seating capacity of 350. This included arranging for special requests/occasions, dietary restrictions, celebrity reservations and special accommodation for physical impairments. I also took all phone calls while on shift and screened and took messages and appointments for upper management. Opened and closed restaurant and performed cash reconciliation when needed. Made hotel and travel arrangements for corporate leadership when necessary. Improved and maintained holiday guest counts and profits by 30 percent.• Planning and leading team development and planning meetings• Answering all calls and taking reservations• Working with OpenTable• Accommodated all special requests and reservations for high-end clientele

I was the Head Hostess for a year and a half. I was responsible for all hostess training and development. I then became a server and remained so for 6 months. I took care of all aspects in these roles. I also filled in as a Q.A and the To-Go server.