Thomas Foxen Email & Phone Number

• Managed staff of four Merchandisers to achieve a 99.5% daily service level.• Organized Merchandisers to achieve inventory level of 20 days or less.• Developed strategy to lower inventory from $11 million to $10 million through utilization of vendor returns, flyers, and vender analysis.• Implemented daily communication with Marketing Associated regarding vendor supply issues, overstock inventory, and short shelf life product.• Worked with Accounting and Warehouse Managers on all departmental billing and receiving issues.• Effectively addressed staff performance issues and conducted performance appraisals.

• Purchased multiple product lines with sales averaging $500 thousand weekly.• Established new vendors and product lines as needed.• Accountable for voucher and invoice processing to insure company cost savings regarding vendor discounts and terms.• Managed 2,800 inventory items valued at $3 million.• Received “Master Merchant” honors in 2004 and 2006.

• Purchased all food, paper products, and janitorial supplies for food service department averaging $5 million annually. • Organized annual bids, completed bid analysis, and rendered final procurement decisions.• Supplied and billed food and non-food items to nine dining locations serving 7,000 students. • Oversaw concession/catering purchases for events ranging in size from 500 – 15,000 people.• Responsible for installation and training of FoodPro; a procurement, ordering, production, and accounting system. Used system daily to monitor inventory, procurement, budget, and accounting issues.• Coordinated several broker/vendor product demonstrations. Evaluated student survey results, and implemented menu changes as warranted.• Oversaw warehouse inventory of 500- 700 items, averaging $500 thousand.• Managed a staff of 14 support personnel and conducted annual performance evaluations.

• Managed a staff of 180 student employees and 15 full-time production employees.• Supervised food production serving approximately 2,300 meals daily.• Trained, hired, and scheduled student employees.• Maintained inventory control and procured items for weekly menus.• Member of Student Employment Committee, Special Events Committee, and Menu Committee.• Led management and employees to focus on all aspects of customer service.• Completed menu forecasting and production scheduling on a weekly basis.

Florida Department of Corrections, South Florida Reception Center, Miami, Florida• Purchased all finished and raw materials necessary to operate a 2,000 bed state correctional institution.• Managed and annual operating budget of over $6 million.• Prepared and processed service and commodity bid packages ranging from $2,000 to $128,000.• Purchased capital equipment annually. This included vehicles, medical and dental equipment, food service equipment, office equipment, and more.• Purchased materials necessary to construct a 12 building annex complex valued over $8 million. Performed cost analysis and inventory control throughout construction project.• Responsible for administration of office. Hired and trained new purchasing technicians.

• Managed a staff of 80 student employees and 12 full time staff.• Supervised food production serving approximately 2,500 meals daily.• Maintained weekly inventory control and purchased food items for weekly menus.

B.A., Food And Nutrition

Education record