French-American Gourmet Café. Opening 2025 in NJ.

Premium Puerto Rican Pasteles & Hand-Cracked Coquito delivered directly to you. U.S.A. www.paquitobox.com 🇵🇷

* Implement, monitor, and track the necessary processes to ensure that all warehouse movements are tracked in our existing Open-Source WMS - Odoo;* Responsible for the facility inventory control, coordinating weekly cycle counts and drive performance of accuracy KPI to at least 95% through reconciliation investigation, root-cause analysis and team coaching;* Ensure FEFO/FIFO according to Best Before Dates and Shelf-Life for all food items to drive a waste free operation;* Plan the necessary materials, schedule and strategy to optimize throughput and space management of our bulk to repack process;* Plan and oversee the correct execution of Full Physical Counts together with Finance and the Supply Chain for quarterly inventory valuation reports;* Planning and scheduling a team of up to 30 associates according to business/needs;* Work closely with the Purchasing and Manufacturing leads on day to day operations and problem solving initiatives;

* Remotely managed overseas team on a daily basis and managed in house on-boarding team to ensure deadlines were being met* Received inventory from merchants (daily) and consolidate skus to be formatted in a systematic manner using various excel formulas and formats* Actively communicated with team on projected completion of inventory upload* Tracked inventory and presented on KPI's* Prioritized merchant inventory based on stores that have paid v.s high revenue

* Evaluated performance through metrics and financials to keep quality high and costs low; identify the root causes of problems to develop and implement action plans to achieve performance goals * Increased on-time delivery performance between 15-25%* Coordinated daily team meetings up to 35 associates to develop action plans regarding target goal * Performed leader on duty responsibilities; ensure team is productive, and hourly targets are being met * Ensured work centers are operating efficiently, following routines, and adhering to safety guidelines * Trained and develop team members to promote them to Team Leader and other advanced positions

* Managed several small projects simultaneously as they were given to me by supervisors * Operated a 60,000 sq. ft. warehouse by monitoring all inbound and outbound shipments * Routed palletized shipments via truck/air all across the country to arrive within a deadline * Followed shipment from point of origin to destination; provided status updates to customer/resolved issues * Controlled absorbed per diem and storage costs * Continued working in between obtaining a Master’s degree in college

* Booked and created purchase orders using SAP * Communicated with customers regarding load status, service performance, and accessorial related issues * Performed all problem resolution; empowered use of personal judgement to make decisions to satisfy customer expectations regarding pickup and delivery of product *Decided on different multi-modal capabilities *Continued working in between obtaining a Bachelor’s degree in college

* Utilized excel to consolidate and analyze information for projects * Supported Purchasing and Supply Chain Management in daily work related analysis of raw material inventory, finished goods inventory, and factory production scheduling * Created purchase orders of raw materials in SAP * Continued working in between obtaining Bachelor’s degree in college

* Ordered materials, purchased small capital equipment, hired and managed additional workers * Developed operating plan by calculating needed resources, scope of work, time management plan, scheduling labor and activity hours, accounting for fixed/variable costs, and overhead on each job * Oversaw profitability and overall operation of restaurant according to DD operational standard * Monitored and maintained inventory levels/food cost control resulting in completion of weekly inventory * Led up to 10 team members; recruiting, hiring, and training new employees to meet guest and restaurants operational standards