- Direct a team of 15+ members and enforce company goals like improved food quality, cleanliness, and higher speed of service by enforcing proper procedures regarding serving, cooking, safety, and waste- Create and maintain relations with 7+ suppliers by researching supplier facilities, creating win-win situations, as well as addressing any concerns- Implementing a value analysis systems learned through Supply Chain Fundamentals course in order to reduce the number of suppliers needed, while ensuring that the restaurant can keep up with demand with minimal cost increase, upon request of the CEO- Record daily inventory, waste, work orders, and any shipments made to the restaurant, as well as ensuring quality.- Developed inventory tracking system in collaboration with CEO using Excel, resulting in a massive reduction in waste, and $5K in annual savings for the company- Implemented a more effective training system, by recommending quizzes throughout the training process, resulting in reduced employee turnover

- Maintain records of weekly shipments to and from the store using the company's physical tracking system and logging any discrepancies within the order allowing the store manager to properly track the order- Partner with store manager in conveying all details concerning custom orders and maintain a record of physical copies of any interactions with suppliers

- Conducted monthly inventories of all materials utilized in class on days class was not in session, ensuring that none of the required materials were running low in stock- Contacted superiors in the instance of low stock and aided in coordinating with suppliers to purchase the necessary inventory for class