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Skills

  • Relationship development
  • Team management
  • Purchasing
  • Budget optimization
  • Business operations
  • Bulk purchasing strategies
  • Supplier relationship management
  • Communications
  • Vendor management
  • Project organization

Work Experiences

  • Oversaw the preparation of customer meals and ensured that food was handled safely.
  • Reorganized and motivated the kitchen staff to be more efficient and consistent in their output.
  • Planned and led food service training programs to teach data analysis, workflow optimization, and client relations to employees.
  • Achieved more timely deliveries.
  • Achieved improvements over 2015 period.
  • Automated purchase order flows.
  • Achieved a 73% reduction in per-unit cost.
  • Analyzed purchasing trends.
  • Avoided stock shortages.
  • Cleaned and inspected food preparation areas to ensure that they were clean and sanitary.

Summaries

  • Procedure, process, and initiative are all available.
  • Dedicated food service manager with 14 years of experience managing process staff and operations.
  • Process improvement, workflow optimization, and data analysis are all skills that this versatile leader possesses.
  • Food Service Purchasing Agent is a detail-oriented Food Service Purchasing Agent with 5 years of food service management experience.
  • Food Service Purchasing Agent with strategic planning and stakeholder engagement abilities.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Data analysis Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Dedicated Kitchen Manager who makes a significant contribution to the team's success.
  • Results-oriented Miscellaneous professional with team leadership, performance reporting, and quality assurance strengths.
  • Knowledge of Tableau in depth, as well as budget management and project management abilities.

Accomplishments

  • Orchestrated purchasing initiatives that reduced costs across 9 product categories, contributing to a savings of $4 in 2016 while adhering to quality and safety standards.
  • Developed and implemented a contract negotiation strategy that secured price freezes for 16 years on essential ingredients, saving the company $12 annually.
  • Led the transition to an automated purchasing system, reducing manual errors by 21% and elevating process accuracy across the supply chain.
  • Implemented a supplier scorecard system that improved supplier accountability, contributing to 19% better on-time deliveries from key partners.
  • Collaborated with cross-functional teams, including culinary staff, legal experts, and supply chain coordinators, to ensure procurement meets operational and regulatory compliance standards across all food categories.
  • Analyzed cost-benefit data and used advanced procurement tactics to reduce food waste by 44%, contributing to both cost savings and environmental sustainability efforts.
  • Partnered with legal counsel to develop standard supplier contracts, ensuring compliance with Federal/Local regulations and reducing legal disputes by 33%.
  • Collaborated with the finance department to forecast annual food spend, leading to a 32% more accurate budgeting process for the procurement department.
  • Negotiated multi-year sourcing agreements with key global suppliers, resulting in saving 62% in cost without compromising on quality or delivery timelines while maintaining compliance with food safety regulations.
  • Collaborated with chefs and the culinary team on sustainable sourcing, achieving a 33% increase in locally sourced ingredients and gaining recognition in Top Performer for promoting ethical food procurement.

Affiliations

  • Member of the Specialty Food Association, focusing on the procurement of niche and artisan food products to diversify menu offerings.
  • Ongoing training through the National Association of Professional Purchasing Agents (NAPPA), specializing in cost reduction techniques.
  • Certification in Ingredient Supply Chain Management from the Culinary Institute of America, 2021, specializing in organic and sustainable product sourcing.
  • Active participant in the Produce Marketing Association (PMA), focusing on local and organic ingredient sourcing for farm-to-table menus.
  • Certified Ethical Sourcing Professional (CESP) through the Sustainable Food Trade Association, 2018, reinforcing a commitment to eco-conscious purchasing.
  • Member of the Institute of Food Technologists (IFT), focusing on innovative food technologies and ingredient optimization.
  • Member of the Association for Healthcare Foodservice (AHF), attending workshops on cost-efficient procurement for healthcare institutions.
  • Member of the Restaurant Facility Management Association (RFMA), enhancing knowledge in vendor performance tracking and equipment maintenance procurement.
  • Ongoing participation in the Global Cold Chain Alliance’s best practices programs to improve refrigerated goods procurement processes.
  • Partner at the Farm to Institution New England initiative, supporting the incorporation of local agricultural products into large institutional accounts.

Certifications

  • Certified Inventory Optimization Professional (CIOP) - standard
  • Certified Food Service Purchasing Professional (CFSP) - category
  • Apple Certified Associate (ACA)
  • Google Certified Professional Cloud Architect
  • American Academy of Financial Management (AAFM)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Association for Project Management (APM)
  • Certified in Production and Inventory Management (CPIM) – APICS
  • Procurement Process Improvement Certification (PPIC) - metric
  • Certified Food and Beverage Associate (CFBA) - process

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