United States
• Manage 60+ vendors, 1400+ SKU’s • Manage ordering, sell-through, shrink, inventory turns, margin, and promotion projection. • Achieve fill rate of 97% and spoilage below 0.05% • Research trends and seasonality for all commodities. • Work with vendors and logistic to obtain product information, price, and delivery schedule • Reducing 70% of Transportation Costs from a vendor
• Manage department of $2.6 to $5.2 million in sales annually • Lead 75+ hourly team members, 3 assistant manager, and 6 supervisor in 7 venues • Promoting 15+ team members to leadership position • coaching, delivering performance appraisals, handling discipline, and maintaining overall team member morale in the department • operate and manage operations to meet financial and labor goals • creating systems for admin, purchasing, and production • elevate TM customer service standard and productivity, reduced labor cost by 1.75% • ensure proper food safety practice • Managing/setup department for a converted store