Grand Rapids Metropolitan Area
• Develop and maintain 70% accurate statistical forecast models that drive the team to meet sales dollars and service level objectives • Manage and establish over 8,000 item forecasts with acutely perishable shelf lives and diverse lead times • Maintain forecasting and replenishment data in JDA and other ERP software applications to drive continuous improvement with customer in-stock performance, inventory turns, and product loss • Communicate and collaborate with various cross-functional teams for demand management related activities for over 8,000 items • Proactively analyze demand drivers and historical trends to precede supply constraints such as natural disasters, COVID-19 disruptions, and commodity pricing trends • Attend and facilitate recruiting events on college campuses to attract superior talent to help make a significant contribution to GFS
• Implemented ideas to market the biodome and meet deadlines for aggressive project timelines • Developed a Kickstarter fundraiser and exceeded our goal of raising $15,000 • Collaborated with club members to develop and design the dome and its compliance aspects for construction • Designed and managed the organization’s website in accordance with creating promotional material, videos, and merchandise
• Lead a cost negotiation project with a critical top-spend supplier resulting in a $12,000 savings per order • Created a 53-step process map flowchart to clearly define and standardize the responsibilities of Sourcing Managers and Buyers in Amway’s Global Procurement processes • Audited supplier performance by analyzing cost structures and component qualities of 7 types of items from global suppliers • Obtained a Six Sigma Yellow Belt Certification while gaining foundational knowledge and skills through attending seminars and training courses • Applied various lean Six Sigma methodologies to projects such as SIPOC, Poka-Yoke, process mapping, and identifying wastes • Joined the Amway Young Professionals organization to embrace company culture, meet with leadership mentors, and develop professionally
• Developed understanding of restaurant organization while communicating with customers and co-workers • Supported day to day business operations by managing the cash register and receiving phone orders • Resolved customer concerns while adhering to store policies during busy shifts • Complied with strict food safety and health regulations relating to proper handling and storage of food products