Ashley Reiter
San Diego,CA
Summary
Procurement and operations professional with extensive experience in food purchasing, vendor management, inventory control, and food resource management within large-scale foodservice operations. Skilled in managing supplier relationships, maintaining inventory systems, and utilizing Microsoft Excel for procurement tracking, reporting, and cost analysis. Proven leader with a strong background in staff supervision, purchasing strategy, and cross-department collaboration. Committed to improving operational efficiency and supporting mission-driven organizations through responsible resource management.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sales Consultant
FreshPoint
01.2024 - Current
- Manage a portfolio of foodservice clients by providing product sourcing solutions, operational support, and purchasing recommendations.
- Conduct cost analysis and menu reviews to identify opportunities for purchasing efficiency and cost savings.
- Maintain strong client relationships while ensuring product availability and responsive service.
- Prospect and develop new business opportunities through meetings, account analysis, and strategic product consultation.
- Analyze purchasing patterns and recommend strategies that improve profitability and operational performance.
- Partner with restaurant operators to evaluate purchasing strategies, supplier options, and product substitutions to optimize supply chain efficiency and cost control.
Food Purchasing Specialist
Town & Country Resort
01.2022 - 01.2024
- Managed daily food procurement operations including vendor ordering, receiving, and inventory control for a high-volume resort food program.
- Maintained detailed inventory and purchasing spreadsheets in Microsoft Excel, tracking par levels, vendor orders, and food cost data to support purchasing decisions.
- Developed and maintained standardized order guides to streamline purchasing processes for culinary teams.
- Conducted cost analysis and purchasing evaluations to support budgeting and operational efficiency.
- Coordinated vendor relationships and ensured timely delivery of food products according to operational demand.
- Implemented and managed a food donation program, reducing food waste while supporting local community assistance initiatives.
- Collaborated closely with culinary leadership and purchasing management to ensure proper product handling, storage, and compliance with food safety standards.
Sous Chef
Cloak & Petal
01.2021 - 01.2022
- Supervised daily kitchen operations in a high-volume restaurant environment.
- Managed food ordering, inventory oversight, and product quality control.
- Led staff scheduling, task delegation, and adherence to food safety protocols.
- Supported executive chef with operational planning and team management.
- Ensured efficient kitchen operations while maintaining high standards for food quality and service.
Sous Chef
Saiko Sushi
01.2018 - 01.2021
- Managed full kitchen operations including hiring, training, scheduling, and supervising staff.
- Oversaw purchasing and vendor ordering while maintaining proper inventory levels and controlling food costs.
- Created weekly menu specials and coordinated ingredient sourcing from local suppliers and farmers markets.
- Maintained operational efficiency while ensuring food quality and compliance with health and safety regulations.
- Led opening and closing procedures and managed daily kitchen workflow.
Education
Associate Degree - Culinary Arts & Hotel/Restaurant Management
Meridian Community College
01-2015
Skills
- Vendor Relations
- Inventory Systems
- Procurement Strategy
- Food Cost Management
- Contract Negotiation
- Customer Relationship Management
- Operational Process Improvement
- Data Tracking and Reporting
Community Impact
Implemented and managed a food donation program that redirected surplus food to community assistance organizations, reducing waste and supporting local food access initiatives.
Additional Skills
Vendor sourcing and relationship management, Purchasing and order management, Inventory control and par level management, Cost analysis and food cost optimization, Staff supervision and team leadership, Scheduling and labor coordination, Cross-department collaboration, Process improvement and operational efficiency, Microsoft Excel (inventory tracking, data entry, reporting, cost analysis), Inventory spreadsheets and digital stock management, Ordering systems and POS platforms, Data tracking and operational reporting
Certification
ServSafe Management Certification, 2021-2026
Honors Recognition
- Graduated Top of Class – GPA 3.87
- Culinary Student of the Year (2014)
- President’s List
Awards
People’s Service Champion Award, Town & Country Resort, Fall 2023
References
Available upon request
Timeline
Sales Consultant
FreshPoint
01.2024 - Current
Food Purchasing Specialist
Town & Country Resort
01.2022 - 01.2024
Sous Chef
Cloak & Petal
01.2021 - 01.2022
Sous Chef
Saiko Sushi
01.2018 - 01.2021
Associate Degree - Culinary Arts & Hotel/Restaurant Management
Meridian Community College