Katie Bondie
Oscoda
Summary
Detail-oriented operations, purchasing, and coordination professional with experience in restaurant management, cost control, and vendor purchasing, as well as current work in distribution coordination and partner support. Skilled in tracking expenses, managing inventories, organizing financial information, and supporting cost-effective decisions. Known for accuracy, reliability, and the ability to learn new systems quickly in structured, numbers-focused roles.
Overview
14
14
years of professional experience
Work History
Outreach Coordinator
Food Bank of Eastern Michigan
05.2023 - Current
- Increased community engagement through development of outreach programs for food resources.
- Enhanced service delivery by coordinating partnerships with local organizations effectively.
- Trained volunteers on communication strategies to improve outreach initiative objectives.
- Implemented tracking systems to optimize resource allocation and monitor outreach efforts.
- Designed promotional materials to raise awareness of food assistance programs effectively.
- Refined outreach strategies by analyzing community feedback for improved service effectiveness.
Jr. Buyer
Phoenix Composite Solutions
09.2021 - 05.2023
- Oversee 2 other employees in purchasing department. Began as purchasing assistant and within first year was promoted twice to Jr. Buyer.
- Maintain key item stock levels and write requisitions that then turn into purchase orders.
- Proficient in using all Microsoft Office programs including word and Excel. Had never used our ERP system but within a month, I was more adept with it than most other employees and am now in charge of training new hires on how to use this system.
- Developed spreadsheet to track all vendor certifications and their expiration dates. Each week this list is checked for expired certifications so we can keep accurate/up to date records for our audits.
- Work with FedEx and UPS contacts to ensure we are getting best possible rates and resolve any shipment issues that may come about. Saved $48,000 on single shipment that was done incorrectly on FedEx's end.
- Build long-term supplier relationships with vendors to establish quality and competitive pricing. Rebuilt relationships with over 15 suppliers who had previously stated they would no longer work with us.
- Maintain complete documentation and records of all purchasing activities. All purchasing documentation is checked over for accuracy before being filed or distributed. Invoices are also checked for accuracy before being sent to accounting to be paid.
- Track inventory shipments and prepare spreadsheets detailing item information. Developed Excel spreadsheet for tracking open purchase orders that allows department heads to keep track of orders they requested, item cost, lead times and any important notes about orders.
- Communicates with vendors regarding inventory needs and negotiates prices to maintain profit margins. Goal is to have increases average no more than 4% per year. Maintained this percentage on 97% of purchase orders. Savings from negotiations in 2022 totaled $42,673.58. When searching for other suppliers in order to save on cost, saved total of $103,563.46. Personal total savings exceeded 45% of company's 2022 savings.
Dietary Cook
MediLodge of Tawas City
01.2020 - 09.2021
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents. Developed recipes that were cost efficient and nutritious to meet resident needs and keep food cost at manageable rate.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements. Food waste went from 15% to 3.5% during my time with company.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards. Helped to pass every health inspection and corporate audit with little to no missed points.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Prepared food for special parties and groups, especially holidays. Created menus for day of and came in extra early to ensure service went smoothly.
- Received orders, verified contents against invoices and assessed quality of products to verify freshness. Managed inventory organization utilizing FIFO method and helped management to meal plan for weeks ahead by utilizing ingredients in pantry before purchasing new ones.
- Assisted in hiring and evaluating of new kitchen staff. Trained new employees on how to use prep time effectively and how to find acceptable alternates for meals if specific item they needed was not available.
- Developed communications log for tracking new residents and specific resident requests. Kept kitchen staff up to date on resident status' and ensured residents received best treatment.
Kitchen Manager
Main Street Pizza & BBQ
01.2019 - 01.2020
- Managed staff of 14 employees including servers, drivers, and cooks. Developed kitchen staff through training, disciplinary action, and performance reviews.
- Proposed new POS system to owners. Used Toast to set up online ordering to reach out to more customers, began offering gift cards, analyzed daily sales, and identified least popular items on menu to replace.
- Delivered in-depth training to workers in customer-facing roles to promote strong team performance and increase customer satisfaction. Team meetings were conducted on monthly basis and after addressing several customer concerns, Google ratings went up by full star.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices. Attended vendor food shows to sample new products and attain contact information for new potential vendors.
- Delegated food preparation and cleaning duties down to cooks. Followed up to verify proper preparation/production of meals and proper kitchen sanitation. Each cook was responsible for set number of tasks per shift and was to sign off on these tasks for accountability purposes.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning. Also conducted weekly food waste audits. Food waste went from 17% to 4.5% in 2 months.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget. Food cost percentage was around 60%. After analyzing menu and presenting revised option to owners, average food cost came down to 28%.
General Manager
Tropical Smoothie Cafe
11.2017 - 01.2019
- Managed 20 staff members between 2 locations and assisted with 15 staff members at 3rd location. Created all schedules, organized payroll, performed new hire training, scanned employee paperwork files to company computer, conducted employee reviews, and took part in corporate training seminars.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits. Implemented new-hire screening process and created scheduling procedure that increased employee satisfaction and decreased turnover from 60% to only 15%.
- Opened new location with franchise owner. Brought on full staff, worked with food vendors to set up deliveries, scheduled equipment deliveries with drivers, and worked with contractors to complete renovation. New location was fully operational within 3 months.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth. Reduced food waste at both locations from more than 8% to less than 4% within 2 months.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning. Worked closely with schools and local businesses to create monthly catering events. Total net sales were increased by at least 1% each year for both of my locations.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems. Using POS system, developed cleaning and prep task lists, schedules, and internal audit checklists. Key employees were trained as leaders to complete these lists or assign tasks during shifts. These lists were then utilized by franchise owner at all locations.
- Monitored daily cash discrepancies, inventory shrinkage and customer satisfaction surveys. Any issues were immediately resolved and, if necessary, disciplinary action was taken or additional training was planned.
General Manager
Ooh La La Bistro
08.2016 - 11.2017
- Managed staff of 10 employees. Managed budget implementations, employee reviews, training, schedules, and supplier negotiations.
- Managed purchasing, sales, and marketing efficiently. Revenue and profit targets were achieved through budget control strategies including menu cost analysis, food waste audits, and appropriate staffing. Café was considered service for customers by dealership owners with goal of no lower than -5% in the red. After implementing my procedures, profits were 1% in the black.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant. Introduced new methods, practices, and systems to reduce unhappy customers. Customer satisfaction rating was increased by 29%.
- Reduced budgetary expenditures by working with food vendors in place of large shopping centers (i.e. Costco, Walmart, etc.).
- Created daily menu specials to utilize excess food items before they went to waste. By utilizing these ingredients, food waste went from 15% to 6%.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems. Through this extensive training, turnover was reduced from 70% to 20%.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances. If menu items weren't selling enough or if product costs increased, menu items would be replaced with more cost appropriate options.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately. Cleaning tasks were assigned each shift and internal audits were completed on weekly basis.
Cook/Trainer
Applebee's
04.2012 - 08.2016
- Started as Dishwasher and was moved up to Cook in less than 1 month. Learned all training modules, recipes, and cooking techniques that were required and within 2 months was named Head Trainer.
- Trained over 20 employees in different positions including cooks, dishwashers, servers, and management. Also trained employees for other 3 restaurants in our franchise. Identified training program successes and failures based on employee assessments and bi-weekly reviews.
- Kept updated with developments in new corporate procedures, technology, and recipes to implement in restaurant by attending corporate webinars.
- Created daily prep lists and cleaning task lists to distribute to other employees. These were checked at end of each shift to ensure accountability. Internal audits were completed weekly.
- Placed orders to restock items before supplies ran out. Analyzed food usage and created minimum/maximum system for determining ordering needs. Coordinated with partner locations to trade items to keep service running smoothly for both stores.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas. Implemented procedures to reduce food waste from 11% to 4%.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Associates - Culinary Arts
Schoolcraft College
Livonia, MI05.2015
High School Diploma -
Howell High School
Howell, MI05.2012
Skills
- Nonprofit experience
- Community education
- Event coordination
- Data collection
- Partnership development
- Written and verbal communication
- Data analysis
- Staff oversight
- Teamwork and collaboration
- Problem-solving
- Time management
- Proficient in Microsoft Office and Google Drive
Timeline
Outreach Coordinator
Food Bank of Eastern Michigan
05.2023 - Current
Jr. Buyer
Phoenix Composite Solutions
09.2021 - 05.2023
Dietary Cook
MediLodge of Tawas City
01.2020 - 09.2021
Kitchen Manager
Main Street Pizza & BBQ
01.2019 - 01.2020
General Manager
Tropical Smoothie Cafe
11.2017 - 01.2019
General Manager
Ooh La La Bistro
08.2016 - 11.2017
Cook/Trainer
Applebee's
04.2012 - 08.2016
High School Diploma -
Howell High School
Associates - Culinary Arts
Schoolcraft College
References
Laurel Deruda
Previous Supplier
616-308-8643
Erick Martin
Previous President
989-739-7108 ext. 209
Kariann Berg
Previous Manager
248-891-4483
Personal Information
Title: Jr. Buyer/Restaurant Manager