Pedro Hernandez

● Project Managed the implementation of our inventory management software creating company wide visibility into our kitchen level purchases and reducing our COG’s by 14 %. Worked cross functionally with our finance, product, and culinary teams to complete the project ahead of schedule.

● Assumed total ownership of demand planning and forecasting for our food and supply vendors. Utilized POS data, excel, and tableau to provide detailed projections for vendors.

● Headed an internal delivery fleet of 28 employees across 3 states and 4 markets. Managed the execution of delivery routes, created all standard operating procedures, and owned the department P&L.

● Established our vendor stack by partnering with suppliers that had a strong domestic presence. Single handedly picked our desired vendors, forged relationships, and managed their performance as we began to procure products daily.

● Trained dozens of kitchen managers on best purchasing practices to ensure stores maintained proper inventory levels met the demand needs of our customers.

● Strategically sourced all products for our kitchens as we began to expand our domestic footprint. Procured all food, packaging, and supplies for our 12 restaurant openings.

● Directed departmental spending patterns across all concepts and departments. This included costs for supplies, glassware, and beverages. Teamed up with cross-functional purchasers and managers to disseminate pricing research and intended outcomes. Succeeded in reducing costs in all categories by engaging management and employees about trends, practices, and strategies for improvement.

● Cultivate relationships with vendors through constant communication and regular in person meetings. Gained extensive market knowledge of all our food purchases through market research and connections with sourcing agents. In turn was able to drive prices down through vendor competition and an understanding of their costs and margins. Reduced Cost of Goods Sold by 9%, the greatest decline since the opening of the restaurant nearly 10 years ago.

● Utilize Excel, QuickBooks, and various POS systems to evaluate profit & loss reports, create forecast models, and present the acquired data to ownership weekly.

● Built an inventory tracker in excel that allowed for daily logging of $100,000 worth of prepped and raw product. Directly resulted in a better understanding of daily purchasing requirements, and gave chefs the knowledge of what product needed to be sold to minimize waste and maximize revenue.