Richard Boyd
Winston-Salem,NC
Summary
Dynamic leader with proven expertise in warehouse management and procurement, honed at RJReynolds and Wake Forest University. Excelled in reducing costs and enhancing supply logistics, demonstrating exceptional organizational and leadership skills. Achieved significant improvements in inventory management, fostering a culture of efficiency and professionalism. Skilled in negotiation and strategic planning, ensuring optimal operational performance.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Materials Specialists
Atrium Health Wake Forest Baptist Health
Winston-Salem, NC
09.2019 - Current
- Sorted products and materials into predetermined sequences for display, packing, shipping and storage.
- Completed routing, counting and functional testing of received items.
- Packaged products and goods to arrange transportation for shipment.
- Kept organized and updated documentation for procurement department.
Mail Clerk
RJReynolds
Winston-Salem, NC
12.2013 - 04.2015
- Loaded letters into automated processing equipment and maintained continuous flow when feeding letters to be sorted.
- Sorted and distributed incoming mail to appropriate departments and personnel.
- Performed routine maintenance and troubleshooting on mailroom equipment.
- Assisted customers with completing change of address and mail hold forms.
Supervisor
RJReynolds Tobacco Co
Winston-Salem, NC
08.2005 - 05.2013
- Monitored employee productivity levels on a regular basis to identify areas of improvement.
- Oversaw inventory management, ensuring adequate stock levels and reducing waste.
- Analyzed company's expenditures and developed financial models.
- Monitored employee attendance, addressing any punctuality or absenteeism issues.
Supervisor - Catering
Wake Forest University
Winston-Salem, NC
08.1996 - 05.2001
- Ensured compliance with local laws regarding sanitation and hygiene standards.
- Prepared detailed event reports, analyzing performance and identifying opportunities for improvement.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Analyzed market trends and competitor deals for attractive proposal preparation.
- Resolved customer complaints in a timely manner by providing appropriate solutions.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
- Explained goals and expectations required of trainees.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Supervised catering staff to ensure quality service delivery and customer satisfaction.
- Maintained records of daily orders, inventory, and expenses.
- Grew sales of catering services through strategic marketing and promotions.
- Established relationships with local businesses in order to secure discounts on produce or other items used in catering operations.
- Distributed food to service staff for prompt delivery to customers.
- Delegated work to staff, setting priorities and goals.
- Developed menus according to budget constraints while ensuring cost-effectiveness.
- Addressed and resolved customer complaints, ensuring a positive experience and fostering repeat business.
- Inspected all equipment used during catering operations regularly for signs of wear or damage.
- Implemented strategies designed to increase sales volume through promotions or special offers.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Negotiated contracts with vendors and suppliers, achieving cost-effective arrangements without compromising quality.
- Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
- Prepared and led food service training programs to teach staff various tasks.
- Provided leadership in resolving issues related to staffing, equipment, supplies, and other operational matters.
- Trained new employees on proper food handling procedures and safety protocols.
- Observed food safety and sanitation protocols to reduce germ spread.
- Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Conducted regular meetings with the team to discuss performance goals and objectives.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Organized special events such as banquets or conferences for large groups of people.
Education
Associate of Science - Business
Bronswick College
Brunswick, GA06-2003
Skills
- Warehouse management
- Supplies inventory
- Procurement management
- Retail supply systems
- Cost reduction strategies
- Inventory and supply logistics
- Invoice processing
- Procurement process
Certification
- Associates degree- Business
- Certified License- Plummer
Timeline
Materials Specialists
Atrium Health Wake Forest Baptist Health
09.2019 - Current
Mail Clerk
RJReynolds
12.2013 - 04.2015
Supervisor
RJReynolds Tobacco Co
08.2005 - 05.2013
Supervisor - Catering
Wake Forest University
08.1996 - 05.2001
- Associates degree- Business
- Certified License- Plummer
Associate of Science - Business
Bronswick College
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