Supply Chain Manager

TODD A. DEPRIEST

**** *** ******* ( Las Vegas, Nevada

702-***-**** ( *********@***.***

RESTAURANT / SUPPLY CHAIN MANAGEMENT

Highly accomplished Restaurant and Supply Chain Management Professional

with years of experience managing logistics, analysis and purchasing for

food service companies as well as directing daily operations of high-end,

high-volume restaurants. Strong track record of slashing costs, growing

revenue and building successful departments. Dynamic leader and negotiator

with history of and passion for solving problems, streamlining troubled

operations and building exceptional teams in operations and administrative

roles in food service and distribution.

Core Competencies

Restaurant Management ( Food Service Operations ( Logistics / Distribution

( Supply Chain

Problem Solving ( Cost Saving ( Purchasing ( Executive Chef ( Leadership &

Supervision ( Analysis

Negotiating ( Team Building & Management ( Procedure Development ( Computer

Technical Support

PROFESSIONAL EXPERIENCE

CHEFS' WAREHOUSE, INC., Las Vegas, Nevada ( 2012-2014

National, publicly traded fine foods distributor targeting high-end chef

customers, headquartered in Ridgefield, Connecticut, with 18 locations

across America.

Logistics Manager (2012-2014): Orchestrated inbound deliveries to 9 Chefs'

Warehouse locations. Directed international deliveries, overseeing

consolidating, shipping and routing, customs clearance and final domestic

inland delivery. Negotiated with and evaluated new trucking companies to

establish and optimize trucking lanes. Developed and streamlined necessary

operational procedures. Analyzed all aspects of shipping process. Provided

key assistance in developing software systems and processes to optimize

supply chain activities. Maintained compliance with FDA and Food Safety

Modernization Act. Served as liaison between purchasing and operations.

Integrated accounting and purchasing departments. Acted as purchasing agent

on several accounts.

Key Accomplishments / Highlights:

. Saved company significant amounts each year by successfully

renegotiating national FedEx contract.

. Revamped and standardized department procedures utilizing management,

analysis and procedure development skills.

. Developed and maintained Access database to manage bookings until

company's Enterprise Research Planning (ERP) process was complete.

. Consolidated trucking contacts and upgraded accounts to enterprise

level.

PRAML INTERNATIONAL, LTD. Purchased by The Chefs' Warehouse in 2012.Las

Vegas, Nevada

2002-2012

Regional fine food distributor serving most of Nevada, with approximately

3K active products ranging from frozen pastries to canned good.

Controller / Purchasing Manager / Technology Manager: Spearheaded sourcing,

inventory management and sales analysis. Streamlined and optimized

warehouse operations utilizing logistics, analysis and management skills.

Developed and oversaw all aspects of purchasing. Served as hands-on buyer

and logistics director. Reviewed daily shortages and corrected critical

issues. Provided buying trend information to sales department. Placed

purchase orders, and followed each one through confirmation. Reviewed

invoices and provided information to accounts payable. Verified all

logistics-related invoices. Enforced supplier-to-customer agreements.

Directed monthly bids on commodity items. Interacted with in-house bid team

to provide monthly prices to customers. Maintained proper inventory levels.

Spearheaded Food Safety Recall program. Provided majority of daily

technical support, including performing minor hardware replacements and re-

installations as well as answering employee questions. Collaborated

successfully with software vendor for custom modifications. Purchased,

installed and maintained company office equipment. Negotiated maintenance

contracts.

TODD A. DEPRIEST ( Page 2 ( 702-***-**** ( *********@***.***

PRAML INTERNATIONAL, LTD., Las Vegas, Nevada ( 2002-2012 (CONTINUED)

Major Achievements:

. Obtained optimal prices and territorial boundaries that national

companies could not match utilizing expert negotiating and purchasing

management skills, leading to The Chefs' Warehouse purchasing Praml in

2012 to eliminate regional competition.

. Earned promotion to Controller in 2012 to continue plans to analyze

and optimize daily processes. Trained new Purchasing Manager to meet

revenue generation and cost-cutting goals.

PARK CITY MOUNTAIN RESORT, Park City, Utah ( 1999-2002

Nationally renowned ski resort with season employment of more than 1K.

Resort contains several training courses for U.S. Ski Team and hosted

events during the 2002 Winter Olympics.

Executive Chef: Developed entire culinary operation from ground up as

resort's first Executive Chef. Recruited, hired and trained all culinary

employees. Launched menu and established menu prices. Managed inventory,

payroll and scheduling. Directed daily operations including food prep

schedule, inspections, product receiving and all of bids and product

specifications. Predicted daily food trends based on weather and number of

skiers. Ensured every food item was satisfactory. Orchestrated banquet

operations from ordering through preparation. Oversaw daily ordering and

maintained inventory levels. Inspected food at on-mountain restaurants.

Management Accomplishments:

. Grew profit margin from 2.5% to 22.5% in 2002, resulting in parent

company's lowest food cost.

. Hosted numerous high-profile, large-scale events including One Year

Away Fire and Ice Ball in anticipation of 2002 Winter Olympics, NBC

Olympic Hospitality Suite, EBay Christmas Party and many World Cup

Skiing and Snowboarding events.

. Earned special commendation from Salt Lake 2002 Olympic Committee as

Executive Chef for venue site of 2002 Olympics.

. Played key role in design and construction of Legacy Lodge, acting as

liaison between company executives and contractors.

. Recognized by Sundance Institute for assistance and contributions to

Sundance Film Festival.

Career Note: Additional work experience includes successful stint as Day

Chef at Silverlake Lodge in Deer Valley Resort, consistently ranked as top

guest service and food and beverage ski resort in North America at Park

City, managing daytime food production for 4 restaurants, which often

exceeded $30K in daily lunch revenue. Coordinated development of Job Corps

off-site work training program at Deer Valley. Chosen as part of Deer

Valley culinary team to serve as Special Guest Chefs at The James Beard

House in New York. Also worked as private chef and sous chef in various

venues specializing in fine food.

EDUCATION / TRAINING

Course Certificates

Supply Chain Management

Logistics Management and Distribution

Management Training Programs

The Game of Work

Situational Leadership Training

Blanchard Group Management Training

Culinary Apprenticeship - Traditional European / Classic French Style

COMPUTER SKILLS

Microsoft Office Suite, Windows

Computer Building, Set-Up, Troubleshooting & Networking,

Entr e (Food Distribution Software)

JD Edwards ERP, InfoGenesis

Contact this candidate