Global Quality Assurance, Food Safety and Procurement

CHRISTINA BONGO-BOX

**** ****** **** *: 502-***-****

Milan, MI 48160 **************@*****.***

GLOBAL PROCUREMENT /QUALITY ASSURANCE / SUPPLY CHAIN / NEW PRODUCT DEVELOPMENT

Over twenty-five years’ experience in Fortune 500 multinational food companies leading cross-functional teams to develop global and domestic Procurement Strategies, Quality Assurance programs, continuous improvement and cost reductions efforts, and launching new countries and new products internationally. Managed direct staffs of up to 10, indirect up to 120, and budgets of up to $600K, with responsibility for the overall quality of over $1.5BB in food item spend. Accustomed to up to 50% domestic and international travel. From age 7, restaurants and food has been my passion as I started out my career in our family-owned Italian restaurant, Antonio’s, of Johnson AR as a Spaghetti Twirler.

Specific strengths in:

PROFESSIONAL EXPERIENCE

LITTLE CAESARS ENTERPRISES, Detroit, MI 2016 – to present

North America Procurement October 2020 – to present

Global Procurement January 2017 – Oct 2020

Provided leadership and oversight of the Little Caesar Enterprises (LCE) global procurement business unit to execute effective vendor relationships, capture lines of revenue and lead management teams to review, challenge and direct domestic and international sourcing and pricing. Review, challenge and direct global procurement initiatives that achieve LCE’s strategic vision. Responsible for developing strategies to achieve increasing levels of customer satisfaction, financial performance and quality products. Act independently to deliver against company goals and initiatives and self-motivated to lead to success. Handle confidential and proprietary information and represent the organization to vendors, franchisees, the public and the procurement and quality assurance industries. Develop strategies for global commodities and sourcing that articulate an understanding of “big picture” thinking and planning that is incorporated into decision making and recommendations. Leadership for crisis management for international vendors and distributors.

Lead the Supply Chain team which includes field QA team to identify select and establish relationships with suppliers and distributors that meet LCE standards and future needs.

Provide leadership for the purchasing group to capture all lines of revenue, marketing dollars and freight opportunities.

Represent the organization to franchisees as a senior member of leadership that listens to issues and directs resolution.

Responsible for the Global Procurement budget and decisions and actions having a major impact on earnings.

Serve as a primary International representative on the Incident Management Team for product recalls and retrievals. Member of the International Leadership Team

Represents the company to the franchisee and vendor communities and develops a relationship built on listening, removing roadblocks and moving business initiatives forward.

Secure engagement at senior levels of the organization on sourcing efforts, vendor selection and optimization.

Develop and implement strategic frameworks to ensure optimal overall supply chain solutions taking into account country, and region level solutions or US-based global alternatives.

Responsible for the selection, development, coaching, performance and retention of a professional team of leaders that recruit and retain effective, high performing teams.

Responsible for Commodity Risk oversight, Supply Chain Analytics and replenishment team to ensure the lowest delivered price to all stores is achieved

Director, International Supply Chain January 2016 - January 2017

Senior Supply Chain position in the International division; key member of the International Division Management Team. Develops key strategies that have direct impact on global purchasing of commodities, sourcing and products and services. Creates, develops and implements strategies, objectives and vision for key ingredients and underlying commodities. Responsible for all international strategic sourcing, commodity tracking and analysis, supplier contracts, pricing negotiations, and audits. Takes the lead in pre-entry development of Supply Chain strategies and tactics for potential new markets. Directs and manages International Supply Chain staff; directs all Purchasing, QA and Distribution aspects of the International business. Develops and implements cost saving strategies and budgets. Create, monitor and rollout sourcing pipeline for near and long term projects.

On delivered over 500K cost savings through negotiations, alternate transportation methods and new vendor approvals both in country and regionally

Successfully identified vendors for key products

Developed and leading the strategy for the ISC team for Regional Vendors Internationally for core products to deliver on savings and reduced risk to LCE as we spread throughout the Globe.

Plan developed to address GMO, Halal and other country restrictions for critical T-1 ingredients to allow continued expansion of the brand

Modified Supply Chains piece of the New Market Analysis through cross functional partnership and constructive dialogue to prevent SC as being seen as the limiting factor to new country openings/entry

Coaching all levels of ISC team in order to deliver a “team work” experience and support mechanism which increases employee engagement and success.

Hired and developing the training plan for LAC Regional Supply Chain Manager

POPEYES LOUISIANA KITCHEN INCORPORATED, Atlanta, GA 2012-2015

Vice President, Global Quality Assurance & Product Engineering

Led strategic direction for all quality assurance and product development globally. Hired to create a QA team that would develop specifications, processes and procedures as well as create and implement food safety standards for vendors and restaurants globally. Identified vendors to partner in international markets to reduce costs for both new country openings and existing countries. Key industry contact in food quality and food safety associations and provided leadership as Co-Chair role of Conference for Food Protection Hand Hygiene Committee.

Built a highly effective QA team through promotions, new hires and continuous coaching / mentoring

Identified and led the development and implementation of needed QA processes and procedures to ensure the highest standards of quality and food safety for Popeyes

Identified and led cost savings efforts for both Turkish and Canadian restaurants due to the strengthening U.S. dollar through localization of all core products, seasonings, sauces and LTO’s.

Through RFP identified a third party vendor to partner with to develop a quality management database to increase efficiency of the QA team and to enable reallocation of resources.

Developed, defended, and managed the budget of the entire QSC (Quality, Supply Chain, and Product Engineering) function for 2014. Identified and gained approval for additional headcount for 2015 ; VP Supply Chain Management and Food Safety Director

Integrated the Leadership Team into the QA/PE team through monthly product showings to ensure full awareness of the improvement of the core products

CHURCH’S CHICKEN, Atlanta, GA 2011-2012

Senior Director, Procurement, Quality Assurance, New Product Development

Church’s Chicken International Division

Led strategic direction for all new country openings as it pertained to all vendors, distributors, products, and quality assurance. Drove product innovation for existing markets and new country openings and collaborated with global cross-functional teams in 21 countries to gain alignment against company initiatives.

Partnered with multiple suppliers across 20 countries to develop and distribute ingredients and supplies to support LTO’s around the globe.

Set up and executed regional supply chain strategy for core products and equipment to reduce cost globally for new and existing markets.

Developed new sandwich station and created and lead global product summit to showcase innovation

Improved poultry quality for Indonesia and increased taste metric by 10% through in restaurant and supplier level improvements.

YUM BRANDS, INC., Louisville, KY 2000-2010

Director, New Product Development, KFC International 2008-2010

Led a team of 3 New Product Developers and 1 Kitchen Technician to drive product innovation, continuous improvement, and restaurant process improvement initiatives, collaborating with global cross functional teams in 102 countries. Budget of $600K annually.

Developed food and / or cook solutions internationally for KFC’s new food layers.

Led a global cross functional team consisting of marketing, finance, supply chain, technology, and engineering to grow a limited breakfast program into a total of 9 markets across UK, Asia, South Africa and Central America. Traveled each market to share best practices, helping each to reduce operational complexities, labor, and other costs.

Designed an internal social network of electronic toolkits to house all new and existing product launch documentation. Each toolkit contains marketing pictures, consumer research materials, supplier information, new country launch summaries, etc. Time to launch was reduced by 45% as a result.

Led nutrition development for all core products through research, development and global market testing.

Partnered with multiple suppliers across 102 countries to develop and distribute ingredients and supplies to support the production of new products around the globe.

Senior Manager of (QA) Food Team Senior Manager of QA) Poultry 2000-2008

Manager Fresh Poultry Manager of Further Processed Poultry

With teams of up to 10, led Quality Assurance efforts and drove supplier improvement programs for over 300 poultry and other food and ingredient suppliers across the U.S. Drove cost savings in all areas. Conducted plant quality systems audits and plant food safety audits for 20 facilities. Reduced supplier base by 30 – 40%. Directed product evaluations quarterly. Led auditor training and calibration sessions. Directed supplier summits, international task forces, symposia, and committees on an international basis.

Partnered with New Product Development (NPD) from concept through full development stage. Identified key product quality attributes, created quality tools, engaged suppliers and distributors, and trained in- store personnel.

Named to the 20-member U.S Poultry Taskforce for the U.S. business, chairing 3 subcommittees. Committee members included KFC’s President, CFIO, and CFO, tasked with reducing cost, increasing supply, and benchmarking against competitors.

Created the Industry’s first Pandemic Response Plan, well in advance of the well-publicized “Bird Flu” outbreak to come (2003 – 2004). After attending multiple meetings in Washington DC, this plan was adapted for use by the United States Department of Agriculture.

Led team to become 6 Sigma certified at various levels including one Black Belt. Achieved 6 Sigma Champion and Green Belt Certification. 6 Sigma projects delivered a cost savings of $4.7 million and increased supply by 10%.

Led the Yum Poultry Center of Excellence team, working with suppliers across all brands for one year to increase poultry quality and reduce costs. This initiative delivered a cost savings of $5 million.

TYSON FOODS, Springdale, AR 1990-2000

Divisional Manager, International Quality 1999-2000

Created QA role to address quality issues, managing a QA team of 3 direct and 120 indirect reports in 3 dedicated international plants. Assured the quality of all poultry products produced for export. Created and maintained customer relationships globally, visiting international markets to resolve all product quality issues. Traveled to Hong Kong, China, Japan, Panama, Canada and Mexico to evaluate product quality.

Regional Manager 1997-1999

Created QA liaison role to provide support to Tyson’s key customers (KFC, Pizza Hut, Taco Bell). Attended all plant audits and assisted facilities to elevate standards to meet or exceed Yum! Brands expectations. Assisted new plants in gaining approval status. Partnered with Yum! Brands R & D teams to develop and commercialize new products and attended KFC supplier summits and participated on the KFC Poultry Advisory Council.

Corporate Quality Assurance Manager 1996-1997

Developed and implemented new supplier approval program and audited all existing non-poultry suppliers.

Corporate Microbiologist 1990-1996

Assured proper laboratory procedures for all 70 in-house laboratories in the U.S. Taught Corporate Microbiological Techniques class, wrote and maintained the Tyson Corporate Laboratory Manual. Evaluated Tyson acquisitions for QA practices and training. Worked aboard the Kodiak Enterprise in the Bering Sea for 6 weeks with the purchase of Arctic Alaska Fisheries.

EDUCATION

Bachelor of Science, Food Science, University of Arkansas, Fayetteville, AR

EXTERNAL TEAMS

Chair and Co-Chair for NRA FS / QA ESG 2018 to present

Global Product Engineering

New Country Openings

Cost Reduction Initiatives

Nutrition Improvements

Research & Development

Developing / Mentoring future leaders

Strategic Thinking

Global Supplier and Distributor Development

Global Risk Mitigation and Crisis Management

Restaurant & Manufacturing Food Safety

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