Purchasing Manager F B

Kristin Irani

Fredericksburg, VA 301-***-**** ***********.**@*****.*** LinkedIn

Global Purchasing Manager

Enhancing quality, productivity, and efficiency through inventory optimization, cost reductions, production efficiency, and vendor negotiation

Collaborative, organized, and tenacious Operations and Procurement Leader with in-depth Food and Beverage (F&B) industry experience. Unique background spans corporate, military, supply chain, and culinary arts. Proficient in procuring, programming, and implementing operational software systems. As an accomplished former chef, adept at managing variety of foods ranging from fresh/short shelf life to shelf-stable ingredients. Enthusiastic about technology and emerging business solutions. Demonstrate excellent problem-solving, multitasking, negotiation, interpersonal, and communication skills with ability to troubleshoot process challenges and adjust to dynamic work environments. Conversational in Spanish. EXPERTISE

PROFESSIONAL EXPERIENCE

WORLD CENTRAL KITCHEN Washington, D.C. 2021 – 2024 Global Purchasing Manager

Led procurement and navigated supply chains for global relief responses through partnership with key stakeholders. Projected material needs based on inventory analysis, weather, political events, and forecasts. Coordinated with field teams to evolve best practices for operations and F&B distribution, as well as home food and equipment kit production efficiency. Managed technology RFP processes for Inventory Management Software (IMS) and branded products for internal/external clients. Engaged with vendors to negotiate pricing and ensure continuous quality improvements.

● Procured materials in remote environments within 24 hours, often with disaster-impacted supply chains.

● Negotiated 20% discount on inflatable solar lanterns used for scouting and delivering food to disaster areas.

● Accessed $250K+ in discounts and donations by managing relationship with Business Amazon Prime and Disaster Relief by Amazon (DRbA), including collaboration on air freight logistics and free storage.

● Coordinated sourcing and delivery of 6,300 bundled and branded family kitchen kits and equipment for 29 community kitchens to small villages in Morocco following disastrous earthquakes of 2023.

● 10% savings achieved by developing RFP process that resulted in partnership with apparel and print collateral vendor and streamlined internal customer ordering through third-party management.

● Served as core member of procurement team responsible for developing rapid response food truck. UNITED STATES MARINE CORPS COMMUNITY SERVICES (MCCS) Quantico, VA 2016 – 2021 Culinary Operations Program Specialist, 2017 – 2021 Directed all F&B activities across total of 25 installations, including analysis and forecasting. Identified trends to recommend for efficiencies, growth, new business channels, and emerging markets. Acted as subject matter expert on kitchen and restaurant management, menu development, market strategy, and industry best practices for operators and key stakeholders. Engaged with operators, senior leadership, HQ teams, and external consultants to expand F&B offerings to personnel. Identified business opportunities for activities that faced increasingly challenging financial environments. Researched current and future industry practices to explore distribution and fulfillment models.

● Trained 20+ facility operators to analyze, forecast, and optimize operations by tracking quarterly and monthly KPIs related to business plans, new facility builds, workflow, supplier performance, and labor footprint.

● Served on team responsible for implementing new Point of Sale (POS) system and IMS for all F&B outlets. Spearheaded implementation of

MRP with total of 3,000+ menu

and 8,000+ prep items

Procured materials in

extremely remote environments

within just 24 hours

Negotiated 20% discount on

products used for delivering

food to disaster areas

● Purchasing Management

● Financial/Data Analysis

● Database Builds/Management

● Inventory Control

● Excel Analysis

● Domestic/International Logistics

● Operational Software Systems

● Cost Reporting/Invoice

Validation

● Demand Forecasts

● Vendor Management

● Quality Assurance

● RFP Processes

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Kristin Irani 301-***-**** ***********.**@*****.*** Food & Beverage Program Analyst, 2016 – 2017

Instrumental in implementation of F&B technology solutions inclusive of sales, production, vendor and partner interfaces, inventory, and reporting, as well as menu, recipe, and cost card development. Liaised with in-field colleagues on technical needs and preparation for new software/hardware. Collaborated with sister services, other divisions, and external agencies in budget processes, vendor evaluations, media queries, data optimization, and pilots.

● Validated going market rate for venue rental and menu costs through in-depth research, resulting in Marine Corps Officer Clubs rate adjustments to remain competitive and increase revenue.

● Supported negotiations with all onboarded vendors (both full-service and franchisee) through monthly reports showing profitability of F&B operators located on base, such as Subway, Chipotle, and McDonalds. CATERING BY WINDOWS Alexandria, VA 2011 – 2014

Menu Developer/Catering Software Manager

Programmed catering operations software for sales to kitchen workflow and menu kitchen production. Collaborated with Owner, CEO, Executive Chef, and Sales Director to revise menu database, develop new menu offerings, and write menus for competitive bids and new business streams.

● Built entire database of 8,000+ prep items for programming of CaterXpert software. DESIGN CUISINE Arlington, VA 2006 – 2011

Operations Chef, 2008 – 2011

Managed ingredient production and details for high-volume caterer. Programmed and implemented catering software, from training sales teams to standardizing kitchen and on-site procedures. Established and integrated new operations model and reports through close partnership with Executive Chef, CEO, software vendor, and IT.

● Enhanced kitchen production and accountability, streamlined menu workflows, and increased procurement efficiency by transitioning manual prep lists to automated electronic prep sheets. Recipe Development Chef, 2006 – 2008

Streamlined menu product offerings and coordinated with sous chefs on renovating and creating menu items. Implemented new menu review and food handling policies with Executive Chef. Regularly interfaced with sales teams regarding logistics, production, quality, menu writing, event planning trends, alcohol planning and pricing.

● Co-managed bilingual teams with accountability for production, planning, inventory, and margins. Early Culinary Career: Chef/Owner at Heirloom (Ft. Washington, MD), Susan Gage Caterers (Oxon Hill, MD), Bob Kinkead’s Colvin Run Tavern (Vienna, VA), and Equinox Restaurant (Washington, D.C.) OTHER EXPERIENCE

NATIONAL GEOGRAPHIC SOCIETY Washington, D.C.

Manager – International Marketing

Troubleshot operations and magazine fulfillment after outsourcing function to Time Warner. Coordinated with government entities and global Time Warner offices to establish sales channels, rights, and order/payment processes.

● Boosted response rate by 30% after establishing new National Geographic Expedition sweepstakes offer. Manager – International Circulation & Fulfillment

Promoted magazine subscription sales outside North America.

● Increased annual subscriber acquisition 2x through local business partners. DISCOVERY COMMUNICATIONS, INC. Bethesda, MD

Manager – Production & Marketing

Directed production and advertising for Discovery Channel monthly magazines.

● Improved overall profitability through proposal and implementation of reallocation to another publication.

● Reduced production costs by integrating vendor technology to improve timelines and levels of quality control. EDUCATION

Culinary Career Training

L’Academie de Cuisine (Gaithersburg, MD)

Bachelor of Arts in Professional Writing

Carnegie Mellon University (Pittsburgh, PA)

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