Operations & Inventory Management Leader

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ROXANNE KEELE

337-***-**** • ***************@*****.***

PROFESSIONAL SUMMARY

Results-driven and highly organized Professional with extensive experience leading teams, managing inventory, and optimizing operations across the food service, retail, and produce industries. Proven track record of reducing waste, streamlining logistics, and improving profitability through strategic cost-control measures. A strong leader skilled in staff supervision, training, and delivering exceptional customer service, now seeking a management role that leverages comprehensive operational expertise. CORE COMPETENCIES

Leadership & Team Management: Staff supervision, scheduling, and training. Operational Excellence: Inventory control, supply chain management, and vendor relations. Financial Acumen: Budgeting, cost reduction, waste management, and retail sales tracking. Quality & Compliance: High standards for health, safety, and inventory freshness. PROFESSIONAL EXPERIENCE

Produce / Operations Management

Kevin Guidry Produce Market

Oversaw daily floor operations, inventory tracking, and quality control for high-volume produce shipments. Managed vendor relationships to ensure competitive pricing and timely delivery of fresh goods. Supervised floor staff, implemented efficient restocking procedures, and significantly reduced product shrinkage and waste.

Retail Management / Operations

Texaco Station

Directed daily retail operations, including cash management, inventory auditing, and shift scheduling. Analyzed sales trends to optimize store product mix, resulting in increased profit margins and efficient stock turnover.

Recruited, trained, and mentored customer service associates to ensure top-tier operational efficiency and brand compliance.

Lead Cook / Kitchen Operations

Pat’s Downtown

Managed all back-of-house kitchen operations, food preparation, and inventory management for a busy downtown establishment.

Controlled food and labor costs by optimizing ingredient utilization, menu planning, and ordering cycles. Led, trained, and scheduled kitchen staff while strictly enforcing health, safety, and sanitation regulations.

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EDUCATION & CERTIFICATIONS

High School Diploma (or equivalent)

Relevant Certifications: ServSafe Certified / Food Safety Manager Certification (or equivalent) Page 2

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