S45 W25600 RED OAK DRIVE ï¿½ WAUKESHA,
ROY MILHOLLAND ï¿½
PROFILE Twenty years of experience procuring goods and services for large-scale operations where product delivery and quality are key to companiesï¿½ annual revenues. Able to institute strong purchasing and inventory controls in reducing costs and maintaining proper inventory levels on a daily basis. Skilled in reviewing bid proposals and negotiating contracts within budgetary limits. Experienced in maintaining computerized procurement records, such as items or services purchased, costs, delivery terms, product quality, and inventories. Talented in bringing structure to poor-performing purchasing departments and in managing diverse associate groups.
CORE Competitive Bidding Review Vendor/Contract Performance Evaluation
SKILLS Vendor Sourcing/Selection Training and Coaching; Staff Scheduling
Inventory Control/Reconciliation Contract Negotiations, Terms and Conditions
Cost Justification; Reduction Technology: Excel; Word; Inventory software
PROFESSIONAL PURCHASING EXPERIENCE
Harley Davidson Museum 2008-2009
Dailey purchasing for restaurant and for all banquet functions, Food and Beverage.
supervised receiving for the restaurant plus all the storage and spoilage control for the property
helped with all the purchasing for the opening of the museum restaurant opening plus the concesitions ordering and set up.
Managed kitchen employees and worked close with the Executive chef on new menu items.
Pick N Save Grocery Store 2006-2008
Produce Bench manager
gave assistance to the produce Manager in dailey functions as ordering day to product, also to part in the over all structure of the produce department in displays , took-part in the scheduling of employees as well as the profit ratio.
Marcus CORPORATION: Grand Geneva Resort & The Pfister Hotel 2001 – 2005
Purchasing Manager; Food & Beverage
Recruited to give direction and to manage a staff in food and beverage purchasing for a 350-room resort, including ski chalet, dual-golf course, waterpark, and comprehensive spa service. Responsible for food procurement for three fine dining restaurants and extensive banquet facilities, with income alone reaching over $15 million/year, with in-season food budgets reaching $400,000/month. Worked closely with the Executive Chef, Sous Chefs, supervisors and cooks in determining food/beverage needs across meat, dairy, fish, produce, bread and beverage products for a seamless operation of the facility.
Brought organization and structure in the form of standardized procedures and processes in all food and beverage purchasing. Created system-wide controls over inventory and order placement. Worked with vendors in obtaining product information, price, availability and delivery schedule. Analyzed price proposals, financial reports and other data to determine reasonable prices. Implemented competitive bidding and negotiated favorable pricing contracts with vendors. Justified food costs daily.
Engaged in small equipment and non-food purchasing for effective kitchen operations.
CATAMARAN RESORT, San Diego, CA 1998 – 2000
Responsible for purchasing of all food and beverage, including liquor, for this busy 350-room destination resort specializing in wedding and banquet services with over $8-million/year in food and beverage revenues. Instituted inventory and cost controls, lowering monthly food costs by 5%. Justified daily food costs against revenue and conducted daily inventories. Was instrumental in producing food menus for off-site catering/shows.
ARIZONA BALTIMORE, Phoenix, AZ 1996-1997
Purchasing Manager; Storeroom Manager
Procured food/beverages and hotel supplies and supervised incoming and outgoing activities of receiving area for this acclaimed, dual-golf course destination resort that generates approximately $8-10 million/year among its three restaurants.
Sought out competitive vendor bids, monitored food costs and controlled inventory levels to reduce expenditures. Manage a food budget of $800-950,000/year.
Acquired capital equipment for the resort, including but not limited to china, silverware, stemware and major hotel appliances.
UNIVERSITY CLUBï¿½ARIZONA STATE UNIVERSITY, Tempe, AZ 1993 – 1996
Senior Buyer; Special Event Supervisor
Established the clubï¿½s first formal buying procedures, inventory and cost controls as the food and beverage manager of banquets and special events. Directed all purchasing as well as management of VIP events during the annual Fiesta Bowl.
Researched and established key distributor accounts.
ANAHEIM HILTON & TOWERS, Anaheim, CA 1984 – 1992 Supervisor; Purchasing
Worked through the ranks to achieve this challenging management position for this 1600-room hotel with food sales of approximately $2-million/month.
EDUCATION In-house Hotel Management Training including: Interviewing, How to Be a Better Manager, How to Hire and Fire, Awareness of Sexual Harassment.
General coursework, RIVERSIDE COMMUNITY COLLEGE, 1981-1983.