Krystal Gomez: SUPPLY CHAIN MANAGER

Manage stocking programs for some of our top 10 customers. Achieve complicated assembly projects for critical customers, some of which had never been handled by Suntsu before. Maintain vendor relationships and oversee performance to ensure on time delivery of high-quality product. Organize freight shipments and ensure product is received on time and communicate regular updates to our customers. Direct my Supply Chain Coordinator's handling of customer orders and assist him in improving his tasks and time management. Audit inventory to sell off and prevent dead stock. Assist in other departmental objectives such as managing tariffs, process improvement for our ERP system, and creating content for our marketing team.

Ensured team member happiness by being thorough in hiring/recruiting, planning several quarterly events, seeking feedback from the team often, regularly finding new ways to provide recognition, and by resolving and preventing conflicts within the team. Prevented financial losses by paying fanatical attention to detail when completing payroll and managing benefits, ensuring that team members left us on the best of terms, and overseeing all documentation, especially quarterly performance reviews. Also handled IT, audited ISO documentation, started a training program, and led leadership training for the management team.

Proofread/copy edited and formatted for project deliverables, according to company guidelines and templates. Assisted in administrative tasks. Assisted in management and archiving of electronic files as well as created and maintaining client, and contract files and logs. Co-lead to the Emergency coordinator, ensured that safety procedures and companywide safety programs were being executed and all safety paperwork was current.

Supervised a team of 25-70 employees with a goal to provide exceptional customer service to every guest. Professionally interacted with guests and provided them with extraordinary service. Interviewed, hired, and onboarded new team members. Trained in both kitchen and front counter, including managers. Implemented procedures that educated team members and made them aware of how their work affected the business. Handled the daily cash flow of the business and the systems related to it, created procedures to help other managers in these processes, learned how to manage business costs, organized the weekly schedule with a focus on labor cost and efficiency, and assisted in ordering and counting the inventory to track food cost. Practiced servant leadership. Observed superiors and adopted their best qualities to better serve the team. Santa Ana, CA | (951) 202-2899 | krysngomez@gmail.com | www.linkedin.com/in/krysngomez