Christopher T Scott

CHRISTOPHER T. SCOTT Longview, TX 75605 •- https://www.linkedin.com/in/christscott/ - SENIOR EXECUTIVE: ORGANIZATIONAL LEADERSHIP | SUPPLY CHAIN MANAGEMENT | PRODUCT DEVELOPMENT CONSUMER PACKAGED GOODS | CULINARY | FOOD RETAIL | Distribution | FOOD MANUFACTURING Supply Chain Strategies • Talent Development, Training & Retention • Vendor Negotiations • Private Brand Development Category Management • Gap Analysis • Process Improvement • Procurement • Sourcing • Forecasting • Quality Assurance Record of achievement in bolstering supply chain capabilities, elevating employee engagement, capturing savings, creating innovative products and culinary solutions, and improving profitability. Proven strengths in training, coaching, and empowering people to perform at their fullest potential, managing complex negotiations with vendors, and effectively collaborating with cross-functional teams and C-suite executives to advance company goals and objectives. Adept at obtaining competitive bids and contracts to achieve profitability while ensuring quality standards and delivery capabilities. Omnichannel Experience Across Food Service, Grocery, Distribution, Information Technology & Corrections CAREER HIGHLIGHTS      Reduced employee turnover from 32% to 9% at Union Supply Group by reorganizing department from individual contributors to groups of teams and implementing a formal onboarding process. Drove $5M in cost reductions for OTG Management by renegotiating vendor, supplier, and distribution agreements at favorable terms and selecting new suppliers. Introduced a private label c-store pizza program lauded as “one of the best new items of the year” (2018) by Convenience Store News while at Core-Mark International. Used all natural ingredients and sauce made with vine-ripened tomatoes. Spearheaded private label coffee program that produced double-digit growth over 3-year period at Core-Mark which fueled sales by 63% for its customers transitioning to the program. Honored as one of Rochester Business Journal’s 40 under 40 for being an “an expert in the development and planning of consumer food products from concept to profitable commercialization.” EXPERIENCE Union Supply Group (Division of Aramark) Dallas, TX – 2022 to Present Innovative, price-sensitive supplier of commissary goods/services to state, federal and county correctional institutions nationwide (600,000 sq. ft. of warehouse space in 3 states; 12,000+ items provided in secure designs and packaging. Vice President, Purchasing & Private Brands Coordinate purchasing and private brand product development initiatives and chart the department’s direction to support the company’s long-term growth. Manage supplier relationships, purchasing bids, system enhancements, and a comprehensive sourcing program to meet needs of grocery customers and foodservice members. Manage 3 distribution centers, $300M budget, 3 direct reports, 23 indirect reports, and 1,200 vendors. Report to the CEO.  Decreased backorders by 48% from $35M to $16M by improving forecasting accuracies.  Captured 35% reduction in product waste by implementing a strategic demand planning tool based on actual sales.  Reduced out of stocks by 50% by instilling accountability with vendors, including weekly reviews of inbound service levels.  Achieved 18% share growth in private label by creating effective private label brand strategies with vendors.  Launched new private label items (e.g., resealable cereal bags, snack nut product line, imported ramen noodle line). OTG Management New York, NY – 2021 to 2022 OTG develops and operates restaurants, retail markets, and food halls in airports across North America (350+ locations; 22 terminals). Senior Vice President, Supply Chain & Logistics Steered strategic sourcing and quality assurance activities across 225 restaurants and bars in 120 markets, including contract pricing, negotiations, competitive cost of goods, forecasts, insurance, master manufacturing agreements, and product specification compliance with all quality standards. Managed 5 direct reports, 28 indirect reports, and a $350M budget.  Boosted allowance revenue by 35% $5.5MM through negotiating new supplier agreements and growing back-end allowances, advertising dollars, rebates, product placement, and promotional activity fees.  Cut costs by 8% and met sustainability metrics by working with a design company to convert from plastic to paper bags.  Fostered skills of direct reports by providing coaching, counseling, and training. CHRISTOPHER T. SCOTT – Page | 2 - •- Park City Group – ReposiTrak (NYSE: TRAK) Dallas, TX – 2020 to 2021 Provider of a robust SaaS solutions suite (scan-based trading, compliance management, logistics) that reduces risk, ensures regulatory compliance, enhances operational controls, and increases sales for retailers, suppliers, and wholesalers. Partner Grew revenue by winning new business and unlocking growth with existing retail accounts through upselling and cross-selling. Exhibited in-depth knowledge of DSD products, developed proposals, and negotiated/closed contracts. Reported to the CEO.    Cultivated relationships with senior executive decision-makers and positioned solutions as critical to customers’ success. Increased annual revenue by 18% through renegotiating legacy contracts. Grew sales by 7% and reduced returns by 55%, out of stocks by 22%, and invoice reconciliation costs by 46% through designing and implementing a digital dashboard for the retailer and supplier community. Core-Mark International, Inc. Dallas, TX – 2017 to 2019 One of the largest distributors of fresh, chilled, and frozen merchandise to convenience stores across the U.S. Corporate Director, Fresh & Food Service Led strategic development of fresh and fast-food commodities for divisions and supported sales/purchasing teams in servicing national and independent accounts. Drove growth initiatives, managed vendor relationships, created marketing programs, improved promotional materials, and trained sales team in safe food handling procedures.     Grew fresh and food service offerings in the convenience channel. Developed detailed category plans, including item selection, merchandising strategies, promotions, fixtures, and pricing. Researched and identified manufacturers offering new fresh and foodservice products for small format retail and accelerated sales for Core-Mark by collaborating with manufacturers/vendors on innovative marketing solutions. Supported customers’ needs by creating a strategy to leverage a network of commissaries and equipment suppliers. Initiated comprehensive fresh and foodservice programs and opened new categories of sales opportunities to increase profitability for clients and to support sales and business development initiatives. Wakefern Food Corporation Elizabeth, NJ – 2013 to 2017 Largest retailer-owned cooperative in the U.S. ($15B in revenue; 50 member companies that own and operate supermarkets). Procurement Category Manager, Food Service Category, Food Service / Culinologist Managed $320M in purchasing initiatives, managed vendor relations, and ensured institute compliance for the food service category. Previously, developed mission statement, organizational structure, and membership for the Food Services Department. Managed $315M budget, 4 direct reports, and 9 indirect reports.      Achieved $5M+ reduction in inventory costs in 12 months by establishing relationship with a third-party logistics partner. Reduced in-store labor costs by 10% and allowed product consistency enterprise-wide by creating JIT distribution model for short shelf life items across the warehouse. Enhanced supplier development by focusing on performance standards, joint improvement efforts, and member feedback. Generated exponential revenue with minimal labor increases by rolling out a branded Sushi program as a category builder. Saved average of 14% by converting traditional purchasing model (broad line distributors) to a national account model. Winn Dixie Jacksonville, FL – 2010 to 2013 $7.3B supermarket chain with 500 stores in the Southeast. Category Manager, Meal Planning Led projects to improve the quality and customer appeal of Meal Solutions Programs. Partnered with in-house culinary, merchandising and marketing teams to develop innovative solutions and created advertising and campaigns for all programs. Served as program spokesperson for all internal customers. Managed $100M budget, 2 direct reports, and 4 indirect reports.     Ignited weekly sales from $200K to $1.25M by redesigning 25 Winn Dixie stores across 5 southeast states. Grew sales/profit margin by boosting traffic volume via item selection, timing, and themes with merchandising displays. Elevated menus by creating a core flex menu design to meet stores’ needs and creating pictorial job aides for recipes. Strengthened staff’s skills and knowledge by having culinary merchandisers train staff in production planning, food safety, and basic culinary knowledge and by providing web-based core learning and hands-on learning programs. - •- CHRISTOPHER T. SCOTT – Page | 3    Directed unique corporate solution-based initiatives with themes, including “What’s for Dinner,” a program based around a merchandising philosophy of ease of execution, customer focus, and total store success. Created 4x larger customer basket by introducing meal-focused merchandising and fostered a complete meal merchandised environment to include Center Store, Fresh Departments, GM, and Floral. Managed F&B services and opened PGA golf shop for Winn-Dixie in Jacksonville, FL. Wegmans Food Markets $5B leading supermarket chain with 38,000 employees in 75 stores across 5 states. Project Manager (2006 – 2010) Rochester, NY – 1998 to 2010 Orchestrated projects aimed at improving employee retention to promote growth of the Hillside Work-Scholarship Connection, a scholarship program benefitting Wegmans.       Instrumental in raising project budget from $1M to $8M by driving successful fundraising and community relation initiatives. Secured $200K Greater Rochester Health Foundation Grant Award Markets to implement a healthcare initiative that encouraged youth to maintain healthy eating and exercise regimens. Showcased program’s capabilities of promoting academic excellence, superior healthcare, and job training to young people working at Wegmans. Connected students to paid mentors, healthcare programs, and jobs. Expanded program participation from 800 to 3,000+ students in 4 cities and 2 states. Saved $1M annually by reducing youth turnover from 100%+ to below 12%. Created more than 200 new business partnerships that earmarked jobs for youth workforce development. Corporate Pricing Coordinator, Meat & Seafood Merchandising (2004 – 2006) Seafood Department Manager, Store Operations (2002 – 2004) Product Development Manager, Meat & Seafood Merchandising (1998 – 2001) Implemented tiered pricing strategy across the organization as Corporate Pricing Coordinator and previously managed expense controls, procurement, pricing, merchandising, quality, and people development, diversity, and retention for the Seafood Department. Initially hired to manage all aspects of developing consumer take-home meals.     Reduced advertising errors by 50% through creating communication tools for pricing in meat and seafood merchandising. Grew annual sales from $2.7M to $4M+ in the Seafood Department. Established top Seafood Department in the company and one of the country’s leading Seafood Merchandising Departments. Expanded meat/seafood category from $5M to $30M in sales over 4 years. Led product development from initial concept, menu creation, procurement and pricing to merchandising and distribution. Trained 60+ personnel in merchandising. Increased cross-merchandising opportunities for meat/seafood by developing new recipes to grow the category. EDUCATION & CREDENTIALS Master of Science (M.S.), Service Leadership & Innovation – Rochester Institute of Technology, Rochester, NY Bachelor of Science (B.S.), Hotel Resort Management – Rochester Institute of Technology, Rochester, NY Associate of Occupational Studies (A.O.S.) – Culinary Institute of America, Hyde Park, NY Certifications – DHS NIMS Certification of Completion; NOAA and HACCP Certification; OSHA Health and Safety Officer Certification; ServSafe Certification ADDITIONAL INFORMATION Board Leadership – Board of Directors, Greater Rochester United Way; Board of Directors, YMCA, Rochester, NY; Board of Directors, Brighton Fire Department Professional & Community Affiliations – Research Chef Association; International Association of Culinary Professionals; Culinary Innovation & Supply Chain Working Group; ; Chairman, Young Leaders Club, Rochester, NY Volunteer Firefighter Technical Skills – MS Word, Excel, PowerPoint, BI and Dynamics; AS400; Enterprise Software Applications (working knowledge)