My Links
Steve Schaefer
Food and Craft Consulting
18 Church Street
Gloucester,
Ma.
01930
United States
978 281-4518
STEVEN C. SCHAEFER
18 Church Street, Gloucester, MA 01930
Home Phone: 978-281-4518;
Cell: 510-375-6443
Email: steveschaefer@juno.com
http://www.linkedin.com/in/steveschaefer
Goal
An opportunity to use my extensive knowledge of Products, Operations, Purchasing, Import & Distribution on both coasts to help successfully drive the flow of Artisan Foods into the marketplace.
PURCHASING, CRYSTAL FOOD IMPORT, LYNN, MA. NOV. 2005 – SEP.2007
Managed and upgraded purchasing procedures in a high-end family run importer/distributor.
Purchased from 250+ domestic & international vendors, including dry & refrigerated boat shipments, a growing air program, domestic vendors & other importers of record.
Redesigned PO’s, created the first effective tracking spreadsheets for Crostini Business.
Developed expertise in import regulations, cheese licensing & sales in transit.
Trained 2 other employees in cheese licensing. Worked extensively on inventory issues.
Initiated a Swiss air program, & initiated a domestic pre-order program for small producer cheeses. Sourced & initiated new products for a major new warehouse club account.
CHEESE & CHARCUTERIE MANAGER, DEAN & DELUCA, ST. HELENA CA. SEPT 2003 – NOV 2005
Responsible for purchasing, merchandising & management of this key department in one of the premier upscale food retailers in the US.
Developed the broadest selection & maintained the highest gross profit margin within this department of any store in this chain.
Produced a consistent 15% growth in dept. sales & reduced labor cost over previous periods.
Vastly improved signage working within proscribed parameters.
Developed & implemented industry leading Salt Bar concept.
DELI MANAGER, WOODLANDS MARKET, KENTFIELD CA. MAR 2001 – AUG 2003
Improved product sourcing, upgraded product selection.
Developed and instituted an organized training program for this department of a very successful award winning independent grocer.
Created a new expanded deli menu.
Reduced Labor costs and consistently increased sales.
ASSISTANT STORE MANAGER, A. G. FERRARI FOODS, BERKELEY, CA, JUNE 2000 – FEB 2001
Responsible for managing profit/loss issues, including: hiring, training and scheduling staff, product presentation, inventory control, purchasing, budgeting, & store merchandising.
DIRECTOR OF OPERATIONS, VIKING FOODS, RICHMOND, CA. JUL 1998 – FEB 2000
The company more than doubled in size in one & a half years, due to an aggressive growth plan & the purchase of a high-end cheese importer.
Purchasing & Sourcing-Instituted new purchasing & inventory controls, an overdue requirement for Vikings growth plans.
Worked to broaden & focus the selection of organic, artisanal, & locally produced products
Inventory Control - Redesigned product coding for clarity, & improved product sales reporting
Quality Control -Instituted HACCP program.
Expanded & reset warehouse space, coordinated build-out of new freezer, cooler & office space to accommodate additional business, while maintaining service standards
Fulfillment -Improved driver & warehouse training & performance
Established delivery minimums & lowered delivery costs
CONSULTANT, V. SATTUI WINERY, ST. HELENA, CA, FEB 1998 – JUL1998 Developed strategies for this successful retail-driven operation to move to the next level
Introduced new vendors & organized
Implemented new signage in deli area, incorporating stronger display techniques
Started company down road toward an affinage program
Instituted weekend multi vendor outdoor marketplace program
OPERATIONS MANAGER, ULYSSES FOODS, BERKELEY, CA. OCT 1996 - SEPT 1997
Moved to Bay Area to help set up this new distributor. The company closed due to owner’s legal problems.
Established purchasing, warehousing, & inventory management systems
Placed, scheduled & tracked all direct import orders.
OWNER, TERRA AMATA SPECIALTY FOOD MARKETING, STERLING, VA, JULY 1995 - SEPT 1996
Broker for specialty food products in the Mid-Atlantic area, working with supermarket, specialty, health & food service trades.
OPERATIONS MANAGER, GOURM-E-CO IMPORTS, STERLING VA, JULY 1987 - FEB 1995
Responsible for managing many aspects of this business including:
Purchasing - Dramatically expanded product line beyond cheese into frozen food, pates, dry grocery, & other growth areas. Purchased from 35 food vendors, & dozens of equipment vendors.
Installed improved purchasing & receiving controls.
Fiscal Records - Redesigned the general ledger, updated manual & computer record keeping, creating a marked improvement in customer service & reduced response time.
Systems Management - Spearheaded installation of a RISC based UNIX server, providing on-line order entry & inventory control, improved purchasing & accounting based on Gordon Graham principles, expanded reporting, & developed the basis for remote terminals, laptops & EDI to be deployed.
Human Resources - Hired and trained a staff of up to 45 in all areas except sales.
Sales - tripled Company’s business with Safeway East Coast, improved customer responsiveness corporate wide, broadened our market to include natural and food service accounts as a significant portion of the business.
Equipment, Delivery & Fulfillment - Tripled fleet size, upgraded driver training and equipment & maintenance, reduced per truck repair costs 35%, increased drops per driver hour 25% while doubling average order size, and implemented frozen food delivery capability.
Developed & Managed - a commissary to store deli management operation, for a 3 store liquor supermarket chain including; cutting & wrapping products, signage, pricing, coordinated promotions &, demos, product manuals, etc.
Total result - Company tripled in size in 7.5 years, with expanded territory, broadened customer base, and deepened market penetration.
CHEESE & PERISHABLES BUYER, CHEESE & BOTTLE, WASHINGTON, DC, DEC 1985- JULY 1987
Upgraded merchandising, greatly improved quality controls
Expanded product lines, installed purchasing procedures at this three store chain
Improved employee product and performance training, created formal training manual for Deli, Cheese and Coffee & Tea Departments
Participated in planning, design, & opening of 2 new stores
Prior Related Experience
Cheese & Bread Buyer, Hugo’s Market, Washington DC
Assistant Store Manager, Pasta & Cheese Retail Division, NYC
Store Manager, The Upper Crust Bakery, (A project of NY State, Westchester County, & the Guidance Center of New Rochelle).
Customer Service Rep., Country Epicure, N Y. A specialty dessert manufacturer
Assistant Store Manager, Epicure Ventures, Specialty Bakery Cafe, NYC
Education & Professional Organizations
New York University
American Cheese Society
Slow Food
Bioneers
Oldways
