Emil Rufolo

• Lead a team of 4 product managers, responsible for a $185M+ product sales portfolio. • Own the relationship, pricing negotiations, and sales strategy for 15 international suppliers. • Supervise, and drive the product development lifecycle. • Develop business across the US, frequently interface with key customers in Retail, Club Store, and Food Service channels.

• Source and bring a national product to market generating $9M+ in annual sales. • Produced annual cost savings of $3.5M by through new tariff strategy. • Manager of the Year 2021, 2020 and 2019.

• Managed P&L of product categories, negotiated profitable deals with merchants and clients. • Sourced and developed innovative new partnerships to drive growth. • Business Development Excellence award, 2018.

• Managed a buying department team of five associates. • Provided ongoing support for two high-end retail stores, an e-commerce business, and a catering operation. • Managed pricing and profits for all product categories, product sourcing, negotiated with vendors and managed relationships. • Maximized vendor management efforts to deliver competitive pricing, product quality and exclusivity advantages.

• Built and managed a new merchandising and procurement department supporting retail, wholesale, and eCommerce business units. • Managed over 5,000 product SKUs in fresh and non-perishable categories. • Grew the merchandising and procurement division from one to five members, hired three associates, managed, mentored and gave performance reviews to five associates. • Identified and developed SOP’s and department structure increasing gross profits on $35M P&L.

• Managed the flagship Soho Market location producing annual sales of $19M. • Led a team of 120 members including six department managers, 12 supervisors, and 92 associates. • Managed P&L, supervised departmental margins and operations costs. • Acquired new product and tracked vendor trends, negotiated pricing, terms, and consistently delivered 8% YoY top and bottom-line growth in 2011 & 2012.

• Maintained the account conforming with approved budgets and met client expectations. • Promoted professional growth and development of the entire foodservice team of 40 associates. • Fostered strong interdepartmental relations. • Integrated the dining service department with the facility plan of operations.

• Maintained the account conforming with approved budgets and met client expectations. • Contributed to employee meetings, reviews and training programs. • Established and maintained good rapport with staff, clients, guest and other departments. • Managed purchasing, inventory controls, planned menus in consultation with chefs.