Bri Dennis

At BJ's Wholesale Club, I lead inventory, replenishment, receiving, and daily perishables operations for a $20M annual business across six departments. I supervise and develop teams of up to 40 associates while balancing product availability, inventory levels, and waste.

I use SAP ERP, Blue Yonder, Tableau, and Excel to assess inventory positions, sales trends, demand signals, shortages, delivery issues, and operational constraints. Through inventory optimization and disciplined execution, I delivered 10% year-over-year sales growth and exceeded planned sales by 15.8%.

My experience includes ordering, supply-and-demand balancing, material availability, receiving verification, cycle counts, inventory reconciliation, FIFO controls, vendor coordination, and root-cause analysis. I was selected by regional leadership to support neighboring locations.

Before my current role, I managed high-volume fresh-food inventory planning and operations as a Meat Manager and supported receiving, replenishment, production planning, and inventory control as a Meat Cutter.