Kathie Hafner

Achieved 95% SOX compliance by collaborating with senior management and audit teams, exceeding typical coordinator-level responsibilities. Delivered significant improvements in inventory accuracy across six 3PL facilities by producing and delivering weekly Back to Stock, KNAPP, and Variance reports.

Directed and inspired a multi-disciplinary team of 8 associates and 2 team leaders, facilitating the promotion of two team members through professional development initiatives. Improved inventory accuracy and DMO by collaborating with key departments, implementing initiatives such as systematic aisle rescans and refining replenishment processes.

Directed an interdisciplinary team of 20+ associates and 4 team leads, driving operational excellence and fostering collaboration to achieve outbound performance targets. Reduced new hire ramp-up time and ensured zero workflow disruptions by creating role-specific training modules and executing a mentorship program.

Headed and streamlined multiple inventory operations, including the movement, documentation, and accuracy of inventory levels to ensure uninterrupted production workflows. Mitigated production delays by proactively notifying the Supply Chain of inventory levels impacting run rate calculations and identifying non-BOM goods.

Led the movement and documentation of stock levels as the liaison for manufacturing inventory, engaged with the Supply Chain department to maintain appropriate inventory of non-BOM goods. Revitalized inventory management processes by creating and deploying a cutting-edge tracking system to streamline inventory accuracy.

Taught culinary arts to students, developing and delivering comprehensive lesson plans. Mentored and guided students in practical kitchen skills and food safety.

Completed a Bachelor of Science in Operations Management. This program provided a comprehensive understanding of managing and optimizing business operations.

Earned an Associate in Specialized Business in Culinary Arts and Restaurant Management. This program focused on the practical and business aspects of the culinary industry.