Hank Balle

Highly accomplished and results-oriented Purchasing Director with over 20 years of expertise in procurement, supply chain management, logistics, and operations leadership within the dynamic hospitality sector. Proven track record of optimizing hundred-million dollar spend, enhancing profitability, and implementing strategic sourcing initiatives. Adept at leveraging ERP systems and data-driven insights to improve efficiency, reduce costs, and ensure supply chain resilience.

Exceptional negotiator skilled in international and domestic sustainable sourcing, fostering robust vendor relationships, and accurately forecasting demand to achieve significant cost reductions.

Director Of Purchasing - Resorts World Casino - New York State

(2024-01)

Oversee hundred-million dollar spend and lead strategic procurement for three New York State casino locations, encompassing contract negotiation, RFP selection, and government reporting.

• Direct the sourcing and procurement of all essential goods and services, including gaming equipment, marketing, IT, F&B, EVS, Facilities, FFE, OSE, hotel supplies, and maintenance, utilizing the Red Rock ERP system for streamlined operations and data-informed decision-making.
• Develop and execute advanced procurement strategies to optimize costs, ensure on-time delivery, and uphold stringent quality standards across diverse categories.
• Increased MWBE Spend by 5.3% while decreased overall spend by 9%

Director Of Purchasing - Kissaki Hospitality/1Ocean

(2020-01 - 2023-12)

• Sourced and procured all fixtures, furniture, and equipment for five new restaurant openings.
• Established a new importing entity for fish and shellfish, optimizing the supply chain to streamline ordering and reduce costs across seven units.
• Achieved a 37% reduction in packaging costs by leveraging international contacts to develop custom solutions, facilitating a successful transition to a hybrid dine-in/to-go model.
• Maintained consistent food costs of 20-22% across all locations through close collaboration with the Corporate Chef and effective inventory management.

Supply Chain Manager - Bonchon

(2017-01 - 2020-12)

Managed a multi million domestic and international spending budget for 105 restaurants, ensuring efficient material flow.

• Negotiated favorable terms with distributors, vendors, and suppliers, resulting in a 14% reduction in procurement costs.
• Supervised inventory control, including physical inventory, SAP system adjustments, and root cause analysis of discrepancies to ensure inventory accuracy.
• Contributed to a 7-13% year-over-year increase in same-store sales through strategic promotions, new menu item development, and operational efficiency improvements.

Operations Manager & Inventory Control - Lafrieda Meats

(2012-01 - 2017-12)

• Processed 1,950 to 3,500 orders daily for over 850 customers, working closely with Pat Lafrieda to maintain stringent freshness and timeliness standards.
• Reduced labor costs by 4% through optimized inventory levels, production scheduling, and adherence to safety, sanitation, and operational flow best practices.
• Collaborated directly with customers and federal inspectors to ensure production compliance with GMP, USDA, and HACCP standards, exceeding regulatory requirements.

General Manager Meat & Fish Department - Eataly

(2010-01 - 2012-12)

• Supervised all aspects of two high-volume departments, contributing to $7.5M in combined annual sales.
• Achieved significant sales growth: 50% in the fish department and 20% in the meat department within one year.
• Implemented robust inventory controls and demand forecasting to limit loss to 5-8% per quarter.
• Managed staffing, payroll, and performance reviews for both departments, maintaining an average of 17% labor-cost-to-sales ratio.

General Manager - Foragers Market

(2008-01 - 2010-12)

Directed all aspects of a multi-million dollar, 7,000 sq ft specialty market with a staff of 35.

• Increased revenue by 25% through enhancements in staffing, POS operations, P&L management, merchandising, and customer service.
• Spearheaded renovations, leading to a 10% increase in revenue.

Executive Chef - Miriam's Restaurant

(2005-01 - 2008-12)

Sous Chef - Hearth Restaurant

(2004-01 - 2005-12)

Sous Chef - Artisanal Restaurant

(2003-01 - 2004-12)

BOS - Culinary Arts - Culinary Institute of America (1999-01 - 2003-12)