John Roberson
About John Roberson
John Roberson serves as the Commodity Procurement Manager for Seafood at US Foods, where he has significantly expanded revenue and secured major contracts. He focuses on customer success and efficiency while managing a diverse product catalog and a team of foodservice professionals.
Work at US Foods
John Roberson has served as the Commodity Procurement Manager for Seafood at US Foods since 2004. In this role, he manages a team of foodservice professionals responsible for securing agreements with various food service purveyors, including restaurants, hotels, and schools. His leadership focuses on positioning the company as a strategic partner to clients, emphasizing customer success and operational efficiency. Under his management, the seafood procurement division has expanded its revenue significantly, demonstrating his effectiveness in navigating a challenging market.
Education and Expertise
John Roberson studied at North Carolina State University from 1999 to 2004, where he earned a Bachelor of Science degree in Sports Management. This educational background has contributed to his professional expertise in managing relationships and contracts within the food service industry. His academic training supports his strategic approach to procurement and client management.
Achievements in Procurement
John Roberson has achieved notable success in his role as Commodity Procurement Manager. He expanded revenue by 266% in a challenging market by effectively managing existing account relationships and securing new business opportunities. One of his significant accomplishments includes capturing a $1.1 million contract with a chain of five restaurant locations, successfully replacing an incumbent supplier. These achievements reflect his capability in driving growth and fostering client relationships.
Product Management and Diversity
In his position at US Foods, John Roberson oversees a diverse product catalog that includes over 16,000 SKUs. This extensive range encompasses equipment, supplies, meats, fresh and frozen seafood, as well as a full line of fruits, produce, paper, and chemical necessities. His management of this diverse inventory ensures that clients have access to a comprehensive selection of products to meet their food service needs.