Wayne Wilson
About Wayne Wilson
Wayne Wilson serves as the Southwest Area Category Operations Manager for US Foods, overseeing a diverse SKU mix and managing product assortment strategies. He holds a Bachelor of Arts degree from Arizona State University and has extensive experience in category management and business operations.
Work at US Foods
Wayne Wilson has served as the Southwest Area Category Operations Manager for US Foods in the Phoenix and Las Vegas regions since 2010. In this role, he manages the SKU mix across various categories, including dry grocery, refrigerated and frozen grocery, dairy, and consumables. He plays a crucial role in developing customer conversion plans by analyzing product assortments and identifying inventory issues. Wilson also conducts product cutting and training sessions to assist the sales staff with updates on product assortments and to address informational inquiries. His efforts support the implementation of the division's category strategy and help maintain positive relationships with local vendors.
Education and Expertise
Wayne Wilson studied at Arizona State University from 1988 to 1995, where he earned a Bachelor of Arts degree. His academic focus included Spanish, Latin American Studies, and Accounting/Finance. This diverse educational background has equipped him with a broad skill set applicable to his roles in category management and operations within the food service industry.
Background
Prior to his current position at US Foods, Wayne Wilson held various roles in category management and business management. He worked as a Category Manager at Open To Work for one month in 2023 and spent seven years as a Business Manager at Daymon Worldwide from 1998 to 2005. Additionally, he served as the National Accounts Sales Manager at Spectrum Brands from 2005 to 2010. His extensive experience in these positions has contributed to his expertise in managing product assortments and market data analysis.
Achievements
Throughout his career, Wayne Wilson has developed customer conversion plans by reviewing product assortments and assessing product penetration. He has played a lead role in gathering local market data through feedback from culinary teams and sales staff. His contributions have been significant in identifying dead, excess, and obsolete inventory, which aids in optimizing product offerings and improving operational efficiency.