Responsibilities • Multi site, and Multi brand venues operation manager. • Oversaw a team of 4 managers and their teams. (More than a hundred staff overall) • Project development to improve food costs and quality. • Quarterly budget control. • Process development for customer-focused chain supply improvement. Achievements: • Improved branches performance, cost reduction and product’s quality improvement. • Increase in productivity due to team and resources restructuring. • Profit increase above target.

Responsibilities: • Personnel selection. • Team coordination (32 people in charge). • Cost control and management system implementation and execution. • Quarterly budgets. • Sales data analysis to perform statistical reports to predict production and reduce waste. • Food cost control, by production planning on a daily basis. • Coordination of sales strategy planning and resource management with the managers of other branches and the administrative area of the company. Achievements: • Obtaining results above the established plan. • Improvement in product quality, modifying the weight and recipes of the dishes, controlling costs, and improving product perception and flavour. • Optimization of delivery times. • Compliance with the objectives of the last four quarters: 29,4% in Q1, 28,6% in Q2, 29% in Q3, 29,5% in Q4. • Planning and implementation of the incentive process for employees and middle managers, which improved billing through suggestive sales and customer service. • Control and correction of initial P&L achieving real numbers and results.