- Consultancy and mentoring for small and medium entrepreneurs in improving planning, management and control processes

- Management and Business Development of a business unit with total revenues R$10 million.

- Responsible for the startup of the Burger Lovers hamburger chain (The Fifties second brand), from the development of the feasibility study and business plan and whole brand concept to the inauguration and rapid expansion to a chain of four stores in less than six months.

- Management of a region with 50 Habib's and Ragazzo-branded restaurant outlets, oversight and support to the franchisees with business management, ensuring sales development, process standardization and product quality, as well as promotional activity to generate increased customer numbers.- Centralized all commercial activities involving AmBev and Coca-Cola products, according to supply analysis and the needs of restaurant chain expansion. This project optimized the management of contracts and also improved control of promotional funds. It resulted in improved technical support, promotional campaigns, logistics and the supply of beverages to the company's own stores and franchisees.

- Responsible for strategic planning and effective actions for the turnaround of the Empório (a gourmet food and drink retailer), with annual revenues of c. R$40 million. - Restructured the Purchasing Department, reviewing organizational functions, contracts, negotiations with suppliers and product mix. These actions resulted in improved processes, stocking of more profitable items and an improved product assortment. - Acquisition of new equipment and the restoration of assets, as well as the development and training of employees, aiming to improve the customer experience.

- Management and direction of hypermarkets, with an emphasis on sales development, increased client numbers, P&L, budget control, team training and development, brand construction, indicator monitoring and improvement processes.- Responsible for the coordination of the opening of new stores, increasing the agility and efficiency of the process, from defining the layout, category management, visual merchandising, deployment and supply of goods, operational training, results analysis and performance review.

- Responsible for operations of five units in the cities of São Paulo, Curitiba and São Caetano do Sul, with total revenues of R$ 200 million/year.- Commercial and sales development for the food and non-food departments, including procurement negotiations and contracts with suppliers, sales promotions and seasonal campaigns, merchandising actions at the point of sale, the introduction and development of new products, own brand management, management of margin and pricing mix, market and competitor research, strategies and actions in response to competition, achieving annual growth of 11.5 % in sales and 5.5 % in customer numbers.- Sponsor of Loss Prevention and Distribution Cost Reduction projects, achieving significant results at the São Caetano do Sul unit, which reduced losses from 1.39 % to 1.11 % per year and distribution costs from 17.28% to 16.78% per year, through continuous actions of rationalization and operational optimization.- Responsible for advertising, marketing and customer service, the planning and production of campaigns, budget administration and control, preparation of media plans, visual merchandising, and the implementation of customer relationship and loyalty programs.

- Responsible for the management of the retail and wholesale distribution of Goodyear Tires, planning and administering sales, market prospecting, credit analysis, billing, inventory and stock control, point of sale layouts, administration of customer loyalty programs involving direct mail, post-sales, inbound and outbound telemarketing. - Preparation and coordination of strategic planning, evaluating and redirecting marketing and sales actions, as well expansion feasibility studies and the inauguration of new business units.

- Commercial and operational management of restaurants, including P&L management, sales projections, procurement, stock turn, inventory, labor planning, control of expenditure, analysis of analytical and financial performance reports, recruitment and training.- Coordination of the Managerial Development Program for Trainees and Franchisees, empowering them to operate all aspects of a restaurant while meeting stringent quality, service, and hygiene standards and procedures, and, principally, the quality of the food.