Estruturação das áreas de operações, recursos humanos,suprimentos e estratégia de vendas. Controle do P&L com foco na otimização de custos e eficiência nos processos produtivos.Direcionamento na prospecção, propostas e inteligência competitiva de mercado.Implantação de processos de controles e KPIs de avaliações:qualitativos e quantitativos para validação de performance e desenvolvimento de líderes.Relacionamento e negociação com clientes internos e externos. www.vivafood.com.br

Leading 10 Operation Managers directly and up to 3.000 employees indirectly.Responding for a Total Gross Sales of R$ 224 Million (yearly/Budget) EBITA 9.5% “Guardian of the number” Customer relations – 237 Units – 181 Contracts thru all São Paulo State.Creating, mentoring and leading a group to the Food Waste Program Project “Smart Saving” –training new groups all over GRSA in Brazil – reducing 1% food cost.Creating business strategy to retain clients of high volume with investments and different services offers, conducting and participating of bidding process, and Capex.Programs of people retention, thru better caption x incentives of time progress/evolution and efficiency x labor cost reduction in 4%.Using the BSC tool to increase perform and margin , implementing the program to all levels of the pyramid.Price and contracts (re) negotiation, sales increased and new proposals. Cross sales in retained clients, offering new optios in support services. Key account to big groups such as Raizen, Neslte, International Paper, Pirelli. Focusing on the KPI's of Health and Safety according to the Group and legislation procedures

Delegating and Supervising – Managing Staff of 13 employee directly and 1.000 indirectly - Bank division. Hospitality and Service, Marketing and New Ideas/ Financial and Control – Cash Duties Food Waste Programs – Sanitation according to the US law. Product cost and P&L Participating of quarterly business review with clients and Executive Directors.Catering sales, prospect opportunities in already installed clients

Responsible for the turnaround of US$ 8.5M year business,participating directly in the process of decision making,along with daily and week meetings with all segments of staff, layout, menu changes and supply chain renegotiation. Hiring and training new groups of work, managing an average of 40-50 employees per shift with respect and professionalism Working on the daily and week schedules focusing on the low-labor cost throughout seasonal highs and lows.Meeting with major clients for private parties and events from the seating charts all the way to the final menu negotiation.

Leading and operating all the restaurants on the Bergdorf Goodman´s facilities Demonstrating skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations. Consistently ran low-labor costs throughout seasonal highs and lows.Assisting in a 5% reduction of labor costs through better selection and training of staffProfit/loss experience in standardization of portions , documents end-of-month, daily and weekly transactions; prepares weekly payrollManaging shift associates including wait staff, bussers and bartenders; selected to train all new employees via formal training program as well the all the back of the house team. Working on promotions to increase the sales volume along with the Store program thru the year calendar.

Training new groups of work with a focus on client service and customer satisfactionHosting , organizing seating and improving on the superior quality for a good ambianceElaborating the weekly schedule and helping with the payroll Interacting the FOH with the BOH with a great skills in multi-lingual communication Inventorying the beverage, linen and restaurant general supplies