Andrea Ceará Reda Moretto

Participation in the preparation of the restaurant project and responsible for its implementation. General operational management. Development, implementation and supervision of all food safety. Responsible for planning, menu preparation and strategic purchases. Selection, development and validation of suppliers. Cost management, fortnightly/monthly COGS. Team coordination, personnel administration and team training. Realization of seasonal and commemorative events.

Development of new customers and marketing strategies. Implementation and complete management of critical operations and processes. Preparation and implementation of Manual of Good Practices and SOPs. Operational audits with analytical reports and action plans. Team training and reorganization of production processes.

Leadership of the commercial team and training to achieve goals. Expansion of revenue by 30% with the conquest of new customers. Implementation of sales and market expansion strategies. COGS analysis and performance reports. Improved logistics and reduced losses and also reduced delivery time. Restructuring of processes to reduce operating costs.

Leadership and coordination of a multidisciplinary team. Guarantee of compliance with contractual specifications and nutrition standards. Cost management, planning, production and inventories. Responsible for food safety and implementation of Good Practices. Personnel administration (training, schedules, vacations and bank of hours). Daily monitoring of the entire operation, including during the execution of services. Conducting satisfaction surveys and preparing improvement plans. Planning, implementation and supervision of the operation of two general stops at the customer's plant.

Leadership and coordination of a multidisciplinary team. Guarantee of compliance with contractual specifications and nutrition standards. Cost management, planning, production and inventories. Responsible for food safety and implementation of Good Practices. Personnel administration (training, schedules, vacations and bank of hours). Daily monitoring of the entire operation, including during the execution of services. Conducting satisfaction surveys and preparing improvement plans.

Strategic performance in Senegal as a nutritionist responsible for planning the operation and planning of production management and all nutritional and food aspects related to the demands of the 2026 Dakar Youth Olympic Games. Integrated work with local and international teams, ensuring nutritional excellence, food safety and operational efficiency on a large scale.

Postgraduate course in public health

Nutrition Course