Freelancer profile translated to English.

Description

Consultant specializing inoperations management, multi-site management, and performance optimizationin collective and commercial catering. With over 20 years of experience, I support caterers and companies in structuring organizations, improving profitability, customer loyalty, and team management. Operational, human, and results-oriented approach.

Stradi Consulting – Optimize, Perform, Profitabilize

Collective Catering

Audit, process and cost optimization, waste reduction, digitalization, team training, and transition management to ensure continuity.

Traditional Catering – Ren-table

Turnkey solution for independent caterers: pooled purchasing, standardized technical sheets, connected software, strategic advice. Flexible subscription, profitable from the 2nd month.

Our promise: increase your establishment's profitability by at least +5%.

Our added value

Triple expertise: strategic vision, financial expertise, and operational experience.

Objective: Secure the future of your establishment and support your growth.

You are no longer alone, you save precious time, and you secure your know-how.

WWW.STRADI.FR

WWW.REN-TABLE.FR

Industry field of expertise

Languages

English
Native or bilingual
Spanish
Basic

Workplace preferences

Can work on-site

Toulouse (up to 50km)

ANSAMBLE – Restauration collective
Agency Director
RESTAURANTS AND FOOD SERVICE
June 2018 - November 2025 (7 years and 5 months)
Toulouse, France
Strategic management of a perimeter of 70 multi-sector sites representing €28 million in turnover. Management and support of 6 managers and over 200 employees. Implementation and monitoring of economic and operational performance indicators. Development and retention of a client portfolio. Structuring of operational teams.
Performance Management Corporate Strategy Team Management Project Management Budget Management
ANSAMBLE – Restauration collective
Sector Manager | Toulouse(31)
January 2009 - January 2018 (9 years)
Management of 20 sites within a €5 million turnover perimeter. Team animation and management. Operational optimization. Monitoring of HACCP rules. RMA analysis and performance indicators. Client retention and partner relations.
Midi Gastronomie BompTemps
Catering Service Manager
RESTAURANTS AND FOOD SERVICE
May 2007 - September 2009 (2 years and 4 months)
Blagnac, France
Organization and coordination of catering services. Enhancement of commercial offerings. Team supervision. HR and accounting monitoring.