About Noé
French
Native or bilingual
English
Fluent
Spanish
Conversational
Experience
- Open Data Paris / Projet personnelData & Automation ConsultantJanuary 2025 - March 2025 (2 months)Comprehensive analysis of public datasets for predicting sales trends in retail.Creation of automated dashboards, extraction of insights, writing of actionable recommendations.Deliverables adapted for a fictional VSE/SME, mission carried out independently to strengthen AI/data expertise.
- Projet personnel “Entreprise RH fictive”AI Automation ConsultantFebruary 2025 - February 2025Simulation of an audit and HR reporting automation for a typical SME:Flash diagnosis of HR processesCreation of automated scripts for monthly reportingConcrete recommendations to improve the efficiency and speed of HR monitoringDeliverables produced to refine AI expertise on HR use cases.
- Collectif RestoData & Restaurant Optimization ConsultantJanuary 2025 - Today (1 year and 5 months)In-depth analysis of customer and operational data for various players in the restaurant sector (fast food, bistronomy, dark kitchens, event catering).Processing of sales history, customer segmentation, and average check analysisFood cost optimization: close monitoring of purchases, margins, ratio calculations, identification of levers for improving material costs and wasteStudy and adjustment of offers (menus, set meals, dynamic pricing) based on actual data to maximize profitabilityImplementation of custom dashboards (Google Data Studio, PowerBI) for real-time performance monitoringStrategic recommendations on organization, inventory management, and customer loyaltyObjective: help restaurateurs make better decisions, increase their margins, improve customer experience, and anticipate trends based on their own data.Examples of quantifiable impacts and optimization through data analysis:Reduction of food costs by 18 to 25%Detailed analysis of purchases and gross margins on each dish: identification and removal of low-profitability products, direct negotiation with suppliers, anticipation of overstock/waste through weekly data monitoring.Increase in average check by 12%Cross-analysis of sales and customer behavior to optimize menus: highlighting "best sellers", creating attractive meal deals based on seasonality/times, dynamic pricing recommendations.Decrease in food waste rate by 30%Precise monitoring of unsold items and raw material losses via a dedicated dashboard, weekly adjustment of orders based on actual sales data.Improvement of gross margin by 6 to 10 pointsImplementation of combo analyses: food cost, purchases by supplier, portions, stock rotation, and direct adaptation of recipes based on observed margins.
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Education
- Google Data Analytics Professional CertificateCoursera2024
- PowerBI: Interactive Dashboards & ReportingOpen Classroom2025