She defined and implemented operational standards, innovation, and cost management in food services in Colombia and Costa Rica, leading teams and strategic support in Latin America. She focused on customer satisfaction and profitability.

Regional team leadership, cost optimization, continuous improvement, and customer service. Waste reduction by 54%, savings of $3.5 billion/year, 45 new business openings.

He led operational efficiency and mobilization processes (opening new contracts), ensuring profitability and rapid stabilization of operations. He led a team and delivered outstanding results.

Team leadership, operational efficiency, contract opening management, savings of $3 billion/year.

He planned and designed recruitment and selection strategies, ensuring the appropriate human resource profile and improving timeliness and quality indicators.

Team leadership, improving selection indicators, attracting talent.