Itziar Arenas - Account Manager CQ, OpenTable

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Work Background

OpenTableAccount Manager - Central Queue

Mar. 2024Ciudad de México, MéxicoAs an Account Manager, I have exceeded set objectives by 20%, demonstrating strong skills in building and maintaining business relationships and identifying opportunities for growth and improvement. With a results-oriented approach, and solid ability to work in a team, I have stood out for my dedication to my clients' success, driving towards growth and profitability.

Foiche Nut SA de CVCofundador

Sep. 2021 - Feb. 2024Miguel Hidalgo, CDMX, Ciudad de México, MéxicoAs a co-founder of the nutritionist software Nutritonki, I brought a blend of administrative expertise and project management to the team. My role revolved around optimizing the features for our software to meet the needs of nutritionists and their clients.

Foiche Nut SA de CVCofundador

Sep. 2021 - Feb. 2024Miguel Hidalgo, CDMX, Ciudad de México, MéxicoAs a co-founder of the nutritionist software Nutritonki, I brought a blend of administrative expertise and project management to the team. My role revolved around optimizing the features for our software to meet the needs of nutritionists and their clients.

Itziar ArenasHealth Coach / Culinary Consultant

Jan. 2017Ciudad de México, México+ Advised various service-oriented companies, including restaurants, catering services, and the hotel sector, on achieving sustained business growth. Implemented improvements in processes such as product and ingredient selection for food preparation, hygiene practices, production efficiency, and supplier management. + Developed and reviewed menus for new restaurants or those undergoing transformation. + Implemented effective strategies for inventory management and cost control, resulting in reduced waste and increased profitability for clients. + Conducted training sessions for kitchen staff, emphasizing best practices in food preparation, presentation, and hygiene. + Established a blog for suggesting healthy recipes, contributing to the growth in sales of healthy food and related services. + Acquired over 100 clients through the blog, catalyzing the development of the meal plans software model used in Menu de Comida.

Menú de Comida IncFounder and Director

Aug. 2016 - Feb. 2024Miami, Florida, Estados Unidos+ Developed a structure and process for the operation of the organization, covering all areas from its inception, and establishing project timelines and stages. + Led the design of the application in collaboration with the development team. + Responsible for business administration, including financial management, supplier management, business model, and social media. + Created and managed content on social networks, as well as advertising campaigns. + Orchestrated and managed projects strategically, adapting the application to meet the specific needs of nutritionists and client expectations. + Successfully integrated the equivalence system, creating a social network for brand positioning, and establishing a connection with "Nutritionki" (nutrition software) for menu applications based on a nutritional system. + Achieved the smooth functioning of the application, ensuring it produced the required product volume for each recipe and responded to changes in the number of portions. + Developed a detailed process to generate analytics for calculating ingredients based on quantity in menus. + Achieved a 300% growth in subscribers in the first year. + Selected, trained, and led a team of developers, fostering a deep understanding of the menu and nutrition business for seamless software design and adjustments.

COLEGIO MIRAFLORESEnglish Teacher

Aug. 2012 - Jul. 2018Ciudad de México, México+ Successfully designed and implemented the English program for 5th grade in elementary school and 1st grade in secondary school. + Led the development of curriculum content, aligning it with educational standards and objectives to ensure optimal learning outcomes. + Recognized by parents as the top teacher for fostering holistic development in children and young learners. + Achieved the highest rating of requests for classroom assignments, reflecting the demand for my teaching. + Attained the highest overall average in a classroom, reaching a score of 99.99, reflecting a commitment to excellence and meticulous attention to detail. Applied innovative teaching methods to generate a passion for language learning, illustrating creativity and adaptability.

D Country KitchenExecutive Chef and Partner

Jan. 2012 - Dec. 2014Ciudad de México, México+ Held the role of Executive Chef in a specialized catering service providing weekly menus for office professionals in various locations. + Conceptualized and executed culinary experiences, crafting balanced and diverse menus tailored to the clients' needs, ensuring a clear customer experience. + Maintained high standards of dish quality and hygiene through vigilant supervision. + Coordinated with local suppliers to secure ingredients meeting specified standards. + Managed overall business administration, including revenue tracking, cost management, daily deliveries, menu creation, logistics planning, package design, uniforms, logos, etc. + Achieved high customer satisfaction by meeting health and nutrition expectations, maintaining an 85% retention rate of the customer base. + Orchestrated the transformation of the culinary experience, ensuring a harmonious balance between culinary artistry and profitability, contributing to the establishment's positive industry reputation.

Dumas Gastronomía y VinoProduct & Sales Manager

Jan. 2011 - Dec. 2012Ciudad de México, México+ Spearheaded a comprehensive restructuring of the procurement department. Identified reliable suppliers, negotiated agreements, and ensured the quality and punctual delivery of products. + Implemented efficient inventory management strategies, demonstrating a keen eye for product lifecycle and demand. + Directed and motivated a sales team, emphasizing revenue growth as a key project objective, while also fostering an environment conducive to continuous improvement and professional development. + Crafted and executed innovative sales strategies, setting measurable goals for monthly revenue increases and achieving accelerated company growth. + Elevated sales through meticulous process adherence, customer-centric initiatives, and the introduction of monthly tasting events, underscoring the importance of a holistic product and customer experience. + Orchestrated impactful organizational changes, including the restructuring of the procurement department, payment reforms, product categorization, and the introduction of new ingredients and proprietary products. + Drove revenue growth by strategically modifying key products, from raw material procurement to labeling. + Designed and implemented new layouts, subtly enhancing the average transaction value.

Sötma&KyndelPurchasing and Culinary Creation Manager

Jan. 2009 - Dec. 2011Mexico City Area, Mexico+ Skillfully identified and collaborated with reliable suppliers, negotiating favorable prices and delivery schedules. Maintained a consistent flow of fresh, high-quality ingredients. + Conceptualized and designed unique menus that captivated our customers, ensuring a seamless "customer experience" that reflected the company's identity and vision in terms of quality, presentation, and flavor. + Successfully navigated the delicate balance between budget constraints and culinary excellence, guaranteeing the timely availability of all necessary ingredients. + Cultivated customer loyalty through strategic culinary offerings. Positioned signature dishes to enhance brand recognition and adapted offerings to meet specific customer preferences. + Established a reputation for exceptional food quality. Positioned key dishes strategically, contributing to customer retention and loyalty, and showcasing the ability to adjust menus to cater to diverse customer needs.

Hespen&SuarezCulinary and Product Director

Jan. 2005 - Dec. 2008Madrid Area, Spain+ Spearheaded the implementation of the strategy, managing activities related to the selection, acquisition, and presentation of gastronomic products for 7 stores. + Orchestrated the successful launch of the last three stores. This achievement contributed to the consistent expansion and positive recognition of the brand. + Successfully supervised a team of 125 individuals across stores and support areas. + Identified culinary trends and demonstrated market understanding to curate an exclusive and diverse offering of select foods and beverages. + Collaborated with suppliers and artisanal producers, ensuring a diverse range of high-quality food and beverage offerings. + Created unique shopping experiences, meticulously overseeing the presentation and ambiance of the stores. + Promoted to Director due to effective store management and improvement projects, such as reducing expired food, donations, and fiscal benefits. + Restructured the supplier ordering system, centralizing requests from stores to ensure a consistent supply across all branches. + Achieved a 70% increase in sales during implemented tasting events. + Developed new supplier relationships to enhance product quality. + Developed new supplier relationships to enhance product quality. + Improved kitchen operations, enhancing employee satisfaction and increasing productivity. + Elevated the reputation and allure of gourmet stores through the implementation of an excellence-focused strategy, resulting in store growth and recognition. + Promoted to oversee the gastronomy and product function, leveraging comprehensive knowledge gained from working in all areas. + Managed a rapidly growing team, coordinating various integrating functions while maintaining a high level of customer service.