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Fabrice FERRER

Director Dallmayr Suisse Romande & Supply Chain Director Dallmayr Switzerland

Organized and oriented results
Expert in negotiations
Business Plan / Dashboards
Project and Team management
Back margin management
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Fabrice FERRER
53 years old
Driving License
Montpellier (34070) France
Contact me
Professional Status
Unemployed
Open to opportunities
About Me
At 53, I have a master's degree in business management and a university diploma in property management and transactions. I have supplemented my training through my professional experience, particularly in the creation and development of commercial concepts, network management and the commercial and financial management of profit centres.

I'm passionate about business, making contacts and negotiating, and I've been able to develop my purchasing skills in the retail sector (Carrefour) and on my own account.

I am currently Director for French-speaking Switzerland for Dallmayr and Supply Chain Director for Switzerland.
Previously Purchasing and Logistics Director (230 suppliers, 60 million in purchases, 8,000 customers) for the companies Bevanar / Dorga and CDD, as well as for the catering group Novae (Caterer Roman now SODEXO) where I was also operational manager for the vending division (machines = 500 turnover 2.5 million).

Familiar with all negotiation techniques (public and private tenders, reverse, challenged and volumetric auctions, etc.) at local, national and international level, I have been able to set up partnerships, develop inter-company purchasing synergies and position myself in terms of sustainable development, health, proximity and CSR.

As an expert in back-margins management, I know how to manage, anticipate and forecast fluctuations in results.
Experiences

Subsidiary Manager for French-speaking Switzerland / Supply Chain Manager for Switzerland

Dallamayr
Since April 2020
Switzerland
Detailed Description
  • Sales have doubled in 5 years
  • DA EBIT multiplied by 2.6
  • Setting up B to B concepts
  • Setting up local concepts
  • Multi-site management
  • Number of employees multiplied by 1.8
  • Notoriété 1er en Suisse Romandie
  • Setting up CSR governance
  • CSR
  • Improving and optimizing purchasing and contracts
  • Setting up the supply chain
  • Purchasing concentration
  • Optimization of Free Standing equipment and TOP table

Purchasing and Operations Director

Bevanar SA + Dorga SA + CDD Suisse
November 2018 to March 2020
  • Supplier management for 3 companies ( 230 )
  • Cat Man team management (5 employees) for the 3 companies
  • Logistics team management (30 employees)
  • Sales administration team (5 employees)
  • Key account management
  • Management Committee members
Detailed Description
  • ERP changeover
  • Setting up dashboards
  • Negotiating new conditions
  • Setting up teams

Purchasing Manager

Pomona Suisse Dfood
May 2018 to October 2018
  • Supplier management (contracts and negotiations)
  • Supply team management
  • Structuring the National Assortment Trunk
  • Creation and deployment of Novae's snacking concept
  • Purchasing Manager (60 Million Purchases, 130 Suppliers)
  • PLC Manager (500 machines, 56 customers)
Detailed Description
  • Creation, organization and management of the SNACKING concept for Novae Restauration SA on the CERN site.
    6 outlets, sales of 1.2 million, 10 employees.
    Standardization of the model enabled the group to develop this business.
  • I moved on to become Purchasing Manager for Novae, looking after Food, Non-Food, Service and Temporary Staff contracts. Total purchases CHF 60 million, 130 suppliers.
  • My mission includes: contract management, price monitoring, calls for tender, monitoring suppliers and their performance, negotiating back-margins, setting up grouped actions, product sourcing and referencing.
  • Management of the vending division

    Assets :
    500 machines, implementation of various electronic money configurations and ERP management

    People :
    Overhaul of operating teams and implementation of training.

    Goods :
    Overhaul of product price lists, introduction of seasonal products and "action promos" zones. Definition of pricing strategy according to contract.

    Financial :
    Creation and follow-up of annual budgets. Implementation of various business models.

    Customer :
    Follow-up of customer portfolio (56) and preparation of calls for tender.

    I was able to develop the range of machines and products on offer, and take the business forward. I won national contracts and increased profitability by 65% over the last 4 years.
Company Description
Caterer Romand, turnover 110 million/year, 800 employees

Assistant Manager

SCI FLF
Since August 1991
  • Construction of a 9-apartment project for sale.
  • Restructuring SCI
Detailed Description
  • Renovation of a 9-apartment building, site supervision and marketing
  • Upgrading of existing stock 35 apartments
  • Outsourcing fleet management to a management company :
    Rental, management, maintenance, cleaning of common areas
Company Description
Family SCI
35 rental apartments.
usufrutier Ferrer Lucien
bare-owner Ferrer Fabrice
  • Creation of the concept and holding company (7 restaurants)
  • Brand management, development, sales outlets
Detailed Description
  • Opening of the 1st OZE at MONTPELLIER ODYSSEUM (34)
    400 M²; sales = €1,050 K; 16 employees
  • Opening of the 2nd OZE in MONTIGNY LE BRETONNEUX (78)
    150 M²; sales = 500 K€; 10 employees
  • Opening of 3rd OZE in NIMES (30)
    350 M²; sales = 620 K€; 14 employees
  • Signature of 2 brand licenses
  • Setting up a project in Kuwait
Company Description
Theme restaurant concept, sales 3.5 Million, 40 employees
  • In charge of fresh produce concepts in Paris (60 Hypers)
  • Setting up tests and developments
  • Sales development, margins and best practices
  • Operational referent
Detailed Description
  • In charge of fresh produce concepts and applications in Ile de France (60 HYPERS)
  • Setting up concepts: daytime hunger, rotisserie catering, ready-to-eat, traditional butcher's shop
  • Management of the Butchers, Fishmongers, Delicatessens, Cheesemongers, Caterers, Fruit & Vegetables and Bakery & Pastry trades
  • End of contract at Carrefour Villabe, 6 months, management of 150 employees in the fresh produce sector.
Company Description
Supermarket chain, sales €85.7 billion, 11935 points of sale, 360,000 employees
  • Introduction of fresh produce standards (54 Hypers / 70 Supers)
  • Coordination of purchasing teams and fresh produce managers
  • Setting up fresh produce concepts and schools
  • Optimization / Negotiation of purchases (prices and back-margins)
  • Dashboard monitoring and point-of-sale optimizations
Detailed Description
  • As part of this expatriate assignment, I was able to implement Carrefour standards by setting up and training a team of field relays. The training schools were a key element in the implementation of the project.
  • The creation of the product offering is in line with Carrefour's requirements in terms of strategy and results.
  • The successful completion of this assignment enabled me to take up a concepts position at Carrefour France.
Company Description
Supermarket chain, sales €85.7 billion, 11935 points of sale, 360,000 employees
  • Department management/achieving business objectives
  • Management of social partners, sector manager development
Detailed Description
  • I managed a department and then a sector based on the company's 5 policies: assets, people, goods, money and customers (70 employees, €5 million turnover).
  • The success of the objectives set enabled me to progress to expatriate status in Belgium for the implementation of Carrefour standards following the takeover of a chain of stores.
  • Formation à la gestion et apprentissage des métiers frais
  • Encadrement équipes, achats, gestion centre de profit
Detailed Description
  • J'ai appris à manager une équipe de 32 personnes et à gérer un rayon complet comprenant la charcuterie, le fromage, le traiteur coupe ainsi que le stand des pâtes fraîches fabriquées sur place (CA 2 millions €).
  • SAP, cost accounting, user relations
Detailed Description
  • Orders and reconciliations on SAP
  • Cost accounting
  • Follow-up of connections with the various players at the airport (rental companies, restaurant owners, airlines, Naval Air Station).
  • Group leader / trainer MILAN, Master Corporal 10 months
Detailed Description
  • Training and supervision of active combatants MILAN
  • Administrative and accounting management
Detailed Description
  • I was responsible for the restaurant's administrative management, accounting and billing.
  • 20-hour contract per week