Pierre-Yves Jan currently serves as the Directeur BU Restauration Hors Foyer at Groupe STG, where he leverages his extensive background in logistics and supply chain management to drive operational excellence in the food service sector. With a solid foundation from the prestigious École des Mines...
Pierre-Yves Jan currently serves as the Directeur BU Restauration Hors Foyer at Groupe STG, where he leverages his extensive background in logistics and supply chain management to drive operational excellence in the food service sector. With a solid foundation from the prestigious École des Mines de Paris, Pierre-Yves has cultivated a diverse skill set that encompasses warehouse management, transportation logistics, and customer service optimization. His career trajectory has seen him navigate various operational roles within the Grande Distribution, where he honed his expertise in managing ambient, fresh, frozen, and perishable goods.
In his current role, Pierre-Yves is responsible for overseeing the strategic direction of the group’s logistics activities, ensuring that the supply chain operates seamlessly from warehouse to customer delivery. He is particularly focused on enhancing the efficiency of logistics operations, optimizing stock management, and implementing innovative solutions to improve service delivery. His commitment to commercial development and proactive prospecting has been instrumental in expanding Groupe STG’s footprint in the competitive food service market.
Pierre-Yves is adept at change management, utilizing his strong analytical skills and proficiency in Microsoft Office to develop data-driven strategies that align with the company’s objectives. His leadership style fosters collaboration among teams, driving a culture of continuous improvement that is essential for navigating the complexities of the logistics landscape. As the industry evolves, Pierre-Yves remains at the forefront of trends and best practices, ensuring that Groupe STG not only meets but exceeds the expectations of its clients in the restauration hors foyer sector.
