There is almost always room for improvement but making something better implies that you have defined a criterion for optimality and there are several of those which may lead to differing philosophies in water treatment. The obvious one, and one that most brewers seem to strive for, is authenticity and that means trying to duplicate the brewing water of some particular brewing center. It's reasonably hard to do, there is lots of bad advice out there on how to do it and it is seldom justified. If "better" means more drinkable then the best approach seems to be to use the softest water possible but to maintain a fairly high chloride level. If you like the traditional assertive hops character in British beers then you will also need a goodly amount of sulfate. This is by no means the totality of the possibilities.
Your water in particular is fairly typical and advice on how to brew with similar water abounds on this and other forums. It is hard to give specific advice without knowing more precisely what you are after and what styles you are brewing. There is one bit of advice that fits almost every case, however, and that is to get an RO unit which takes most everything out of the water and then build it back up with salt additions to meet whatever your requirements of the moment happen to be.