Fernando Arturo Bernal Hernandez

• Ejecución de estrategias y planes de negocios para el cumplimiento de los objetivos y las metas.
• Ajuste y optimización de los procesos operativos.
• Gestión de relaciones laborales, incluyendo negociaciones con sindicatos.
• Coordinación y supervisión de los equipos a cargo para alcanzar las metas establecidas.
• Control de operaciones, análisis de resultados (KPI´S) de rendimiento y presentación de informes a la dirección.
• Asistencia a los equipos, orientándolos para realizar su trabajo de una manera más eficiente.
• Supervisión de presupuestos anuales, optimizando recursos financieros de la empresa.
• Análisis de las necesidades y los objetivos de la empresa a corto y largo plazo.
• Gestión y aprovechamiento eficaz de los recursos humanos y materiales disponibles en la empresa
• Administración del presupuesto, control de gastos y de la minimización de pérdidas,
• Establecimiento y desarrollo de relaciones con clientes, proveedores y otras partes interesadas.
• Establecimiento de los procedimientos y normas de la empresa, y control de su cumplimiento.
• Creation de planes de Capacitacion (Supervisores y personal Operativo) para su desarrollo integral
• Implementation y mejora en planes NPI (Non package Inclusive)
• Implementation of wine sales tactics with the sommeliers team, resulting on being in first place of our group consecutively since January 2025
• Mejora de Calificaciones (Dec 2024 ranking #17 a Mayo 2025 Ranking #12) Out of 25 Secrets

Direction and execution of the strategic plan of the company of 15 Hospitals nationwide in food and beverage services.
Control and monitoring of key performance indicators to measure results.
Manage resources (equipment & human resources)
Implementation of projects and establishment of objectives and goals.
Supply chain management, including logistics and inventory optimization.
Preparation and presentation of management reports to the board of directors and shareholders.
Design and execution of plans for continuous improvement in processes and operations.
Negotiation and closure of commercial contracts and collaboration agreements.

Implementation of internal policies and procedures to ensure legal compliance.

Execution of strategies and business plans for the fulfillment of objectives and goals.
Budget administration, expense control and negotiation with suppliers.

Establishment of the company's procedures and rules, and control of its compliance with 1300 rooms and a payroll of 980 employees in charge.
Evaluation of the development and results of the activities of the staff in charge.
Implementation of projects and establishment of objectives and goals.
Manage of the financial, accounting and budgetary administration of the area in charge.
Supervision and control of daily operations to ensure efficiency and quality in internal and external events.
Supply chain management, including logistics and inventory optimization.
Design and execution of plans for continuous improvement in processes and operations.
Analysis and evaluation of the financial and operational situation of the company.
Preparation and presentation of management reports to the board of directors and shareholders.
Control and monitoring of key performance indicators to measure results.
Decision-making in terms of human, material and financial resources.
Verification of the company's alignment with internal policies and applicable regulations.
Adjustment and optimization of operational processes.

Participation in the selection and hiring of personnel.
Supervision of sales and operations of the restaurants in charge in a complex of 900+ rooms
Planning of costs, events and follow-up
Creation of training plans by area, by positions
Creation of new gastronomic concepts in the areas.
In charge of international gastronomic events
Expert in the implementation and homologation of standards
Recognition of talent and promoter of training
Effective management of time
Control of costs and inventories of food and beverages.
Analysis and monitoring of performance indicators.

Coordination with other departments of the establishment.
Supervision of compliance with legal and health regulations.
Supervision of the treatment received by customers in the establishment.
Control of compliance with sanitary regulations in the kitchen.
Analysis and monitoring of performance indicators.
Training and development of the work team.
Maintenance of high standards of quality and hygiene.

Planning and execution of operational strategies.
Establishment and development of strategies, work plans and short- and long-term objectives.
Assignment of tasks and shifts, and follow-up of the agreed performance objectives.
Implementation of actions to achieve the proposed production goals.
Optimization of operational efficiency to reduce costs, maintaining the level of service.
Direction and supervision of daily operations in a complex of 600+ rooms
Definition of KPIs, monitoring of management and quality indicators and preparation of reports.

Supervision of compliance with legal and health regulations.
Design and execution of continuous improvement plans.
Collaboration in the preparation of annual budgets.
Management of reservations and assignment of tables in the restaurant.
Attention and resolution of complaints and suggestions from customers.
Control of costs and inventories of food and beverages.
Coordination with other departments of the establishment.
Analysis and monitoring of performance indicators.
Maintenance of high standards of quality and hygiene.
Participation in the definition of business objectives and goals.
Coordination of events and banquets in the establishment.
Preparation of reports and analysis of financial results.
Training and development of the work team.
Management and supervision of food and beverage personnel.
Negotiation with suppliers and search for new products.
Creation and updating of menus and drinks menus.
Assignment of shifts and work schedules of the staff.
Supervision of the treatment received by customers in the establishment.
Selection and training of living room and kitchen staff.
Control of compliance with sanitary regulations in the kitchen.
Purchase of supplies and price negotiation with suppliers.