• Analyzing and identify the company situation in the Warehouse.• Organized the warehouse using 5s method.• Proposed a document that helps maintain the warehouse stability and a good flow of material.• Improve inventory control resulting in inventory reduction and possible glowing of $360,000 in a year.

• Analysis in Breaker assembly line using the industrial time study, the MTM and work sampling methodology.• Resulting in the recommendation of a re-layout in the assembly area and operator workstation that improves productivity and production output. • The work sampling methodology was used to analyze repetitive and non-repetitive activities in the Kanban Owner area. Non-productive activities were founded, and new sequences and activities were recommended to eliminate the unproductivity of the Kanban owner's work resulting in a reduction in time, cost, and improve productivity for a better work environment.

• Analysis of work environment at the office and warehouse.• Recommendation of a new office layout and adequate office equipment and furniture according to EHS practice.• Evaluation of sound and illumination to examine the area and provide recommendations.• Analysis of the Warehouse process and material handling to ensure the correct safe environment for the employees.

• Analysis and defined activities where the company was having a potential material loss.• Organized control rooms using 5s methodology to improve process and coordination.• Proposed the standardization of Bacardi’s measuring devices and controls resulting in an efficiency of material transportation and control of the correct quantity of material avoiding dispatching incorrect quantity, excess quantity, or less quantity.

• Performed a time study on the service areas, kitchen process and staff to identify opportunities. • Recommendation to re-layout the facility dividing the areas to make easier the delivery of the food and drinks to the customer. Resulting in a reduction of service time within the expectation of 20 minutes per service.• Establish a pager headset system that allows the kitchen to communicate with the waiter and give information about the others to improve waiter efficiency and services.