Fast Fashion

• Negotiation with suppliers: annual plans, optimal assortment, profitability improvements, product distribution and private label.• Quarterly Business Reviews: level of service, sales, business dynamics and business income.• Catalog purging: based on low rotation and little contribution to the business (every 6 months).• Presentation of value propositions: product innovation in the market, penetration projects and new suppliers.• Visits to the market: focused on expanding knowledge of the business, making regular visits with a defined objective. Aimed at customers, suppliers and competition.• Review reports, analysis and projects: monitor the projects that are being executed based on their goals and metrics.• Analyze, develop and execute projects in general.• Lead the meeting of new products and the follow-up of each project: lead and follow-up the execution of the new products according to the goals agreed with the commercial in terms of Volume, Margin and Coverage.• Ensure the achievement of the goals: periodically review the goals and adjust the deviations with the corresponding work plans. Providing analysis, insights and proactive recommendations needed to drive category, product and assortment development.• Ensure the development of the talent in charge, supervising and guiding them to continuous improvement.

Responsible for the successful opening and operations of the first H&M store in Panama, guaranteeing global standards.• Guarantee the campaigns and sales activities focused on the commerciality and disposition of the product on the sales floor.• Training and monitoring of personnel for optimal operation.• Analysis of sales reports to make decisions focused on the profitability of the business and the achievement of KPIs.• Guarantee the resources and supplies necessary for the operation of the general activities of the store.• Guarantee the proper functioning and maintenance of the store's facilities.• Keep the team updated on products, business strategies and sales activities.• Interpret results and trends to maximize sales and ensure consistent resource planning.• Development of action plans and execution to achieve objectives.• Ensure security standards and carry out follow-up audits.

Advised the company on the standards, procedures and operational requirements for the successful operation of the Dark kitchen concept in Panamá.● I executed the business plan to incorporate the Dark kitchen model into the market.● I developed operating procedures, adapting systems and evaluating the best practices with the aggregators available in the country.● Trained staff in the use of systems and processes for the safe delivery of food, ensuring the image, quality, flavor and presentation of the dishes.● I established the purchasing and logistics processes to improve the costs and efficiency of theinventory inside restaurants.

Responsible for the planning and execution of all marketing activities for the new brand. Direct report to company owners and Brinker International.● I executed the business plan for the new Brand. Working with more than 60 employees, leading a team of 10 and supervising the operations of 2 restaurants; achieving results in reducing food cost by 8% in one year; increasing productivity by taking the headcount from 42 to 30 people per restaurant, saving 29% in labor without affecting operations, environment or customer service. Increasing sales by 10%, average ticket + 22% and transactions + 7%, which brought greater exposure of the brand and profitability for the company.● I implemented and adapted to the country the commercial, training and operational systems and procedures; developing a motivated team, passionate about the brand and the cultural beliefs of the organization. Achieving an impact on the organizational climate by + 23% (Engagement Score 86.89%) and the GEM survey (Guest Experience Measurement) by 84.3% over the international average of 75% from the 1st year of operation.● Established relationships with suppliers on purchasing and logistics processes, developing new product platforms; and reducing costs by 2% when consuming and using national products.● I established alliances with non-profit entities to carry out "Fundraiser" collections, delivering 15% of sales as a contribution to their projects; which positioned the brand as a sociallyresponsible firm.● I developed the market analysis research, bringing the benefit of broadening the vision of the organization in the dining category.

Responsible for the talent management training plans and programs of the entire group.● I developed and executed the training and education plan focused on skills and competencies for all levels of the organization for more than 3000 employees, including the 8 supermarkets and the 5 production plants. I incorporated a new learning experience by implementing technology in labs and in the field, increasing participant satisfaction rates by 97% and a ROI of 87% in practical assessments.● I designed, prepared and implemented Rimith University. Including within the subjects free technical training, through educational alliances with institutions such as INADEH and suppliers; achieving the training and certification of 90% of technical staff and 100% of equipment operators.● I created and implemented the training department of the company, with direct supervision of 8 people certified as facilitators and with presentation skills.● I revitalized the organizational climate with the creation of cultural spaces that involved artistic expression workshops, the launch of a Rimith library and reading club, where a space was adapted for more than 1,500 books and the holding of Reading Circles with national authors.

I developed and coordinated the execution strategies for the operations of the regional office at thepeople and logistics level of the technical Conventions of the industry.● I led the gestation process of the company during the installation of its operations in Latin America; developing the procedures and policies for the operation in the region, establishing the manuals and instructional designs.● I led and executed the 1st. Forum of "Produced Water Management" in Cancun - Mexico, achieving 90% participation and 95% satisfaction in the participants.

Ensure continuous learning and safeguard company standards by facilitating achieve the results of sales, profitability and development of people for growth sustainable business.• Alignment of Training actions to the strategies of the Division. • Implementation in the market of the correct execution of the initiatives of the Division and the Company in general. • I diagnose training needs / training of employees, Managers and Middle Operations Management through the analysis of management indicators, work in restaurants and using development information personal. • Work in restaurants to relieve needs, ensure development continuous of people and monitor procedures, processes and systems implemented. • Development of projects and events at the national level (Conventions, massive trainings, hiring, workshops, seminars, among others). • Facilitation of Workshops and Courses for Middle and Senior Management. • Recruitment of personnel.

Prestar consultoría a todos los niveles de la compañía relacionados con el desarrollo y crecimiento personal, realización de eventos y logistica en grandes competencias y reuniones de la compañía (Convenciones); facilitación de cursos a nivel nacional e internacional.