Sean M. Bernal

Homestead, FL ***** 786-***-**** adyg2g@r.postjobfree.com

Leadership Profile

Highly accomplished, passionate Executive Chef and Culinary Innovator with demonstrated mastery of food and broad-based management experience in major, high quality establishments in South Florida. Training and experience firmly based on fine dining principals of cooking utilizing only the finest quality foods and freshest ingredients and taking immaculate care in their preparation and presentation to create authentic, farm-to-fork signature dishes. Fully Bilingual: English & Spanish.

Featured chef on local television and in culinary magazines, as well as a requested guest chef to appear at annual food and wine festivals. Exceptional staff recruiting, management and mentoring abilities with significant experience in opening new locations, expansions of current operations, and rebranding. Consistent record of increasing profitability and effectively managing P&L for high grossing restaurants and catering operations with a strong following of both staff and clientele. Strong relationships with top purveyors.

Professional Experience

Turk Hospitality Ventures 03/2023 – Current

n Culinary Consultant

Hiring & training of management teams

Developing and implementing of cost control systems for labor and productivity.

Creation of menus, recipes, costings, SOP

Kitchen design

Concept design inclusive of purchasing of china, glassware, & silverware.

Mayfair House Hotel & Garden 07/2022 – 3/2023

n Executive Chef

Opening Executive Chef of historical Coconut Grove Hotel. Hired to re-launch all aspects of F&B

Hired & trained management team of 5 chefs, 30 line cooks

Operated two outlets. One American Southwestern Cuisine concept, and one Caribbean style Florida cuisine rooftop restaurant & bar.

Developed and implemented cost control systems for labor and productivity.

Wrote all recipes and costings for two outlets and 24,000 square feet of meeting and event space banquet operation

Lead the banquet and catering department attending BEO meetings, tastings for potential guests, custom menus. Execution of buffets and plated functions of up to 200 guests.

EST. 33 07/2021 – 07/2022

n Executive Chef

Hired to lead the strategy and operational execution of the culinary function for one restaurant

Streamlined operations reducing food cost from 40% to 28% currently.

Managed and developed teams fostering an employee-centric culture with emphasis on employee engagement and retention.

Developed and implemented cost control systems for labor and productivity.

Working on new menu item development, new happy hour menus, introduction of weekend brunch

Creation of special menus for private functions inclusive of buffets plated dinners & corporate buyouts.

E11EVEN GROUP 02/2021 – 06/2021

n Consultant Chef

Hired to implement the strategy and operational execution of the culinary function for one restaurant and two nightclubs.

Revamped menus and streamlined operations maintaining food cost at or below 25% and labor cost at or below 8%.

Managed and developed teams fostering an employee-centric culture with emphasis on employee engagement and retention.

Developed and implemented cost control systems for labor and productivity.

El Dorado Cantina 10/2019 - 02/2020

n Corporate Chef

Hired to lead the strategy and operational execution of the culinary function for three restaurants in Miami and Las Vegas. Directed a team of nine managers and reported directly to the Owner.

Revamped menus and streamlined operations maintaining food cost at or below 28% and labor cost at or below 9%.

Managed and developed teams fostering an employee-centric culture with emphasis on employee engagement and retention.

Developed and implemented cost control systems for labor and productivity resulting in 3-5% savings at each venue.

Ocean Reef Club 07/2014 - 10/2019

n Chef de Cuisine

Oversaw all aspects of back-of-the-house operations for the restaurant of this exclusive private club generating more than $7MM in annual revenues. Accountable for execution of the entire culinary function for three outlets including the Beach Grille, Palm Court and the Islander. Responsible for product preparation; cooking and presentation; operations; daily menu/specials; production; purchasing; creating new dishes; inventory control; insuring food quality; guest services; and special events. Held full P&L accountability and generated monthly forecasts and budgets. Managed a staff of 30.

Grew revenues from $4.5MM to $7MM.

Maintained labor cost at 7% and food cost at 34%.

Revamped all menus including the infusion of new foods and ingredients to differentiate Ocean Reef Club and meet the needs of the clientele.

Redesigned the entire kitchen after damage from Hurricane Irma.

Attained 95+ guest satisfaction scores throughout tenure.

Developed and implemented new corporate ordering procedures resulting in lowering food cost and reducing inventory levels.

The Light Group/Delano Hotel 06/2012 -1/2014

n Executive Chef

Proactively recruited to be accountable for food services for 7 outlets including the hotel restaurant, sushi bar, pool bars, room service and banquets generating revenues in excess of $26MM Responsible for menu development; daily special preparation; purchasing food, equipment and paper goods; production; quality; safety; sanitation and P&L. Hired, trained and managed a staff of 100.

Refurbished and rebranded F&B outlets to meet the unique needs of diverse clientele and remain competitive in the South Beach market.

Executed the complete revision of all menus resulting in a 4% reduction in food cost, a 2% reduction in labor cost and a 15% increase in overall revenue.

Developed and implemented new corporate ordering procedures resulting in lowering food cost and reducing inventory levels.

Maintained labor cost at 9% and food cost at 27%.

Managed banquet department, attending BEO meetings, custom menus. Buffets and plated functions up to 300 guests

Sean Bernal Page Two

Professional Experience

China Grill Management 05/2011 - 02/2012

n Executive Chef, The Mondrian Hotel, Asia de Cuba (10/11-02/12)

Directed the culinary function for outlets at this upscale hotel including the hotel restaurant, sushi bar, pool bar and banquets generating $10MM in annual revenues. Managed a staff of 35.

Managed and developed teams fostering an employee-centric culture with emphasis on employee engagement and retention.

Maintained labor cost at 7% and food cost at 26%.

Managed banquet department attending BEO meetings, custom menus. Buffets and plated functions up to 150 guests

n Executive Chef, The Delano Hotel, Blue Door Fish (05/11-10/11)

Oversaw food and beverage operations for multiple outlets including the hotel restaurant, sushi bar, pool bar and banquets generating $26MM in annual revenues. Managed a staff of 60.

Maintained labor cost at 8% and food cost at 30%.

Ensured strict food and labor cost in alignment with company budgets.

Actively enhanced the restaurant's reputation through daily superior client service and interaction.

Managed banquet department, attending BEO meetings, custom menus. Buffets and plated functions up to 300 guests

McFarland Management 07/2010 - 02/2011

n Consultant, Wyland’s Ocean Blue

Responsible for all culinary aspects of the chain including opening of new locations, as well as hiring and training all staff.

Hired all chefs and sous chefs for units.

Opened three restaurants in Texas and Colorado.

Built operations to sustained profitability with monthly revenues consistently exceeding forecasted projections.

The Oceanaire Seafood Room 01/2004 - 07/2010

n Executive Chef/Operating Partner

Key member of the culinary leadership team overseeing food and beverage operations for a high-end seafood restaurant generating over $7MM in annual revenues. Managed a staff of 88.

Maintained labor cost at 7% and food cost at 32%.

Part of the opening team for 6 restaurants around the country.

Developed daily menus to meet the culturally diverse needs of a strong following of local and international clientele with emphasis on the highest quality of food and service, seamlessly integrating seasonal and regional influences.

Implemented systems for training, food costing, purchasing, receiving, inventory, quality control, kitchen sanitation and safety.

Consistently maintained highly profitable F&B operation and delivered high quality unique and innovative cuisine.

JW Marriot Hotel 2000 - 2001

n Chef de Cuisine

Part of the opening team responsible for Isabella’s Restaurant, The Trapiche Room, La Terraza, Drakes, and room service. Assisted with all kitchen operations, banquets and catering events. Managed a staff of 25.

Supervised kitchen shift operations and ensured compliance with all Food & Beverage policies/procedures and hotel standards.

Provided nutritionally superior meals utilizing only the freshest ingredients.

Prior Experience

Executive Sous Chef, Baleen at Grove Isle

Sous Chef, Omni Colonnade Hotel

Sous Chef, The Bistro Coral Gables

Education

Johnson & Wales University, Miami, FL

Florida Christian School, Miami, FL

Excellent References Furnished Upon Request

Media Listings and Professional Acknowledgments Available Upon Request

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