ALEXIS ARNADO
Murrieta,Ca
Summary
Knowledgeable and dedicated customer service & sales professional with extensive experience in the hospitality industry for over 10 years. Solid leader & team player with outgoing, positive demeanor and proven skills in establishing rapport with clients. Motivated to maintain customer satisfaction and contribute to company success. Specialize in quality, speed and process optimization. Articulate, energetic and results-oriented with exemplary passion for developing relationships, cultivating partnerships and growing businesses.
Overview
8
8
years of professional experience
Work History
Sales Consultant
Sysco Corporation
10.2022 - Current
- Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory
- Seek and qualify prospects following company account stratification goals
- Evaluate market trends and recommend products to customers, based on business needs and goals
- Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided
- Provide product information and practical training to customer personnel
- Drive personal vehicles to customer accounts, conventions, company meetings, etc
- Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms
- Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.)
- Attend and participate in general sales and district meetings
- Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports.
General Manager
Crumbl Cookies
01.2022 - 10.2022
- Strong understanding of business management, financial, and leadership principles Excellent communication, interpersonal, leadership, coaching, and conflict resolution skills
- Time and project management skills
- Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies Commitment to providing exceptional service to customers and support to staff members
- Leading a team of 60 to be successful in meeting metrics, excellent customer service, maintaining cleanliness and quality control Delegating responsibilities and supervising business of day to day operations Supporting
- Supervisors and Shift Leads through decision making, problem solving and policy standards
- Hiring, training, motivating and coaching employees as they provide attentive, efficient service to customers
- Assesses employee performance and provide helpful feedback and training opportunities
- Resolving conflicts or complaints from customers and employees Monitoring store activity and ensuring it is properly provisioned and staffed Analyzing information and processes and developing more effective or efficient processes
- Maintains Store Manager routine meeting all deadlines and ensuring work and projects are done timely and accurately
- Stay calm under pressure and thrives in high volume and heavy production atmosphere
General Manager
Panda Restaurant Group
03.2019 - 12.2021
- Running day to day operations, payroll, scheduling, hiring and staffing, leading & managing teams, customer service.
- People Development: The ability to hire, train, coach and develop employees
- Customer Service: Upholding the highest food quality and guest service standards while developing marketing acumen
- Consistent store sales & customer relationships
- Financial: Ability to understand sales growth, cost management, and profit growth
- Breakdown of Profit and Loss Statements, Food Cost, and Budget Reports
- Kitchen Management: Ensure food safety, maintain product inventory and develop the culinary skills to prepare all entrees at the highest level
- Weekly Inventory count, food ordering and food cost breakdown
- Operations: Maintain cleanliness, safety standards, and apply knowledge of all policies, procedures and practices
- Opened a new Panda Express in Perris and New store to open in French Valley
- Fast Tracked to become training leader and area coach of operations
Executive Sous Chef
The Mission Restaurant, James Beard Chef Matt
01.2017 - 02.2019
- New Restaurant opening in Scottsdale, ran 8 million dollar James Beard Chef Restaurant
- Trained staff and cooks in compliance with recipes, cooking techniques and leadership
- Produce menu items and features on a weekly basis
- Conduct Scheduling/ Interviewing and staffing restaurant
- Knowledge of inventory, purchasing, ordering and payroll
- Development of order guides, pricing points on weekly produce and products
- Worked Several offsite and special events such as, Cooks and Corks, Liver Alliance; Flavors of Phoenix, and several others
- Daily fish and protein butchery such as Salmon, Swordfish, Mahi, Pork Butt, Pismo, Skirt Steak
- Monthly Inventory completion and weekly food cost forecasted and completed
- Provided weekly schedules, payroll, and time off
Pastry Externship
11.2016 - 01.2017
- Georges at The Cove, La Jolla, Trained under executive chef Trey Foshee, Jon bauti, and aly
- Gained insight and a stepping stone into my professional culinary career as a chef
- Trained under the executive pastry chef, from in house breads, pre-ferments, ice cream, sorbet, gelato, semi-freddos and the extensive production of the pastry industry
- Completed over 120 hours to graduate with Pastry degree
Pastry Chef & Kitchen Manager
Downtown Public House
06.2016 - 01.2017
- Oversight of production of cakes, breads, mousses, pastry assortments in accordance with company standards
- Responsible for production, ordering, merchandising, achieving goals on sales, profits, Controlling inventory
- Decorated and merchandised quality bakery goods
- Comprehensive knowledge of food and catering trends
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties
- Verified Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Lead Line Cook/ Hostess/ Expeditor
TGI Fridays
09.2015 - 06.2016
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
- Production of standardized recipes and menu testing for corpright restaurant
- Peeled, washed, trimmed, and cooked vegetables and meats, and baked breads and pastries
- Relayed food orders to cooks
- Washed and sanitized dirty dishes by hand and by using a dishwasher.
Education
Associates of Science Degree - Culinary Restaurant Management
The Art Institute of San Diego
01.2016
Bachelors of Science Degree - Business Management
Arizona State University
In Progress Skills
- Work ethic & ambition
- Communication skills
- Computer proficiency
- Customer service
- Organization skills
- Customer loyalty
- Leadership & management
- Active listening
- Adaptability & flexibility
- Time management skills
- Payroll & scheduling
- Food & labor cost management
Timeline
Sales Consultant
Sysco Corporation
10.2022 - Current
General Manager
Crumbl Cookies
01.2022 - 10.2022
General Manager
Panda Restaurant Group
03.2019 - 12.2021
Executive Sous Chef
The Mission Restaurant, James Beard Chef Matt
01.2017 - 02.2019
Pastry Externship
11.2016 - 01.2017
Pastry Chef & Kitchen Manager
Downtown Public House
06.2016 - 01.2017
Lead Line Cook/ Hostess/ Expeditor
TGI Fridays
09.2015 - 06.2016
Associates of Science Degree - Culinary Restaurant Management
The Art Institute of San Diego
Bachelors of Science Degree - Business Management
Arizona State University
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