Dee Arabian
Raleigh,NC
Summary
Dee's was not only a full service restaurant more that 45% of annual sales which were around $3 million dollars annual, was from in house catering events, from such clients as Mount Sinai Hospital bi-annual conference of cardiologist, to weddings, shower parties, graduations, political events, corporate training events and events from the federal government like the FBI, and Queens DA's office and annually catered in house and some years on the site for the US Open Tennis stadium seasonal kick off.
Overview
31
31
years of professional experience
Work History
Restaurant Owner
Dee's Wood Fired Pizza & Kitchen
09.1993 - 12.2024
- Streamlined budgeting processes by analyzing expenses and adjusting operational strategies.
- Enhanced workflow efficiency with strategic scheduling and inventory management.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Supervised daily activities of restaurant and 40 employees.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Launched successful promotional campaigns to boost visibility in the local community, increasing brand awareness among potential customers.
- Developed comprehensive employee manuals outlining operational procedures, company policies, and expectations for enhanced staff performance.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Certification in French Culinary Arts - French Culinary Arts
French Culinary Institute
New York City10-2000
Food And Beverage Management Certifcation - Food And Beverage Management
NYU
New York City09-1998
Skills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Cost control
- Financial planning
- Business marketing
- Delivery scheduling
- POS system operation
- Operations management
- Schedule coordination
- Schedule management
- Sales proficiency
- Sales expertise
- Marketing strategy implementation
- Promotional planning
- Vendor engagement
- Accounting oversight
- Table management
- Customer service
- Quality control
- Food plating and presentation
Timeline
Restaurant Owner
Dee's Wood Fired Pizza & Kitchen
09.1993 - 12.2024
Certification in French Culinary Arts - French Culinary Arts
French Culinary Institute
Food And Beverage Management Certifcation - Food And Beverage Management
NYU
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