Summary
Overview
Work History
Education
Skills
Websites
Volunteer Experience
Timeline
Generic

George Arce

Hospitality
Emmaus,PA

Summary

ServSave and Proctor certified, Serviced-focused General Manager dedicated to delivering positive customer experiences to promote loyalty and repeat business. Orchestrates optimal resource utilization to handle expected operational needs. Passionate about building a leadership environment and fostering a culture of teamwork, and interpersonal communication strengths in which I am dedicated by applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

14
14
years of professional experience
6
6
years of post-secondary education

Work History

GENERAL MANAGER

Twisted Olive
05.2023 - 05.2024
  • Reduced hourly staffing during non-peak hours to maintain budget by reducing labor costs by 3%, while improving employee training and coaching to consistently deliver excellent customer service while
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Developed and implemented strategies to increase sales and profitability such as; menu development, create weekly specials that are trendy, low in cost and profitable.
  • Formulated policies and procedures to streamline operations.

OWNER/OPERATOR & EXECUTIVE CHEF

Mi Havana Cuban Cuisine
01.2020 - 03.2023
  • Managed day-to-day operations of a scratch kitchen, 28 seat specialty Cuban Cuisine concept. With a 4.9 rating, 5 star review, delivering exceptional food and service.
  • Established culture of teamwork and dedication to excellence through coaching and encouragement
  • Ensuring compliance with all food safety regulations and sanitation practices as well as food rotation
  • Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
  • Fostered strong professional network and partnership building skills to connect with quality leads.
  • Implemented effective financial management practices, improving cash flow and profitability.
  • Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.
  • Completed regular inspections and maintenance actions, as well as basic equipment repairs, to keep equipment operating at peak levels.

FREELANCE CHEF

Chefgeo Catering
01.2010 - 04.2020
  • Evaluated unique client budgets, health goals, and tastes to create menus, purchasing, and prep ingredients for events, and properly execute meals for large banquet event.

DIRECTOR OF DINING SERVICES & EXECUTIVE CHEF

Brandywine Living
04.2016 - 11.2019
  • Directed all aspects of Dinning operations and food court grab & go, in the 245-bed fine dining assisted and memory care facility.
  • Monthly educational training on safety, cross-contamination, and other subjects to improve performance
  • Improved inventory management system, minimizing waste and maximizing product freshness.
  • Conducted regular performance evaluations of staff members, providing constructive feedback for professional growth success.
  • Organized special event dinners that created a unique dining atmosphere for patrons.
  • Established culture of teamwork and dedication to excellence through individualized coaching, training, and encouragement through performance incentives
  • Served as an District Director covering other locations, while director out on vacation or medical leave.

DIRECTOR OF CULINARY SERVICES & EXECUTIVE CHEF

Atria Senior Living
04.2015 - 04.2016
  • Managed all aspects of culinary services staff including scheduling to ensure optimal labor efficiency and cost as well as performance reviews
  • Successfully improved resident survey results by 25% while slashing labor costs by 4% with effective management of monthly and annual budgets.
  • Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.
  • Maintained rigorous food safety standards across all aspects of kitchen operations, ensuring regulatory compliance and reducing risk exposure.

GENERAL MANAGER

Tim Horton’s Café & Bakery
04.2014 - 04.2015
  • Successfully reduced labor costs by 7% and food costs by 3% through strict analysis and tracking of all costs, sales, and schedules to identify opportunities for improvement.
  • Setup retail merchandise display at store entrance and in key areas to create impulse purchases and fill in holes with merchandise.
  • Personally addressed and resolved any food quality or service complaints from customers, maintaining loyal relationships through proactive service.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty
  • Formulated policies and procedures to streamline operations

Education

Certified And Licensed To Coach, Teach And Speak Utilizing Maxwell’s Leadership Curriculum. - Leadership Development

John Maxwell Leadership Team
Orlando, FL
09.2016 - 08.2018

Associate of Science in Health Information Management -

Lehigh Carbon Community College
Schnecksville, PA
09.2010 - 05.2014

Skills

  • Emotional Intelligence

  • Time Management

  • P&L Management

  • Leadership and team building

  • Risk Mitigation

  • Quality Management

  • Strategic Planning

  • Customer Relationship Management

  • Staff Training and Development

  • Performance Improvement

  • Bilingual English/Spanish

Volunteer Experience

  • The Nehemiah Wall, 132 E Broad Street, Bethlehem, PA, 18018, Secretary of the Board, 06/2009, 04/2012, Schedule volunteers weekly stay at the center. Meeting minutes, annual budgeting, and fundraising.
  • Xariz Family Worship Center, 641 Genesee St., Allentown, PA, 18103, Treasure of the Board, 09/13, 04/2018, Maintain P&L, Bank deposits, Strategic planning for fundraising, outreach, and annual budgeting.

Timeline

GENERAL MANAGER

Twisted Olive
05.2023 - 05.2024

OWNER/OPERATOR & EXECUTIVE CHEF

Mi Havana Cuban Cuisine
01.2020 - 03.2023

Certified And Licensed To Coach, Teach And Speak Utilizing Maxwell’s Leadership Curriculum. - Leadership Development

John Maxwell Leadership Team
09.2016 - 08.2018

DIRECTOR OF DINING SERVICES & EXECUTIVE CHEF

Brandywine Living
04.2016 - 11.2019

DIRECTOR OF CULINARY SERVICES & EXECUTIVE CHEF

Atria Senior Living
04.2015 - 04.2016

GENERAL MANAGER

Tim Horton’s Café & Bakery
04.2014 - 04.2015

Associate of Science in Health Information Management -

Lehigh Carbon Community College
09.2010 - 05.2014

FREELANCE CHEF

Chefgeo Catering
01.2010 - 04.2020

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