John Arnott
Southington,CT
Summary
Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices.
Overview
17
17
years of professional experience
Work History
Food Service Director
LiveWell
10.2013 - Current
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Executive Chef
Bonterra Italian Bistro
04.2011 - 10.2013
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Sous Chef
Max Amore
10.2006 - 04.2011
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Education
Culinary Certification - Culinary Arts
Center For Culinary Arts
Cromwell, CT03.2005
Skills
- Production Preparation
- Chef Consultations
- Process Evaluations
- Catering Supervision
- Menu Development
- Staff Supervision
- Business Leadership
- Employee Performance Evaluations
- Resident Satisfaction
- Waste Reduction
- Cleaning and Sanitation Oversight
- Food Safety Control
- Developing Special Dishes and Recipes
- Teamwork and Collaboration
- Manage Promotions
- Calm and Pleasant Demeanor
Timeline
Food Service Director
LiveWell
10.2013 - Current
Executive Chef
Bonterra Italian Bistro
04.2011 - 10.2013
Executive Sous Chef
Max Amore
10.2006 - 04.2011
Culinary Certification - Culinary Arts
Center For Culinary Arts
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