Terrence Arndt
Restaurant Owner
Woodridge,IL
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
32
32
years of professional experience
Work History
Restaurant Owner/Manager
Corner Stone Tavern
Lemont, IL
02.2019 - Current
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Collaborated with designers to create a visually appealing website and social media presence, which led to increased online reservations and inquiries.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- 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.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Supervised daily activities of restaurant and Number employees.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Recruited, hired, and trained talented staff to fill vacancies.
- Managed payroll, daily deposits, and cost controls.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Planned and executed strategies to increase customer loyalty and retention.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Maintained positive relationships with local community and government officials.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Oversaw food preparation and monitored safety protocols.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Launched quality assurance practices for each phase of development
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Coordinated with catering staff to deliver food services for special events and functions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Launched new products and services with thorough market research, leading to increased revenue growth.
- Ensured compliance with industry regulations and legal requirements by implementing comprehensive policies and training programs for staff members.
- Facilitated successful cross-functional collaborations for the completion of key projects, fostering strong working relationships among team members.
Skycap Supervisor
Southwest Airlines
Chicago, IL
05.1992 - 04.2019
- Promoted a positive work culture among skycaps through employee recognition programs, fostering high levels of motivation and dedication.
- Maintained a safe environment for both employees and passengers by enforcing strict adherence to safety guidelines and regulations.
- Improved team performance by conducting regular training sessions on customer service, safety protocols, and equipment usage.
- Ensured accurate record-keeping for luggage handling statistics and incident reports in compliance with company policies.
- Championed customer service excellence within the skycap team by modeling best practices and maintaining an unwavering commitment to providing exceptional assistance for travelers.
Education
Diploma -
Alan B Shepard
Palos Heights, IL05.1991
Skills
Health Code Compliance
Staff Management
Labor Cost Controls
Staff Leadership
Staff hiring
Staff Supervision
Performance Improvement
Schedule Coordination
Employee Scheduling
Operations Management
Schedule Management
Financial Planning
Customer Engagement
Cost Control
Building Maintenance
Multilingual Communication
Payroll Administration
Resource Allocation
Quality Assurance
Strategic Planning
Money Handling
Relationship Building
Recruitment
Employee Supervision
Investigating Complaints
Calm and Pleasant Demeanor
Liquor Law Compliance
Decision-Making
Scheduling Staff
Multitasking Abilities
Employee Performance Evaluations
Critical Thinking
Purchasing
Professional Demeanor
Adaptability
Attention to Detail
Anticipating Problems
Work Planning and Prioritization
Coaching and Mentoring
Leadership abilities
ServeSafe Manager
Customer Service
Problem-solving abilities
Self Motivation
Adaptability and Flexibility
Excellent Communication
Active Listening
Scheduling
Analytical Skills
Task Prioritization
Time Management
Timeline
Restaurant Owner/Manager
Corner Stone Tavern
02.2019 - Current
Skycap Supervisor
Southwest Airlines
05.1992 - 04.2019
Diploma -
Alan B Shepard