General Manager, Certified Executive Chef, Teacher, Trainer, Educator, Mentor, and Lifetime Eagle Scout.
Classically trained in culinary by the Le Cordon Bleu School and have been accredited by the American Culinary Federation (ACF) as a Certified Executive Chef and Accredited Culinary Examiner. Certified by the State of Florida as a Certified Food Manager, a ServeSafe Course Instructor and hold certifications from the National Restaurant Association in Cost Control, Supervision, Culinary Arts and Advanced Baking & Pastry.
David Arnold, CEC, ACE Web site: www.davidarnoldcec.com, email: firstname.lastname@example.org or email@example.com
CORE COMPETENCIES Administration: I build working teams. I am a hands on administrator that has no problem hiring, training and coaching subordinates to follow policy and procedure. Accounting: I am well versed on GAAP. I have created audit trails and set up charts of accounts. I am well versed in the use of spread sheet analysis as well. Back Office: I have a thorough knowledge of customer service needs as well as the technical knowledge of many current software packages which I have listed below. I have extensive HR experience from writing job descriptions through hiring, counseling and termination. Software: I am well versed and have extensive experience with the following: Ø Microsoft: Server 2003. Exchange; Operating Systems: Vista, XP; Programs: Office 2007, Office 2003(includes Word, Excel, Powerpoint, Publisher, Groove, Office Live, Office Small Business Live, Outlook) Works. Ø Intuit: Quickbooks 2005, 2008 Ø Adobe: Creative Suite 3: Acrobat, Photoshop, Dreamweaver Ø Google: Google Apps, Picasa, Blogger, Webtracks, Analytics, Adsense Human Recourses: I have vast experience in interviewing, hiring, writing job descriptions, writing employee manuals, training, counseling. Culinary: Extensive experience in both front of the house and back of the house operations Golf Course Operations: I am well versed on GSAA course recommendations and have worked well in the past with their representatives. Legal: I have basic knowledge of laws and ordinances involved with operations. I work closely with local policy makers to stay abreast of changing rules and regulations. Purchasing: I have extensive experience and knowledge on correct purchasing procedures including but not limited to purchase policy implementation, bid sheets, competitive bidding, project packaging, contract administration and have extensive experience on writing bid packages, steps to contract award and project supervision.
Work Experience 09/09 – Present First Street Chop House Sarasota, FL Owner/General Manager
03/07 – 06/09 Peridia Golf and Country Club Bradenton, FL General Manager 1150 Member Country Club Ø Dropped Food Cost from 42.86% to 35.23% Ø Dropped Liquor Cost from 37.88% to 28.22% Ø Revamped total Marketing platform Ø Oversaw large Clubhouse and Golf Course renovations
01/06 – 03/07 Sahib Shrine Center Sarasota, FL General Manager Casual dining restaurant, full service bars and banquet facilities including 450 seat banquet hall and meeting rooms Ø Increased guest exposures by 15.81% YTD Ø Dropped Liquor Cost from 36.7% to 29.18% Ø Dropped Food Cost from 38.2% to 32.14% Ø Oversaw the largest renovation in facility history
10/04 - 11/05 Doc's Restaurant Orlando, FL Production Chef & Purchasing Manager Ø Fine Dining Restaurant with Banquet Facilities and Catering in excess of $4 million in sales. Ø Received a “Foodie Critics Award (2005) Ø Substantially dropped Food Cost from 49.8% to 37.9% for the Second Quarter 2005
2/97 - 9/03 Arnie's Patio Grill Sarasota, FL Owner Ø Directly responsible for all day to day operations in a sixty seat casual diner located on Siesta Key, serving breakfast, lunch and dinner
1991 - 1997 Water Management Company Indianapolis, IN Owner Ø Holding company of four residential and commercial water treatment concerns in Central, Southern Indiana, and Northern Kentucky
Professional Organizations American Culinary Federation Ø Certified Executive Chef Ø Accredited Culinary Examiner Ø Member and Presidential Medal recipient Ø Advisory Board Member
Club Managers Association of America Ø Member
Sarasota Bay Chefs Chapter of American Culinary Federation Ø Vice President Ø Member of the Board of Directors Ø Culinary Judge
Sarasota Vocational Schools Advisory Committee
Gerson Lehrman Food Group and Beverage Council
Education 9/03 – 11/04 Le Cordon Bleu Orlando, FL Ø 4.0 Grade Point Average, President ETA Sigma Delta Honor Society Ø Awards from American Culinary Federation 2004 Certified Executive Chef