My name is Arthur Parsont. Following this introduction is a brief resume outlining my work history.

Most recently I was a co-owner and manager of a restaurant in Gainesville (volume $750,000). I

am no longer managing the restaurant or involved in its daily operation. I am therefore available

immediately and willing to relocate. My desire is to return to the retail sector where I will be able

to best utilize my experience and expertise while seeking new executive challenges where

strengths in business acumen, financial prowess, and turnaround management are greatly

valued.

A proven record of obtaining results as a manager, controlling cost, loss prevention, multi-tasking,

and a thorough knowledge and proficiency in the management and operation of a successful

retail store are key elements in qualifying me for consideration as part of your team. This includes

training and developing an efficient staff, purchasing supplies and equipment, attention to detail,

payroll, accounts payable/receivable, P&L, inventory control and engaging in superior customer

service. Knowing products inside and out and working hard to research customers' needs sets

me apart from other managers. I have an aptitude for developing strategic plans, communicating

corporate vision and empowering staff/management to realize business objectives. On a personal

note, I am a driven individual with strong commitment to quality, performance and customer

satisfaction. I bring energy, intelligence, and motivation to the table.

Customer Service - Constantly interacting with customers and making them know that they are

appreciated. Personally greeting each person as they came in and thanking them when they left.

Making sure they got what they wanted. Always remembering that it is the customer who

determines whether or not you succeed.

Leadership - As a successful manager, I worked with my teams to set goals and understood how

to motivate and coach them to reach those goals. By working together, we all were successful as

a company. Training and development of my employees was achieved by interacting with them

whenever it was necessary, organizing and directing worker training programs, resolving

personnel problems, evaluating employee performance, and instituting disciplinary action if and

when it was necessary. Training was done by explaining, showing, and doing the proper

procedures to be followed in order for the employees to better understand them as well as the

methods to be utilized when doing their jobs. Encouraging them to provide me with input

whenever they had ideas as to more effectively completing a task or handling a responsibility.

Most important, always complimenting them whenever they had done a good job and always

letting them know that they were appreciated.

If you agree that I can help your company continue to achieve great success in both sales and

customer service, please email to abmoxf@r.postjobfree.com so that we can meet and discuss this

management position. Thank you for your consideration.

Arthur S. Parsont

PO Box 198

Orange Lake, Fl 32681

352-***-****

abmoxf@r.postjobfree.com

B. S. -- Market Research, Public Relations, Finance, & Law

New York University School of Commerce

Honorable Discharge U.S. Army Combat Military Police

8 years restaurant management: self employed owner & manager of full

service restaurants. As a hands-on manager, I was been involved in

every facet of the operation of my restaurant including supervising and

training a staff of 25 employees. By the implementation and utilization of the

following programs and operations, I was able to increase the sales volume of my restaurant by

20%:

Loss prevention involving both inventory disappearance and cash discrepancies.

Investigate and resolve complaints regarding food quality or service.

Monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure

that food is prepared and presented in an acceptable manner.

Monitor budgets and payroll records and review financial transactions to ensure that expenditures

are authorized and budgeted.

Monitor compliance with health and fire regulations regarding food preparation and serving.

Coordinate assignments of cooking personnel to ensure economical use of food and timely

preparation.

Keep records required by government agencies regarding sanitation and food subsidies when

appropriate.

Establish standards for personnel performance and customer service.

Estimate food and beverage consumption to anticipate amounts to be purchased or requisitioned.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving

food and drinks when necessary.

Maintain food and equipment inventories, and keep inventory records.

Order and purchase food, equipment, and supplies.

Comparison shop all vendors not only for best pricing, but best quality as well.

Assess staffing needs and recruit staff using methods such as newspaper advertisements,

Craigslist, or attendance at job fairs.

Arrange for equipment maintenance and repairs, and coordinate a variety of services such as

waste removal and pest control.

Plan menus and food utilization based on anticipated number of guests, palatability, popularity,

and costs.

Previous work history:

18 years automotive: sales(6) used car manager(2) finance director(10).

As the used car manager, I went to auctions to buy cars, maintained

inventory, supervised salesmen and was responsible for pricing and

profits. As the director of the finance department, I was responsible

for obtaining bank financing, selling after-market insurances and

supervising other finance managers. During my 10 years as a finance

director with two of the dealerships belonging to the Terry Taylor

Organization (Mainstreet Chevrolet & Gainesville Nissan), I dealt with

Jim Moran Associates for most of the aftermarket products. During 5 of

those 10 years, I won trips to Las Vegas (3), Cancun (1) and Puerto

Rico (1) by winning national contests from the financial institutions

based upon superior performance and results (Jim Moran Associates,

NMAC, and Suntrust Bank respectively ). As a salesman, I won "salesman

of the month" awards 15 times and "salesman of the year" award once.

5 years retail management: self employed owner & manager of a full line

hardware and garden supply store employing 10 people (volume $1M -

bought out by corporate building supply company).

11 years (3 of them while attending college at night) retail department

stores & specialty shops: central office buying, merchandise planning,

& distribution to 200+ stores including constant phone communication

and periodic field visits to coordinate store needs, displays,

appearance, inventory, and sales. Also in-store merchandising, loss

prevention, and management. (Sears, Zayre Discount Department Stores,

Casual Corner)

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