SLA

OBJECTIVE

Seeking a career enhancing Management Position in the Food Service, Industry commensurate with experience and demonstrated abilities.

High energy background in a family own restaurant, High Ed, Hospital paced culinary setting. Possess outstanding knowledge of the food industry, superior communication skills and a passion for excellence in a customer-oriented environment. Tenacious and resourceful with deep knowledge of holding and maintain customer loyalty in a food service environment.

SKILLS

Duties also include Menu development (FMS), weekly inventory, Review and analyzes financial statement and data, operating reports, budget variance reports, financial information to monitor financial goal, invoices (UFS), Payroll and correcting the weekly stop signs, weekly schedule for 183 employees. Food cost controls, training, sanitation, and personnel managements to include hiring, counseling, coaching and developing. Giving clear direction as to what needs to be done and monitoring performance against a predetermined deadline and measure quality to ensure quality and timely completion of assignments, motivate and guide other to work hard by building a sense of teamwork and commitment, communicating and reinforcing aims and goals of team, unity cooperation and excellence.

Experience in A/P, A/R, General ledger, and

Financial reporting. Supervise bookkeeping.

Policies and procedures along with developing a framework to track financial

Transactions – Put together financial reports by collecting, analyzing, and summarizing account information – look after archived records by categorizing documents.

Troubleshoot problems with computer hardware and software, administer computer-based tests, and maintain/update computerized database systems, provide clear, accurate and concise testing instructions to groups and individuals, communicate effectively both orally and in writing. Work effectively either independently or as a team member, remain calm and professional while working under pressure in a fast-paced, constantly changing work environment and while handling multiple tasks simultaneously with frequent interruptions.

Learn quickly, organize, and prioritize assignment, and focus on details critical to the effective.

SHERRY L. ARRINGTON

EXPERIENCE

Restaurant Owner (Jazz’s Island Soul Cuisine)

March 2017 – April 2020

Jazz’s Island Soul Cuisine LLC

Restaurant Owner

5485 Harpers Farm Road

Columbia Md 21044

Manage all financial areas and oversee operational aspects of three area location.

Create innovative marketing campaigns to drive business to all stores.

Network in local community to increase profile and bottom-line profit.

Keep businesses running efficiently and profitably.

Maintain locations in good standing with LLC.

Coordinated special event, 2016 Art Scape.

Contract Position (Aramark, Chartwell Higher ED, Sodexo) 1993-2017

Actively prospect/solicit and qualify new business for the Hospital.

Negotiate Food Beverage rates, guest rates, meeting room rental, and function space within approved booking guidelines.

Accurately produce and review all catering contracts and banquet event orders.

Work closely with clients to facilitate services agreed upon the sales office and prospective clients.

Produce monthly sales-related reports and sales forecasts for assigned area of responsibility.

Arrange and conduct special events, site inspections, and for potential clients.

Attend industry events/networking meetings to obtain new business and keep a pulse on industry trends.

Coordinate, supervise and direct all group business before after it is booked and through completion of the event function, while maintain profitable operations and high-quality products and service levels.

Market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

Act as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business.

Interview, train, counsel, schedule and supervise staff. Contribute to the team’s effort by accomplishing tasks and assisting with projects as needed.

Assist with completion of the Annual Marketing Plan and Budget

Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day.

Familiarity with all features and local attractions/activities to respond to guest inquiries accurately.

Complete required Appraisals

Contribute to the team’s success by accomplishing tasks and assisting with projects as needed.

Maintain knowledge and compliance with departmental policies, service procedures, and standards.

Availability during peak operating times, Weekends, Holidays and Special Events

Work as a Team Member to ensure our guests have the best possible experience.

Support GBMC, Vision, and Values

Comply with all GBMC policies and procedures.

Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction.

Technical knowledgeable in systems and software- (Outlook, Word, Excel, accounting software, Serious ware, Visual One, Delphi, Meeting Matrix, etc.)

DEGREE

United States Army Finance & Accounting School 73C (Chicago Illinois) 1979-1982

Financial Management School Charleston, South Carolina

United States Army Food Service School (Santiago, California) 1984-1985

Le Cordon Bleu Paris Culinary Art School 1986-1988

Bayershorhuf Hotel Training School (Munich, Germany)

Culinary Training Course – Culinary Institute of America (C.E.U Earned)

Paxtauxent River

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