Costco

MATTHEW ARNETT

Brownsburg, IN ***** 317-***-**** *********@*****.*** LinkedIn

Career Summary

Operations leader with 12+ years managing high-volume service environments, known for building simple systems that stabilize

operations, strengthen teams, and improve financial performance. Combining hands-on operational leadership with a background in

managerial finance to tighten cost controls, improve service consistency, and implement practical process improvements that support

smoother workflows and stronger customer experiences.

? Cost Control: Implemented bartender measurement training that eliminated overpouring waste and kept liquor cost

consistently at or below company targets.

? Revenue Growth: Designed seasonal cocktail menus that increased liquor sales mix from roughly 13-14% to 15-16%.

? Standard Operating Procedures: Secured official cocktail recipes from corporate and created a bartender handbook to

standardize drink preparation across shifts.

? Continuous Improvement: Helped improve performance at a struggling Smokey Bones location that later earned

nomination as a regional Manager-in-Training store.

? Change Management: Shifted FOH culture from entitlement to hospitality/accountability for consistent service standards.

Professional Experience

Manager: Front of House & Bar 11/2020-Current

Boulder Creek Dining Company Brownsburg, IN

At a regional full-service restaurant, I managed bar and front-of-house operations, improving beverage profitability, tightening cost

controls, and adjusting staffing and service systems to keep operations running smoothly during high demand.

? Cross-Functional Collaboration: Coordinated FOH/kitchen teams to maintain service flow for all types of customer orders.

? Staff Training: Trained bartenders, servers, and hosts on service standards and beverage procedures.

? Event Operations: Coordinated staffing, logistics, service execution for private events hosted in the restaurant's event space.

? Cost Control: Implemented bartender pour training, eliminating overpouring/keeping liquor cost at or below company targets.

? Vendor Management: Worked with distributor reps to secure better pricing on beer, wine, and liquor purchases.

? Staff Scheduling: Adjusted bartender start times around happy hour and peak periods to reduce shift-change service delays.

? Revenue Growth: Designed seasonal cocktail menus that increased liquor sales mix from roughly 13-14% to 15-16%.

Manager: Front of House & Bar 03/2018-11/2020

Bru Burger Plainfield, IN

At a high-volume restaurant within a regional hospitality group, I stabilized operations by enforcing service standards, creating training

systems for drink preparation, and reshaping team culture to improve consistency, guest satisfaction, and sales performance.

? Operations Management: Directed FOH operations, including staff scheduling, training, and performance management.

? Quality Control: Reinforced food quality and service standards by holding staff accountable for consistent execution and

correcting issues in real time.

? Standard Operating Procedures: Secured official cocktail recipes from corporate and created a bartender handbook to

standardize drink preparation.

? Staff Development: Coached FOH staff on service expectations/workflow, improving team execution and guest experience.

? Change Management: Shifted team mindset/culture by reinforcing accountability for creating positive dining experiences.

? Customer Satisfaction: Contributed to increased sales and stronger guest feedback as service consistency improved.

Service & Bar Manager 07/2012-03/2018

Smokey Bones Bar & Fire Grill Greenwood, IN

At a national casual dining chain, I managed service and bar operations in a demanding environment with strict labor targets,

coordinating teams across front- and back-of-house functions while helping improve store performance during a turnaround period.

? Operations Management: Managed bar/service ops in a high-volume restaurant while handling multiple operational duties.

? Cross-Functional Collaboration: Supported FOH and kitchen teams by assisting at the host stand, service floor, and

kitchen to keep service moving.

? Labor Management: Met strict labor targets by adjusting staffing and covering multiple roles during peak service periods.

? Continuous Improvement: Helped improve store performance, leading to the location's nomination as a regional Manager in

Training store.

? Operational Leadership: Built strong operational discipline leading service execution in a demanding first management role.

Education

Bachelor of Science: Managerial Finance 2011

Western Kentucky University Bowling Green, KY

Technical Skills & Core Strengths

? Operations Management: Business Operations, Service Operations, Operational Strategy, Operational Planning,

Operational Efficiency

? Process Improvement & Systems: Process Improvement, Process Optimization, Workflow Optimization, Business Process

Improvement

? Team Leadership & Development: Team Leadership, Training Programs, Stakeholder Communication

? Operational Performance & Resource Management: Scheduling Management, Resource Allocation, Profitability Analysis,

Performance Metrics

? Customer & Service Experience: Customer Experience, Guest Experience, Service Quality, Hospitality Management

#HRJ#6b 9b62b4-2 680-481b-9e87-d8c66fe550c9 #

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