Jeffrey Arnesen Email & Phone Number

San Diego, California, United States

Serving delicious food and providing Genuine hospitality at Animae Restaurant while pursuing a new career in Aviation

San Diego, California, United States

Senior Food and Beverage Manager overseeing three unique concepts at the InterContinental Hotel San Diego. Oversee Three outlets: Vistal Restaurant and Bar, Garibaldi Sardinian Speakeasy-style Restaurant, and Layover Pool Bar and Lounge

San Diego, California, United States

• Opened and Managed a Food Hall with 5 dining concepts and 10,000 sq. ft. Event Space.
• Developed systems and standards for new type of restaurant concept and evolving COVID regulation.
• Built relationships with corporate partners and stakeholders to drive $1.5M in event sales.
• Deliver amenities to business tenants as well as prospective tenants for redeveloped high-end bio-life sciences business campus.
• Identified potential marketing channels and developed strategies to engage them and increase revenue
• Adhered to strict financial reporting requirements of a publicly traded company.

Oceanside, California, United States

• Responsible for development and operation of a plant tissue culture laboratory
• Organized a team of Plant Biologists to lead Tissue Culture and Virology departments of the laboratory
• Learned a new industry and created SOPs for maintaining high standards required in sterile settings

Catania Costal Cuisine In La Jolla, California

• Managed critical operations including customer experience, budgeting, and P&Ls, at a $3M business.
• Led a staff of 45+ employees, including hiring, onboarding, payroll, general inquiries, discipline, training, and separation.
• Demonstrated revenue driver: launched special menus that drove average sales by $5 per guest, initiated creative approaches to private dining to boost targets by $120K, and devised a lunch special that increased sales.
• Engaged with local social media influencers and public relations teams to grow exposure of the brand across the community, including planning and hosting special event dinners with outreach to 54,000+ influencer.
• Conceptualized and implemented a targeted framework for creative menu development, promotions, and marketing campaigns based on strategic collaboration with the executive team.
• Reorganized business model to takeout during COVID-19 pandemic with weekly sales of $15K; retrained staff in a week.

Leroy’s Kitchen + Lounge And Mootime Creamery

• Executed all daily operations including guest relations, forecasting, budgeting, and P&Ls, for a $3.5M business.
• Led a staff of 50+ employees, including hiring, training, and serving as chief liaison for human resources needs.
• Responsible for order procurement, inventory management, scheduling, and POS programming.

San Diego, California

• Leader of corporate beverage program, including R&D, purchasing, and strategic vision, at a $3M business.
• Created and led the corporate Alcohol Safe Service Training Program for 150+ FOH staff.
• Developed and rolled out comprehensive training manuals that exemplified core values, safety, and health guidelines for 600+ employees across five locations; ensured standards were upheld through continuous assessment.
• Winner: Best New Restaurant, Best of SD Nightlife, Best Local Eatery, Five Star Hotspots, Best of the Best, and more.
• Promoted 4 times in 5 years.

San Diego, California

Greater San Diego Area

• Delivered excellent customer service to drive sales while promoting corporate mission and values.
• Recognized by leadership as a key performer in customer engagement with a hospitality-focused mindset.

San Diego, California

Associate Of Arts - Aa, Geography, 3.87

Education record