Torsten Arnold Email & Phone Number

Osseo, MN, US

Greater Minneapolis-St. Paul Area

Greater Minneapolis-St. Paul Area

Refined food and beverage operation to achieve 46.17% profit YTD (budget 40.86%) while improving brand standards, service and guest satisfaction.Progressively improved Event Satisfaction Scores over three years from 47% to 75% (brand average 72%) through providing leadership and mentoring supervisors.Ultimately responsible for 71 team members from the.

Greater Minneapolis-St. Paul Area

Created food and beverage budgets and reviewed monthly P&L statements with corporate office. Organized monthly staff appreciation events as a member of the Executive Committee. Implemented and championed the Meeting Services App for the hotel. Restructured coffee break/banquet department to increase productivity and profitability.Trained existing staff and.

Chaska, MN

Updated, restructured and implemented rules, guidelines and expectation levels of the food and beverage department. Identified potential revenue growth opportunities as collaborative member of Strategic Team. Reviewed and analyzed budget and forecasts with Tactical Managers. Named to a task force team by corporate office to establish the Room Service.

Chaska, MN

Reduced service department overtime through restructuring service and setting schedule and productivity guidelines. Analyzed guest and meeting comment cards to improve guest satisfaction. Created food and beverage cost analysis, displaying financial impact of modified meeting packages and changes in purchasing agreements, to establish baseline for future.

Greater Minneapolis-St. Paul Area

Supervised operational management team, managed 32 team members including parking ramp, front desk and concierge, engineering and housekeeping departments. Determined capital expenditures and responsible for operational budgets as a member of the strategy team. Oversaw deadlines and budget for a two-phase $300k renovation of the 11 guest rooms of the club.

Greater Minneapolis-St. Paul Area

Restructured, created and implemented operational procedures and standards. Served as liaison between leaders of the "Clubs within the Club" and Club management. Achieved rank #7 for overall service and ambiance within the category of City Clubs in the U.S. by the Platinum Clubs Association of America. Implemented service knowledge tests during line-up to.

Chicago

Food & Beverage Manager, 2000-2002Senior Food & Beverage Operations Manager, 1999-2000Food & Beverage Cost Analyst, 1998-1999Restaurant Manager, 1997-1998

Charles De Gaulle Airport, Paris, France

Banquet ManagerExecutive StewardRoom Service/Restaurant Server

Diploma, Restaurant/Hospitality Management

Apprenticeship at Hotel Europaeischer Hof - Heidelberg, Germany 5 star Deluxe Hotel, Member of "The Leading Hotels of the World"

Diploma, Culinary Arts/Chef Training

Apprenticeship at Restaurant Kopenhagen (*Michelin Restaurant) - Mannheim, Germany

Diploma, Secondary School