Arnold M. Fink has over 40 years of experience in food service management. He has held various leadership roles such as Vice President, District Manager, and Owner for several companies. Most recently, he was the Vice President of Business Development and General Manager at Indian Hill Country Club from 2011 to 2015, where he oversaw operations, sales, staffing, and administration. He has a proven track record of improving profitability, managing budgets, and developing client relationships.

1. Arnold M. Fink
35 Milford Road
Manchester, Ct. 06042
Home: (860) 647-8412 Cell: (860) 402-9026
Overview: Experienced, innovative and creative food service professional with
diverse experience in financials, staff development, operations, sales and
administration.
Experience:
Lessing’s Food Service Management- Corporate Office- Great River, LI, NY
January 2011- October 19, 2015
Vice President of Business Development & GM of Indian Hill Country Club
Regional Office- Indian Hill Country Club, Newington, CT 06111
September 2011- May 2012 and September 2014- October 19, 2015
New Sales Development Operational Responsibilities
Banquet Sales and Contracts Menu and Recipe Development
Responsible for Staffing Wedding Bookings
Administrative Involvement Supervision
Vice President of Business Development- June 2012- October 19, 2015
Contract Development and Execution Creating New Leads
Reviewing Request For Proposals Preparing Proposals
Presenting Proposals Menu Updates
Prepare Proformas for Proposals Account Retention
Director of Operations- January 2011- August 2012
Oversaw 7 GM’s and Area Supervisors in 72 Business, Industry and Education
locations throughout Upstate New York, Massachusetts, Rhode Island and
Connecticut with one location in Westchester, New York.
Client Relations and Retention Cost and Profitability Control
Budgeting Adherence to Annual Budgets
Human Resources and Training Administrative Responsibilities
Marketing and Menu Development Contract Management

2. Next Generation Vending and Food Services, Inc. Wallingford and
Middletown, Ct- ownership change from All Seasons to Next Gen.
October 2007- January 2011
Vice President Dining Division
Oversaw 7 GM’s and Area Supervisors in 72 Business, Industry and Education
locations throughout Upstate New York, Massachusetts, Rhode Island and
Connecticut with one location in Westchester, New York.
Client Relations and Retention Cost and Profitability Control
Budgeting Adherence to Annual Budgets
Human Resources and Training Administrative Responsibilities
Marketing and Menu Development Contract Management
All Seasons Services, Inc., Wallingford, Ct. 06492-2353
September 1998 – October 2007
District Manager
Oversaw 4 Area Supervisors in 34 Business, Industry and Education locations
throughout Massachusetts and Connecticut with one location in Westchester,
New York.
Client Relations and Retention Cost and Profitability Control
Budgeting Adherence to Annual Budgets
Human Resources and Training Administrative Supervision
Marketing and Menu Development Contract Management
Food For Thought, Inc., East Hartford, CT 06018
July 1983 – September 1998
Chief Operating Officer (COO)/Owner
Food For Thought, Inc. was started in July of 1983. Our first contract was for the
operation of a cafeteria in a multi tenant office building in East Hartford, Ct.
Operational Standards Human Resources and Training
New Sales Growth & Contracts Recipe Development and Training
Marketing and Menu Development Client Relations and Retention
Administrative Supervision Cost and Profitability Control
Budgeting Adherence to Annual Budgets

3. Sizzler Family Steakhouse-, Houston, Texas
June 1978- June 198
District Manager
Sizzler took back all of their steakhouses in Houston from a faltering franchisee.
I was hired by the company along with 3 other supervisors to assist in the
turnover from franchisee to company restaurant.
Operational Standards Cost and Profitability Control
Administrative Supervision Adherence to Annual Budgets
Ranchhouse of Orange/Brevard-, Orlando, Florida
May 1976- June 1978
District Manager
I supervised a division of 24 hour Coffee Shops in Orlando, Florida overseeing
10 locations in a 300 mile geographic area from Orlando to Merritt Island to
Daytona Beach.
Operational Standards Cost and Profitability Control
Administrative Supervision Adherence to Annual Budgets
Heads and Tails Pub- Roslyn, LI, New York
Sept 1975- May 1976
Restaurant Manager
I managed a continental pub in Roslyn NY where we had a full bar and eclectic
menu.
Operational Standards Cost and Profitability Control
Administrative Supervision Adherence to Annual Budgets

4. Side Street Coffee Shop- Cedarhurst, L.I., New York
Sept 1974- August 1975
Owner
I was the Owner and Operator of a coffee shop in a small town on Long Island
Steak and Brew Restaurants Long Island, New York
December 1971- August 1974
Restaurant Manager/New Location Opening Manager
I started my working career after graduating CW Post (LIU) College. My first job
was as an assistant manager. Within 9 months I was promoted to Restaurant
Manager with Steak and Brew and then to New Location Opening Manager
Operational Standards Cost and Profitability Control
Administrative Supervision Adherence to Annual Budgets
Education:
Valley Stream Central High School- Long Island, New York
Participated in the band and played Varsity Soccer, Basketball and Baseball in
high school, I was captain of my soccer team and lettered in basketball and
baseball in addition to soccer. Graduated in 1967
CW Post College- Long Island, New York
I studied Business Administration with a major in management. I was a member
of Zeta Beta Tau fraternity and President of that fraternity in my senior year of
college. I graduated in June of 1971 with a BA In Business Administration.
REFERENCES AVAILABLE UPON REQUEST