M.

ARTHUR KENNINGTON
6 P.R. 3151 APARTMENT 2, OXFORD, MS 38655 a- 601-467-8286 a- mk8e2198@westpost.n
et
Summary of Qualifications
Educated, constructed, analyzed, and interpreted profit and loss statements for
managing costs and increasing profit margin for various restaurants and a resor
t.
Formulated budgets for said restaurants on monthly basis to reflect change in m
arket price so profit margins would maintain or increase.
Involved in all financial processes to start a business along with all the perm
its that need to be obtained.
Conducted extensive research on DNA a"drug interaction as it pertains to cancer
research using the latest techniques in the field.
Maintained effective communication with all levels of management, experienced i
n working in the community such as chamber of commerce, economic development fou
ndation in Oxford and Jackson Mississippi.
Business Experience
Director of Operations, Castle Hill Resort, Oxford, MS 38655 February-Present
Hired to oversee the transition of a 3 million dollar property that contains an
Inn which had the capacity to have full time restaurant and bar. Took over in
an official capacity April 1, 2010. Hired a staff, developed three menus, estab
lished catering ties, developed vendor relationships and credit terms, developed
financial system so the Resort could reflect its three primary financial stream
s: the Inn, the restaurant, and special events. Reorganized the Aloha financial
system to show all relevant information. Transitioned all flow of financial da
ta into the proper accounts. Developed the entire process of invoice processing
, determining Cost of Goods Sold and as it relates to the three revenue centers.
After inventory process was established, a budget was formulated on the montha
s performance. Discovered accounting errors in contracts that led to former own
ers relinquishing $20000 in unrealized income to new to new owner.
General Manger, Newkas Caf, Oxford, MS 39211 July 2008-July 2009
Started operations on a new business model of restaurant dining. Opened a secon
d caf in Oxford, MS in which all of our ordering for daily operation was placed
in the main store. Par levels were set to reflect our daily needs based on many
different variables. Maintained strict control over cost of goods and labor pe
rcentage since these were two largest contributors to the profit and loss statem
ents. Operation was small so careful attention to costs were given to maintain
an operations profit. Employee turnover was 9% in first six months of operatio
n compared to 85% to the other 5 stores in their first six months. Cost of new
hire was $375 per employee. The low percentage benefited the company in two way
s, creating a savings of $17,000 in training costs and leading to a more symbiot
ic environment.
General Manager, Olive Garden, Tuscaloosa, AL 35404 August 2004-
July 2008
Completed 13 week comprehensive training program that provided knowledge in all
facets of how a restaurant operates. Certified as manager by the company after
spending a week being tested at the companyas headquarters. Rated as being imme
diately ready for a position of General Manager after being nominated to attend
L.A.D.D.R, a program in which all general manager nominees are rated in 35 diffe
rent categories. From financial acumen to social interaction during breaks. I
rated highest in P&L interpretation and action plan development. Promoted to G
eneral Manager at the Olive Garden in Tuscaloosa when the general manager and tw
o other managers quit within 2 months. Reorganized efforts to hire new manager
s, and gain the trust to improve morale of the staff. I was then asked to trave
l to other restaurants that had situations that needed to be addressed after Tus
caloosa became stabilized.
Graduate Instructor and researcher, University of Mississippi, 38677 Ja
nuary 2000-August 2004
Worked as a teaching assistant in general and organic chemistry for two years be
fore becoming a research assistant under a biochemist. My main course of resear
ch and study was DNA-drug binding. I narrowed my research to characterizing qua
draplex DNA. I presented a poster on the subject at the Gibbs free energy confe
rence in Carbondale, IL in 2001. I furthered my studies by researching a compou
nd, perylene that became my test compound for setting up experiments to eventual
ly get to the point of inhibiting the enzyme, telomerase, an enzyme which is hig
hly active in cancer patients. Completed all coursework towards masters in bioc
hemistry.
Manager, Downtown Bar and Grill, Oxford, MS 38655 August 1996-January
2000
Worked as a bartender and was promoted to manager to help defray the cost of obt
aining a second degree in chemistry. In charge of hiring and training the staff
. Developed a training book to take each class through a comprehensive look at
the restaurant. Created and maintained employee files. Researched and maintain
ed files according to state and federal regulations.
Accounting Associate, Walt Disney World Resort, Orlando, FL 32751
October 1991-August 1996
Headed a team of 3 in which we researched two accounts that accrued money by tra
nsactions that were not coded correctly. Both accounts totaled $10 million week
ly. Researched each transaction and corrected the coding so the accounts would
be corrected on the financial side so that budgeting and forecasting were correc
t. Reported to all levels of management and to all 22 origins of the company.
Met weekly, monthly, quarterly, yearly deadlines.
Education
Bachelors of Science, Chemistry, University of Mississippi
Bachelors of Arts, Business Administration, University of Mississippi
Affiliations
Mississippi Chronic Illness Coalition, Mississippi Leukemia and Lymphoma Society
, Mississippi Comprehensive Cancer Control, Hospice