Dominic Arrington
About Dominic Arrington
Dominic Arrington is a seasoned restaurant manager with extensive experience in the culinary field, currently serving as a Restaurant Manager at The Wendy's Company and as a Kitchen Manager at Continental Services. He has a background that includes roles at KFC Corporation and LGC Associates, along with formal training in Culinary Arts.
Work at Wendy's
Dominic Arrington has been employed at The Wendy's Company as a Restaurant Manager since 2013. Over the course of 11 years, he has contributed to the operations and management of the restaurant, ensuring efficient service and customer satisfaction. His role involves overseeing daily activities, managing staff, and maintaining quality standards in food preparation and service.
Current Role as Kitchen Manager
Since 2015, Dominic Arrington has served as Kitchen Manager at Continental Services in the Dearborn Ford Plant, Michigan. In this position, he is responsible for managing kitchen operations, including food preparation, staff supervision, and inventory management. His experience in this role complements his extensive background in the food service industry.
Previous Experience at KFC Corporation
Dominic Arrington worked at KFC Corporation as a Restaurant General Manager from 1997 to 2010. During his 13 years in this role, he managed restaurant operations, staff training, and customer service initiatives. His experience at KFC laid the foundation for his subsequent roles in the restaurant industry.
Education and Expertise
Dominic Arrington studied Culinary Arts and Chef Training at Dorsey Business Schools-Roseville from 2013 to 2014. He achieved both a CC Certificate and Certified Chef designation during his studies. This education provided him with essential culinary skills and knowledge that he applies in his management roles within the restaurant industry.
Early Career as Patient Cook
In 2015, Dominic Arrington briefly worked as a Patient Cook at LGC Associates for four months. This role involved preparing meals for patients, highlighting his versatility and ability to adapt to different culinary environments within the food service sector.