MARCUS BARNES
Restaurant manager with over 10 years of experience leading casual dining restaurant operations, leveraging advanced leadership and communication skills to enhance team performance and guest relations. Expert in food cost control and inventory management, consistently ensuring compliance with health standards while driving operational efficiency. Dedicated to fostering an innovative and dynamic hospitality environment, committed to elevating customer satisfaction and advancing strategic growth.
Experienced with overseeing all aspects of restaurant operations, ensuring smooth day-to-day functioning. Uses leadership skills to improve staff performance and drive customer satisfaction. Track record of maintaining high standards in food safety, inventory management, and service excellence.
Work History
Kitchen Manager
1 Year- Managed kitchen staff and coordinated inventory and food ordering.
- Promoted strong, cohesive working environment.
- Ensured Eco-sure readiness as well as health code compliance.
- Established portion sizes to help ensure food costs.
- Followed the Hamburger Stand Theory, ensuring that restaurant and staff was set up for an outstanding shift.
Site Manager
3 Years 10 Months- Coordinated with Dickies Arena Management on staffing and planning day to day operations.
- Coordinated with Dallas Cowboys Merchandise Center, At&T Stadium, TCU Stadium Management on staffing needs and day to day operations.
Assistant General Manager
10 Months- Assisted General Manager with day to day operations of restaurant.
- Managed performance of hourly team members as well as hourly and salaried managers.
- Promoted community involvement with Irving Police, Fire department and other city agencies.
- Instrumental in Sales Building, Guest Satisfaction and building Guest relations.
Site Supervisor
1 Year 3 Months- Oversaw the scheduling, development and Covid-19 screening process for Veteran Affairs hospital and clinics for Dallas/Fort Worth and Hampton/Norfolk hospital and clinics.
- Coordinated with Veteran Affairs Police to ensure safe work environment.
Bar manager
1 Year- Enacted DJ/Raffle night to help build sales and repeat regulars.
- Ensured Health regulations were followed and ECO-sure readiness.
- Hired, trained, developed existing Team Members as well as outside candidates.
Kitchen manager
1 Year 3 Months- Wrote kitchen schedule to ensure proper shift coverage.
- Promoted cohesive work environment and effective team building.
- Maintained company food costs levels.
Service Manager
1 Year 7 Months- Instrumental in raising guest survey scores from a 83% to 92% over a course of 9 months.
- Raised guest survey scores through effective communication, hiring, training, follow up and coaching and development.
- Promoted positive relations with different businesses leading tona positive view of TGI Fridays.
Education
Associate of Arts - Business
Associate - Food & Hospitality Management
Skills
Personal Information
- Title: Restaurant manager
- Date of Birth: 1974-05-16
- Driving License: 41664917
Interests
Accomplishments
2015 Recipent of TGI Fridays Myrna and True Believer Award.
Three time Recipent for Team Member of the month during 2005 for ClubCorp.
Certification
- TABC
- Food Handlers Certified