Marcus Lockett
Memphis,TN
Summary
Highly driven General Manager successful at implementing strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in highly competitive environment. Seasoned General Manager with proven leadership skills. Background includes managing diverse teams, strategic planning and business development in fast-paced environments. Known for improving operational efficiencies, driving revenue growth and fostering customer satisfaction. Committed to building strong team cultures that encourage innovation and openness.
Overview
18
18
years of professional experience
Work History
General Manager
Highlander Scottish Pub
Collierville, TN
06.2022 - Current
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Assisted with kitchen preparation during peak times as needed.
- Managed accounts payable, accounts receivable and payroll.
- Optimized profits by controlling food, beverage and labor costs.
Executive Chef
Highlander Scottish Pub
Memphis, TN
04.2020 - 06.2022
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Sous Chef
Highlander Scottish Pub
Collierville, TN
06.2019 - 04.2020
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Trained new hires in proper cooking techniques and recipes.
- Created a positive work environment by encouraging teamwork among staff members.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assisted in menu development and recipe testing.
Line Cook
Highlander Scottish Pub
Memphis, TN
11.2017 - 06.2019
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Garnished and arranged dishes into creative presentations.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Executive Chef
TPC Southwind Country Club
Memphis, TN
11.2016 - 07.2017
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Maintained updated knowledge through continuing education and advanced training.
- Managed inventory and supplies to ensure materials were available when needed.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created daily specials based on seasonal ingredients and customer feedback.
- Performed financial analysis and recommended effective methods to cut costs.
Sous Chef
TPC Southwind
Memphis, TN
04.2014 - 11.2016
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Managed inventory and supplies to ensure materials were available when needed.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Completed day-to-day duties accurately and efficiently.
- Worked effectively in team environments to make the workplace more productive.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Line Cook
TPC Southwind Country Club
Memphis, TN
11.2013 - 04.2014
- Washed and peeled ingredients to prepare for different meals and recipes.
- Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
- Kept stations stocked and ready for use to maximize productivity.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Garnished and arranged dishes into creative presentations.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Grilled and deep fried various foods from meats to potatoes.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Executive Chef
RiverCity Management Group
Memphis, TN
03.2007 - 07.2013
- Assisted 7 of the 9 locations in proper food management
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Trained kitchen workers on culinary techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Checked quality of food products to meet high standards.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Worked effectively in team environments to make the workplace more productive.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
Education
Associate of Arts - Graphic And Digital Design
Northwest Mississippi Community College
Senatobia, MS05-2003
Skills
- Advertising and marketing
- Branding
- Sales
- Project planning
- Profit and loss
- Sales analysis
- Customer relations
- Staff training/development
Timeline
General Manager
Highlander Scottish Pub
06.2022 - Current
Executive Chef
Highlander Scottish Pub
04.2020 - 06.2022
Sous Chef
Highlander Scottish Pub
06.2019 - 04.2020
Line Cook
Highlander Scottish Pub
11.2017 - 06.2019
Executive Chef
TPC Southwind Country Club
11.2016 - 07.2017
Sous Chef
TPC Southwind
04.2014 - 11.2016
Line Cook
TPC Southwind Country Club
11.2013 - 04.2014
Executive Chef
RiverCity Management Group
03.2007 - 07.2013
Associate of Arts - Graphic And Digital Design
Northwest Mississippi Community College
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