Marcus McNeil
Memphis ,TN
Summary
Dynamic professional with extensive experience in training and operations management at Applebee's Grill + Bar. Proven track record in enhancing team performance through innovative training programs and effective communication. Skilled in food safety and kitchen sanitization, fostering a reliable and motivated workforce to achieve high customer satisfaction.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Expo / Trainer / Line Cook
Applebee's Grill + Bar
01.2012 - 01.2014
- Developed training materials to enhance staff knowledge of menu items and service standards.
- Delivered engaging training sessions to improve team performance and customer satisfaction.
- Collaborated with management to identify training needs and tailor programs accordingly.
- Facilitated onboarding process for new hires, ensuring smooth integration into team culture.
- Coached employees on best practices, providing constructive feedback to support their professional growth.
- Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement.
- Enhanced trainee engagement through interactive workshops and hands-on activities.
- Developed customized training materials for various industries, ensuring relevance to the target audience.
- Revolutionized safety training, significantly reducing workplace accidents.
- Increased employee competency with creation of targeted skill development paths.
- Elevated participant engagement by developing interactive training modules.
- Boosted training session effectiveness with integration of multimedia tools.
- Optimized training delivery schedules, accommodating diverse learning styles and work commitments.
- Monitored inventory levels and communicated needs to management for restocking supplies.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
Make-up/ Manager / Line Cook
Outback Steakhouse
03.2010 - 12.2012
- Oversaw daily operations, ensuring top-quality service and adherence to safety standards.
- Managed staff scheduling, optimizing labor costs while maintaining service efficiency.
- Trained new employees on operational procedures and customer service best practices.
- Implemented improvements to inventory management processes, reducing waste and enhancing supply chain efficiency.
- Led team meetings to communicate goals and promote collaboration among staff members.
- Monitored performance metrics, identifying areas for operational enhancements and staff development needs.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
Co -owner / General Manager
Wings With Style
01.2007 - 11.2009
- Oversaw daily operations to ensure product quality and adherence to service standards.
- Developed and implemented marketing strategies to enhance brand visibility and customer engagement.
- Managed inventory levels, optimizing stock turnover rates and reducing waste.
- Trained and mentored staff on best practices in customer service and operational efficiency.
- Analyzed sales data to identify trends and inform strategic decision-making processes.
- Cultivated relationships with suppliers to negotiate favorable terms and improve supply chain efficiency.
- Oversaw financial management tasks, including budgeting, forecasting, and cash flow optimization.
- Improved customer satisfaction ratings by consistently delivering high-quality products and services.
- Ensured accurate record-keeping for financial transactions, maintaining organized documentation for easy reference during audits or other inquiries.
- Maintained compliance with industry regulations and legal requirements through diligent oversight of business practices.
- Cultivated a safe working environment by adhering to workplace safety policies and providing necessary resources for employee wellbeing.
- Implemented regular performance reviews for staff members to address concerns proactively and provide constructive feedback for continuous improvement.
- Optimized inventory management systems for streamlined ordering processes and reduced waste levels.
- Conducted target market research to scope out industry competition and identify advantageous trends.
- Networked with other businesses and customers to increase sales opportunities and contacts.
- Recruited, interviewed and hired new staff members and developed training materials for employees.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
Asst. Kitchen Manager/ Expo/ Grill Cook
The Boiling Point Steak House
01.2005 - 08.2009
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Coordinated inventory management, reducing waste through efficient stock rotation practices.
- Assisted in menu planning, contributing to seasonal offerings and daily specials.
- Trained new team members on kitchen procedures and equipment operation for optimal performance.
- Implemented process improvements to enhance kitchen workflows and reduce order preparation time.
- Monitored food quality and presentation standards, ensuring compliance with restaurant guidelines.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Participated in designing unique event menus that satisfied client demands within set budgetary guidelines.
Co - Owner
After Dark Bar and Grill
12.1999 - 07.2004
- Managed daily operations, ensuring compliance with health and safety regulations.
- Developed marketing strategies to enhance customer engagement and increase foot traffic.
- Oversaw staff training programs to improve service quality and operational efficiency.
- Implemented inventory management systems to reduce waste and optimize stock levels.
- Coordinated special events, increasing revenue through targeted promotions and partnerships.
- Analyzed customer feedback to refine menu offerings and enhance dining experience.
- Monitored financial performance, adjusting strategies to meet budgetary goals effectively.
- Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
- Collaborated with co-owner on strategic planning initiatives for long-term business success.
- Established foundational processes for business operations.
- Developed a strong company culture, fostering teamwork and collaboration among staff members.
- Implemented innovative marketing campaigns to expand customer base and increase brand awareness.
- Enhanced business operations by implementing efficient management strategies and streamlining processes.
- Developed marketing materials and campaigns to boost brand awareness and customer engagement.
- Assisted in recruiting, hiring and training of team members.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Enhanced team productivity through effective training.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
Education
Associate of Arts - Culinary Arts
Le' Cole Culinary School
Memphis, TN05.2012
High School Diploma - Required
Southside High School
Memphis,Tennessee 05.1992
Skills
- New hire training
- Planning and coordination
- Public speaking
- Creative problem solving
- Group and individual instruction
- Course planning
- Train-the-trainer
- Interpersonal communication
- Subject matter expertise
- Materials preparation
- Remote learning
- Learning styles
- Consistent approach
- Highly motivated
- Cleaning and organization
- Professional attitude
- Reliable and trustworthy
- Food preparation
- Food safety knowledge
- Kitchen sanitization
- Following cooking methods
- Line management
- Server communication
Certification
Serve safe
Food management
Timeline
Expo / Trainer / Line Cook
Applebee's Grill + Bar
01.2012 - 01.2014
Make-up/ Manager / Line Cook
Outback Steakhouse
03.2010 - 12.2012
Co -owner / General Manager
Wings With Style
01.2007 - 11.2009
Asst. Kitchen Manager/ Expo/ Grill Cook
The Boiling Point Steak House
01.2005 - 08.2009
Co - Owner
After Dark Bar and Grill
12.1999 - 07.2004
Associate of Arts - Culinary Arts
Le' Cole Culinary School
High School Diploma - Required
Southside High School