TIM MCNEIL
Memphis,USA
Summary
Highly qualified Director of Dietary with 20+ years of progressive professional food service experience including operations, budget management, and leadership. Proficient with managing operational policies and procedures for a highly efficient and functioning department. Creates and administers budgets to assure conformance with fiscal objectives through diligent monitoring of expenditures. Skilled customer service and collaborative communication that quickly builds rapport, inspires confidence, and closes sales while improving customer satisfaction. Leverage a strong leadership skill set to hire, train, and coordinate a high functioning kitchen team in order to meet and exceed all department and organizational goals.
Nutrition professional with demonstrated expertise in dietary planning, program management, and client education. Strong focus on team collaboration and achieving results, adaptable to changing needs. Skilled in nutritional analysis, menu development, and health promotion. Known for reliability, effective communication, and leadership.
Experienced with dietary planning, nutritional counseling, and program management. Utilizes evidence-based practices to develop effective nutrition strategies and improve client health. Track record of leading teams and driving successful health initiatives.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Food & Nutrition Manager CDM, CFPP
R & K Food Services Group
05.2023 - Current
- . Entry of invoices to spend down. Order food and non-food supplies. Update of resident’s diets as needed. Delegating and scheduling of staff. Conduct bi-weekly and monthly staff meeting to enlighten and motivate staff.
Director of Dietary CDM, CFPP
WATERS OF MEMPHIS SKILL NURSING HOME AND REHAB
12.2022 - 05.2023
- . Hiring, Coaching and training staff for the dietary department. Ordering all food items and supplements. Ensure all resident food preferences are met and correct diets are adhered to daily. Perform angel rounds to visit resident for resident satisfaction
Banquet Chef CDM, CFPP
SHERATON MEMPHIS DOWNTOWN MEMPHIS
01.2023 - 04.2023
- . Prepare catering menu function for 50 to 2000 events. Ordering of food product as needed for catering event. Executing taste panel for potential client selection
- Task Force Assignment
Director of Nutrition
ENCOMPASS HEALTH REHAB. HOSPITAL
04.2021 - 12.2022
- Services, CDM, CFPP `In charge of the Nutrition Services department and scheduling of the staff day-to-day events `Evaluations and hiring of nutrition service staff as needed. `Ordering of all food and non-food items for use in day-to-day operation
Executive Chef, CDM, CFPP
EUREST COMPASS FOOD SERVICE FEDEX
03.2019 - 03.2021
- . Menu planning for weekly food production 24-hour operation. Scheduling staff for special events and routine meal service. Training of staff on proper cooking technique, perform in-service meeting. Ordering of food and non-food as Needed.
Director of Dietary, Executive CHEF CDM, CFPP
BRIGHT GLADES HEALTH AND REHAB. CENTER
01.2018 - 01.2019
- `In charge of all dietary operations within the facility including menu planning, food and labor cost. `Ensure menus, recipes and sanitation are being adhered to according to policy and procedures.
Director of Dietary, Certified Dietary Manager
CHRISTIAN CARE CENTER OF MEMPHIS
06.2016 - 12.2017
- Charged with all dietary operations of the facility including R&D, menu planning, staff schedules, and overall food service operations on a daily basis.
Food Service Director, Dietary Manager
WHITEHAVEN COMMUNITY LIVING CENTER
12.2014 - 06.2016
- Charged with all phases of the dietary department including orders of all meat, dairy, and bakery items from vendors as well as ordering of non-food items from preferred vendors; labor and food cost awareness.
- Monitored resident meal diet through PCC to ensure each resident received correct therapeutic diet printed on meal tickets.
- Hired, trained, and evaluated staff; conducted daily meetings and scheduled staff.
- Implement a meal on wheel delivery program to senior citizens in the local area.
- Participated in resident council meetings each month.
- Initiated a department incentive program for stellar job performance by staff.
Food and Nutrition Director, Executive Chef
Morrison/Crittenden REGIONAL HOSPITAL
05.2008 - 12.2014
- Oversaw all phases of the client and patient food operation including labor and food cost awareness.
- Created menus using Morrison healthcare food data webtrition.
- Maintained retail cafeteria sales for hospital generated profit.
- Hired, trained, and evaluated staff; conducted daily meetings and scheduled staff.
Restaurant Chef
HOLLYWOOD CASINO
02.2004 - 05.2008
- Charged with Diner restaurant, Epic buffet and banquet food production, food ordering, labor/cost control, and staffing including food invoicing and data entry; placed weekly food purchase orders from various vendors, input cost log data, and cross-transfer requisition from internal departments Stratton Warren system profile.
- Developed and implemented standard operational procedure within the front and back of the house employee.
- Hired, trained, and evaluated staff as well as led daily briefings with staff to address service, quality, and standard issues.
- Addressed all guest concerns and complaints issues.
- Maintained HACCP control log.
- Created and modified recipes.
Executive Chef, Kitchen Manager
RADISSON AIRPORT HOTELS
09.2002 - 02.2004
- Responsible for all phases of the culinary operation within the restaurant, lounge, and catering areas; maintained BI weekly inventory and weekly ordered all food and non-food items.
- Properly validated all invoices and requisitions to ensure correct cost or credits.
- Trained staff in food safety and conducted evaluations.
Assistant Food Service Director, Executive Chef
ARAMARK
02.2000 - 08.2002
- Responsible for the development of short and long term financial operational planning and strategy.
- Maintained weekly inventory control procedures and monitored food and labor cost.
- Posted invoices in the computer system.
- Effectively managed various types of customer complaints and inquiries.
Executive Sous Chef
MEMPHIS MARRIOTT IHC
10.1992 - 02.2000
- Managed all aspects of daily operations, production, preparation, and presentation of all food for the hotel's restaurant, room service, and banquet facilities.
- Monitored food and labor costs and oversaw purchasing of food and non-food items.
- OPRYLAND HOTEL
Restaurant Sous Chef
Opryland Hotel
02.1987 - 09.1992
- Responsible for all food outlets including banquets, cafeteria, and room service including menu planning, food costs, and budget management.
- Maintained a strict inventory control policy and ordered supplies as needed.
- Hired, trained, and coordinated 15+ team members.
Education
Bachelor of Science - Business Management
Tennessee State University
Nashville, TN01.1986
Bachelor of Science - Hospitality Management
Provident University
Wilmington, DE05-2017
Skills
- Effective communication
- Dietary management scheduling
- Nutrition assessment training
- Leadership in business operations
- Effective budget communication
- Financial management expertise
- Cost control expertise in MS Office Suite
- Hotel experience
- Conflict management
- Microsoft Office
- Budgeting
- Fine dining experience
- Profit & loss
- Restaurant experience
- Menu Planning
- Culinary Experience
- Labor Cost Analysis
- Catering
- Food Service Management
Certification
- Certified Dietary Manager
- SERVSAFE
- Food Handler Certification
Timeline
Food & Nutrition Manager CDM, CFPP
R & K Food Services Group
05.2023 - Current
Banquet Chef CDM, CFPP
SHERATON MEMPHIS DOWNTOWN MEMPHIS
01.2023 - 04.2023
Director of Dietary CDM, CFPP
WATERS OF MEMPHIS SKILL NURSING HOME AND REHAB
12.2022 - 05.2023
Director of Nutrition
ENCOMPASS HEALTH REHAB. HOSPITAL
04.2021 - 12.2022
Executive Chef, CDM, CFPP
EUREST COMPASS FOOD SERVICE FEDEX
03.2019 - 03.2021
Director of Dietary, Executive CHEF CDM, CFPP
BRIGHT GLADES HEALTH AND REHAB. CENTER
01.2018 - 01.2019
Director of Dietary, Certified Dietary Manager
CHRISTIAN CARE CENTER OF MEMPHIS
06.2016 - 12.2017
Food Service Director, Dietary Manager
WHITEHAVEN COMMUNITY LIVING CENTER
12.2014 - 06.2016
Food and Nutrition Director, Executive Chef
Morrison/Crittenden REGIONAL HOSPITAL
05.2008 - 12.2014
Restaurant Chef
HOLLYWOOD CASINO
02.2004 - 05.2008
Executive Chef, Kitchen Manager
RADISSON AIRPORT HOTELS
09.2002 - 02.2004
Assistant Food Service Director, Executive Chef
ARAMARK
02.2000 - 08.2002
Executive Sous Chef
MEMPHIS MARRIOTT IHC
10.1992 - 02.2000
Restaurant Sous Chef
Opryland Hotel
02.1987 - 09.1992
Bachelor of Science - Business Management
Tennessee State University
Bachelor of Science - Hospitality Management
Provident University
Section name
- Adhere to HIPAA regulations, OSHA regulations, State and Federal guidelines, and HACCP guidelines.
- Possess high standards for dietary sanitation, safety measures, PPE, and maintenance of equipment.
- Proven track record for State and Federal surveys.
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