Manager Customer Service

Roy L. McNeill

*** **** **. 240-***-**** Cellular

Gaithersburg, MD 20877 **************@*****.***

SUMMARY OF QUALIFICATIONS

Over 25 years of administrative, managerial, production and nutritional experience in hospitality/institutional food service delivery environments, to include; fine dining, military club systems, child care, continue care retirement communities, long term care, and acute care.

PROFESSIONAL EXPERIENCE

Dining Services Manager

Cherrydale Health & Rehabilitation Center, Arlington, VA, February ’16 – Present

Develop menus, budget requirements, policies and procedures for department

Maintain nourishment and nutritional supplement pars on all floor pantries

Conduct customer/patient satisfaction surveys quarterly

Prepare and maintain purchase orders, staff schedules and payroll records

Familiar with PPD budgetary requirements

Maintain spenddown sheets for department

Adjunct Professor / Culinary Instructor

The Art Institute of Washington, Culinary School, Arlington, VA, September ’09 – Present

Teach students in the art of cooking

Advise/tutor students during regular office hours

Facilitate college level business and culinary classes

Students are taught nutrition, food preservation and food technology

Students are taught to bake, decorate, utilize a variety of cooking tools, improve food safety and sanitation

Perform administrative functions of an instructor to include creating course syllabi, reporting grades and attendance

Food & Beverage, Event, Entertainment and Functional Manager

MWR Business Operations Division, Joint Base Myer-Henderson Hall, Fort Myer, VA, March ’13 – January ‘16

Review, evaluate, develop and implement budgetary goals, service standards, policies and staffing levels for 4 community venues

Conduct detailed process analysis of procedures for front/back end operations, marketing, customer service, merchandising, internal controls and cash handlings

Review and inspect all processes, and develop detail process improvement plans and actions to increase effectiveness and productivity of the full range of catering/banquets/events and entertainment activities

Assist managers with menu costing, labor cost, inventories, sanitation practices and special events

Develop research methodologies for tracking target markets for current and future business opportunities

Analyze customer input and propose corrective action to effectively improve customer satisfaction in the Food and Beverage area

Develop strategies and solutions relating to maximizing operating efficiencies and facilitating quality control processes

Nutritionist

Child, Youth and School Services, Joint Base Myer-Henderson Hall, Fort Myer, VA, April ’10 – March ‘13

Ensured food/supplies cost are within established budget parameters

Processed and distributed USDA reimbursements in excess of $100,000 annually to participating food programs

Oversaw food programs ensuring compliance IAW Army and USDA food program policies and procedures

Provided program oversight and accountability for the performance of staff and the food safety of children

Ensured nutritionally balanced meals and/or snacks are provided for 400+ children

Procured supplies, equipment and contractual agreements to support program goals and objectives

Recruited and hired qualified personnel utilizing Army CYS Standard Position Descriptions

Provided training for employees as required for 6 programs

Developed food program budget and distributed to program managers

Managed programs budget and conducted written analyses of budget variances

Roy McNeill Resume – pg. 2

Resource General Manager – Traveling Position

(Sodexo), Food Contract Management Company, Home Office, Allentown, PA, July ’08 – April ‘10

Executive Chef in elite military Continuing Care Retirement Community in Washington, DC

Coordinated supply/equipment vendors and delivery set-up for new CCRC account in Chicago, IL

Implemented HCCAP and QA program in premier CCRC account in Fairfax, VA

Provided culinary education and systems training for CCRC facility in Columbus, GA

Managed and supervised transition of management systems for CCRC in Minneapolis, MN

Liaison officer for corporate human resource department for 400+ beds CCRC in Miami, Fla.

Unit General Manager

(Sodexo), St. Thomas More Nursing & Rehab Center, Hyattsville, MD, December ’05 – June ‘08

Increased client/customer/patient satisfaction scores by 20% within 2 years

Reduced staff turnover percentage rate by 50% within 2 years

Conducted special and standardized training for departmental staff

Increased Managed Volume from $800,000 to 1.3 million within 2 years

Human Resource Coordinator for district with 16 facilities/units

EDUCATION

MBA Business Administration University of Phoenix 2007

BS Business Management Southeastern University 2004

AAS Hospitality Management Northern Virginia Community College 1984

SPECIALIZED SKILLS

Microsoft Windows – Proficient in outlook, word, word perfect, excel, power point, publisher and access

Culinary Skills – over 15 years cooking experience in hotels, military officer clubs, fine dining and healthcare environments

Software Literacy – Kronos Labor Management, CYMS Track software system, Food Track, Event Master

PROFESSIONAL ASSOCIATIONS AND ALLIFIATIONS MEMBERSHIP

International Food Service Executives Association

Certified Dietary Manager - Dietary Managers Association

Serv Safe Certified – National Restaurant Association

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