Tim McNeil

**** ****** *****, *******, ** ***** adngjd@r.postjobfree.com 901-***-****

Highly qualified Director of Food and Nutrition 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 nutrition services team in order to meet and exceed all department and organizational goals.

● 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. SKILLS

Dietary Management

FOOD Service Operations

Dietary, Nutrition Analysis

Business Operations Management

Budget, Financial Management

Inventory, Purchasing

Cost Control

Quality Assurance

Scheduling

Payroll

Training, Leadership

Excellent Communication

POS

MS Office Suite

MS Access

Care Planning

EXPERIENCE SUMMARY

ENCOMPASS HEALTH AND REHABILITATION HOSPITAL JONESBORO, ARK. MARCH 2019-PRESENT Director of Nutrition of Service,CDM, CFPP

. In charge of the Nutrition Services department and scheduling of all staff for day to day operations

. Hiring and evaluating of nutrition service staff as needed.

. Ordering of food and non-food items for uses in day to day operation .

. Coaching & counseling of staff, administering in-services meetings and disciplinary action of staff as needed BRIGHT GLADES HEALTH AND REHABILITATION CENTER MEMPHIS, TN. JANUARY 2018 –JANUARY 2019 Director of Dietary, Executive Chef CDM, CFPP

` In charge of all dietary events and operations within the facility; which includes menu planning, food and labor cost

. Ensure menus and recipes are being adherent according to policy as well as sanitation

. Ordering of food and non-food items for use in day to day operation

.Ensure all dietary staff are trained in HACCP guidelines and ServSafe procedures for proper food handling and storage

TIM B. MCNEIL Memphis, TN 38125 adngjd@r.postjobfree.com 901-***-**** PAGE 2 CHRISTIAN CARE CENTER OF MEMPHIS, Memphis, TN JUNE 2016 – DECEMBER 2017 Director of Dietary, Executive Chef CDM, CFPP

In charge of all dietary operations within the facility including R&D, menu planning, staff schedules, and overall food service operations on a daily basis.

Monitored resident meal diet through meal tracker to ensure each resident received correct therapeutic diet printed on meal tickets.

Implemented dietary changes approved by physician to ensure residents receive correct therapeutic diet

Maintained a budget for labor and food costs.

Ensured compliance with state and federal health and safety regulations. WHITEHAVEN COMMUNITY LIVING CENTER, Memphis, TN JANUARY 2015 – JUNE 2016 Food Service Director, Executive Chef CDM, CFPP

In charge of 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 the correct therapeutic diet printed on meal tickets.

Hired, trained, and evaluated staff; conducted daily meetings and scheduling of staff.

Implement meals on wheel delivery programs 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. MORRISON/CRITTENDEN REGIONAL HOSPITAL, West Memphis, AR MAY 2008 – DECEMBER 2014 Food and Nutrition Director, Executive Chef CDM, CFPP

Oversee 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 hospitals generated profit.

Hired, trained, and evaluated staff; conducted daily meetings and scheduling of staff.

HOLLYWOOD CASINO, Tunica, MS FEBRUARY 2004 – AUGUST 2008 Restaurant Chef

In charge of Diner restaurant, Epic buffet, catering food production, food ordering, labor & cost control, and food invoice data entry. Place weekly food purchase orders of various vendors, input cost log sheet data, and cross-transfer requisition from internal departments into the Stratton Warren system profile.

Developed and implemented standard operational procedure within the front and back of the house employees.

Hiring, training, and evaluation of staff, Initiate daily briefings with staff to address customer service, food quality, and sanitation issues.

Addressed all guest concerns and complaints issues as needed

Maintained HACCP control logs.

Created and modified recipes.

RADISSON AIRPORT HOTELS, Memphis, TN SEPTEMBER 2002 – FEBRUARY 2004 Executive Chef, Kitchen Manager

Responsible for all phases of the culinary operation within the restaurant, lounge, and catering areas; maintained BI inventory and ordered all food and non-food items.

Properly validated all invoices and requisitions to ensure correct cost or credits.

Training of staff in food safety and conducted evaluations. TIM B. MCNEIL Memphis, TN 38125 adngjd@r.postjobfree.com 901-***-**** PAGE 3 ARAMARK, Memphis, TN FEBRUARY 2000 – SEPTEMBER 2002 Assistant Food Service Director, Executive Chef

Responsible for the development of short and long term financial operational planning and strategy.

Maintained weekly inventory control procedures and monitored food & labor cost.

Posted invoices in the computer system.

Effectively managed various types of customer complaints and inquiries. MEMPHIS MARRIOTT IHC, Memphis, TN OCTOBER 1992 – FEBRUARY 2000 Executive Sous Chef

Managed all phases of daily operations as well as food preparation and presentation within the hotel’s restaurant, room service, and banquet facility.

Monitored food & labor cost and oversee purchasing of food and non-food items. OPRYLAND HOTEL, Nashville, TN FEBRUARY 1987 – SEPTEMBER 1992 Restaurant Sous Chef

Responsible for all food cost and menu planning within restaurants including catering, and room service operation.

Maintain a strict inventory control policy, budget managing and ordering of supplies as needed.

Hiring, training and coaching & counseling of 15+ team members. EDUCATION/CERTIFICATIONS

B.S. in Hospitality Management, Provident University, Wilmington, DE 2017 ServSafe Certification, 2017

Dietary Management Certification, Academy of Nutrition and Dietetics Association American Culinary Federation, Memphis, TN, 2010

Food and Beverage Management Certification, Educational Institute, Lansing, MI, 1999 Managing Interpersonal Relationships, Interstate Hotels, 1996 Food and Beverage Safety Certification, 1992

B.A. in Business Management, Tennessee State University, Nashville, TN, 1986 PROFESSIONAL TRAININGS

Trained under World Renowned Executive Chef Siegfried Eisenberger, 1.5 years Trained under Certified Executive Chef Dan Kelly, 1.5 years Trained under Certified Executive Chef David Sowell, 3 years

Contact this candidate