Marcus Whitaker

Adaptable professional with 20+ years of experience and a proven knowledge of customer satisfaction, kitchen management, and inventory planning and control. Aiming to leverage my skills to successfully fill the Food Service Supervisor role at your company.

Manager Partner at Jason's Deli (2017-08 – Present)

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Schedule staff hours and assign duties.

Assistant General Manager at Applebees (2014-02 – 2017-08)

Oversee activities directly related to making products or providing services.

• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
• Manage staff, preparing work schedules and assigning specific duties.
• Determine staffing requirements, and interview, hire and train new employees, or oversee those personnel processes.
• Plan and direct activities such as sales promotions, coordinating with other department heads as required.
• Monitor businesses and agencies to ensure that they efficiently and effectively provide needed services while staying within budgetary limits.
• Perform sales floor work, such as greeting or assisting customers, stocking shelves, or taking inventory.
• Manage the movement of goods into and out of production facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Order and purchase equipment and supplies.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Route Driver at Maola Milk And Ice Cream (2013-02 – 2014-01)

• Collect money from customers, make change, and record transactions on customer receipts.
• Listen to and resolve customers' complaints regarding products or services.
• Inform regular customers of new products or services and price changes.
• Drive trucks to deliver such items as food, medical supplies, or newspapers.
• Record sales or delivery information on daily sales or delivery record.
• Review lists of dealers, customers, or station drops and load trucks.
• Arrange merchandise and sales promotion displays or issue sales promotion materials to customers.

Route Driver at Cheerwine (2011-02 – 2012-02)

• Obey traffic laws and follow established traffic and transportation procedures.
• Inspect and maintain vehicle supplies and equipment, such as gas, oil, water, tires, lights, or brakes, to ensure that vehicles are in proper working condition.
• Report any mechanical problems encountered with vehicles.
• Present bills and receipts and collect payments for goods delivered or loaded.
• Load and unload trucks, vans, or automobiles.
• Verify the contents of inventory loads against shipping papers.
• Turn in receipts and money received from deliveries.
• Maintain records, such as vehicle logs, records of cargo, or billing statements, in accordance with regulations.
• Read maps and follow written or verbal geographic directions.
• Sell and keep records of sales for products from truck inventory.

Kitchen Supervisor at Chilis Bar and Grill (1998-08 – 2011-01)

• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Resolve customer complaints regarding food service.
• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Forecast staff, equipment, and supply requirements based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform food preparation and serving duties, such as carving meat, preparing flambé dishes, or serving wine and liquor.

A.A. in Culinary Arts – Fayetteville Technical Community College (2002-05)