I am an experienced and innovative operations leader with 15 years of experience managing restaurant operations. I have been passionate about the restaurant industry from a young age and have realized over my career that success is directly tied to cultivating and promoting a culture of trust, inclusion, and respect. My role as General Manager for an award-winning restaurant in Vermont gave me a taste of operational management, and I was hooked. From coordinating the schedules and payrolls, to monitoring inventory, to developing a brand image and marketing campaigns, I was able to create a food and beverage destination that was recognized by top industry publications as a “best-in-class” dining experience.When I had the opportunity to lead one of the top restaurant management groups in Vermont, I jumped at the opportunity. I helped grow the group from one to five restaurant locations and built an innovative operations management team that provided high-quality food and guest service. I had a hands-on role in developing budgets, designing unique menus, and developing standards for each location. One of my most exciting achievements was working with local brewers to create and launch a line of canned beers and hard seltzers specific to a brewery within our restaurant group.If you would like to connect or know more about my professional story, please send me an InMail message or email me at mcneilwc14@gmail.com.Key Strengths: Foodservice Management | Strategic Planning | Staff Development | Recruitment | Training & Development | Performance Management | Process Improvement | Budget Management | Forecasting | Profit & Loss (P&L) | Inventory Control | Vendor Relationships | Policy Development | Goal Setting | Menu Development | Service Standards Development | Marketing | Facility Maintenance | Safety & Sanitation | Public Relations | Negotiation | Cross-Functional Collaboration | Customer Service
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Co-Owner & DirectorHeirloom Hospitality - Vermont Aug 2011 - Nov 2021Led the growth of one of the largest restaurant management groups in Vermont from one to five locations, each with its own concept, employing 180 staff with $10M in annual revenue and 900+ daily guests. • Built and directed a strong, innovative operations team that ensured the highest quality of food and service through one-on-one coaching, training, effective communication, and a cohesive environment• Developed budgets, forecasted revenue and expenses, and controlled food and labor costs resulting successful operations and increased revenue YOY• Oversaw the design and build of each restaurant location, including kitchen design and equipment procurement and maintenance• Developed and implemented safety and service standards for each restaurant concept and established operational and leadership metrics resulting in consistent guest satisfaction ratings of 90%• Created beverage menu and programs for each restaurant; recognized by Wine Enthusiast Magazine for 100 Best Wine Lists (Hen of the Wood, Burlington) in 2014• Established relationships and negotiated contracts with vendors and suppliers that resulted in cost savings for each location• Collaborated with marketing department and brewers to create and launch a new line of canned beers and hard seltzers; distributed to restaurants and stores throughout Vermont and increased external sales revenue
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Sales RepresentativeG. Housen And Company, Inc. Aug 2010 - Aug 2011Specialized in the sale of craft beers and fine wines to independently owned wine shops, craft beer stores, and restaurants in Vermont. • Increased sales of craft beers and fine wines throughout Vermont by 18% YOY -
General ManagerHen Of The Wood Restaurant Aug 2006 - Aug 2010Managed daily operations and oversaw a staff of 16 for a 40-seat award-winning restaurant that served approximately 80 guests daily. • Oversaw the scheduling, payroll, P&L reports, inventory, and COGS of a top destination restaurant in Vermont• Designed menu and developed price points to increase revenue and customer satisfaction• Collaborated with chef and owner to develop a brand image and create advertising campaigns that drove sales• Recognized by the James Beard Foundation, the New York Times, and Food & Wine Magazine as a best-in-class dining experience
William Mcneil Education Details
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The Culinary Institute Of AmericaCulinary Arts And Related Services -
Xavier UniversityGeneral
Frequently Asked Questions about William Mcneil
What is William Mcneil's role at the current company?
William Mcneil's current role is Experienced & Strategic Leader | Award-Winning Restaurant Operations Director | Creating a culture of trust and success through staff development and strategic planning.
What schools did William Mcneil attend?
William Mcneil attended The Culinary Institute Of America, Xavier University.
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