Clubhouse Manager 01/19 - 10/22Food & Beverage Manager09/16 – 01/19 Responsible for overseeing all food & beverage outlets, member events & marketing. 1.5 million dollar casual dining expansion complete November 2016. 30% cover count increase.  26% total food & beverage revenue increase from 2012 to 2017. Created a standardized training and development program – “PVCC University”. Proven ability to work in unison with staff, membership and committees. Assistant Food & Beverage Manager09/12 – 09/16  Oversee all day to day operations of Dining Room; hiring and training of food and beverage staff, conduct daily pre-meal meetings, scheduling, manage within budgetary guidelines. Develop member experience standards to personalize service. Consistently strive to enhance the member experience and deliver high touch, high quality service.

 Successfully completed twelve week Food & Beverage Operations Management Development Program at Marriott Suites Downers Grove. Completion February 2012. Areas of responsibility included restaurant, lounge, in room dining, and event operations management for 246 room hotel and suites. Beverage & Food Operations Management Placement at Renaissance Chicago Downtown in February 2012. Responsible for all beverage and food operations within hotel including All Day Dining Restaurant, In Room Dining, Bar Novo, and Starbucks. Outlet Sales $3.8 million and total hotel B&F Sales of $11.8 million. Assisted in operations management, coaching, payroll, scheduling and events/banquet management. Provided leadership for 50 ambassadors at 553 room AAA Four Diamond Hotel.

 Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages. All facets of front of house employees; orientation, training, scheduling, pay roll, labor costs control. Control and care of pertinent inventory.. Timely and proper completion of all required paperwork and reports. Motivate, coach, and communicate with 25 person staff.

 Fine dining 120 seat restaurant. Serve food and beverages to patrons and explain how various menu items are prepared. Executed a re-positioning marketing strategy plan for restaurant renovation.(September 2009 - December 2009 & January 2011 - May 2011)

 250 member club, 21 over night rooms, 181 dining room/porch seating, 366 porch/yard seating  Supervise off premise catering functions. Guest Service: Front Desk, Reservations, Night Audit. Food Service: Serving both ala carte and catering.

 1,040 member club- 19 week rotational internship. Dining Room Operations, Kitchen, Banquet Operations, Catering Sales, Grill Operations, Bar Operations, Member Events, Golf, and Management Rotation.

 Provide information and generate interest in programs via tabling on campus. Post and distribute fliers and generate leads and contacts for Kaplan Center.

 Make room reservations, register arriving guests, and assign rooms to an 80 room motel.  Compile and check daily record sheets, guest accounts, receipts and vouchers.

 Answer inquires from parents and students dealing with campus and giving directions. Receive, sort and distribute incoming mail; assist with outgoing mail and deliveries. Check in and out equipment and games. Keep inventory of keys and packages for 700 rooms.

 Sales and service of Food and Beverage to guests.  Presents guest with bill and accepts payment, server banking.

 Sales and service of Food and Beverage to guests.  Presents guest with bill and accepts payment, server banking.