- Responsible for the leadership, mentorship and training of a team of 40 staff- Assisted in establishing yearly F&B budgets, and was accountable to maintaining costs and ensuring that revenue targets were being achieved- Increased dining standards by developing an in-depth onboarding manual and training systems

• Oversee both banquet and a la carte operations by delivering daily pre-shift meetings during which I assign strategically and delegate out front of the house sections and tasks in order to consistently uphold and exceed service standards• Assist in conducting site inspections, creating BEO’s and supervising event set ups • Created and implemented: the service training manual, opening – closing duties for all outlets, daily bar inventory system, cocktails manual and drink list, safety operating procedures manual, and the beverage costing and pricing calculation system• Perform thorough monthly inventories of all alcoholic and non-alcoholic beverages• Administer interviews, conduct staff training, assist in coaching and when necessary disciplining FOH staff• Developed a beverage sales analysis program that aided in the strategic development of the 2017 beverage menu• Program all food and beverage items, costs, retail prices and features into the Jonas system allowing for accurate sales and costing reports• Order the day-to-day beverages and FOH provisions

• Directed, supervised, coached, counseled, guided, and encouraged staff• Oversaw the day-to-day operations of all areas of the clubhouse while ensuring that high service standards were being met• Assisted in developing various departmental policies and procedures• Provided initial and ongoing staff departmental training of on-job duties, safety, sanitation, and standards of service

• Waited and served tables• Assisted in the training and development of new staff members• During events took point of leading FOH staff in designated sections • Responded to members’ concerns and complaints in a timely and professional manner• Consistently conducted myself to not only meet but also to exceed the high service standards in accordance with the reputation of St. George’s Golf and Country Club

• Assisted in obtaining key service staff • Properly monitored and maintained a high level of guest satisfaction assuring that any conflicts were promptly resolved• Oversaw day-to-day transactions and assisted the senior accountant in bookkeeping