Bridget Eckert, Ccm Email & Phone Number

Saint Paul, Mn, Us

Greater Minneapolis-St. Paul Area

Exposure to project management during a $5M clubhouse renovation in a multi-phased approach where I had the opportunity to be part of the Designer bid process, the GC bid process and provided operational level feedback to the Facilities Committee regarding planned future projects.Participation in Strategic Planning with the Board, helping to create a long term vision and identity for the club that will serve as a blueprint for future board and leadership team members focused on preserving the history of the club while driving the club into the future.Participation in an updated capital reserve study, identifying upcoming capital needs in the Clubhouse and Pool areas.Updated all Food & Beverage training programs creating a new onboarding process for both year-round and seasonal employees, ensuring continuity between catering and member dining service standards.Became an expert in the Club's technology, ensuring all systems work properly and identified a replacement plan for outdated tools. Diligent work to enhance the employee experience, reducing turnover and creating an enjoyable work environment for all staff members.

Bloomington, Minnesota, United States

Teach courses in Hospitality Management such as Introduction to Hospitality Management, Hospitality Sales, Marketing and Convention Management and Food/Beverage Management and Cost Control.

Medina Golf & Country Club

Merchandise event space to Member and non-Member clients while developing relationships with new and existing clients to maximize revenue potential. Create annual sales plan and accurately forecast revenue. Actively engage with Members across social media platforms. Complete annual CMA to ensure alignment with current market pricing.

University Of Minnesota

Responsible for the Sales & Execution of all Premium Catering Events and all Game Day needs. Actively pursue catering sales opportunities to increase top-line revenue growth for ICA channel outlets at the University of Minnesota, Twin Cities Campus. Establish relationships with national television networks as well as Vikings, Gophers, NHL and Live Nation executives to facilitate all catering sales and service needs for Game Day. Responsible for execution of catering contracts for TCF Bank Stadium, Mariucci Arena, Williams Arena and other ICA outlets as needed.

Chaska, Mn

Led a staff of 75 employees (peak season), including 3 managers, through the daily operations of the F&B department. Responsible for all purchasing, inventory management (par levels, storage, requisition, pricing validation) and vendor relationships. Secured bids for equipment and supplies during the budget process and negotiated contracts with multiple vendors. Created an annual budget based on forecasted revenue and trending expenses. Analyzed monthly financials and reported on variances to budget. Worked across linear and vertical levels to accomplish company goals. Worked with marketing department to develop a communication strategy for marketing club eventsCreated event P&L reports to analyze the effectiveness of event programmingPut appropriate inventory controls in place resulting in an 8% cost reductionRefined sales recording practices with a net gain of a 5-figure sales increase in my first year

Edina, Mn

Merchandised banquet space to member and non-member clients while developing relationships with new and existing accounts to maximize revenue potential. Defined and met sales goals by forecasting revenue and creating sales programs. Prepared and presented proposals and contracts in a prompt, accurate and profitable manner. Represented the club at trade shows, civic/business functions and industry related associations. Maintained positive interdepartmental communication to ensure client success on all levels of business environment.Built and maintained key vendor relationshipsCreated post-event surveys to enhance the member/client experienceKey role in programming initiatives for members to increase engagementProject lead on all golf events including Invitational, ICC Days, Federated Challenge and all league events

Wayzata, Mn

Spring Hill is a unique, limited membership golf club dedicated to preserving and honoring the finest traditions in the game of golf. The beautiful Fazio course is currently ranked 2nd for private golf courses in Minnesota. The modest clubhouse is 12,000sq. ft. and has a member dining area that seats 30 as well as a stone patio and porch that seats another 50 in peak season. Annual Dollar Volume is $2.6M with $250K coming from Food & Beverage. Spring Hill has an exclusive membership of 220 golf members.Enthusiastically led the service team of 15 employees through the daily operations in the Member’s Grill. Created daily menus and entered them into the POS system. Responsible for F&B operational needs for golf events including rental items, entertainment, décor and temporary staff needs. Responsible for hiring, training and development of all service staff. Purchasing agent for all club beverage inventory needs. Evaluated the existing service standard for areas of opportunity and created new service guidelines and training programsIncreased effectiveness of inventory controls and sales recording practicesWork directly with the Executive Chef on menu development and ordering needsHelped to create new product policy at the Wells House (on-course outlet)

Minnetonka Beach, Mn

Lafayette Club is located west of the Twin Cities on Lake Minnetonka. Award winning lakeside location for wedding receptions, banquets, business meetings and parties. The club boasts a glorious 85,000 sq. ft. clubhouse and a new Turfgrass Facility. Annual Dollar Volume is $7M with $2.2M coming from Food & Beverage. The club has a very active membership of over 1800 members in the Golf, Tennis and Social categories.Support and manage the Catering Department while working closely with the Director of Catering and the Executive Chef. Supervise, empower, lead, coach and motivate the service staff towards achieving exceptional guest experiences. Create an environment establishing highest standards of quality service through effective hiring, training, promotion and continuous reinforcement. Purchasing agent for all beverages for the clubhouse, maintaining appropriate inventory and cost control. Ran multiple Banquet functions, often simultaneously, ensuring a positive experience for the Member/Guest. Arranged periodic staff training programs such as School for the Service Arts and the MLBA Safe Alcohol Service programWorked with the staff to create a department mission and developed a training guide that supported that missionCreated a new Catering Wine Program to increase sales

Minnetonka Beach, Mn

Maintained high standards of service utilizing the key elements of fine dining table service to elevate the Member experience. Involved in the hiring and training process of all FOH staff and provided ongoing training covering topics such as increasing sales and safe alcohol service. • Built lasting relationships with Members and their families to foster a personal atmosphere • Sought out additional tasks from the AGM and GM in an effort to be a major contributor to the Management Team

Mba

Bachelor Of Science, Golf Enterprise Management

This degree program is an excellent cross between a Business Management degree and a Hospitality Management degree with a strong emphasis.

Associate Of Arts, General Studies

Club Operations

Completed Business Management I, II & III