Perry Kenney, Ccm Email & Phone Number

Castle Rock, Colorado, United States

Responsible for overall operation of club facilities and cultural development. Oversaw the demolition of a 44-year-old clubhouse and construction of new 85,000 sq. ft. clubhouse. $25 million dollar project completed on time and on budget. Worked directly with the architect and builder during design and build. Led concept design of new pub and show kitchen, including the selection of china and glassware, smallwares, and equipment.Led team through Covid 19 crisis with alternative dining options, innovative marketing, and improved use of technology.Received several national awards, including Platinum Club, Distinguished Club, Healthiest Club, and Top Culinary experience.

Ponte Vedra Florida

Lead multiple departments including Food and Beverage, Maintenance, and Housekeeping with enthusiasm, problem solving skills, and members first approach. Active committee roles include House committee, Finance, Property, Strategic Planning, as well as Ad Hoc Committee for future Golf Clubhouse and Beach Club Renovation. Acting to assist the General manager in many capacities as requested or needed. High focus on member interaction, personal connection, and being the “Face” of Sawgrass Country Club. Promotion to this position was based upon dedication, passion, and trust of the membership and management. • Achieved CCM certification. • Successfully led search for new Executive Chef which resulted improved food quality and consistency. • Introduced the Humm feedback system added to manage member feedback for food and beverage improvement. Created and utilized reports for service team feedback both positive comments and areas for improvement. • Utilized “Facility Dude” program for reporting maintenance issues. Creating tablet-based system for both housekeeping and maintenance to improve on preventative maintenance, daily operations, and tracking of efficiency. • Opened Beach Club after renovation in 2016. Worked side by side with Committees, Designers, and Project managers. Led in staff recruitment and training. • Designed and led successful Beach club kitchen renovation in 2016. Created new hot line for appetizers and expanded prep and banquet space for improved efficiency. • Drove revenues to 4.5 million with creative marketing, specialty nights, and value offerings. • Assist Chefs and Managers with cost controls for both employee labor and cost of goods. • Received The Distinguished Club award by Boardroom magazine in 2018.

Ponte Vedra Florida

Lead food and Beverage team of approx. 80 employees. Focus on trends in the industry while adjusting to the needs of family dining and entertainment. Created new events and food programming such as our meal prep “Fit Fuel” program. Promotion to this position was based on natural leadership abilities, creativity, and trust of membership. • Led by example with “whatever it takes” and “Members first” attitude often leading holiday events in costume. Uncle Sam for 4th of July, Santa and Snowman in December, Halloween costumes in October, and Leprechaun on St Patties Day. • Feature Presenter at Club and Resort Business’s “Chef to Chef” conference. Demonstrated Ice carving techniques and discussed specialty tools. • Led programing and dining innovations to increase food and beverage participation during renovation of the Beach Club including food truck nights, Mirage bar concept, and many theme nights. • Handled all capital projects for Food and Beverage including china, banquet equipment, and kitchen equipment. • Created a management heath initiative which included organized bike rides and a vegetable juicing program. Great team building exercise. • Created and managed food and beverage budgets.

Managed both the Beach Club and the Golf Club totaling 3.5 million in sales.Hired, Trained, and Directed 3 Sous Chefs, 16 Cooks, and 5 Stewards.Created and Designed Seasonal Menus in both Casual and Formal settings.Attended Department, Social, Safety, Board and Committee meetings.Worked with Clients and Members to create menus for Weddings and Events.Taught Monthly Cooking Classes for both Adults and Children.Created Gourmet Society to Showcase Trends and Techniques.Consistently achieved budgeted goals in Food and Labor.Featured in Numerous Newspaper Articles and Trade Publications.Created Food and Event Blog for Internal and External PR.2011 Golf Club kitchen renovation 100k2012 winner- chili cook off of the southClub and Resort Business features:July 9, 2013. Growing AppetitesApril 23, 2013. Turning Up the Heatjuly 1, 2011. This Means WarNovember 11, 2010. Walter Scheib to be Guest ChefJune 1, 2010 On the Leading Edge2010 Star Chefs Conference2011 Star Chefs Conference2010 Chef to Chef Conference2010 Styled Iced, West Palm Beach. Ice carving training

Maui, Hi

Instrumental in Opening of New RestaurantManaged all Back of the House OperationsCreated Exciting Specials utilizing Fresh Local Ingredients

Maui Hawaii

Cmaa Bmi Leadership Principles

Bmi Golf

Ice Carving

Aos, Culinary Arts

Activities and Societies: Wine SocietyExternship: Marco Island Radisson

Bmi Club Manangement

Cmaa Bmi Iii, Club Management