Christopher J. Rhodes Email & Phone Number

Rancho Mirage, CA, US

Asheville, North Carolina

Sea Island, Georgia

OVERVIEW:As the GM, I was hired for my strong food and beverage background and leadership capabilities for this exclusive club with seven dining venues and 150 resident homes. I report to the President and directly supervise seven department heads with a team of 70 reporting upward. I oversee governance and serve as trusted advisor to the BOD and.

Palm Desert, California

OVERVIEW:In this leadership role, I reported to the President of a premier club in Southern California and directly supervised nine department heads. I was fully accountable for successful club operations.HIGHLIGHTS:☑ Led the Club through successful strategy planning process resulting in the creation of a tennis & pickleball facility, which spurred a new.

Los Angeles, California

OVERVIEW:I served as the GM / Chief Operating Officer and managed all aspects of the club including its activities and relationships between the club and its Board of Directors, members, guests, employees, community, government and industry. Overall responsibilities included coordinating and administering the club’s policies as defined by the Board of.

Indian Wells, California

OVERVIEW:I worked closely with all department heads to maintain and improve The Vintage Club Standards of Excellence and ensured all member/guest expectations were met or exceeded. As Club Manager, I oversaw the general operation of staff functions relating to all Food and Beverage Service Operations and worked closely with Certified Master Chef J. Kevin.

Mundelein, Illinois

OVERVIEW:As the Assistant Clubhouse Manager, I was tasked to create a positive service culture and very quickly developed credibility with staff and members, empowered and encouraged staff to take initiative, rewarded individuals for their efforts, and it all translated into member satisfaction. I managed all wine, beer and liquor inventories, ordering and.

Palm Coast, Florida

OVERVIEW:I was promoted through several positions with increased scope and responsibilities leading up to 2006 as the F&B Manager where I oversaw food and beverage service areas to members’ and guests’ satisfaction. In this managerial role, I met revenues and expense budget goals, supervised service and beverage department personnel, assured high standard.