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 lay-leadership comprising 11 board members and four committees.HIGHLIGHTS:☑ Navigated club through COVID-19 pandemic; furloughed 90% of staff for four months while operating a six-day a week golf and food and beverage operation. Revamped Club’s SOPs and policies/guidelines to adhere to and coincide with CDC guidelines and the Governor’s orders.☑ Hired Club’s first Membership Director. By creating this function and completely overhauling the new member orientation and membership process, the Membership Director sold 35 new memberships year one.☑ Bolstered membership sales over past three years. ☑ Created the club’s first mission and vision goals. Spearheaded the strategic planning process to ensure a shared vision for the community by conducting a SWOT analysis, starting at the committee level and then gaining buy-in from the Board. ☑ Designed, implemented and executed numerous capital projects including Cottage Room’s renovation, parking lot repair project, kitchen expansion, and renovation, all on time and all on budget.☑ Developed detailed Operating and Capital Modeling to use as “headlights” to do long-range facilities planning and operations planning. Led club’s first reserve study which led to the club’s first 5-year capital plan.

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 sports membership category generating 10% revenue growth YOY for the first three years.☑ Overhauled club’s Standard Operating Procedures; created job descriptions for every department. ☑ Built a better and more coherent working relationship with the board, committees, and members by creating Board and Governance orientation materials. ☑ Hired 5 new department heads in first year including the club’s first CPA Controller, HR Manager, Social Media and Marketing Manager, and Membership Director. Revamped the club’s marketing strategy which resulted in more than 15% more membership sales YoY.☑ Renegotiated a six-figure project resulting in significant savings to the club. Dropped labor cost from 60% to 45%.☑ Repaired damaged relationship with past Real Estate agent for club, resulting in two lot sales.  ☑ Enhanced brand awareness and club communication by creating new website and social media; Facebook, Twitter, and Instagram.☑ Partnered with Lacoste to enhance merchandise offered to the members as well as hosting the Lacoste Croc Open and the LPGA annual Photo Shoot.

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 Directors, developing operating policies and procedures, and directing the work of all department managers. I implemented and monitored the budget and the quality of the club’s products / services to ensure maximum member and guest satisfaction, as well as securing, protecting, and enhancing the club’s assets, including facility, equipment, and reputation.HIGHLIGHTS:☑ Improved Board communication and transparency increasing credibility within the membership relating to a failed wall and pool deck project prior to assuming GM/COO position.☑ Created Board Orientation materials and was the first GM to ever provide an orientation for the BOD.☑ Hired the Club’s first Certified Executive Chef. Lowered food cost from 65% to the budgeted 39% and lowered labor cost from 70% to 45%. ☑ Won a labor dispute and EEOC claim by a 30-year employee.☑ Managed the budget to have a positive year end budget for the first time in the last 5 years while getting a budget approved to run a positive NOI for the first time in the club’s 50-year history.☑ Created Job Descriptions for employees and department heads; developed SOPs and extensive training module for all departments.

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 Walker, CMC, executing all club event activities. I hired and provided comprehensive training and evaluation of Food & Beverage service employees, focused on proper service techniques, and created a “team work” atmosphere. HIGHLIGHTS:☑ Significantly contributed to turning around a faltering F&B program through hands-on, high visibility training, and accountability programming.☑ Completely revamped menu screens in Jonas for three different outlets, catering, tennis, fitness and golf shop. ☑ Collaboratively developed FOH. training manual and schedules and responsible for its execution and implementation.

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 promotion. I also oversaw pool party events (swim meets, family pool days, flick & float kid’s movie night, etc.)HIGHLIGHTS:☑ Ordered and maintained inventories of $80K+ in beverage while maintaining a 32% cost of goods sold.☑ Developed positive relationship with all department heads, formally and informally, which increased communication and shared information between departments that enhanced the member experience. ☑ Enhanced JONAS for ease of use, resulting in better communication between front and back of house staff, greater accuracy of member requests, and an increase in member satisfaction. ☑ Staffed, planned, and ran multiple high touch events including a 1300 person Fourth of July party, 300-person Invitational Golf Tournaments and Member Guest Tournaments.☑ Accountable for the success of multiple outlets which included Cabana, Halfway House, Thorngate Main Dining Room, 300 personal Main Ballroom, Formal Ivanhoe Room, men and women’s 19th Holes.☑ Supervised multiple outside golf tournaments a year for Edward Don Company, Chicago Bears and many more high-level charities.

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 of appearance, hospitality and service in personnel and cleanliness of dining room. HIGHLIGHTS:☑ Developed and implemented training for front-line staff, as well as a written testing program for FOH. staff and procedures for all new hires ensuring baseline of knowledge as well proficiencies in established competencies.☑ Introduced, booked, and executed wine dinners, scotch dinners, cigar dinners, wii bowling tournament and numerous other Club events. Booked entertainment as required.☑ Worked with Executive Chef to develop wine pairings and provided input on menu development relaying member requests.