● Orchestrated Annual Sales: Directed strategic planning and execution resulting in annual sales totaling $2.2 million. ● Ensured Service Excellence: Conducted quality assurance checks to uphold service excellence and enhance client satisfaction. ● Expanded Client Base: Proactively engaged with wedding planners and venue representatives to expand client base and develop robust sales pipelines. ● Negotiated Exclusive Deals: Successfully negotiated exclusive deals, fostering mutually beneficial partnerships and enhancing market competitiveness.

● Played a critical role in the opening of "The Porch," a new casual dining outlet, contributing to the successful launch and ongoing operations. ● Oversaw efficient clubhouse operations, managing events and a la carte dining spaces with annual F&B revenue averaging $4 million. ● Managed a $250k/annual revenue wine program and led the beverage program for the club. ● Actively participated in menu development, monthly construction meetings, and financial discussions to analyze reports and KPIs. ● Conducted interviews, screened resumes, and developed interview questions for internships and MIT programs. ● Directly responsible for the annual labor budget, which consisted of 85 employees. ● Managed a diverse team of 85 employees, conducting daily pre-shift meetings and providing continued education to staff.

Recognized as a Top-15 Ranked “Platinum Club” in the United States. By invitation only, member owned, traditional, and full-service country club with 1000+ member families, $15.5 million in annual revenue, and $5 million in F&B revenue. • Had an active role in banquet operations and led a team to the successful execution of the club’s daily banquet events• Operated as the “point person” for all operational inquiries and ideas as it pertains to banquets that I oversaw• Prioritizing member experience when making decisions • Developed service standards in the scope of banquet events, and actively mentored staff members• Led by example with my professional presence, communication, coordination, preparation, and enthusiasm; Improved the execution of future events by communicating feedback to all levels of management• Oversaw a la carte operations with a manager, helping lead a team of supervisors and staff to the successful execution of the clubs dining operation• Completed monthly inventory of our extensive wine cellar using the ClearSky inventory management software • Attended numerous CMAA continued educational workshops and conferences to develop leadership skills • Developed a strong understand of inventory, cost control, and purchasing by working alongside the purchasing manager • Earned an extended internship for the fall by showing continued development, ability to work as a team, and member recognition

Recognized as a Top-10 Ranked “Platinum Club” in the United States. By invitation only, member owned, traditional, and full-service country club with 1000+ member’s, $15.7 million in annual revenue, and $3.2 million in F&B revenue. • Prepared both banquets, á la carte, and private dining rooms for service and special events • Transmitted member orders to the kitchen and bar in a clear and concise manner • Provided table side wine service in accordance to the Master Court of Sommeliers standards• Developed extensive knowledge of the wine program and cellar • Responsible for setup, understanding, and delegation of BEO tasks prior to the start of the event• Rewarded an Oakmont Hole-In-One for going above and beyond in my service role