Derik M. Email & Phone Number

Truckee, California, United States

As Manager of Clubhouse Operations of Shaffer’s Mill, I lead clubhouse operations for a luxury community, overseeing director and managerial-level staff including golf managers, the club administrator, F&B managers, and other leaders to sustain MM$ in revenue. Holding full accountability for P&L, budget management, strategic planning, and community planning, my team and I elevate guest satisfaction while managing 400+ members and building a greater sense of community across 6 outlets. Key Contributions:✓ Promoting a high-performance culture among 11 directors and managers overseeing 140 staff ✓ Emphasizing employee relations, retaining a high percentage year over year ✓ Delivering an outstanding member experience, lifting member satisfaction scores markedly✓ Fortifying a cohesive team culture by implementing new communications systems, one-on-one meetings with managers/directors, and coaching/mentorship programs✓ Overseeing event planning and delivery to drive guest participation and engagement ✓ Forecasting sales revenue for membership and golf dues as well as F&B revenues ✓ Rebranding the property with new logo designs and improved visuals ✓ Managing capital projects and saving significantly on costs by bringing work in-house ✓ Launching new communications programs, a YouTube Channel, My Shaffer’s Mill and MillMinder

Truckee, California, United States

As Director of Food & Beverage at Shaffer’s Mill, I shaped the strategic vision and direction of clubhouse operations, overseeing 55 personnel with 7 direct reports while administering the budget. I owned full accountability for the P&L, general operations, revenue forecasting, strategic planning, program development, guest relations, and catering functions. Led in-house catering operations, launched in-home catering, and oversaw the catering director. Key Contributions: ✓ Played a key role in doubling revenue growth ✓ Launched a wine program that grew exponentially in sales as well as a wine locker rental program ✓ Instituted training and employee relations to attain above-industry retention ✓ Choreographed dozens of annual events that generated increased revenue

Rio Verde, Arizona, United States

Leading $3.2M in F&B operations, I played a critical role in growing sales exponentially while directing, inspiring, and coaching 10 managers overseeing 65 total personnel to achieve annual performance goals and revenue objectives. In this capacity, I determined the strategic vision of all outlets while improving EBITA significantly. Key Contributions: ✓ Opened the club, earning “Club of the Year” from among 23 properties after the 1st year of operations ✓ Launched and grew wine program membership from zero to 400 members, capturing $1M in <3 years ✓ Curated 5 outlets including marketplace, wine program, refreshment cart, and 2 restaurants ✓ Organized private event operations including 40 annual wine tastings and 2 annual events for 500+ attendees; executed event logistics and schedules, designed the menu and décor, and ordered wines

Phoenix, Arizona Area

I created and built a full-service hospitality company, overseeing the P&L, operations, strategic planning, marketing & advertising, accounting, customer service, and project management. This entailed consulting with clients on personnel/hiring, menu design and descriptions, restaurant branding, logos, marketing strategy, merchandising, and strategy execution. Harnessed hospitality best practices, systems, and tools to advise clients on operations. Key Contributions: ✓ Secured 20+ key clients, opening 12 restaurants or wine bars from inception to launch ✓ Executed project management to build new restaurants from a shell to full-service operations ✓ Elevated the client experience, garnering 100% of clients from referrals alone ✓ Landed a key contract as operations director of Spiga Cucina to launch the restaurant, develop and distribute handbooks and manuals, and hire all FOH/BOH employees and management ✓ Forecasted, budgeted, and marketed Spiga Cucina with a minimal budget over the inaugural years ✓ Doubled forecasted first-year sales at Spiga Cucina and increased sales by ~10% through the 2nd year

Phoenix, Arizona Area

Heading general operations and training for a $6M restaurant, I maintained high company standards while driving improved profitability. I partnered with the CEO and COO to grow business from 26 to 80 restaurants during tenure and oversaw daily operations as well as food truck operations and training store. I ensured F&B cost controls achieved business goals and implemented process improvements and marketing concepts that were adopted company-wide. Key Contributions: ✓ Steered the launch of 12+ restaurants across the country and maintained operations at 3 restaurants✓ Recognized as the first professional to launch Happy Hour, stimulating $240K+ at a single location ✓ Interviewed, hired, and trained ~50 manager candidates✓ Trained 1K+ employees during leadership, or 50-100 employees per restaurant ✓ Attained the lowest turnover rate in the entire company 4/6 years ✓ Maximized profits to net $1M+ annually

As GM, I oversaw daily operations for a 6K+ sq. ft. restaurant offering exceptional guest service and award-winning beer. I hired and trained staff, implemented all policies and procedures, and introduced F&B cost control procedures. I also organized beer festivals across the southwest, earning national recognition and 20+ Great American beer awards.

San Diego, California