Chief Operating Officer managing all aspects of the club to arrive at the best financial results while ensuring maximum member and guest satisfaction. Managed all club activities as well as the relationship between the club and its Board of Trustees, members, guests, and employees. Developed operating policies and procedures, and accountable for delegating duties to all department managers and staff. Resurrected the business from experiencing significant profit loss to a profitable, thriving, and sought after organization, with a member waiting list by the time of my departure. Possess a proven and verifiable record of increasing revenues by an estimated ..Effectively managed expenses, despite years of significant economic challenges felt by the club industry. Analyzed monthly financial statements and managed cash flow by establishing controls to safeguard funds. Reviewed income and costs relative to goals, and took corrective action as necessary. Substantially reduced overhead and operating costs through proper staffing and controlling costs by means of eliminating waste, finding competitive vendors, monitoring service of food and beverage, and implemented a Point of Sale System. Reduced employee turnover by 75% by improving communications with staff and instilling a sense of ownership in the club. Managed overall operations of non-profit club consisting of 130 full members. Increased member participation at special functions and day to day dining at the club. Updated human resource areas of the club including developing an employee hand book, assisting club board and committee with job description development as well as staff evaluation process. Reversed severe financial loss by implementing sound business decisions and increasing member usage of the club. Developed an outstanding team of employees and streamlined the organization. Involved the club in community activities which resulted in an improved image in the local community.

Managed food costs, upheld menu standards, and controlled inventory. Created event-specific menus for occasions (banquets, conventions, and catered meetings). Involved with all aspects of staff management, guest interactions, office administration, vendor communications, and labor costs. Supervised staff and handled any unresolved, escalated issues. Ensured operational standards are compliant with regards to sanitation codes and laws, food storage, and loss prevention. Supervised managers and staff of up to 80 including conducting performance reviews and progressive discipline when necessary. Evaluated quality of service and products. Coordinated marketing and promotions, as well as repair and maintenance. Created budgets, programs, and standard operating practices for training of staff to ensure standardization of practices. Established vendor lists and sources of all food, beverage, and disposables. Managed purchasing and operating restaurant POS systems and alcohol sales with tips certified. Hired, trained, and developed all food and beverage managers as well as executive chefs. Maintained a system of reporting daily sales, production, payroll, and inventories. Planned menu, conducted item research, development, implementation, and design with food cost analysis. Negotiated with contractors and vendors; responsible for ordering equipment and products.

Handled fine dining and bar set up, including liquor orders and inventory. Conducted end-of-day procedures such as running daily sales reports. Managed scheduling of approximately 40 employees, including restaurant, banquet, snack bar and beverage cart staff.