John Glaser Email & Phone Number

Atlanta, Georgia, United States

Exceeded 1/2 year EBITDA budget by 300%Exceeded Ala Carte revenue by 7% over 2019 Exceeded Membership count by 16% over 2019Exceeded Membership Dues by 33.9% over 2019Reduced food cost by 4% to budget and 7% to 2019

Tampa, Florida, United States

Exceeded EBITDA budget by more than 50%

• Raised InMoment(Member Satisfaction) scores 100 basis points year over year
• Designed programming to raise member usage and increase revenues
• Grew a la carte revenues 30% YOY
• Grew F&B revenue 10% YOY
• Lowered Payroll 5% YOY or $29K
• Lowered Operating Expense 8% YOY or $39K

Charleston, South Carolina Area

Improved club bottom line by 65% in 2018 vs prior yearHired all new department heads except kitchenElevated InMoment member scores 20 basis points in 5 monthsDesigned programming to raise member usage and revenuesRaised a la carte revenues 15% year over year Raised overall revenues 3% year over yearLower beverage cost by 10%Raised Beverage Revenue by 22%.

Charleston, South Carolina Area

Go through sales process to sell carsKnowledge of vehicles and sales process

Managed Transition from one ownership group to anotherMoved gross revenues from 1.2 million to 1.5 million without raising duesIncreased club membership from 231 member to 275 membersManaged payroll of all employeesMerged Jonas and QuickBooks GL from a ‘key’ systemManaged all accounting at the property levelLowered overall labor cost by 8% or.

Responsible for complete activity of the clubResponsible for all weekly payroll and accountingResponsible for marketing the all of the activities of the club weeklyResponsible for set up and breakdown of all events as well as the coordination and logistics of delivery and pick up for all rental equipment for special eventsBuilt ‘lifestyle’ club.

Responsible for complete activity of Food and Beverage DeptRun day to day operations of clubhouseManage dining room every nightResponsible for member satisfaction in dining outletsSell wines to members during dinner service

Responsible for annual sales of $650,000 in beverage Maintained and controlled $100,000 in beverage inventoryLowered beverage cost by 1% to budgetProficient in P&L management and analysisRedesigned 150 bottle wine list and maintain wine cellar of 3000 bottlesOrganized wine socials and five wine dinners yearly for membersResponsible for day to day.

Responsible for successfully servicing a clientele that generates five million dollars in food and beverage revenueActively maintaining relationships with clients while they are on property to create return business - including partnering with Sales and Catering Team to manage events throughout the 13 acre facility, and acting as a liaison between in-house.

Coordinate as hotel agent with any necessary outside vendorsSupervise a union banquet staff of 20 full time waiters, housemen and on-call waiters as well as responsible for the payroll and scheduling of these employeesActive knowledge of the income statement or P&LResponsible for beverage cost and labor costPartner with Conference Services and Catering.

Washington D.C. Metro Area

Responsible for all evening banquet functionsSupervised union staff of waiters, porters and maids for the club as well as payroll Worked with Sales Department to effectively execute all banquet functionsActively coordinate with Secret Service to facilitate VIP appearancesRegularly handled closing duties of formal and quick service restaurants

A. A, Baking And Pastry Arts

B.S., Foodservice Management

Education record