John just completed a year long assignment that encompassed an extensive positive turnaround of the club’s financial performance collaborating with the BOG and Finance Committee. Many deferred maintenance issues were addressed with 100% positive outcomes.

John managed the Hillendale CC assets during the ownership transfer period. During this time he successfully sustained and grew membership, prudently managed $3 million in club renovations and hired and trained a new culinary staff.

Sustained and maintained the club during COVID.

The Army and Navy Club is a private, not for profit Club that provides a wide range of services to its members and their guests. Founded in 1891, the Club celebrates the customs of its rich military traditions while offering the facilities and amenities needed to satisfy the modern professional. A Platinum Club of America, two blocks from the White House in the middle of Washington's main business district, it is valued by its members as a showplace of timeless elegance and prestige and recognized for its exceptional dining and hospitality. John was honored as City Club Manager of the Year.

As GM, John oversaw the operations of this premier Country Club in the Rockville area, less than 20 miles from the nation's capital. Managing a staff of more than 150, John handled all aspects of the Club from finances and business development to member retention and golf course operations.

During his nearly decade-long tenure with the Center Club, John resuscitated this operation, building it into a center of business despite the recession. He oversaw two renovations, growing membership and dramatically increasing banquet business, all while finding cost savings. He assured the future sustainability of the club by boosting the bottom line and steering this nonprofit through the financial downturn.• Created a new revenue stream of over $1 million during tenure.• Facilitated and oversaw two capital improvement projects, both on-time and under budget.• Elevated food and beverage programs to include expanded and diversified offerings.• Planned and implemented family-friendly policy changes and offerings.• Created a service culture that encouraged repeat business.• Expanded reciprocal clubs nationally and internationally.• Responsible for all aspects of club management including budget, staff, marketing and membership.• Manages a team of nearly 50 full-time, year-round staff and additional seasonal employees.

• Member usage and total revenue up 18% during tenure.• Oversaw all aspects of day-to-day operations at both clubhouses, including administration, facility maintenance, food and beverage programs and banquet activity.• Directly impacted an annual operating budget of $18 million, including forecasting, revenue enhancement, labor management, long-range strategic planning, fiscal planning and capital projects.• Responsible for all aspects of member relations, committees and the board of directors.

• Reduced operating expenses by 25% within 12 months, and increased member usage by 35%. • Increased food and beverage gross revenue by 60% in 18 months.• Reorganized special events planning to enhance non-member services such as weddings.• Analyzed yearly member flow and created a social calendar, increasing usage by 35%.• Enhanced customer service by restructuring the beverage and wine list to meet diverse preferences and conducting etiquette-focused hospitality trainings. • Assisted in managing POA.

During his tenure for this operation, John started as a Clubhouse Manager for the Mountain Clubhouse and was promoted twice. He accomplished the following:• Led major sales effort resulting in an increase in membership from 363 to 780.• Maintained five-star food and beverage service and unique member specialty experiences.• Organized and managed five property owners’ associations to protect and enhance the community and bolster property values. • Managed construction of clubhouse and Tom Fazio Valley Course with 5% positive budget variance.• Opened Chaparral Restaurant to rave reviews and critical acclaim.

• Responsible for five restaurants, 300 employees and an annual budget of $8.7 million.• Helped create and implement the Johnson and Wales University Program.* Voted Number 1 ski resort in North America.• Focused on off-season cross marketing of the World Mountain Bike Championships and alternate summer activities.