Led a team of over 80 in delivering excellence across all departments with two clubhouses, 2,100-acre Audubon sanctuary HOA community with over 2,500 members. Navigating the club through the transition from developer to member-owned. Instrumental in the creation of committee structure and composition. Creating a culture of trust through active employee engagement. Implementing programs to increase revenue. Crafting policies and coordinating the development of the Club’s long-range and annual (business) plans. Developing and approving specific operational policies, programs, procedures, and methods in concert with general policies.

OVERVIEW:In this leadership position, I oversee a team of 6 direct and 35 indirect reports in delivering excellence across all departments. By engaging my employees, building a positive rapport, and encouraging teamwork, I have been instrumental in creating a positive culture of trust and accountability. I’ve successfully implemented programs to increase revenue. Additionally, I’ve crafted policies and established schedules, conducted routine maintenance checks, standardized reservation sheets, and developed a digital app for member utilization. My development of content for our digital locker program reduced the need for printed menu books for wine lockers and lists.HIGHLIGHTS:** Continually utilize creativity to enhance atmosphere while maintaining low costs; hands on designing flower arrangements, crafting costumes for events, and built Santa’s Sleigh in-house.** Elevate member experience by spearheading development of Member University; showcase speakers on various topics and institute member trips and tours. Create calendar and strategically plan out events.** Developed successful Wine Club program in collaboration with vendors and member advisory committee to ascertain a thriving program in under 2 years with 120 lockers full, with a constant wait list.** Redesigned entertainment calendar and implemented profitable policy to increase budget from $22K to over $40K annually with improved satisfaction ratings from 3.1 to 4.4.** Created culture of service and caring though implementation of standardize trainings, employee engagement, and leading by example to build rapport and trust; new environment led to increase of F&B revenue from $600K to over $1.5M since 2005.** Reduced maintenance costs by 15% by analyzing historical vendor list and identifying new partners, delivering high-quality and low-cost productivity.

OVERVIEW:Prior to my promotion to Clubhouse Manager, I led a cross-functional team in delivering excellence across food and beverage (F&B), facilities management, housekeeping, dining room, and administrative support. Under my leadership we drove revenue through the development of custom menus, bar and wine offerings, and a myriad of events and supported the planning and execution of capital improvement projects for F&B facilities. Coordinated maintenance and housekeeping tasks as well as collaborated with department leaders to achieve club goals. Actively engaged with members and interacted with all committees.HIGHLIGHTS:** Transformed underperforming club and increased survey results from 2.9 to 4.2 rating by establishing formal training for dining staff and measurable service standards within 6 months of joining leadership team.** Forged trusting relationships with F&B team by establishing a managerial presence on the floor to resolve member issues first-hand as well as support in all tasks.** Aligned team and diminished gap between front and back of house; managed performance and reorganized based on productivity.

OVERVIEW:I was recruited to replace Chef within a brand-new facility, followed by a promotion to F&B Director overseeing menu and banquet planning development. I led a team of 25; managed performance and aligned team goals with club vision. Developed new menus for both dining rooms and implemented standards for sanitation, safety, and member service with extensive training for both front and back of house teams. Oversaw budgets for inventory, purchasing, and cost controls. Increased revenue through weddings, events, and private functions.HIGHLIGHTS:** Created wedding show program and initiated the 1st-ever hosting of wedding vendors to showcase services; increase bookings and revenue with over 50- private functions and up to 15 weddings annually.** Consistently met food cost budget of 38% and increased member satisfaction to 4.3 in all levels of food service.** Developed dual dining areas with different menus featuring fine and casual dining to meet needs of members** Led member engagement to promote dining areas; exceeded attendance goals by 40% with YoY growth; expanded service to 5 nights per week.** Established internship program with local high school’s culinary program; facilitated student training and education in the various nuances of hospitality and culinary arts.