Leo M. Luistro Vi, Ccm Email & Phone Number

Savannah, Georgia, Us

Annapolis, Maryland, Us

Oversee Grounds Manager, Events Director, Front Desk Manager, Clubhouse Manager (AC), Four Food & Beverage Managers (MC). Wine List Creator, Wine Wednesday's with Leo Work closely with the General Manager. Responsible for operation of all aspects of the club in the absence of the General Manager and perform specific tasks as requested by the Manager.• Ability to function as club’s general manager during his/her absence.• Knowledge of management requirements for housekeeping, engineering, maintenance and repair and security functions at the club.• Must demonstrate appropriate analytical skills, attention to detail, organizational and project management skills.• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.• Knowledge of and ability to perform required role in emergency situations.

Annapolis, Maryland, Us

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Works closely with the General Manager/COO. Responsible for the general operation of staff functions relating to Rooms, Housekeeping, Maintenance/Repair and Security. (Supervises the work of the directors of these departments.) Responsible for operation of all aspects of the club in the absence of the General Manager and performs specific tasks as requested by him/her.