Mary Schaffer Email & Phone Number

Pasadena, California, Us

Greenwich, Ct, Us

630 member-owned, full service traditional private club. Annual revenues of $12 million. Founded in 1924, facilities include a $2.6 million food and beverage operation, Walter Travis designed golf course, eight Har-Tru and two indoor tennis courts, four squash courts, a fitness facility, four paddle tennis courts, a seasonal pool, snack bar and a shooting range. Consistently honored as a Platinum Club of America. My role manages day-to-day operations: profit and loss accountability, policy and procedure development, member services, events, food and beverage operations, aquatics, and shooting. Provide leadership and direction to 60 employees, two managers and two department heads. Club liaison for the Entertainment, Shooting, Wine, and House Committees. Responsible for standardizing the hiring and on-boarding process for new hires, including the H2B and J1 visa staff. Improved upon training for all front of house staff, emphasizing teamwork, wine, and food knowledge. Direct reports include the Clubhouse Manager, Executive Chef, Aquatics Director, Communication Manager, Front Desk Manager, and a support team of 15 off-season and more than 45 in-season staff. Facilitated the opening of a $6M pool and poolside dining operation.

Greenwich, Ct, Us

Oversaw ala carte F&B revenue of $2.6m with two dining rooms and 2 banquet facilities Managed pool and snack bar services during seasonal operations Implemented comprehensive wine, spirits, and beer training Implemented a quarterly wine class series for membersRecruit, hire, and train seasonal internsConduct menu training meetings at each menu turnover and complements this training with wine educationActively assists the Clubhouse Manager with the planning, set-up, and execution of private parties and member functionsCoordinates, with the Food and Beverage Manager and Snack Bar Supervisor, to efficiently schedule staff to meet budget objectives and takes corrective action actions as necessary to meet budget goals. Developed and oversee the Club’s wine and beverage programs including inventory, purchasing, sales, training, and promotion. Oversee the recruitment and hiring of all aquatics and snack bar staff. Developed operating budgets for the snack bar, beverage, and pool departmentsProcessing of payroll for clubhouse F&B staff

Boutique wine and spirits shop owned by an established NYC gourmet market operator.Curated inventory for a boutique selection of wine, spirits, and craft beers for a high-end wine store with annual revenue of $1.9 million. Managed payroll, fiscal budgets, accounts payable, and accounts receivable. Organized and developed weekly tastings both on and off-site events. Produced weekly marketing newsletters.

100-seat fine-dining restaurant located within the lobby of a Marriott Hotel, which received national recognition from The New York Times, The Martha Stewart Show, Food Art Magazine and The Wine Spectator. Annual revenues of $4 million. Designed the concept and supervised the construction from a “grey box” to a farm-to-table concept new to the area at the time. In charge of all lease negotiations with the Marriott. In addition to all financial responsibility, there was a direct relationship to all event planning including conference events held in the hotel. Directly supervised and trained a staff of 32, including a management team of five. Identified revenue opportunities and developed marketing and brand standards.

New York, Ny, Us

A luxury iconic hotel in New York City with an annual banquet revenue of $69 million with $33 million attributed to beverages. Responsible for scheduling of the beverage department employees per “Union 6” contract. Implemented and executed wine training programs for the banquet department and the Bull & Bear Steakhouse. Responsible for inventory cost and controls. Accountable for financial budgets and forecasting for beverage costs. Promoted from the position of Assistant Director of Banquets and Beverages where executed both small and large banquet events from corporate to weddings.

Responsible for reporting financials, forecasting and writing Budget 2013 for the Banquet Department of $61m Revenue Worked closely with Director of Banquets on union contract disputes and resolutions Involved with marketing efforts for the restaurants on site Managed receptions for both corporate and social clients from 20pp-1900, for clients such as the White House, RBS, or high profile weddings. Managed Union 6 wait staff totaling 100

A 150-seat upscale restaurant focusing on rustic Italian inspired fare and wood-oven pizza. Annual revenues of $4.5 million.Worked closely with the General Contractor, Stamford Health Department, and State liquor authorities through the construction process. Responsible for recruitment, training, and developing policies and procedures for all operational aspects. Created all branding, digital and print marketing, and advertising.

Wine and spirits distributor with suppliers such as Diageo, Brown Forman, and Wilson Daniels. Responsible for developing wine educational seminars on new and existing products as well as up and coming regions for a sales force of 38. Conducted wait staff and management training for Fairfield County restaurants covering service issues and Wine 101 knowledge. Revised wine lists by changing formats, graphic designs, or selections to increase sales and profits for dozens of restaurants. Reported directly to Vice President of Sales and Marketing

A 70-seat upscale restaurant focusing on fresh and innovative cuisine inspired by the southwest. Annual revenues of $4 million. Created the restaurant concept, supervised the construction, and managed the landlord negotiations and vendor contracts. Executed all on and off-premise catering, marketing, and advertising in addition to all financial and human resource responsibility. Cultivated and led a staff of 23, including a management team of two.

Advanced Wine Certificate, Passed With Distinction, Wine Steward/Sommelier

Certified Specialist Of Wine, Csw, Certified Wine Educator, Cwe, Wine Steward/Sommelier

Sommelier Certificate, Wine Steward/Sommelier

Level 2 Certificate, Wine Steward/Sommelier

Pairing Wine & Food Course, Wine Steward/Sommelier

Bfa, Documentary Film

Bmi 4, Golf Course Operation And Grounds Management

Bmi 3, Governance

Bmi 2 - Leadership

Bmi 1- Club Management