• Works directly with General Manager on Strategic Planning, Club Events, Club Operations, Hotel Operations, Team Building/Training, and Member Services on a daily basis• Works directly with Accountant/Controller to achieve monthly, quarterly and yearly sales, budget and cost control goals• Work directly with House Committee as Project Manager to oversee implementation of major capital improvements including working with architects, contractors and vendors to improve the club’s vibrancy while maintaining the history and structural integrity of the club• Work directly with Private Events Manager on creation, scheduling and managing of club social events and private functions• Responsible for management/oversight of Food and Beverage, Front Desk, and Facilities teams• Responsible for overseeing Facilities Manager and scheduling/coordination of vendors, technicians and all repair, maintenance and contract work• Manage 20+ employees in Food and Beverage, Front Desk, Facilities and Housekeeping operations• Responsible for Hiring, Onboarding and overseeing the full pre-employment process including but not limited to interviews, scheduling interviews, follow up/call back, managing and maintaining documentation• Created new operating systems while improving Steps of Service for Bar, Restaurant and Function/Banquet operations, including a training program for all new hires in F&B Department• Created and implemented new systems for Front Desk/Housekeeping operations including daily, weekly, and monthly checklists• Serve as point person between Head Chef, Event Coordinator and Client on all banquets/functions• Responsible for creating billing invoices, updating accounting records and customer information• Responsible for creating new Beverage Program/Wine List, increasing Wine Sales 300%• Responsible for monthly beverage inventory and implementing cost control measures• Responsible for oversight of opening and closing procedures in club, restaurant and hotel

• Works directly with Head Chef to promote, organize, plan and effectively run member functions • Researches and recommends to Head Chef positive changes and/or member requests/adjustments to menu offerings, service, portion control, presentation, waste and pricing •. Creates new wine pairings, cocktail menu creations and drink specials on a nightly basis to improve member experience and improve sales/costs• Exercises cost control by way of maintenance of dispensing systems, portion controls, P&L statements, and general business practices of the beverage department •. Key holder, responsible for opening and closing procedures •. Manager On Duty on a nightly basis responsible for members, guests and staff adhering to Club policies and bylaws • Following/monitoring closing procedures for four outlets (Pool, Tennis, Front Desk) and up to 10 employees•. Completed weekly scheduling for Bar Staff•. Responsible for inventory and ordering wine, beer and liquor on a weekly/monthly basis •. Assisted with inventory and ordering for BOH/kitchen on a nightly/monthly basis•. Responsible for managing 5-15 FOH employees during banquets/functions during peak-season and off-season, including producing and adhering to BEOs and other special requests as needed • Serves at the liaison between the Function Host and Executive Chef

• Responsible for assisting Head Coach in all functions of Newbury College Baseball Program, including recruiting/campus visits, scouting, skills development, developing and implementing practice plans and in-game strategies, scheduling and improving/maintaining program’s academic standards• Responsible for team defense, specifically infielders• Worked with hitters on developing and improving hitting approach and philosophy• Worked with pitchers and catchers creating and developing scouting reports for in game pitch selection

• Worked directly with Owners, General Manager, Executive Chef and Sous Chef to finalize menu items, pricing, and menu designs for nightly service, functions, special events and banquet events• Managed daily operations to ensure quality service in an upscale restaurant specializing in authentic northern Italian cuisine and fine wines• Oversaw employees in both the front and back of house to ensure compliance with company policies, regulations, and food safety guidelines• Completed restaurant opening and closing procedures to assess staff readiness as well as restaurant cleanliness before and after shifts

• Coordinated drills, lessons, and games for week-long baseball camps• Coached and managed groups of 5-15 players teaching and coaching players of all skill levels in every position• Assisted in advertising and enrollment.• Worked to increase enrollment and maintain an 85% retention rate.• Created an "Upper Division" to assist with transition to the big diamond by retaining100% of campers ages 13-14

• Worked directly with Owner and Chef to identify, create, and implement new strategies and menu items to improve sales and improve/ensure proper quantity, quality, and price for all F&B purchases• Managed operations in a sophisticated bistro that served upscale New England food • Tracked and analyzed financial data and key metrics to ensure profitability • Managed purchasing, inventory, and cost control to maintain quality products and minimize waste • Developed and created a new Wine List and wine sales promotional events• Responsible for training new staff and professional development activities for experienced staff as planned and implemented