Scott Reis Email & Phone Number

• Established a reputation for professionalism, leadership, and strict attention to detail, swiftly promoted to General Manager in July 2018, beginning as Food and Beverage Director in July 2016.• Plan, direct, and coordinate day-to-day operations for the entirety of bustling golf club, including food and beverage, grounds, and golf facilities.• Cultivate culture of change throughout the facility, instrumental in project management efforts for over $2M in renovations and capital purchases, currently managing clubhouse and maintenance building reconstructions.• Deliver timely progress updates on new business development activities, P&L reviews, budget forecasts, and other key indicators to the President/CEO.• Illuminate the path to success through innovative marketing techniques and business development procedures, driving an increase in year-over-year overall club revenues.• Continuously developed, initiated, and enforced strict protocols throughout the Covid-19 pandemic, remaining vigilant at all times to assure a safe environment for employees and patrons.• Unify teams to elevated levels of self-accountability for standards of performance and behavior, developing and initiating in-depth training programs to assure accurate and efficient execution of processes.• Optimize vendor relationships and cost control measures, resulting in improved financial performance.

• Instrumental in generation of abundant new sales and business opportunities, culminating in $130,000 year-over-year revenue increase from 2017 to 2018.• Guided banquet, ala carte, and event operations to assure top-quality service and guest satisfaction.• Enhanced employee performance and satisfaction through targeted training programs and leadership development initiatives.• Determined internal strengths and inefficiencies through meticulous process and procedure analysis, implementing modernized processes, and developing comprehensive KPI’s and operating budgets. • Aspired to organization success by demonstrating a positive attitude, exceptional product and services knowledge, and best-in-class customer service, setting a positive example to team members.

• Orchestrated daily operations for a $5M per year American cuisine restaurant, ensuring superior food quality and complete customer satisfaction.• Identified staff vacancies, recruiting, interviewing, hiring, and developing personnel utilizing established methods for performance reviews, discipline, and terminations.• Directed area-wide budgets and assisted other General Managers in P&L planning and analysis efforts.• Maximized every training opportunity to afford quality instruction and supervision to managers, supervisors, and team members.• Honored by corporate leaders, selected for the Fast-Track Mentor Program in preparation for future Director position.

• Elevated food quality and enhanced customer experiences for a $3M per year Italian cuisine restaurant.• Ensured customer demands were met through development of innovative strategies, resulting in reduced customer wait times and complete customer satisfaction.• Skillful management of store budget and inventory levels through timely ordering, tracking, and controlling shrink, consistently communicating and negotiating with vendors to assure product availability.• Choreographed creative training and inspiration methods to managers and staff, including POS systems, back-office programs, and administrative procedures, achieving superior levels of team performance.• Leveraged knowledge of state and federal health and food protection regulations and standards, restructuring procedures and aligning processes to enhance company compliance.

• Rewarded by company leaders for relentless work-ethic and exceptional ability to grasp restaurant concepts, swiftly and consistently rising through company ranks, beginning as hourly team member.• Steered and directed all restaurant operations, establishing operational policies and implementing process improvements for over ten locations.• Achieved one of the top six positive sales performances in the company during the first year as General Manager, with a 125% increase in catering and higher guest counts.• Rolled out area-wide menus and training, enhancing consistency and operational efficiency.• Increased customer satisfaction and team performance through targeted leadership and strategic initiatives.