A 3 year old Northern Italian Cuisine, Casual to Elegant Atmosphere, seating 200 people, 10,000 sq. ft, with 1.5 million in food and beverage sales.; Fully accountable for directing and managing the restaurant day-to-day operations. Implement a fierce competitive daily specials menu with a premier reserve wine list including "Wine by the Glass Program" and exotic martini selections.Work collectively with the Executive Chef on new concepts, preparation methods and menu pricing.Highly visible and excellent rapport with proprietors and staff having the skill and patience to successfully serve, work and direct a wide variety of personalities.Knowledge and experience necessary to lead an outstanding consistent food and beverage operation of the highest caliber.

A 81 year old equity country club with 250 + members, 18 holes of golf, 4 Har-Tru Tennis Courts, 2 Paddle Courts, an Olympic and Kiddy pool, 40,000 sq. ft. clubhouse with three dining facilities and banquet capacity for more than 150, with 4 million in gross revenue, 1.1 million in food and beverage revenue.; Fully accountable for directing and managing day-to-day operations within the club. This includes, but not limited to, the oversight of the Dining Rooms, Housekeeping, Locker Rooms, Maintenance, Receptionist, Pool Snack Grill, Halfway House, and Beverage Outlets. Review and approve payroll, purchases and inventory control.Designed and introduced new Ala-Carte Menu, implementing a successful increase in Member dining. Assist the General Manager in a successful Membership Drive Campaign. Remodeled the Pool Snack Grill achieving a victorious increase in sales. Coordinator for planning and improving special Holiday Events, Golf and Tennis Outings. THE MEMBERS CLUB at FOUR STREAMS, Beallsville, MarylandAn 8 year old vestor/member owned club, purchased by the members, becoming a private equity golf club with 250+ members, 18 holes of golf, 20,000 sq. ft Clubhouse with three dining facilities including banquet capacity for more then 150, 3 million gross revenue, 1 million in Food and Beverage.

Fully accountable for Directing and Managing Clubhouse day-to-day operations with in the club. This includes, but not limited to the oversight of Dining Rooms, Housekeeping, Locker Rooms, Maintenance, Beverage outlets, purchases and inventory control. Played a key roll in managing the club during a challenging acquisition transfer from vestor owned to a member owned private club. Responsibilities include hiring, training, scheduling and employee evaluation. Coordinate Club calendar, marketing private functions, member events and golf outings.; A 107 year old private equity country club with 1600 + members, 36 holes of golf, 5 Har-Tru tennis courts, 5 paddle courts, an Olympic and kiddy pool, 60,000 sq. ft. clubhouse with four dining facilities and banquets capacity for more than 250, $9 million in gross revenue, $3.5 million in food and beverage revenue, and $1.8 million in payroll.

Fully accountable for directing and managing day-to-day operations within the club. This includes, but not limited to, the oversight of the Dining Rooms, Housekeeping, Locker Rooms, Laundry, Maintenance, Security, Receptionist, Snack Bars, and Beverage outlets. Review and approve payroll, purchases and inventory control.Recognizing a changing workforce and positions, recreating each job description to conform with individual positions. Capitalized on the new description to refresh and motivate the staff to a higher level of service.Developed annual labor budgets for each department using a zero-base accounting model. This eliminates budget request padding and allows for fair review of programs and services offered each year.Organized and Supervised Monday Outings for up to 250 Golfers. Planning special holiday events for more than 500 members and their families.Employment began with full responsibility as the Bar Manager - 1991; promoted to Dining Room / Bar Manager - 1993; promoted to Food and Beverage Manager - 1996 assuming final promotion to Clubhouse Manager - 1999.