Ensure platinum level service and experiences are being provided through relationship building, high visibility, and responsiveness to members, guests, and staffPart of the executive management team- Responsible for all clubhouse operations including substantial revenue in food and beverage, pool facility operations, and other outdoor F&B operations- Help develop annual operating budget with focus on labor expense; communicate budget guidelines to appropriate department heads Provide leadership, coaching, and guidance through annual reviews and continued communication and support for 10 department heads including: Assistant Manager, Event Coordinator, Dining Room Manager, Service Manager, two Locker Room Managers, Fitness Director, Pool Director, Housekeeping Manager, and Facilities MaintenanceGrew Wine Society membership by 30% through successful planning, organization, and execution of wine dinners and eventsResponsible for all bar operations including hiring and scheduling staff, alcohol purchasing and inventory management to maintain a 32% Cost of Goods Sold (COGS), and wine menu development Participant in House/Social Committee, Swimming/Recreation Committee, Wine Society Committee, and Safety Committees, relaying information and action items to appropriate department heads

Career progression within a highly regarded private clubPlanned, organized, and executed banquet events up to 400 people including charitable golf tournaments, weddings, fundraisers, and holiday partiesPart of a team that manages substantial annual food and beverage salesParticipated in Membership and House CommitteesWorked 2009 Wegman’s LPGA and the 2010 - 2013 LPGA Championships

Hired, trained, scheduled, and evaluated all dining room staffEducated all service staff on appropriate fine dining etiquette to guarantee optimum dining experience for all members and guestsWorked closely with the Executive Chef and Sous Chef to ensure menu comprehension and proper communication between front and back of the houseStreamlined dining room operations to manage labor cost without sacrificing quality of service

Hired, trained, scheduled, and evaluated all bar staffOrdered and maintained beverage inventory, responsible for annual beverage salesFormed a purchasing strategy and created a cost analysis spreadsheet to ensure proper pricing of all items to maintain a budgeted 25% cost of goodsDeveloped wine list

Provided outstanding bar, lunch, and dinner service in a professional and timely manner.