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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Beeville AveNorthportFlaPHONE NUMBER AVAILABLEEMAIL AVAILABLEFood and Beverage ProfessionalSpecializing in country club management, excellent experience in both front and back of the house operations, seasonally inspired contemporary events . Special expertise with creating guest experiences, function management, systems development, and member service culture. Certified Executive Chef, ACF. Dynamic, Results-Oriented, Cost Efficiency Minded ManagerManagerialAchievementsExcellence in leadership and management of 6 major country clubs, one large capacity fine dining restaurant, and one global hotel corporation.Managed a high end service driven clubhouse and a $3.5 million country club food service organization. More than twenty-five years of professional management experience both cooking and running facilities with exemplary leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. Consistently improved revenues, significantly reduced costs, upgraded facilities, greatly improved member satisfaction, developed and maintained exemplary professional staff at venues including:TPC Prestancia,The Warwick Country Club, Haverhill Golf and Country Club, The Renaissance Golf Club(Haverhill, MA), Dedham Country and Polo Club (Dedham, MA) Kirkbrae Country club Lincoln R.I Brae Burn Country Club (Newton, MA), Wellesley Country Club (Wellesley Ma).Areas ofExpertise Club Manager and Certified Executive Chef Manager and Executive Chef experience with multi-million-dollar, upscale establishments Opened and designed kitchens and facilities for three country clubs, 2 built from the ground up 1 re- opened after major renovations Specialized in service cost efficiency. Successful at improving and maintaining member satisfaction Maximizing productivity and staff performance Knowledge base of club governance Florida Beverage Server CertifiedProfessionalThe Tournament Players Club at Prestancia PresentExperience Food and Beverage Director Catering Sales Banquet Operations Bevrage Purchasing Menu Development DiningRoom ManagementJan 2017- Sept.2019Warwick Country ClubGeneral Manager Invigorated club with professionalism on all levels Worked through refinancing of old debt to increase working capital Engaged in large scale redevelopment of golf course infrastructure and equipment Hired and trained executive level staff to adhere to new member centric policies and vision Decreased staff turnover through communication and proper manager engagement Hosted successful events for members and the public. Increased bottom line revenue two years running. Increased sales by $350,000 in first year Worked as Executive Chef as needed due to illness of an existing chef. Over 3 years executed 34% annual food cost and 29% beverage cost Haverhill Golf and Country Club Haverhill, MADirector of Operations Crisis Manager when the club lost the management team in mid-season. Established a banquet program and culinary program to member satisfaction. Reestablished club events that had been dismissed. Initiated a modernization and renovation plan for the clubhouse and grounds Increased Sales in all departments by 20% Hosted several M.G.A events Analyzed and adjusted all contracts and put in place club wide bid system Increased membership and outings by creative marketing and follow through and professional attention to details Worked closely with Governance team to recreate a transparent relationship with membershipThe Renaissance Golf Club, Haverhill, MA2013-2017Executive Chef/ Food and Beverage Director/Director of Restaurants Grand opening team member, assigned to create all food and beverage menus, pricing and product specifications. Designed and set up kitchen and restaurant work areas Hired and trained front and back of the house service staff Orchestrated 80 weddings and 10 major golf outings by third year. Increased Food and Beverage revenues by 25% 2010 to 2011. Increased revenues in 2012 by 70% to $2 million annual. Increased member dining in restaurants by 30%. Worked with the development team on design and flow of new properties being opened by the parent corporation.2009-2013 Opening team member for Machrihanish Dunes. (Corporate owned, golf and hotel facility located in Scotland)2007-2009The Dedham Country and Polo Club, Dedham, MAClub Manager Lead Manager in a member/committee driven prestigious country club of 460 members Increased revenue and cut costs. Initiated Jonas Restaurant Operations Software. Reworked wine and beverage purchasing. Implemented systems to improve continuity and formality to improve club member satisfaction. Followed through toward a community environment and family programs to bring the family back to the club. Improved physical plant.Kirkbrae Country Club, Lincoln, RExecutive Chef Part of a management team that accomplished a $1 million revenue turn around. Took food cost from 40% annually to 30%. Rewrote all menus and recipes to improve quality, continuity and cost efficiency. Provided food service to 150 weddings annually with the highest possible integrity. Improved quality and sales of member dining. Cut labor costs by 20% annually2004-2007Micheles Restaurant, Walpole MA 2003-2007Managing Partner / Executive chef Completely renovated a 170 seat fine dining establishment, including complete overhaul and expansion of kitchen. Recruited and hired a staff of 29 employees, with nearly 100% kitchen staff retention. Developed a complete fine dining menu, both food and beverage. Ran all daily operations front and back of house.Brae Burn Country Club, Newton, MA2003-20051992-2003Executive Chef Revitalized a $1.5 million food and beverage department serving 750 member families. Dramatically improved member satisfaction by Recruited, hired and trained a new peak season staff of 24. Implemented professional standards for all kitchen staff. Hosted numerous special events including the clubs 100 year Gala celebration and the Ladies US Amateur Open. Modernized the kitchen, through a complete renovation which drastically improved flow and efficiency.Wellesley Country Club, Wellesley, MA 1989-1992Executive Chef/Sous Chef Came to this club as a sous chef. 1989-1990 Worked through a large scale club renovation. Re-opened the kitchens as executive chef. 1990-1992Executive Chef / American Culinary FederationMember of the Club Managers Association of America Member of the Chaine des Rotisseurs / New England Chapter Coach Junior Culinary competition team, Epicurean Club of Boston Advisory Boards; Massasoit College, Franklin Tri County High School, Whittier Technical High School,Education, EarlyExperience andQualificationsGraduated Johnson and Wales University, Providence, RI class of 1985 Associate of Science / Culinary ArtsSt. Sebastians School, Newton, MA class of 1982 United States Congressional Page School class of 1982 Restaurant Jasper, Boston, MA 1988Ritz Carlton Corporation 1985-1988Ritz Carlton / European Apprenticeship Tour 1988 |
