Chief Operating Officer

• Jan 2013 - Present

General Manager

• Feb 2011 - Dec 2012

- Responsible for the day to day operation of the Club with direct reporting to the Ownership.- Instrumental in a targeted change in corporate culture resulting in increased customer satisfaction and significant revenue growth via increased membership activity, new membership, and non-member Golf and F&B event activity.- Developed working relationships with Local Businesses, Non-Profit Organizations, and Outside Agencies pertaining to the promotion of new membership and promotion/execution of Golf and F&B related events.-Working closely with the previous Owners on the sale of the facility to a limited group of golf club members.- Sit on board of HOA- Built relationships with Vacation Rentals, Door County’s only private boating club and the Green Bay Packer Organization.- Acting Director of Food and Beverage in 2011 per the request of the Ownership. As I remained directly responsible for the F&B Department to assure that the strides in revenue, profit and performance that were achieved by the F&B Department in the prior year would continue.GM Achievements over 2 seasonso Increased Club Revenue 7.2% o P&L EBITDA 38%o Increase Food and Beverage Revenue by 40.5%o Increase in F&B EBITDA 113%o Increased Banquet Revenue 82%o Profitable F&B department 2012

Director of Food and Beverage

• Jan 2010 - Jan 2011

Horseshoe Bay Golf Club was ranked Wisconsin's 7th best golf course and 4th best private golf course by Golf Digest Magazine.As Director of Food and Beverage I was responsible for day to day operation of the Clubhouse including food and beverage, and pool and fitness operation.Creation, execution, and presentation of a multiple venue F&B budget, fitness and massage budget, event profitability report, forecasting, payroll costs, and inventory. Responsible for sales and marketing of banquet and catered events.o Increased Banquet Revenue 54%o Increased Food and Beverage revenue by 21%o Increase Food and Beverage EBITDA 79%

Clubhouse Manager

• Feb 2008 - Jan 2010

The Powder Horn is a 27 hole golf community which was recently ranked the 13th best residential golf community by Golfweek Magazine and the 68th best modern golf course. The Powder Horn is family owned, maintains an elite membership totaling approximately 232 members and as a non-private facility draws additional revenue from the local community and national golf community.Powder Horn Golf Community named "Best for Resort Lifestyle" in 2009 Links MagazineAs Clubhouse Manager I responsible for the day to day operation of the Clubhouse including food and beverage, club maintenance, housekeeping, concierge and pool and fitness operation. Primary duties included clubhouse budget, food and beverage budget, payroll, inventory and P&L analysis report.o Ability to take on Clubhouse Manager and Food & Beverage Manager responsibilities resulting in a reduction in salaried overhead while maintaining a cost effective efficient operation.o Increased Food and Beverage Department EBITDA 18.5% o Increased Clubhouse Department EBITDA 23.5%

Food and Beverage Manager

• May 2006 - Feb 2008

The Powder Horn Golf Community was ranked the 15th best golf community and 66th best modern course in the nation by Golfweek.As Food and Beverage Manager I directly supervised banquets, club events, and ala carte. Was responsible for hiring, training, scheduling, and supervising all food and beverage staff. Prepared & maintained the food and beverage budget and monthly beverage inventory report. Worked closely with the clubhouse manager, executive chef and membership director. o Increased total food and beverage revenue 30%o In my first full year, my staff and I increased revenue in wine 52.8%, overall beverages 24% and food 15%.o In 2006/2007/2008 I managed approximately 360 special events per year with half of the events within a three month timeframe.

Adjunct Faculty Member

• Jan 2009 - May 2009

Hospitality Business Adjunct Faculty Member Spring of 2009 Hospitality Business Adjunct Faculty Member Spring of 2009

Dining Manager & Banquet Manager - Level 2 Internship

• Jul 2005 - Dec 2005

Active participant in overseeing the daily operations of the dining room, banquet functions and member events. I was visible and readily accessible to the membership, public clientele and staff. Assisted in producing monthly Beverage Inventories.o Accepted the position of Food and Beverage Manager upon completion of my education at Michigan State University, May of 2006. Active participant in overseeing the daily operations of the dining room, banquet functions and member events. I was visible and readily accessible to the membership, public clientele and staff. Assisted in producing monthly Beverage Inventories.o Accepted the position of Food and Beverage Manager upon completion of my education at Michigan State University, May of 2006.

Assistant Clubhouse Manager - Internship

• Jun 2004 - Aug 2004

Had worked closely with Clubhouse Manager and was responsible for end of the day procedures. Primary duties included supervising men’s grill, casual dining room, in-formal dining room and formal dining room. Secondary duties included preparing the front of house weekly staff schedule for 25 employees, assisted with beverage inventories, responded to member complaints and was one of two individuals that produced end of day reports. Had worked closely with Clubhouse Manager and was responsible for end of the day procedures. Primary duties included supervising men’s grill, casual dining room, in-formal dining room and formal dining room. Secondary duties included preparing the front of house weekly staff schedule for 25 employees, assisted with beverage inventories, responded to member complaints and was one of two individuals that produced end of day reports.

Caddie/ Outside Services/ Pro Shop Attendant

• Apr 1995 - Oct 2000