Experience

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  Club Pros - Consulting

  • Gadsden, Alabama

  • President / Owner

    • Jun 2010 - Present
    • Gadsden, Alabama

    Schedule on site visit with governing board to determine main concerns with operational management with concentrations in the F&B department. Submit detailed report based on an in-depth study and analysis of a full week of behind the scenes observation. Report will vary based on initial assessment but will generally contain first impressions, facility maintenance, department heads profiles, food and beverage observations to include kitchen management, staffing issues, service back of house, service front of house, menu analysis, cost controls, security, food appearance, quality & taste, creativity of menu items, plate presentation, average ticket times during peak service periods,sanitation, storage issues, equipment assessments, member/customer interviews, staff/employee interviews, financial overview,SWAT analysis, recommendations, overview and conclusions.

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  Musgrove Country Club

  • Jasper, Alabama

  • Clubhouse General Manager

    • Aug 2012 - Feb 2015
    • Jasper, Alabama

    Work in tandem with the Club’s President, Board of Directors and Committees to further develop the Clubhouse successful food and beverage operations at this “Diamond in the Rough” private club deep in the heart of Alabama’s coal country. Initial duties involved much needed staff changes in the kitchen and accounting areas, further development of employee training programs and manuals, menu development and an across the board review of cost to sales ratios. Double as the banquet planner and sales coordinator for both in-house and outside catered events in addition to working closely with the club’s chef in all phases of menu development. The club’s new team has significantly reduced food and bar costs while increasing dining room sales and member satisfaction. Most recent projects include the opening of the new swimming pool and Cabana which will include the addition of bar service and an upgraded pool menu.

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  Stone Horse Tavern & Eatery

  • Dublin, GA

  • Owner / Operator

    • Jun 2009 - May 2012
    • Dublin, GA

    Partnered with a local developer to open a full service Tavern & Eatery in the city's historic district, offering traditional Irish and American fair, featuring live entertainment and old world atmosphere. Initial duties included design and construction of 2 full service bars and kitchen facilities, equipment selection, procurement and installation, menu, liquor, wine & beer list development, staff selection and training, POS system purchase, programming and installation, marketing and web design. The Tavern was recently honored with a full color feature article in the "Downtown Dublin Magazine" Spring issue 2012. As owner / operator I was responsible for the ordering of all F&B products, production, inventory, sales, quality control, cost of sales, service standards, HR, housekeeping, federal, state and local taxes and licenses. In keeping a small staff I enjoyed doubling as bartender and chef during peak times and I opened and closed the restaurant 6 days a week.

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  Royal Palm Yacht Club

  • Fort Myers, Florida Area

  • General Manager / COO

    • May 2006 - Jun 2009
    • Fort Myers, Florida Area

    COO for the premier Yacht Club in the area offering only the finest dining experiences along with panoramic views of the Caloosahatchee River and breathtaking sunsets. From casual lunches and dinners to elegant, black tie affairs, my team provided 5 star service for every taste.Amenities included two formal dining areas seating 70 and 180 respectfully, banquet facilities on the upper level for seated functions up to 300 and cocktail receptions up to 600. Facilities on the Main Level included banquet facilities for up to 250 and the Harbor Lounge seating 60, a new Commodore's Room seating 30, dock-side Food & Beverage service and al fresco dining.Other facilities included a state of the art Health Club and fitness center, 36 yacht slips with full service provided by a seasoned Harbor Master and crew.F&B revenue was $1.6M with food cost being 34% and bar cost 19%. Completed a $4.2M clubhouse renovation and harbor expansion.

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  Centre Hills Country Club

  • State College, Pennsylvania Area

  • General Manager / COO

    • Sep 2002 - May 2006
    • State College, Pennsylvania Area

    General Manager/Chief Operations Officer for a full service, member owned country club located about a mile from the Penn State campus.Responsible for managing the entire facility which included a championship 27 hole golf course designed by Robert Trent Jones, two separate pro shops, driving range, tennis courts, 35,000 sq.ft. clubhouse which houses gentlemen and ladies locker rooms, Formal and Informal Dining Rooms, Family Dining Room, an English style Pub, Mixed Grille/19th Hole, two outdoor patios, banquet facilities, and an Olympic sized swimming pool with baby pool and bath house.

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  Cleveland Country Club

  • Cleveland, Tennessee

  • General Manager

    • Jul 1993 - Sep 2002
    • Cleveland, Tennessee

    General Manager/COO for $5.2M operation. Responsible for administration, budgeting, forecasting, menu development, catering, F&B operations, Sports & Fitness programs, facilities maintenance, fiscal management and operational bottom line.Lead Club through a $4.5M total clubhouse renovation, staying operational throughout project. Staffed and opened new facility, set up point of sale equipment and computers, procured new furnishings and kitchen equipment for two full kitchens, designing kitchen layout in tandem with executive chef, all within budget. Developed employee recognition programs, web site, monthly news publication, training manuals, handbooks and mission statements.

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  Huntsville Country Club

  • Huntsville, Alabama Area

  • General Manager

    • May 1988 - Jun 1993
    • Huntsville, Alabama Area

    General Manager in charge of entire facility, managing a staff of 60, including 6 department heads and 4 supervisors, accounting staff, janitorial staff and security.Ran a first class fine dining establishment as well as 2 casual dining outlets, poolside dining and a profitable catering department. Prepared operating and capital budgets, reported directly to president of the corporation.Consistently achieved performance bonuses and step increases in salary.Guided club through a $1.3M golf course renovation project, exceeding budgeted F&B sales during down time. Initiated and implemented an aggressive membership drive, resulting in 73 new members, providing an additional $400,000 in initiation fee revenue and increased annual dues revenue of over $120,000.

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  Gadsden Country Club

  • Gadsden, Alabama Area

  • Clubhouse Manager

    • Jan 1978 - May 1988
    • Gadsden, Alabama Area

    Clubhouse Manager in charge of successful operations of the Clubhouse, F&B operations, facilities maintenance, housekeeping, club grounds, swimming and tennis facilities and security.planned and executed all private functions and outside catered events, procured entertainment, negotiated contracts and purchasing agreements, ordered and stocked Food & Beverage products, including sundries items, liquor, wine and beer. Hired and trained all kitchen, bar, service, housekeeping and maintenance personnel, scheduled labor to expedite superior service while maintaining budgeted expenses. Responsible for weekly and monthly F&B inventories and purchasing of all small wares, China, silver and glassware. Served as F&B director, supervising 3 kitchens and a staff of 53.

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  Mountain Top Club / Club Corporation of America

  • Rainbow City, Alabama

  • Maitre`d / Night Manager

    • Jun 1975 - Jan 1978
    • Rainbow City, Alabama

    Began working at this City Club in the fine dining area as a server and bartender while attending the University.During my 4 year tenure, I was systematically promoted to Bar Manager, Dining Room Captain and finally Maitre' d and Night Manager.I received the Employee of the month and Employee of the year awards on numerous occasions as well as several Strawberries Awards and promotions.The training and satisfaction gleaned from Club Corporation of America was ultimately the deciding factor that I pursue the hospitality industry as a career.