Assistant Clubhouse Manager *Development Project

• Oct 2022 - Present

Successfully launched the new Wellness Center that includes; a state-of-the art fitness facility, swimming pool, poolhouse, tennis courts and tennis shop. The tennis facility includes four outdoor Har-Tru courts and one hard tennis court. The pool facility features a 25-yard pool and a zero-entry pool. The Pool Grill, including an outdoor bar, offers many options for polished casual poolside dining. The Wellness Center was launched in May 2023. Founded in 1922, the Club is situated on 135 acres in the town of Biltmore Forest, a planned residential community in North Carolina with a culture rich history. Biltmore Forest Country Club features a pristine Donald Ross golf course, an elegant Clubhouse, Wellness Center and offers a wide variety of member activities. The clubhouse, covering 48,000 sq. ft., is the center of activities for our members. In addition to the golf shop, fitness center and separate locker rooms for men and women, members enjoy dining and socializing in the Club Room, Main Dining Room, Turn Room, Men’s Locker Room Bar, Jake’s Bar, Grill Room and Porch, Terrace and in private meeting rooms. The clubhouse also features 19 guest rooms to accommodate members and guests. The Club has been recognized by Club Leader's Forum as a Platinum Club of America®, a distinction awarded to the top 3% of private clubs. The golf course is ranked #12 in the state of North Carolina by Golf Digest. Biltmore Forest Country Club has been chosen by the USGA as the host site of the 2025 U.S. Senior Amateur Championship. The club previously hosted the 1999 U.S. Women's Amateur Championship and the 2013 U.S. Women's Mid-Amateur Championship. Show less

Managing Partner

• Mar 2021 - Present

General Manager, Ken Garff Scholarship Club at Rice-Eccles Stadium, University of Utah *Project

• Apr 2021 - Oct 2021

Participated in the partnership negotiations between ClubCorp and the University of Utah. Completed the $89M Premium Stadium Club and South End Zone expansion development project including; liaison between ClubCorp and the University of Utah, construction approvals and status reporting, licensing and FF&E capital purchases. Built a high-performing team by Inspiring, motivating and developing a team that reaches their fullest potential, contributing to the ultimate success of the Ken Garff Scholarship Club. We constantly improved our SOP’s to provide meaningful experiences at the Club. Committed to being connected to our Members, University of Utah partners, donors and each other. Successfully and consistently exceeded goals of Premium Game-day experiences, concerts, Supercross and Private Events that drive Member enrollment and KPI’s; actions reflected dedication to surpassing the expectations of both Members and employee partners. Continuously seeking new avenues of prospecting including; Faculty and Athletic events in the Club, Open Houses, Membership Drives and engaging Member events. Member of the CEO Leadership Council, ClubCorp. Show less

General Manager, Commerce Club

• May 2019 - Mar 2021

Hit all key metrics in revenue, retention, cost management, due to accurate forecasting effort’s. Pilot for ClubCorp Enroll Program (Club Membership software). Developed strong succession plans for all employee partners. Coached the Capital City Club management team during the pandemic. The Commerce Club was sold in March 2021, responsible for Club closure process and new owner transition.

Owner

• Jun 2012 - Mar 2019

Completely renovated and rebranded waterfront boutique hotel & resort in Kennebunkport, Maine. Riverside chic On The Edge restaurant and private events. Culinary Academy offered for social & corporate events. Onsite bicycle, kayak and canoe rentals. First Tesla charging station parking lot in Kennebunkport. Financially viable property; very strong ADR and NOI. This turn-key business sold March 15, 2019. Completely renovated and rebranded waterfront boutique hotel & resort in Kennebunkport, Maine. Riverside chic On The Edge restaurant and private events. Culinary Academy offered for social & corporate events. Onsite bicycle, kayak and canoe rentals. First Tesla charging station parking lot in Kennebunkport. Financially viable property; very strong ADR and NOI. This turn-key business sold March 15, 2019.

VP, Food & Beverage and Development - Lark Hospitality Canada

• Nov 2011 - Jun 2012

A luxury, boutique 4 Diamond six acre urban property nestled in the Humber River Valley, just minutes from downtown and Pearson International Airport, The Old Mill is one of Toronto's historic landmarks. Multi-unit complex with Boutique Hotel generating $20M in revenue. Includes; spa services, 350 seat restaurant, tea garden, jazz bar, 20,000 sq. ft. conference facility, flower and gift shop. Reporting directly to the President of Lark Hospitality, primarily responsible for developing divisional goals & measurement for optimal performance. Preparation of budget, capital plan, acquisitions and demographic studies for future renovation plan. Ensure financial obligations are accurate and on target. Administer all aspects of the food and beverage operations by developing and implementing strategic plans necessary for short and long-term growth. Ensures compliance to established brand standards and philosophy. Implemented strategic interdepartmental succession plan. Show less

Corporate Director, Food & Beverage

• Mar 2010 - Jul 2011

Metropolitan Hotels – Canada Metropolitan Hotel Toronto, Hemispheres & Lai Wah Heen, SoHo Metropolitan Hotel, Senses, Lai Toh Heen, Diva, Metropolitan Hotel Vancouver, Habitat, Grande Rockies Resort Alberta Responsibilities: • Create visibility and actively partner with brands and operations to manage the food and beverage businesses. • Identify & understand best practices resulting in driving better margins. • Plays an active role in the selection & development of senior positions. Review management structures and succession planning efforts. • Work with internal and external experts to design new concepts working both internally and with 3rd party restaurant groups. Meet the needs of our ever-changing global guest demographics and align with the strategic direction and image. • Identify opportunities for strategic investment, operational changes, or service improvements. Develops common metrics and performance tools. • Monitor and share competitive industry trends - identifies best in class practices & resources. • Capital Plan - identify latest equipment, design and costs. • Drive pricing analysis & best practices across enterprise. • Create Food & Beverage Programs - beverage control, outlet promotions, hotel packages, staff incentives, etc. • Strategic Intent, direction & planning • Direct F&B teams for optimal performance, innovation, standards & training. · • Collaborate & partner to ensure new hotels/outlets are opened. • Support image & direction of the Brand for F&B. Design and launch restaurant concepts. • Union negotiations Achievements: • New resort hotel opening June 2010 – Grande Rockies Resort & Habitat Restaurant. • Book & Win employee incentive program to boost catering sales. • Created an in-room dining magazine to drive revenue (100% sponsorship). • Visa Infinite & Toronto International Film Festival (TIFF) partnership. • Social media actions (Groupon, Wagjag-Jaunt) & media outreach plan to increase outlet revenue. Show less

Director of Food & Beverage • Executive Project Leader • ECM

• Nov 2008 - Mar 2010

• Strategic planning for the F&B department’s future course • Run the daily operation of F&B and ensure the highest profitability (Prime Cost forecasting / follow-up) • Maximize top line revenues • Strategic interdepartmental succession planning • Market Analysis to expand client base both in IT and local markets for F&B outlets. • Marketing of F&B – Forecast and project both traditional and non-traditional avenues for attracting new business (create events and promotions monthly) • Month end • Business Plan Achievements: • Developed a new concept for the restaurant & bar. Name creation and logo designed. Successfully launched Dec.’08. • Created a hotel Game Room to attract more leisure business. • Standardized all areas of food & beverage department (complied with Westin brand standards – service, marketing collateral, equipment purchases). • Spearheaded a $16 million renovation project and implementation of the Westin Hotels brand standards. • Created hotel marketing collateral approved by Starwood for website. • Ranked in the top 2 hotels of F&B service improvement 1st quarter Westin Hotels Worldwide. • Negotiated hotel marketing support (sponsorship/partnership). • Developed a Chef’s Table concept, launched in May ’09. Promoted on Breakfast Television’s Home Depot 48 Hour Makeover. Show less

Director of Marketing & Business Development

• Jun 2008 - Nov 2008

MacLaser Marketing and Printing is a full-service provider of marketing solutions from graphic design through distribution. Utilizing laser-imaging technology (sustainable printing method). Servicing: hotel chains, beverage suppliers, charity organizations, merchandising companies and large retail stores. Director of Marketing & Business Development - • Responsible for managing existing accounts. • Prospecting for new business. • Develop sponsorship and marketing programs between our clients to assist in marketing their products and services. An arrangement of common purpose, where both parties benefit from the synergies of cooperation. • Menu creation & design • Advertisements (graphic design) focusing on the target audience, company graphic standards and style/image of the event. Show less

Director of Food & Beverage • Strategic Hotel Leader • ECM

• Dec 2006 - Jun 2008

• Director of Food & Beverage (Strategic Hotel Leader) - Restaurant, Lounge Bar, Room Service, Mini Bar, Banquet and Kitchen. CDN$3M F&B Sales, 79.38% Prime Cost, 85% F&B Service Employee Satisfaction, 87% Bqt. Employee Satisfaction & 93% Kitchen Employee Satisfaction, 82% Guest Satisfaction, 89.6% F&B Internal Audit, 97.6% Steritech (Hygiene & Sanitation). • Director of Food & Beverage (Strategic Hotel Leader) - Restaurant, Lounge Bar, Room Service, Mini Bar, Banquet and Kitchen. CDN$3M F&B Sales, 79.38% Prime Cost, 85% F&B Service Employee Satisfaction, 87% Bqt. Employee Satisfaction & 93% Kitchen Employee Satisfaction, 82% Guest Satisfaction, 89.6% F&B Internal Audit, 97.6% Steritech (Hygiene & Sanitation).

Owner (Principal)

• Mar 2001 - Jun 2007

Opened a high-end residence and private club for foreign students. Welcomed foreign children who were seeking an elementary and high school education in Canada. Luxurious full service accommodations provided for parent visits. Offered educational and social tutoring as well as sports and recreational opportunities (golf, tennis, swimming, horseback riding, helicopter rides, sporting events and weekend field trips). Sold this residence and private club in June 2007. Opened a high-end residence and private club for foreign students. Welcomed foreign children who were seeking an elementary and high school education in Canada. Luxurious full service accommodations provided for parent visits. Offered educational and social tutoring as well as sports and recreational opportunities (golf, tennis, swimming, horseback riding, helicopter rides, sporting events and weekend field trips). Sold this residence and private club in June 2007.

Director of Operations (Expatriate Contract) *Development Project

• Mar 2000 - Mar 2001

Emperor Kojong founded the Seoul Club in order to foster cross-cultural understanding and international friendships. It remains the only multi-national private membership golf club in Korea. The club generates US$6 million in revenue with food & beverage sales accounting for US$3 million. www.seoulclub.org Director of Sales & Marketing, Food & Beverage (Expatriate Contract) - Fine Dining Restaurant, Casual Restaurant, Delicatessen, Poolside Café, Bar / Lounge, Banquet, Catering Sales, Camp Adventure, Club Membership Sales & Marketing Achievements: • Achieved a 15% growth of business in F&B • Implemented a new Club Image Project 2000 which included the designs for all printed material, new concept (décor & equipment), uniforms (all departments) and marketing collateral including a new club brochure, newsletter (quarterly) & website • Developed a partnership with relocation companies and had them include our club in their “Settling-in Program”. Conducted site inspections (tours) for potential club members. Attended foreigner social events to increase memberships Show less

Director Of Operations • ECM • Accor Task Force

• Nov 1996 - Nov 1998

A 260-room hotel with a total revenue of CDN$10M, 74.2% occupancy and a GOP of CDN$3.9M.Director of Food & Beverage and Housekeeping (SHL) - Restaurant, Bar, Room Service, Catering Sales, Banquet & Housekeeping Achievements:• Growth of Departmental Profit from 15.6% to 24.1% (8.5% increase)• Reduction in Prime Cost from 82.8% to 75.5% (7.3% decrease)• Responsible for the Food & Beverage Newsletter for Accor North America• Member of the Re-launch Team for Novotel Ottawa 1996• Managed the Housekeeping team and coached the Housekeeping Manager. Developed the Housekeeping Manager into a Department Head after one year.• Responsible for the Novotel North America Food & Beverage Promotions 1997• Member of the Food & Beverage Task Force for Novotel North America 1998 Show less

Director of Food & Beverage • Accor Task Force Leader • ECM

• Jul 1995 - Nov 1996

Director of Food & Beverage - Restaurants, Bars/Lounges, Room Service, Banquets & Catering Sales Achievements:• Employee Satisfaction from 56% to 80% (24% increase)• Reduction in Prime cost from 124% to 80% (44% decrease)• Member of the Prime Cost Task Force (F&B revenue excluding room rental and labour forecasting Program) for Novotel North America 1996• Launch hotel for Progres Novotel (Training and Development Program) in North America 1996 – Coach for other Novotels• Launch hotel for GMP (Theoretical F&B cost control program) in North America 1996 – Coach for other Novotels Show less

Director of Food & Beverage • ECM • Prime Cost Task Force

• Nov 1993 - Jul 1995

Hotel Restaurant Manager

• May 1992 - Nov 1993

Assistant Restaurant Manager

• Apr 1991 - May 1992