Experience

Germantown Cricket Club
• United States
• Hospitality
• 1 - 100 Employee
• General Manager / COO

  • Feb 2020 - Present

Green Valley Country Club
• United States
• Civic and Social Organizations
• 1 - 100 Employee
• Clubhouse Manager/ AGM

  • Mar 2018 - Feb 2020


Philmont Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Clubhouse Manager

  • Feb 2015 - Mar 2018

  •Under the President’s directive to the Board, Brown Golf Management was ascertained by the Club to manage all club operations. As a result of the contractual agreement, a Brown Golf General Manager was placed at the property.•Retained as Clubhouse Manager by the Board and Brown Golf Management to oversee all daily food and beverage related functions.•Other related duties to include assisting current General Manger with daily operations of the Club.•Prepare and monitor annual budget and reforecast budgets, revenue goals and the expenses for the Food and Beverage department as well as generating various weekly and monthly business volume forecasts and planning accordingly. Show less

• General Manager

  • Mar 2012 - Feb 2015

  •Promoted to General Manager after seven months producing effective results for the club.•108 year old private 365 member equity club which boasts 36 holes of golf, 10 outdoor tennis courts, 3 indoor courts and Olympic size swimming pool with Gross Annual Revenue of $6.4 million; Dues Revenue of $3,536,000; Food & Beverage Revenue of $2,268,000; Golf /Tennis Revenue $635,000.•Supervised over one hundred indirectly reporting employees and nine direct report managers.•Worked directly with President, Executive Committee and Board /Committees to achieve goals set forth.•In 2013, the design, development and implementation of a 72 seat pub and expanded bar for member enjoyment and increased sales.•Integral part of Strategic Planning Committee along with Chambers USA on the development of a new clubhouse and golf course renovations. •Responsible for the daily operations and maintenance of an 88,000 square foot clubhouse and operation and staffing of an Olympic size swimming pool for the summer season.•Daily member interaction to insure member and guest satisfaction including programing of member special events and holidays. Show less

• Director of Catering and Membership Sales

  • Aug 2011 - Mar 2012

  •Initially hired to increase declining banquet revenue, declining membership and cut /control operating costs within Food and Beverage Department. Within first year increased banquet revenue by $576,000 and signed 62 new members within the first year. •Implemented new and innovative banquet menus, collateral material and internet visibility on various wedding, mitzvah and outing websites. In addition hosted bridal shows and attended golf shows which increased the club’s presence in the market place.•Collaborated with Entertainment Committee on new and creative social events to increase member participation. Show less



Talamore Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Food & Beverage Director

  • Apr 2011 - Aug 2011

  •Montgomery County 18 hole golf course, resort style swimming facility, indoor & outdoor member dining and premium banquet facility that is privately owned. •Directly responsible for catering sales team to include office structure, menu development and marketing. •Food & Beverage costing / management. •Member special event programing to include wine dinners, special holiday events and marketing events to attract new members. •Montgomery County 18 hole golf course, resort style swimming facility, indoor & outdoor member dining and premium banquet facility that is privately owned. •Directly responsible for catering sales team to include office structure, menu development and marketing. •Food & Beverage costing / management. •Member special event programing to include wine dinners, special holiday events and marketing events to attract new members.



The Mansion on Main Street

• United States
• Entertainment Providers
• 1 - 100 Employee

• General Manager

  • Feb 2010 - Aug 2010

  •South Jersey’s premier full service upscale banquet facility generating $5 million plus in revenue per year including corporate, association and social markets. •Managed a five member sales team in the social, corporate and association markets. •Implemented new sales office structure, menu development and marketing. •Oversaw and orchestrated up to six plus events per day, Sunday public brunch and major holiday buffets with attendance exceeding 1200 guests. •Financially responsible for daily, weekly and monthly forecasting, sales and budgeting. •Assisted sales team with closing sales of premier social and association events & galas. •Experience with Glatt Kosher catering and other ethnic catering. Show less



Spring Mill Country Club (The Mills)

• General Manager

  • Aug 2006 - Feb 2010

  Privately owned country club with public formal dining & casual lounge facilities. Other amenities include Par 72 18 hole golf course, public chip & putt, minature golf facility, full service athletic club and swim club. •Promoted to General Manager of The Mills most prestigious property of four banquet / country clubs. •Daily responsibilities included but were not limited to membership sales, banquet sales, overseeing restaurant and lounge operation, advertising and marketing, golf outings and member social events, and golf course operation. •Implemented new menus, marketing strategies, website development, staff training, and operational procedures which increased total revenue from $4.9 million to 5.1 million within first year in the position. •Supervised over 100 indirectly reporting employees and full responsibility for two banquet sales managers, front office, and business office staff. •Executed yearly budgets for all facets of the operation and worked directly with each department head to achieve goals of the budget. •Directly worked with ownership to upgrade and improve property to increase membership and banquet sales. •Continued travel and phone meetings with Westchester Country Club (Boynton Beach, Florida) to insure company policies and procedures were being followed and executed additional staff training procedures. Show less



The Blair Mill Inn (The Mills)

• General Manager

  • Apr 1996 - Aug 2006

  •First General Manager to take this declining property from $850,000 to producing $1.6 million in banquet sales annually and gained a loyal clientele base in the Montgomery & Bucks County areas. •Managed all daily facility operations. Oversaw and directed all corporate & social events, banquet sales, housekeeping and maintenance, kitchen operation, website development, advertising and implementation of new trends and concepts to banquet menus. •Executed yearly budgets and adhered to guidelines set forth from corporate office. •Responsible for recruiting and all human resource aspects at the property level. •2005 traveled extensively throughout the year to train and recruit staff for property in Boynton Beach, Florida (Westchester Country Club). Implemented company policies, procedures, menu development and marketing for the South Florida market. Show less



Ramada Plaza Hotel / The Regency Palace

• General Manager / Director of Catering

  • Mar 1994 - Apr 1996

  •Recognized as the only GM (out of five previous) to receive the Gold Key Property award from the Ramada franchise for achieving the “Gold Key Standard of Excellence” in February 1996. •Directed all phases of hotel operations and front desk activities, housekeeping, purchasing and hotel room sales for South Jersey’s newest banquet and hotel facility with sales volume of $5 million. •Supervised over 100 indirectly reporting employees and full responsibility for two catering managers; reviewed monthly sales figures and continually strategized for programs and methods to increase sales and profitability. •Executed monthly sales budgets for catering and hotel sales. •Award For great attention to detail in food and beverage service of the Classical Academy Dinner from the American Academy of Chefs in September 1995. Director of Catering Operations (3/94-7/95) •Managed all daily facility operations. Oversaw corporate and elite social events, housekeeping and maintenance. Supervised forty employees. Handled recruiting, selection and training functions. •Prepared cost breakdowns; administered salary budgets. •Monitored purchasing and inventory for housekeeping supplies, paper goods and banquet table-top wares. •Managed liquor purchasing and inventory controls, banquet and restaurant wine list development. Conducted wine seminars and service classes to enhance staff proficiency. •Promoted to General Manager and Director of Catering in July 1995. Show less