Experience

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  private golf club

  • manager

    • May 2012 - Jun 2012

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  Chester Valley Golf Club

  • dinning service Manager

    • Mar 1995 - Jun 2012

    Take care of daily business for the Pavilion from opening to closingManaged and directed Pavilion staffHeld daily staff meetings to prepare the staff for the daySchedule staffOrdered and maintained inventory items needed to run the pavilionManaged all private parties held at the PavilionDirector of Restaurant ServicesTake care of the day to day business at the RestaurantSet up daily digital dining computerTyped up daily specials for the menuHeld daily staff meetings to prepare the staff for the dayAssist with special eventsSchedule StaffHiring of Staff MembersLocker Room ManagerSupervised Locker room staffCleaned and maintained bath rooms and shower areasOrder towels and sundries for members and guest convenienceSet up breakfast for all members and their guestTook care of daily locker room duties and opened Clubhouse on WeekendsRan gazebos for special events

  • Dining Service Manager

    • Jan 1995 - Jun 2012

    Managing employees, implementing new ideas, sharing management responsibilities and in charge of a seasonal restaurant; Oversee all aspects of the Clubhouse Restaurant and PavilionManage and direct all Restaurant, Pavilion and Banquet staffManage and oversee all Clubhouse events, including weddings and meetingsDirectly oversees the housekeeping department to ensure the highest standards of organization and cleanliness are maintained in the clubhouse and Pavilion complexEnsures that the highest level of service is provided to the membership in its dining venuesResponsible for the Recruitment & Training of Service Staff in the Restaurant, Pavilion and Banquet areasContributes recommendations on service standardsMaintains the scheduling responsibility of all service staff Works closely with the Assistant Club Manager and Executive Chef to ensure that member service and feedback exceeds established goalsMaintain the highest level of professionalism and integrity as a key decision maker on the management teamConduct pre-service meetings with service team to share objectives and resultsCompile monthly physical inventory of bar and kitchen inventory at the club’s Pavilion RestaurantEnsures compliance with all local, state and federal regulations pertaining to food service Working closely with the service team as a “Hands On” manager for the restaurant operationThinking “out of the box” to recommend improvements to the club’s standard programming in its restaurants and entertainment functionsPublish weekly staff schedules identifying the work areas and responsibilities of all “front of the house” employeesUnderstanding the need to respond to members with a sense of urgency when concerns of service or quality are expressed

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  Nussex Bakery

  • Guarde Cook

    • Jan 1992 - Jan 2004

    Prepared food for parties, weddings and banquetsMaintain pantry station for day and evening staffPlace orders and cataloged inventory of the pantry station; Head Baker and Managed Daily Operations for the Bakery

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  The Coca-Cola Company

  • warehouse manager

    • Jan 1979 - Jan 1992

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  German Army

  • sergant

    • Jan 1978 - Jan 1979