Responsible for all culinary operations for the 800 member organization. Duties included managing the 4 outlets - Banquet, Pool, Ala Carte, Morand House/Golf Course while supervising and delegating duties to 20 employees. Ensured that all supplies were ordered, stocked and properly stored. Worked directly with the General Manager, Board of Governors, and various committees in regards to budgeting, menu planning, capital allocation, private event sales, operating schedule and long term planning of this member owned Country Club. Implemented several retention/usage programs that increased both revenues and retention. Upgraded culinary offering by holding focus groups and creating menus and events that the membership desired.
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