Food & Beverage

Understanding the impact the Food & Beverage operation has on membership satisfaction, my approach is to be heavily involved. From concept development, menu content to tastings and training , it is imperative the operation exudes consistency at every level. Most recently at PGA National Resort and Spa, two celebrity chefs were hired to bring notoriety and deliver experiences. Throughput the process, I was involved in the budgeting and purchasing of the china, glass, silver and linen along with operational supplies. I have engaged small groups of membership in the menu tastings to get their feedback and thoughts as I believe this approach is meaningful and has led to success.

Overview

Sawgrass Marriott Golf Resort & Spa

▷ Oversight of 10 restaurants including a high-end recognized steak house.

▷ With venues up to 56,000 square feet of banquet room space, large events were hosted. Holiday event attendance was a high as 1,400 people. The ability to create specialty menus for member events led to positive experiences and delivering expectations.

The Resort at Longboat Key Club

▷ Oversight of 6 restaurants each with their own distinctive flair.

PGA National Resort & Spa

▷ The resort provided 8 restaurants for members and guests.

Offerings ranged from a spa menu to a upscale steak house. In addition, the members have their own restaurant.

▷ During the renovation worked with two celebrity chefs in preparation of the new restaurant openings. This included writing budgets, reviewing China, glass, silver and linen purchases.

▷ Prior experience in the resort field included two years of hands on food and beverage management.

▷ With 40,000 square feet of flexible meeting room space, banquet and catering business delivered optimal results.

My knowledge is extensive particularly when it comes to oversight of multiple restaurants. Clubs and resorts I have managed have offered between six and ten restaurants ranging from poolside bars to upscale steakhouses.

Training is the cornerstone to a successful operation. I am a firm believer in Standard Operating Procedures and using them as a training tool. This enhances the consistency in food quality and service.