12 minute read
How a Strong Leader Supports the Culinary Team
On the heels of a $1.5 million kitchen renovation, Rockaway Hunting Club looks to its culinary program, planned additions and Executive Chef Matt DeCarolis for continued success.
By Isabelle Gustafson, Senior Editor
ONE OF THE MOST complex ele-
ments in managing a club as established as Rockaway Hunting Club (Lawrence, N.Y.) is implementing thoughtful changes that continue to move the operation forward. But as Frank Argento (pictured far left), who has served as the club’s General Manager for the past 12 years, knows, change demands support from leadership and buy-in from members.
With summer in full swing, Rockaway is busier than ever, and its membership continues to grow. The club recently approved a master plan that includes a new swimming pool and snack bar facility and an outdoor dining space o the main clubhouse. These changes represent Rockaway’s commitment to current and future generations of members.
Through it all, Executive Chef Matt DeCarolis has done an incredible job with the culinary program, reports Argento. He transitions seamlessly between busy and slower seasons and is eager for the changes ahead.
Club + Resort Chef (C+RC): Tell us about the food and beverage program at Rockaway.
Frank Argento (FA): We do about $1.2 million in annual food and beverage and have more than 500 members.
We’re a destination club; most members don’t live locally. During the o -season, around November through December, we serve lunch six days a week and dinner two nights a week. January through March, we serve lunch on Friday, Saturday and Sunday, and dinner on Saturday night.
Every May, Chef puts together a new lunch menu. From May through September, we serve breakfast and lunch six days a week and dinner three days a week. Once we get to the o -season, that menu is scaled back. Our a la carte dinner menu is changed weekly.
C+RC: What do you view as Chef DeCarolis’ most signifi cant strengths?
FA: He’s highly creative and always willing to change things up to keep members excited and engaged. He’s constantly looking for new ways to present dishes, especially in bu ets, and he’s diligent about quality.
He does everything well, but [he’s exceptionally skilled] with fi sh and different types of seafood. Anytime scallops are on the menu, they sell out. He made monkfi sh recently that members loved, and his branzino is excellent.
He’s organized and fl exible. Sometimes members don’t tell us exactly what they want until a day or two before [they dine with us]. Even though it can be very stressful, he always tries to accommodate every member. He’s also especially sensitive to members with food allergies, which has become a big part of our business.
I appreciate and feel blessed to work with someone of his skill level. I’ve been here 12 years, and he’s been here for 13. He’s highly professional, and he’s just a very good person. It’s worked out well for us both so far.
C+RC: What drives food and beverage success at your club?
FA: Our sta is very accommodating to members’ needs, and the food is highquality and consistent.
C+RC: In what ways do you support Chef DeCarolis?
FA: My job is to ensure the board and the house committees understand the economics [of our culinary program]. We’ll lose money in food and beverage, but having [these groups] understand why we do what we do is my role. It’s also my job to advocate for Chef and the things he needs.
In 2018, I advocated for a kitchen renovation with the board. Our kitchen was 60 years old at the time. I worked with Chef and the board to ensure the renovation happened, and he got all the equipment he needed. We spent $1.5 million on a brand-new kitchen.
C+RC: In what ways do you support the culinary team as a whole?
FA: I believe it’s vital that our people feel valued. Every day, I walk through the kitchen, say hello to every team member, and ask about their families. That’s an essential part of my role— ensuring the sta knows I value them at all levels. They don’t have to make appointments with me. My door is always open.
It’s an honor to be the General Manager of this club. I do everything possible to ensure our sta and members have whatever they need.
C+RC: What’s next for Rockaway?
FA: We’ve recently approved a master plan, which includes a pool with a snack bar and an outdoor dining space on the back porch of the main clubhouse. It’s an o ering we need to continue attracting younger members with families.
We’re already seeing an uptick in membership. People are eager and excited to be a part of this club. C+RC
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