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yyyyyy x. yyyyyy

0000 xxxxxx xxxx , xxxx , xxxxx 00000



career objective                              

customer-focused management professional eager to apply outstanding organizational, team building, and client relation skills toward supporting the employer in optimizing operational and financial performance



ø  offer more than 20 years of progressive operational management experience with expertise in restaurant direction at top-tier private golf clubs

ø  provide outstanding customer service and cultivate long-term guest relationships as well as business partnerships

ø  demonstrated ability to plan and manage multi-million dollar budgets, institute cost control measures, and strategically coordinate workflow and human resources for optimal coverage

ø  build and develop top performing guest services teams focused on client satisfaction and retention

ø  dynamic communication, presentation, negotiation, and relationship management skills


professional experience                

castle pines golf club, castle rock, co                                                                      1992 c present

food & beverage manager/ maitre'd

  • successfully manage a broad range of responsibilities at this prestigious private golf club with membership of 350 and known for hosting the international golf tournament on the pga tour
  • proficiently plan and manage $1 million annual food and beverage budget covering golf season and off-season private events; develop and maintain extensive premium wine list
  • perform human resources and staff development functions for a team of 40-100+ employees; hire, train, and supervise permanent and seasonal personnel
  • selected to serve as assistant general manager/ food & beverage manager for the estancia club in scottsdale, az; participated in opening of clubhouse, menu creation, cost management, and staff hiring and training


the island club at williams island, the florida riviera, north miami beach, fl                 1990 c 1992

assistant manager/ sommelier

  • effectively directed all aspects of operations at this premier restaurant within a private golf and social club claiming 1,500 members
  • managed employee relations including hiring, training, supervision, and administering corrective actions; scheduled workflow to provide maximal customer service while containing labor costs
  • actively involved in creation and management of $2.5 million annual budget; oversaw implementation of cost control and inventory monitoring for all alcoholic beverages


golf club and villas of grand cypress, orlando, fl                                                          1987 c 1990

captain, black swan restaurant

  • coordinated daily operations, scheduling, and staff training sessions; generated sales forecasts; actively cooked tableside for guests
  • contributed to event planning for major functions including the annual shark shootout golf tournament hosted by greg norman


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