M. Scott Thomas

** ******** ****. / *.*. Box **** Telluride, Colorado

H- 970-***-**** / C- 970-***-****

vomle6@r.postjobfree.com

LEADERSHIP

Accomplished hospitality leader with 25 years experience driving operational excellence

reducing expenditures while addressing members’ and guests’ needs

AREAS of EXPERTISE

Food and Beverage ~ Private Clubs ~Resort Golf Clubs ~ Luxury Hotels ~ Leadership ~ Business Acumen ~

Multi-Units ~ Marketing ~ Pre-Opening / Restructuring Specialist ~ HOA / Fractional Ownership

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PROFESSIONAL CAREER

CORNERSTONE CLUB, Cornerstone, Colorado ~ May 2012 to July 1st, 2012 (Owners filed for bankruptcy July 1st)

Hunt family developed Real Estate and Golf Course at 9,500’ on 6,000 acres in Southwest Colorado

General Manager ~ Hired as opening / restructuring GM under new ownership, Cobalt Companies. Responsible for daily operation of 18 hole, Greg Norman design golf course, club house, 7 – 5,000 sq. ft. “cabins” for members usage, equestrian center, trap range and fly fishing. Also under my direction is the Mountain Club at Mountain Village in Telluride, CO. Cornerstone is the only fully private club in Southwest Colorado. All membership activities, dues billing and sales are within my responsibility.

TELLURIDE SKI AND GOLF RESORT, Telluride, Colorado ~ 6 month seasonal contract ~ Oct. 2011 – Apr. 2012

One of North America’s Premier Destination Ski Resort

Operations Consultant / GM ~ Hired as opening specialist for two new restaurants; Tomboy Tavern, 1m. renovation project and Bon Vivant, ground up French Restaurant at 11,000’. Successfully opened both restaurants within two months. Other responsibilities include Liquor, Beer and Wine for all nine outlets along with front of house operations. Total revenue 9m.

SHORE LODGE HOTEL / WHITETAIL CLUB, McCall, Idaho May 2010 – May 2011

Privately owned 78 room hotel and private club affiliated with the sale of premier real estate in the Salmon River Mountains of Idaho

Director / GM, Whitetail Club ~ Responsible for the direction and operations of Whitetail Club; comprised of three clubhouses, Andy North designed 18 hole golf course, Tennis and Athletic Facility. All membership recruitment and retention were under my direction. Created over 60 planned activities for the members throughout the year, Served on the Whitetail’s Property Owner’s Board,Served as liaison between Real Estate Brokers and Whitetail / Alscott Real Estate Team

Food & Beverage Director, Shore Lodge Hotel ~ Served simultaneously while GM of Whitetail.

Narrows, fine dining, Lake Side Grill, three meal a day, In room dining, Catering, Narrows Lounge

Implemented electronic inventory, reducing time while improving efficiency and loss.

Wine Spectator’s Award of Excellence 2011 for Narrow’s Wine List

SONNENALP HOTEL& RESORT OF VAIL, Vail, Colorado December 2007 – May 2010

Leading Hotels of the World -Privately owned 135 room hotel, 18 hole resort and Private Country Club

General Manager, Sonnenalp Golf Club ~ Responsible for daily operations of Semi-Private Golf Club. Responsible for membership sales and marketing through personal appearances on television, print ad and local food shows. Reduced expenses by 8% in 2008 and 11% in 2009 equivocated total savings of 1.2 m for two years. Increased Member Satisfaction level by 5% to 96% overall. This increase was attributed to being “available” to membership.

Food & Beverage Director, Sonnenalp Hotel ~ Served one year as F&B Director of Hotel while serving simultaneously as GM of the Golf Club. Served as acting GM of Hotel in owner’s absence.

One of only 2 hotels in the Vail Valley to have received two AAA Four Diamond Awards; One for the resort and one for the fine dining restaurant, Ludwig’s Restaurant. Responsible for the daily operations in annual sales of 19 million dollars per year

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Responsible for the daily operations of four Full Service Restaurants, the Lounge, Room Service, Catering and Conference Services, Golf Course Food and Beverage operations and the supervision of 240 employees in 7 Outlets. Responsible for the implementation of LHW, AAA and MOBIL restaurant and service guidelines. Direct daily intensive service with the goal of 5 diamond quality service, at all times.

Responsible for the daily operations of the 875 label “Best of Award of Excellence” Wine Program. Invited in 2008 to cook at the James Beard House in New York.

ADAM’S MOUNTAIN COUNTRY CLUB, Eagle, Colorado ~ 6 month contract ~ 2006-2007

Luxury real estate development 100 home sites, country club, golf course and equestrian center in the heart of the Vail Valley

Pre-Opening General Manager ~ Assisted in the development of Adam’s Rib Ranch, Adam’s Mountain Country Club,

Tom Weiskopf designed 18 hole golf course, equestrian center and 45,000 sq, ft. clubhouse

Directed the mitigation of three miles of Brush Creek creating pristine Trout Fishing Waters

Responsible for marketing, budgeting and directional timeline for opening

Created HOA, Timeshare and Design Review Guidelines for Adam’s Rib Ranch

Traveled to major markets promoting, the club and real estate, through television and trade shows

CLUBS OF KINGWOOD, Kingwood, Texas July 2005- November 2006

3 individual private clubs in a 7 mile radius; Kingwood, Deer Wood and Atascocita owned by Club Corp

Club Manager / Food & Beverage Director ~ Responsible for daily operations of all 3 clubs within

Clubs of Kingwood; interaction with a membership of 3,800 and public tournaments up to 500 players

Revenues in excess 20m. 5 – 18 hole courses, 3 – 9 hole courses, 34 tennis courts, 3 swimming facilities and 7 restaurant outlets. Instituted Membership drive through local marketing adding 100 new members within 6 months. Directed the construction of the largest Water Park for a private country club within the U.S. Developed “Concerts on the Green”, national musicians playing for 1,000 + members while dining alfresco.

TAHOE MOUNTAIN CLUB, Truckee, California 2003-2005

Private Club affiliated with the sale of Developer Owned premier real estate and timeshare properties / Pre-opening team

Food & Beverage Director of Operations ~ Daily operations for Wild Goose Restaurant, fine dining on the North Shore of

Lake Tahoe, Old Greenwood Golf Club and Coyote Moon, semi private 18 hole golf course with bar and grill.

Collaborated in the opening of Old Greenwood, a Jack Nicklaus Signature Golf Course, 30,000 sq, ft. clubhouse with restaurant, bar, spa, fitness facility, swimming and tennis.Consulted on two restaurants in development; Shaffer’s Camp, atop Northstar Ski Resort and Gray’s Crossing, a Peter Jacobsen design golf course.

JONATHAN CLUB, Los Angeles, California; Santa Monica, California 2000–2003

Exclusive 118-year-old member-owned private club with 2 locations. Ranked as top 5 for Platinum City Clubs of America and one of the top 25 Clubs of the World

General Manager, Santa Monica ~ Directed 180 employees, 9 Department Heads

Increased food and beverage sales by $1.9 million (to more than $7 million) by restructuring the Catering Department, instituting AAA service standards, hiring a new chef to revamp the culinary program, and implementing new special events. Oversaw the demolition, construction and decoration of the ladies and gentlemen’s locker rooms. The total budget was $3 million and the project was completed within the budget and time parameters. Renovated and redesigned the dining room and bar in 5 days and on budget. Primary objectives were to get payroll and other expenses in line and increase Member and guest satisfaction by improving the quality of all Club products, services, programs, and events.

THE SPEEDWAY CLUB AT TEXAS MOTOR SPEEDWAY, Dallas, Texas 1998–2000

Members-only club situated within one of the nation’s largest sports and entertainment facilities / Pre-Opening Team

Assistant General Manager / Food & Beverage Director ~ Designed dining rooms, kitchens, and point-of-sales structures prior to club opening. Created and developed department-specific operational manuals to outline job descriptions, performance standards, and training guidelines for staff development. Opened the club with over 10,000 visitors on opening weekend for NASCAR race.

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RAZZOO’S CAFE, Dallas, Texas 1996–1998

Restaurant chain with more than 10 locations throughout Texas

Opening Manager: Served as training manager for Kitchen, Bar and Front of House Service. Restaurants averaged 3.5m in revenue. Served as Kitchen Manager, scratch kitchen, for one year.

RITZ-CARLTON HOTEL, Aspen, Colorado 1992–1995

Leading Hotels of the World ~ Exclusive, 260 Room Luxury Hotel in the heart of Aspen, Colorado / Pre-opening Team

Food & Beverage Manager ~ Trained and executed policies and procedures to uphold quality and service of Ritz-Carlton. Managed resort’s dining room, bar, lounge, and room service.

Distinguished as the only manager hired outside of the Ritz Corporation to join the opening management team. Personally worked with Horst Schulze, President and C.O.O., Otto Svenson, Corporate Food and Beverage Director and Henri Boubee, Corporate Chef of Ritz-Carlton Hotels.

Voted Aspen’s best brunch three years in a row.

FOUR SEASONS INN ON THE PARK, Houston, Texas 1987–1992

Leisure Hotel Located in the Galleria area of Houston, Texas

Food & Beverage Manager ~ Managed daily operations of three meal a day restaurant, Café on the Green

J.W. Marriott, Houston, Texas 1985-1987

Leisure Hotel Located in the Galleria area of Houston, Texas

Front Office Asst. Mgr. / Fine Dining Server / Banquet Server

EDUCATION

University of Houston Hilton College

Degree Plan: B.S. Hotel Administration

Culinary Institute of America at Greystone, St. Helena, California

Professional Extended Courses in Wine and Service

Court of Masters Sommelier – Level I Certification

Bi-Lingual / Conversational Spanish

CPR / AED / Red Cross First Aid Level II

Wilderness First Aid / Rescue

Club Manager’s Association of America

National Restaurant Association

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