Lisa Redfern

ac5ua5@r.postjobfree.com

914-***-****

Objective

To obtain a position that will utilize my sales and operations experience in order to provide the highest level of member and client satisfaction. To work hand-in-hand with the, members and staff in order to ensure the operation’s fiscal success by focusing on client retention and the smooth introduction and integration of new clients.

Professional Profile

Over two decades of dedicated hospitality experience in the management of several multi-million dollar, full-service operations that earned solid reputations for personal client attention, unmatched member and client satisfaction. Background includes positions as Manager, Director of Catering and Membership Sales, Food & Beverage Manager, Maître d’. Extremely successful in achieving high sales revenue with strong training programs, leadership and organizational ability.

Education

1989 The Culinary Institute of America, Graduated, Hyde Park, NY

1989-1990 The Culinary Institute of America, Teaching Fellowship, Hyde Park, NY

One of eight Teaching Fellows selected from among two thousand students. Instructed students in front of the house service strategies, including wine instruction, at the school’s flagship restaurant, The American Bounty.

2010 Coursework, Dutchess Community College, SUNY

Experience

2016 – Present General Manager, The Mountain Lakes Club, Mountain Lakes, NJ

Complete responsibility for The Mountain Lakes Club;

The Club founded in 1914 offers a, full service clubhouse, a Tennis facility with three Hydro Har Tru courts and pro shop, a fully restored vintage 1939 four lane Bowling Alley, a large Ballroom that accommodates two hundred for a sit down event, two member Dining rooms and Snack Bar.

Responsibilities included but are not limited to direct responsibility for: All club operations, including all accounting, human resources, insurance policies, property taxes, mortgage negotiation. Food & beverage and grounds. All Membership Sales and $750,000. In Catering Sales. Prepare and present all financial information at the monthly board meetings and finance committee meetings. Meet and exceed budget expectations. Schedule all club events and entertainment, Create and maintain the club calendar, including member-sponsored and charity events. Plan and execute all club member and non-member functions. Coordinate activities other club departments, as well as working hand in hand with all committees. Provide service training program and introduce products, and procedures to benefit of club. Provide timely information for membership and staff, daily as well as weekly email blasts and social media updates. Maintain history of attendance, fiscal results and all other historical information critical to future club planning.

2013-2016 Club Manager, Lake Valhalla Club, Montville, NJ

Complete managerial responsibility for Lake Valhalla Club;

The Club encompasses over 110 acres, a pristine 90 acre lake, full service clubhouse, a Tennis facility with six courts and pro shop. Five Paddle Tennis courts, four professional Volleyball courts, regulation size Softball Field and Snack Bar.

Responsibilities included but are not limited to direct responsibility for: $1,200,000. In Catering Sales. All club operations, including accounting, food & beverage, and grounds. Prepare and present all financial information at the monthly board meetings and finance committee meetings. Meet and exceed budget expectations. Create and maintain the club calendar. Schedule all events, including member events, tournaments, outings, member-sponsored and charity events. Plan and execute all club member and non-member functions. Coordinate activities in concert with other club departments, as well as working in conjunction with all committees. Provide service strategies, products, and procedures for the benefit of club. Provide timely information for membership and staff, monthly newsletters as well as weekly activity reports. Maintain history of attendance, fiscal results and all other historical information critical to future club planning.

2011-2012 Interim Food and Beverage Manager, Old Westbury Golf & Country Club, Old Westbury, New York: One year contract

The Club has 465 members, does approximately $10,000,000 per year in Food and Beverage. Responsible for the general operation of staff functions relating to Food & Beverage, Rooms, Housekeeping, Maintenance/Repair and Security. Responsible for food and beverage production and service for the club. Supervised all outlets including snack bars, halfway houses, etc. Planed and implemented budgets, hired trained and supervised subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded, assures a high standard of appearance, hospitality and service in personnel and cleanliness of facilities.

2006-2010 Club Manager, Dutchess Golf & Country Club, Poughkeepsie, NY

Complete managerial oversight of the Hudson Valley’s oldest and finest private country club, which was completely rebuilt in 2004. Directly responsible for all club operations, including administration of Food & Beverage with sales exceeding $1,200,000 annually, more than tripling the $332,000 sales when I arrived. Created and maintained the club calendar. Scheduled all events, including member events, tournaments, outings, member-sponsored and charity events. Coordinated activities with other club departments, as well as working in conjunction with all committees. Provided service strategies, products, and procedures for the benefit of club. Provided timely information for membership and staff, created monthly newsletters as well as weekly activity reports.

Marketing, Sales and Administration: Created and consistently met a very conservative annual budget, while managing a staff of up to 50. Worked closely with members, local charities and businesses to encourage events. Worked within the parameters of the Sarbanes–Oxley Act of 2002 while also maintaining the clubs 501-C7 status. Oversaw the accounting department, including Accounts Payable, Accounts Receivable, Payroll and Collections. Reviewed and put out for bid the Club’s insurance plans. Responsible for all pricing, food cost, liquor cost and labor cost. Worked with Condon, O’Meara, McGinty & Donnelley to revamp the club’s accounting procedures to get the club’s annual audit in line with bank requirements as well as closing the year in a timely fashion.

Training: Worked with the Golf Pro, Superintendent and staff to help create a focus on membership service and retention. Created and implemented a thorough training program for all front of the house staff. Worked with the executive chef and kitchen staff to train them on how to effectively handle large banquets and events with appealing seasonal menus that could serve multiple events and meal periods in order to lower food cost and labor cost. Responsible for all personnel and administrative policies in the clubhouse, including accounting. Recruited, hired, supervised, trained, and evaluated all club house staff. Provided annual evaluation and review of wages for all departmental employees.

Operations: Oversaw multiple events. Scheduled and manage all staff. Ordered all liquor, ordered and received all rentals for events. Prepare all event contracts and invoices. Worked with the chef to manage food cost and labor cost. Implemented cost effective new menus seasonally. Created new wine list seasonally.

Facilities Management: Scheduled maintenance and repairs on Club House, Pro Shop, and the two rental properties the club owns. Worked closely with the fire department and local police, responded to all alarms and emergencies; upgraded the security systems for member and employee safety. Negotiated all annual contracts with vendors; regularly inspected property to ensure it was in good working order, quickly resolved emergency maintenance issues. Responsible for all aspects of rental property management from tenant selection, rental agreements, complaints to eviction proceedings while maintaining open dialogue with Board on properties’ status.

2004-2006 Director of Catering and Membership Sales, Dellwood Country Club, Rockland, NY

Responsible for all aspects of Soliciting and Marketing, Membership sales, Event and Outing sales, as well as all club functions. Working in conjunction with all Committees.

Marketing and Sales: Event sales in excess of $1,900,000, an annual increase of $700,000, during my tenure. Responsible for the marketing, and sales of all club memberships. Responsible for internet, print and radio advertising campaigns.

Training: Enhanced member and client satisfaction by creating and conducting a staff training program that focused on product knowledge, up selling and increasing service standards. Worked on the floor at every event to ensure that service standards were met and exceeded.

Operations: Oversaw multiple events. Scheduled and managed all event staff. Ordered and received all rentals for events. Managed event billing and collections. Created appealing and cost effective new menus seasonally, as well as providing menus for a community of very diverse needs, including Glatt Kosher. Conducted weekly meetings with the CFO and Executive Chef to review and communicate client’s needs and overall operational flow of Food and Beverage. Developed and distributed individual function sheets and service requirements for member and guest events to insure consistency and through communication with all departments throughout all events and all meal periods.

Facilities Management: Scheduled maintenance and repairs of a historic building, negotiated annual as well as long range planning contracts with vendors, included in the maintenance work, was roofing, plumbing issues, painting and maintenance of lobby, banquet rooms and Locker rooms, arranging for repairs on both locker rooms after all the pipes burst in the winter season. Rentals of refrigerated trucks generators and storage after losing power and having upcoming events. Purchased new equipment, China, Glass, Silver, kitchen equipment. Handled inventories.

2000- 2004 Catering Director, Fabulous Foods, Lyndhurst, Tarrytown, NY

Responsible for all aspects of a rapidly growing on- and off-premise catering company. Duties ranged from sales and event planning to complete event management.

Marketing and Sales: Responsible for internet, print and radio advertising. At the time the average price per person for a sit down event was approximately 225.00 per head. Food and beverage sales of $1,500,000 annually

Operations: Ran multiple, simultaneous events. Scheduled all staffing. All service equipment, glass, silver, china etc. had to be ordered for each event, received, unpacked accounted for and returned. Coordinated all vendors, including but not limited to ordering and overseeing multiple tent instillations, ordering and receiving all equipment including electrical needs for lighting, music, heaters, air conditioners for each event. Purchased all liquor, wine and beverages. Managed billing, accounts payable and receivables and collections. Collaborated with the Executive Chef to create new menus seasonally, as well as menus specific to client’s requests.

Training: Enhanced client satisfaction by creating and conducting a staff training program that focused on service, food and wine knowledge. Worked on the floor at every event to ensure that service standards were met and exceeded.

Major events: Car shows for Mercedes Benz, Chrysler and Nissan for up to 10,000 people. Black tie weddings for 250 and corporate barbecues for 600.

1994-1997 Catering Sales and Banquet Manager, Mansions Catering, New York, NY

Responsible for sales for an on- and off-premise Manhattan caterer. Solicited social and corporate clients. Responsible for hiring and scheduling of wait staff. Trained and implemented service standards. Communicated client needs to the chef. Detailed the event with the client. Ran all events booked. Ordered all rentals for functions. Handled all clients billing and collections.

1992 – 1994 Assistant Manager, The Metropolitan Opera Club, New York, NY

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