Landon K. Cooper

**** ******* **** **

Wentzville, MO 63385

314-***-****

acdfel@r.postjobfree.com

QUALIFICATIONS PROFILE

Seasoned, empowering, and versatile management professional, offering more

than 10 years of extensive experience in strategic planning, business

development, and operations management. Possess analytical and sound

decision making skills in determining business risks and leading the

implementation of corrective action plans. Strong organization skills,

great work ethic, commitment to excellence and an expertise in financial

management. Display technical skills in MS Word, Excel, and Publisher,

Jonas POS, Club Systems POS, and FORETEES.

CORE COMPETENCIES

Profit and Revenue Maximization

Organizational Streamlining

Business Development

Budget Implementation and Management

Program Coordination

Accounting and Finance

Member Satisfaction

Process Optimization

Strategic Planning

Conflict Resolution

PROFESSIONAL HISTORY

General Manager Lake Forest Country Club, Lake St. Louis, MO

March 2011-March 2014

Assume full responsibility in managing all financials of the $3.5M/300

member facility. Execute service audits on a daily basis, ensuring friendly

and professional service for members.

Key Accomplishments:

? Instituted a Long Range Planning Committee

? Reduced expenditures in 2011 to be under budget by $112,000 in

total club expenses

? In 2013 implemented an operating budget without an

operating/capital assessment for the first time since 2007

? In 2012 realized an in House profit for the first time in club

history. Turned a $50,000+ loss to a $40,000+

profit in twelve months.

Clubhouse Manager Forest Hills Country Club, Chesterfield, MO

October 2009-January 2011

Managed operations of the 60 employees within the Maintenance Department,

Housekeeping, Fitness Facilities, Swim and Tennis Facilities, Locker Room

Attendants, and Food and Beverage Department. Developed and maintained a

$2.3 million budget for Food and Beverage, Clubhouse, and Maintenance.

Key Accomplishments:

? Vital in assisting the General Manager in 15 to 20 annual

Capital Purchases

? Assisted with the promotion and development of the $3.5 million

2011 Capital Improvement Project

? Reduced expenditures in 2010 to show a $250,000 turn around from

2009

Operations Manager Forest Hills Country Club, Chesterfield, MO

August 2008-October 2009

Managed operations of 25 employees within the Maintenance Department,

Housekeeping, Fitness Facilities, Swim and

Tennis Facilities and Locker Room Attendants

Key Accomplishments:

? Developed and maintained a $2.3 million budget for Food and

Beverage, Clubhouse, and Maintenance

? Vital in assisting the General Manager with Capital Expenditures

? Developed, implemented and managed the completion of capital

renovation projects

Food and Beverage Manager Forest Hills Country Club, Chesterfield, MO

November 2007-August 2008

? Prepared the weekly schedule for 30 employees and 3 Captains

? Hired, trained and maintained employee relations of service

staff

? Resolved any concerns as they related to service, food or member

relations

? Instrumental in creating a new and more comprehensive wine list

? Developed and implemented a staff education schedule in 2008

A la Carte and Banquet Captain Forest Hills Country Club, Chesterfield, MO

September 2004-November 2007

February 1999-February 2004

Responsibilities as an A la Carte Captain:

? Assigning sections to servers, conducting pre-dinner meetings,

and assigning side work to a staff of 5-10

employees.

? Programming daily specials into the Point of Sale system.

? Analyzing the servers' checks for trends and accuracy.

Responsibilities as a Banquet Captain:

? Designing a floor diagram for events from 20 to 400 people.

? Assigning sections and responsibilities to the banquet staff of

10-25 employees and conducting pre- event

meetings to brief the staff on the details of the event.

? Maintained contact with the clients of each event to ensure

their expectations were exceeded.

? Supervised an average of 10 weddings per year, 15 golf outings,

and additional social and corporate events.

Operations Manager Wolfgang Puck Catering and Events, St. Louis, MO

February 2004-August 2004

? Managed day to day catering operations at the St. Louis Art

Museum

? Prepared assignments for a staff of 15-30 employees

? Managed outside catering events at the St. Louis Science Center,

Contemporary Art Museum, History

Museum and client residences

? Maintained contact with the clients of each event to ensure

their expectations were exceeded

? Managed a beverage inventory valued at $32,000 for catering

events and for the restaurant at the St. Louis Art

Museum

? Produced the weekly labor forecasts and monthly catering budgets

for the St. Louis area

? Consistently stayed within budgetary requirements

? Hired, trained and maintained employee relations of catering

employees and restaurant staff

? Reduced labor expense for catering events by 7 %

? Instrumental in developing a wine list for the restaurant

resulting in inventory reduction and sales increase

Education

BA in Business Administration University of Missouri-St. Louis, St. Louis,

MO

St. Louis University, St. Louis, MO

University of Kentucky, Lexington Kentucky

Academic Awards

Graduated Summa Cum Laude at University of Missouri-St. Louis

Jesuit Transfer Scholarship from St. Louis University

Professional Development

Completion of BMI III

Attended Club Managers World Conference

Completion of BMI II

Bar Code Certified

Completion of Hospitality Law from St. Louis Community College

Certified in Responsible Beverage Service

CPR and AED Certified

Serve Safe Certified

Professional Affiliations

Club Managers Association of America

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