Manager General
Resume:
Landon K. Cooper
Wentzville, MO 63385
************@*****.***
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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