Jeffrey J Campione C.C.M.

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

Suwanee, Georgia 30027

Phone: 770-***-****

Work Experience:

January 2012 – August 2016

General Manager, 1818 Club, Duluth Georgia

“The 1818 Club is a business dining club with 700 members and seats over 450 guests located on the third floor of the Gwinnett Chamber of Commerce building.

Direct reports include, Executive Chef, Catering Manager, Beverage Manager, Assistant Manager, Membership Director, Accounting Manager, Reception Staff, Club Maintenance, and Housekeeping personnel.

Worked with Catering Director to increase catering sales of over $200,000 for 2012-2013

Reduced overall department expenses $94k while maintaining all the services for the membership in 2012-2013.

The club was $290,000 better than budget bottom line for 2012-2015.

We created a membership marketing plan to increase overall membership sales by 70members from the previous years.

Worked with culinary team to prepare plates costs and ensured portion controls were in place lowering food cost by 5%.

Bid out employee health insurance, clubs liability & BOD Insurances.

Attend committee meetings and report to President and Board of Directors.

Prepare annual operating and capital budgets.

April 2007 – January 2012

Club Manager, Lake Forest Country Club, Louisville Kentucky

“Founded in 1994, the Lake Forest Country Club is a traditional, family oriented private club with 450 members featuring 18 holes of Arnold Palmer designed championship golf, tennis, swimming and a 23,000 square foot clubhouse for member dining and entertaining”.

The club’s gross volume dollar is $4.5 million dollars, $1.2 million in food and beverage.

Direct reports include Tennis Professional, Executive Chef, Catering Manager, Beverage Manager, Assistant Manager, Membership Director, Accounting Manager, Security Personnel, Reception Staff, Pool Manager, Clubhouse Maintenance, and Housekeeping personnel.

Prepare annual operating and capital budgets.

Work with golf and catering departments to create an unparalleled tournament and outing experience.

Hired a marketing director and helped her create a plan to sell 30 new memberships for the club each year.

Worked with committees and architect to create a master plan to meet current and future needs of the membership.

Bid out employee health insurance, clubs liability & BOD Insurances, club house landscaping annual contracts.

Directly oversee opening, rotation of court resurfacing, and closing of tennis complex each season.

Created department schedules for staff to ensure proper staffing levels, and keep within budgetary guidelines.

Reduced overall department expenses $80k while maintaining all the services for the membership in 2010.

Routinely follow up behind all department heads to ensure their on task with budgets and levels of service.

Have kept food and beverage program loss at 21% when the national average is 27%

Worked with culinary staff on menu design, prep standards, and ordering procedures which lowered food cost from national average of 43% to 38% with a savings of 20K per year.

Discovered and fixed a golf course pump issue that saved the club $110k in repairs.

Attend committee meetings and report to President and Board of Directors.

October 2004 – April 2007

Clubhouse Manager, Country Club of Columbus, Columbus, Georgia

“Founded in 1909, the CC of Columbus is a traditional, family oriented private club with 925 members featuring 18 holes of Donald Ross designed championship golf, tennis, fitness and swimming and a 30,000 square foot clubhouse for member dining and entertaining”.

The club’s gross volume dollar is $4.5 million dollars, $1.5 million in food and beverage.

Areas of responsibility include supervising the, four food and beverage areas, catering, security, valet, reception, pool, fitness center, clubhouse maintenance, and housekeeping departments.

Reduced F&B and Clubhouse departments bottom-line $140k with having same sales as previous year by reducing payroll, and cost of goods.

Created a capital replacement schedule for all departments to ensure the future budgets reflect replacement needs.

Planned and executed a banquet kitchen, pool kitchen, and men’s grill renovations in excess of $200K.

Planned and executed debutant balls for over 800 people six times per year with revenues of over 60K each event.

Create yearly budgets for eight departments and created procedures to minimize expenditures.

Updated and maintain wine program, which has over 70 selections.

September 2003-September 2004

Catering Director, Compass group, Georgia Pacific Building

Booked and managed staff for the Georgia Pacific client.

Entered payables and payroll for the unit on a weekly basis.

Counted down the daily sales for restaurant staff for daily deposits.

Worked with General Manager on unit promotions for catering and restaurant departments.

March 2000 –March 2003

General Manager, Newnan Country Club, Newnan, Georgia

“Founded in 1906, the Newnan Country Club is a family oriented private club with 550 members featuring 18 holes of championship golf, tennis, and swimming and a 15,000 square foot clubhouse for member dining and entertaining”.

The club’s gross volume dollar was $2.5 million dollars, $850,000 in food and beverage.

Areas of responsibility included, golf course maintenance, golf pro shop, food and beverage areas, catering, security, reception, pool, clubhouse maintenance, and housekeeping departments.

Responsible for bidding out all contracts such as golf cart leases, golf maintenance equipment leases, employee health insurance, club and board liability insurance, and all capital projects.

Prepared yearly budgets and instituted the first capital long-range budget for all departments.

Completed capital projects of over $400,000 for the golf course, and clubhouse departments.

April 1996 –March 2000

Assistant Manager, Saugahatchee Country Club, Auburn, Alabama

The club’s gross dollar volume was $2.3 million, $750,000 food and beverage sales.

Planned and executed the reopening of the food and beverage facility after a complete renovation.

Create yearly budgets for clubhouse departments.

Planned and executed SEC Golf Tournaments with help from all department heads.

September 1995 –April 1996

Banquet Captain, Men’s Grill Supervisor, Atlanta Country Club, Marietta, GA

March 1992 –March 1995

Waiters Assistant, Bones Restaurant, Atlanta, GA

September 1988 –March 1992

Banquet Captain, Men’s Grill Supervisor, Atlanta Country Club, Marietta, GA

PGA Tournaments:

2001, Manager of Presidents Room, P.G.A. Championship, Atlanta Athletic Club

1996, Beverage Control Manager, Bellsouth Classic, Atlanta Country Club, Marietta, GA

Oversaw $300k in sales for one week during tournament

1989 – 1995, Contestant Dining Supervisor, BellSouth Classic, Atlanta Country Club, Marietta, GA

Professional Activities:

Elected Treasurer for C.M.A.A. Louisville District in 2011

Active member of the Club Managers Association of America since 1996

Attained my Certified Club Manager Status in 2006

Completed Business Management Institute I, II, III and V, Food & Beverage, and Sports Management

Attended National Conferences from 2000-2013

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