Good afternoon,

It is my hope that you are looking for a Assistant General Manager with impeccable guest services, tenacious management and a sincere desire to fulfill expectations and cement memorable experiences for the guest in your organization. The comprehensive experience I bring to hospitality management, staff recruitment/training, cost control, event planning and polished professionalism make me exactly the kind of well-rounded employee to capably contribute to the ongoing success of your business. Self-motivation and multi-tasking skills, along with my diverse experience in the hospitality industry, enables me to contribute significantly to your team. Specifically, I can offer the following to your bottom line:

•A solid and extensive experienced manager executing budgets in excess of $5 million

•Many years of high volume, multiple outlet Food & Beverage management and sales experience in high-end full-service restaurants, private clubs and hotels

•Hospitality skills developed and honed with career entry at the Ritz Carlton Naples, FL

•Cost and inventory controls and years of negotiating with vendors and contractors

•Developed and implemented a new banquet sales program that enhanced and increased our outside banquet business, resulting in heightened revenue.

•Hands-on management style with finely honed troubleshooting skills for staff recruitment/ retention and human resources

•The flexibility, adaptability and results-driven mindset that enables me to distinguish myself from all other candidates.

•Opened and fully staffed, within 60 days, a newly constructed restaurant with an opening on Memorial Day weekend

I am a dedicated, self-motivated individual with a “live to eat” mindset. Whether at work or at home, I thrive on the interaction that is created when great food and atmosphere are combined. At this point, I am looking to leverage my years of experience managing multiple diverse venues and put that to work for the right organization.

Thank you, in advance, for your time and consideration. I look forward to hearing from you.

Sincerely,

David

David J. McLaughlin adcun3@r.postjobfree.com

305-***-****

PROFILE

Highly self-motivated, results-driven and tenacious leader offering multiple years of hospitality general management experience with private clubs, restaurants, hotels, and catering operations. A hands-on manager adept at utilizing respectful approaches in directing and developing employees' performance to foster team unity toward fulfillment of corporate objectives. Proven ability to multi-task in a fiercely competitive, challenging and fast-paced environment. Dedicated to exceeding expectations, with superior results, in all aspects of hospitality management. Hospitality skills developed and honed with career entry at the Ritz Carlton.

Experience & Highlights

ICON Management 2017 - 2020

Annual F&B revenue $2.2 million

River Strand Golf & Country Bradenton, Fl

Food & Beverage Director

River Strand C.C. is a premier semi-private club with 3,750 annual memberships, 27- hole Championship golf course, 16 Har –Tru tennis courts and a fully equipped fitness center

University Park Country Club Sarasota, Fl. 2014 to 2017 Annual revenue F&B $2 million

Food & Beverage Director

University Park C.C. is a premier semi-private club with 1,100 annual memberships, 27 hole Championship golf course, 11 Har –Tru tennis courts and a fully equipped fitness center.

Responsible for the seamless operation of Food and Beverage at this $2 million revenue facility. Continuously re-evaluating our dining options and staffing to ensure an unparalleled dining experience with each visit. Regularly experimenting with local trends and exciting new concepts to maintain a cutting edge dining experience. Implemented new training programs to address long term staff members and complacency, by empowering the staff to change policies and make daily decisions, as a group, for a smoother operation. Analyzed the Club’s demographics to ensure an appropriate approach to our dining offerings and to maximize our sales.

Ocean Pines Yacht Club, MD. 2011 to 2014 Annual revenue $3.5million

Operations Manager all facilities

The Cove Restaurant is a high volume full service 250 indoor/outdoor seating restaurant/marina with 3 bars plus fire pits, 2 pools with great views of the bay. Upstairs is a 225 seat catering facility with its own kitchen.

Key Accomplishments

•Opened and fully staffed the new restaurant with an opening of day of Memorial Day weekend

•Initiated innovative dining experiences including the Wine Club, Chef’s Tastings, and cooking classes

•Instrumental in interior layout and design of newly constructed restaurant and clubhouse with banquet halls and kitchens. 160 outdoor seats plus pool and bar seating

•Totally renovated restaurant operations including menu development, staffing, training and operating policies and procedures. Trained staff in Micros Point of Sales systems

•Successful at effectively utilizing a $50k entertainment budget to increase food and beverage sales

•Focused on the highest quality ingredients and preparation, impeccable food appearance and exquisite service

•Developed innovative training program that emphasized safety, organization and the importance of exceptional customer service

Operations Management

•Maintained expenses at or below budget through accurate planning, purchasing, inventory controls, waste reduction and cost-effective operating procedures

•Managed Sales staff, booking 21 weddings in the first year.

•Recruited hired, supervised, motivated and trained all food and beverage staff

•Initiated systems of accountability and a hands-on, fair and consistent management style that improved productivity and lowered turnover

•Successfully managed and evaluated a year round staff of 30, that bloomed to 100 in season, to ensure consistent performance throughout the myriad Restaurants and Club venues

Purchasing

•Estimated food and beverage costs, sourced suppliers and purchased inventory, equipment, china, glass and silver

•Structured purchasing and receiving processes and procedures

•Solicited competitive bids and negotiated cost-effective contracts with wholesale supplies and vendors

Sands Point Golf Club 2007 to 2011 Annual revenue $2.5 million

Sands Point, NY Food & Beverage sales 1.5 million

Private, member-owned golf and skeet facility. The Club is nationally recognized for its 18-hole A.W. Tillinghast golf course. Amenities included banquet facility, men’s grill, mix grill, skeet, exceptional driving range and pro shop; Club Membership: > 300

General Manager

Directed and coordinated daily operational and business aspects focusing on membership, member relations/retention, golf course maintenance and all F&B operations. Led staff by motivation, infusing them with confidence and leading them by example. Notably accomplished in building and fortifying long lasting member rapport through enduring trust and client service excellence. Leveraged existing relationships into sales that generated lucrative outings and special events. Successfully increased number of events by 25%. Evaluated financial statements and other performance data for submission to the Board of Governors to determine areas needing cost reduction and process improvement.

Mill River Country Club 2004 to 2007 Annual Revenue $5.5 million

Upper Brookville, NY Food & Beverage sales $2 million

Mill River Country Club offers an 18-hole golf course with a large practice and driving range. Amenities include full outdoor/indoor tennis facilities, pool with snack bar and children activities, clubhouse with formal dining room, men’s grill, mix grill, and party venues.

Club Membership: > 300

Operations Manager

Directed a team comprised of an assistant manager, front office manager, executive chef. Determined staffing requirements and hired individuals that would optimize operational efficiency. Capitalized on opportunities to build revenues by increasing sales for outings and special events. Amplified dining room personnel retention by developing and implementing an effective international student program whereby Czech Republic / Poland interns were recruited, trained and supervised. Implemented performance standards for daily dining room operations. Well-versed in building win-win relationships with members by addressing diverse needs and ensuring satisfaction.

Earlier Career

Seven years Ritz Carlton Naple Fl,

Banquet Captain/Rooms Supervisor

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Education and Training

Associate Degree, Hotel Management, Edison Community College, Fort Myers, FL

Windows on the World Wine School with Kevin Zralys, New York City, NY

D.M.S Point of Sales – computer training courses

Automated External Defibrillator, American Heart Association

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