Clubhouse Manager/AGM
Resume:
DANIEL LAGARDE
Mahwah, NJ 07430
Mobile: 201-***-****
E-mail: ***********@*****.***
www.linkedin.com/in/daniel-lagarde-61a78531
OBJECTIVE:
OPERATION CLUBHOUSE MANAGER AGM GENERAL MANAGER Hospitality Professional with many years of experience, improving coaching and training of FOH staff. Helping the Membership to achieve a better club experience satisfaction, by improving standard quality service.
WORK HISTORY:
Jun ‘23 – Present Tarantella’s Restaurant Pizzeria - 1199 Raritan Road, Clark, NJ RESTAURANT GENERAL MANAGER
High volume casual family restaurant/Pizzeria & Bar established for over 25 years, and under new ownership since 2017.
• Highly visible hands-on leader responsible for acquiring feedback from patrons and co-workers ensuring service satisfaction.
• Report directly to the owner & his spouse, overseeing an annual revenue of $3.6 million.
• Control and manage all goods and Wine/Liquor Inventories
• Control and placed all food orders for the kitchen staff.
• Closing cash Registers at the end of each business day.
• Post Daily Specials on Business Facebook account.
• Supervise a Team of 30 employees.
• Schedule all F&B Service Staff
• Produce weekly payroll via ADP System
• Using TOAST Point Of Sale system
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Oct ‘21 – Jan ‘23 Trump National Golf Club – 900 Lamington Road, Bedminster, NJ DIRECTOR OF CLUBHOUSE OPERATIONS
Trump National Bedminster is the2022/2023 recipient of Platinum Club of America – 5 Star Private Club - boasts 36 holes of world-class golf situated on over 600 acres. Earning a spot on the world stage as host of the 2017 U.S. Women’s Open, the 2022 LIV Golf Invitational, Trump National Bedminster continues to be one of the most sought after private clubs in the country. Further distinguishing itself with an extraordinary 1939 Georgian Revival Manor clubhouse, the previous home to automobile executive, John DeLorean, a magnificent pool complex, exquisite ballroom and state-of-the-art golf facilities, Trump National Golf Club, Bedminster offers membership opportunities for the entire family to enjoy.
• Reported directly to the General Manager, overseeing an annual Food & Beverage operation of $4.5 million in revenue.
• Developed and marketed Wine Programs.
• Assisted the General Manager in P&L budgeting, and accountable for executing All practices related to all beverage, supply, equipment, and labor scheduling costs.
• Supervised a F&B staff of 30 during the off season, and over 75 in pick season.
• Managed all HR services, by recruiting, selecting, hiring, evaluating, and carrying out all policies and applicable laws.
• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers ensuring service satisfaction.
• Collaborated with the Executive Chef and his team in developing and executing all menus
• Controlled and kept a yearly Liquor cost at 19.8%.
• Successfully directed all F&B operations of the 2022 LIV International Invitational Golf event. May ‘20 – Sept ‘21 Echo Lake Country Club - 515 Springfield Avenue, Westfield, NJ ASSISTANT GENERAL MANAGER
Founded in 1899, Echo Lake Country Club is a private member-owned Golf club located in Westfield, NJ. The golf course was designed by Donald Ross in 1913. Located on a high bluff overlooking Echo Lake Park the elegant clubhouse offers tremendous views of the Golf Course.
• Reopened the Clubhouse after a $14 Million renovation, in the midst of the COVID-19 pandemic.
• Report directly to the General Manager, overseeing all Food & Beverage operations for the restaurant, Wine Dinners Member event, Banquet, and Pool F&B Service.
• Directed a staff of over 70.
• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers ensuring service satisfaction.
• Conduct pre-shift service education.
• Conducted numerous training sessions to J-1 International interns, such as standard steps of service, banquet service, education on food and wine service.
• Responsible for hiring all Clubhouse Personnel.
• Scheduled all F&B Service Staff
• Controlled all goods, Wine and Liquor Inventories 3
Apr ‘18 – Mar ‘20 Metropolis Country Club - 289 Dobbs Ferry Road, White Plains, NY OPERATION CLUBHOUSE MANAGER
Established in 1922. The original 18-hole golf course, designed by Herbert Strong, was later expanded when the noted golf architect A. W. Tillinghast redesigned the course. Metropolis is consistently ranked as one of the top courses in the Metropolitan Area, and the signature sixth hole, has been ranked by many golf publications as one of the 500 best holes in the world.
• Report directly to the General Manager, overseeing the Food & Beverage operations of $0.85 million in sales for the 2019.
• Supervise The Food & Beverage Supervisor with the Wine development and marketing.
• Supervise a staff of 10 during the October-March season, and over 30 during pick season.
• Manage all HR services, by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance, and carrying out all policies and applicable laws.
• Highly visible hands on leader acquiring feedback from membership and co-workers ensuring service satisfaction.
• Book, run, and bill all Private events.
• Collaborate with the Executive Chef and his team in developing and executing all menus: A La Carte, Specials, Wine/Food pairing Nights, Club Events, Tennis, Platform Paddle and Private Member parties.
• Develop, and conduct pre-shift education, training and service standards. Mar ‘18 – Apr ’18 Echo Lake Country Club (INTERIM) - Westfield, NJ ASSISTANT GENERAL MANAGER
• Report directly to the General Manager, overseeing the Food & Beverage operation for the restaurant, Wine Dinners Member event, and Banquet.
• Supervise a staff of 25 off season, trained Eight J-1 Visa Hospitality Students on their arrival to USA.
• Highly visible hands on leader acquiring feedback from membership and co-workers ensuring service satisfaction.
• Conduct pre-shift service education.
• Conduct numerous training sessions to a dozen of new International interns, such as Standard steps of service, banquet service, education on food and wine service. 4
Mar ‘15 – Feb ‘18 Orienta Beach Club – 1054 Walton Avenue Mamaroneck, NY CLUBHOUSE MANAGER
Located on the Long Island Sound, Orienta Beach Club was founded in 1925. The Club House offers 5 Dining Rooms, a Terrace and a Banquet Hall sitting 240. The Club features, 10 Tennis Courts, 4 Paddle Courts, a 3 pool-complex with 450 individual locker rooms, a Snack Bar and a Bar located right on the beach.
• Report directly to the General Manager, overseeing the Food & Beverage operation of $1.6 million in sales per year for the restaurant, and Banquet.
• Supervise The Food & Beverage Supervisor with the Wine development and marketing.
• Supervise a staff of 15 during the September-March season, and 30 during the April-August season.
• Manage all HR services, by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance, and carrying out all policies and applicable laws.
• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers in order to ensure service satisfaction.
• Book, run, and bill Private events.
• Collaborate with the Executive Chef and his team in developing and executing all menus: A La Carte, Specials, Wine/Food pairing Nights, Club Events, Tennis, Platform Paddle and Private Member parties.
• Develop, and conduct pre-shift education, training and service standards.
• Participate to monthly F&B Committee Meeting.
Mar ‘09 – Feb ‘15 Indian Trail Club - 830 Franklin Lake Road, Franklin Lakes, NJ McBRIDE HOUSE MANAGER
The Indian Trail Club is a unique Private Club founded in 1959, located on lake Franklin, comprised of two Club Houses.
One being the banquet facility open to the public and Membership, and the McBride House being strictly for the Membership.
The McBride House has 3 Dining Rooms, 2 Patios, Snack Bar, Fitness Center, and one of the largest Paddle facilities in the country.
• Reported directly to the General Manager, overseeing the Food & Beverage operation of $1.3 million in sales per year for the restaurant, and member parties with an additional
$250K for the snack bar.
• Developed and marketed Wine Programs.
• Participated with the General Manager in P&L budgeting, and accountable for executing all practices related to all beverage, supply, equipment, and labor scheduling costs.
• Supervised a staff of 28 during the Oct.-March season, 50 during the April-September season.
• Managed all HR services, by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance, and carrying out all policies and applicable laws.
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• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers in order to ensure service satisfaction.
• Collaborated with the Executive Chef and his team in developing and executing all menus: A La Carte, Specials, Theme Nights Series*, Platform Paddle and Member parties.
*The Theme Night series was used by the General Manager as an Idea Fair entry at the 2014 CMAA International Conference.
• Developed and executed all services for over 40 Platform Paddle events annually as well as weekly inner club play.
• Oversaw all F&B operations of special National APTA events: 2009 Mixed National, 2011 Junior National Championship, 2013 President’s Cup, and Men & Women National Championship.
• Developed, and conducted pre-shift education, training and service standards. Feb ‘08 – Feb ‘09 Alpine Country Club - 80 Anderson Avenue, Demarest, NJ F&B MANAGER
• Reported directly to the General Manager, executed and was responsible for this multi- department services, restaurant, bar, snack bar, and banquet.
• Participated with the General Manager in P&L budgeting, and accountable for executing all practices related to all beverage, supply, equipment, and labor scheduling costs.
• Planned and directed the functions of administration and planning of the F&B Department to meet the daily needs of the operation.
• Described, assigned and delegated responsibility and authority for the operation of the various food and beverage sub-departments (i.e., restaurants, banquets kitchen, golf outing, etc.)
• Participated with the Executive Chef and the Event Coordinator in the creation of attractive merchandising menus designed to attract a predetermined customer market.
• Controlled liquor cost, and purchasing of beverages, supplies and equipment.
• Implemented effective control of food, beverage, and labor costs among all sub-Departments.
• Reviewed the degree of customer acceptance of the restaurants and banquet service.
• Maintaining effective communication, giving direction, support, timely feedback and Recognition of performance.
• Created a positive environment in which all employees have the ability to maximize their potential.
• Developed and maintained a positive relationship with employees, guests, local community members, and vendors.
• Regularly assisted in the quality execution of service. 6
From October 1985 to January 2008
I was on a carrier path in various positions from Captain to General Manager in the Restaurant industry in CT, NYC, and NJ.
The Ho-Ho-Kus Inn - Ho-Ho-Kus, NJ (Same owner as Marcello’s Ristorante) Restaurant Mgr. Marcello’s Ristorante - Suffern, NY - Restaurant Manager D’Artagnan Rotisserie - New York City, NY - General Manager Brasserie Pigalle 24/7 - New York City, NY - General Manager L’Oursin Restaurant - New York City, NY - Restaurant Manager La Bonne Soupe Restaurant - New York City, NY – Bartender => Restaurant Manager La Provence Restaurant - Norwalk, CT - Restaurant Mgr. Bertrand Restaurant - Greenwich, CT - Captain
Accor Hotel Group - Paris, France - Captain => Night Auditor => Banquet Manager EDUCATION:
1983 Institution Sainte Anne - Ecole Hôtelière Saint Nazaire, France BTH - Diploma in Hotel & Restaurant Management. (Hotel & Restaurant Business School) 2011 Georgia State University Atlanta, GA
BMI I - Club Management Institute
2012 California State Polytechnic University Pomona, CA BMI II - Leadership Principles
2014 Michigan State University Lansing, MI
BMI III – General Manager / Chief Operating Officer 2017 World Conference on Club Management & Club Business Expo Orlando, FL I am regularly attending the NJCMA/CMAA & IWS Education Meetings, towards my CCM designation.
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CERTIFICATIONS & PROFESSIONAL AFFILIATIONS:
2022 First Aid CPR & AED - American Heart Association Certificate 2020 N.J. Food Protection for Manager - ServSafe Certificate 2019 Preventing Harassment and Discrimination in the Workplace Course 2013 Training For Intervention Procedures - TIPS
2008 Strathmore’s “Who’s Who” Honors
Club Managers’ Association of America (CMAA), since 2009 New Jersey Club Managers’ Association (NJCMA), since 2009 International Wine Society, since 2009
Les Compagnons du Beaujolais “Devoir de New York”, since 2003 PERSONAL:
Fluent in French, English and good knowledge of Spanish. I enjoy landscaping, traveling, scuba diving and riding my motorcycle. 1984 French Army. Stationed in Landau, West Germany
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