Natalie Stevenson

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

Apt. H, Chesterfield, Mo. 63017

636-***-****

og6eo1@r.postjobfree.com

Summary

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Proven ability to launch and drive projects from vision to completion.

Energetic self-starter accomplished in building strong relationships both internal and external, providing excellent customer service.

Extremely organized, efficient and productive. Constantly sets immense personal goals with high standards to be accomplished.

Excellent communication, verbal, writing, and research skills.

Skilled computer prowess

Team leader and motivator for up-selling and excellent customer service.

Proven ability to lead, direct and manage multiple employees

Over ten years experience in customer sales and marketing backed by solid foundation in operations and customer service.

Enthusiastic and extremely motivated, with excellent problem-solving skills.

Club Managers’ Association of America (CMAA) member, CMAA-St. Louis District Chapter member, CMAA-STL Chapter Long Range Planning committee member, CMAA-STL Chapter Public Relations Chairperson.

Extensive experience in the service/hospitality industry that translates well into any other.

Experience

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Clubhouse Manager September 2008 – January 2011

The Country Club of St. Albans

St. Albans, Missouri (St. Louis)

Directed all Clubhouse, Pool, Tennis, Outside Food & Beverage and Special Events of this member-owned private facility. As a part of the senior management team, all clubhouse employees reported to me. Gross volume was $10.5 million, with $2.4 million coming from Food & Beverage. The Clubhouse is 150,000 square feet with three inside kitchens and three sports amenity kitchens that deliver multiple dining outlets as well as magnificent private function areas. The 350-acre complex under my charge featured pool and tennis as well as two championship golf courses rated in the top ten in Missouri by Golf Digest Magazine. The Tavern Creek course, designed by Dana Fry and Dr. Michael Hurdzan, was rated #1 in the state in 2005. The Lewis and Clark course designed by Tom Weiskopf and Jay Morrish was ranked #9. It had risen to 74th of the Top 100 Platinum private facilities in the country under my direction.

Developed very positive relationships for the Club with the homeowners and developers of the St. Albans Communities, the 5,500-acre master-planned property of high-end homes and services that utilize the Club as its primary anchor. Relationships encouraged positive interaction with homeowners around the Club and courses, some of whom were not Club members.

Developed relationships with all 700+ members of the Club, many of whom lived outside of the St. Albans Community. Maximized the Club experience for them, their guests and their families. Learned every name and family member so that each felt ‘at home’ at the Club.

Worked with my senior management team to facilitate and maintain a successful, efficient, solid and collaborative environment. Reinforced success, superiority, beauty and tradition of the Club.

Arranged staffing and scheduling that reinforced the Club’s goals. Trained staff to exceed the high expectations of the members.

Ensured that the clubhouse and surrounding areas were member-ready at all times. Designed and implemented ideas and solutions to grow revenue. Adhered to established budgets and prepared new ones to meet efficiency expectations.

Anticipated and neutralized operational challenges before they could arise. Maximized collaboration between and among departments.

Planned for upcoming events, coordinated staffing, food and beverage, and advertising. Selected and scheduled entertainment for Club and hosted events. Implemented all daily amenity offerings and special events with great ease, creating a smooth, efficient and enjoyable experience for our members, families and guests.

Headed the entire Beverage Operation of the Club, including the ordering and optimal maintenance of all inventories, offerings and special orders, all of which had a positive impact on revenue for the Club. Oversaw the Wine Vault Program, which involved the above tasks, as well as the maintenance of participating members’ wine lockers, newsletters, wine tastings, dinners and other special events involved.

Bartender/Manager June 2004 – July 2008

Mulligan’s Grill

Ellisville, Missouri

Continually ensured complete satisfaction

Worked all phases of the front of the store

Kept establishment clean

Maintained proper appearance

Anticipated and neutralized any challenges that might arise

Multitasked (the true definition of successful bartenders)

Soldier, Military Police Officer January 2000 – January 2003

Missouri Army National Guard

2175th MP Battalion, St. Clair, Missouri,

Adhered to strict military protocol to ensure safety and security of various locations, using the extensive training of the military

Performed various missions throughout state and abroad

Guarded weapons and nuclear power plants

Singularly focused on secure and safe environments under my charge

Customer Service Representative/Server December 1998- August 2004

Frick’s Bar and Grill

Ballwin, Missouri,

Ensured complete satisfaction of patrons

Handled front office duties

Took orders, solved problems, focused on details, utilized stellar customer service and computer skills with precision and speed

Maintained a positive attitude, while making it a fun environment

Education

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Master of Business Administration, Management and Leadership December 2008

Webster University, Webster Groves, Missouri

Bachelor of Arts, History December 2006

University of Missouri-St. Louis, St. Louis, Missouri

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