F&B Exec

KRISTOFER E. WAMBACH_____________________________________________________________

Summary of Experiences and Accomplishments

Thirty-two years in all phases of Food & Beverage Industry, twenty-four of these years in Management. General Manager experience at Semi-Private golf Club. Owner & Chef of two restaurants (casual & fine dining). Extensive wine knowledge including two Wine Spectator Awards plus a Silver Spoon Award. Proficient “Trouble Shooter” for several companies.

Membership and Tournament record setting within Country Club environment.

Organized first US Open Qualifying Tournament in Northwest Florida.

Versed in designing/placing advertising, P&L’s, budgets and systems.

Orchestrated all F&B operations for two PGA’s Wyndham Championship Tournament.

Employment:

Sedgefield Country Club February 2008 – January 2010

Greensboro, NC

Position: Director of Food & Beverage

 Brought aboard to direct F&B Staff, plan all phases of PGA’s Wyndham Championships homecoming.

 Developed extensive wine list utilizing existing stock and enhancing with price sensitive diversity.

 Oversaw all aspects of Wyndham Championships $459k F&B revenues with profit of $104k… this reflects a 22.7% margin to the bottom line after Tournament percentage cut.

 The PGA bestowed the Wyndham & Sedgefield Country Club its’ “Most Improved Event” award.

 Continue to counsel & lead Staff to an approval rating averaging in the high 90 percentile.

 Tasked to oversee/revamp entire F&B organization to become more profitable in cited declining economy. Conducted one-on-one consultations with entire F&B Staff to determine best quality Employees remaining employed. Initiated plan going forward of Departmental profitability.

 Changes to date realized a turn-around from $101k loss prior year to a Zero balance this fiscal year.

 Completed second year of PGA event with similar profit even with the depressed economy and heavy downpours during five days of the event this year.

Benchmark Hospitality International – August 2006 - November 2007

French Lick Springs Resort & Casino; French Lick, Indiana

Position: GM “1875 The Steakhouse” plus duel-property wine Manager

 Brought aboard to direct signature restaurant in newly renovated 4-star resort.

 Retrained service staff hired and/or retained by resort while total renovation was completed.

 Developed extensive wine list pairing it with steakhouse menu; submitted to “The Wine Spectator” for 2007 awards program.

 Coordinated all phases of restaurant opening.

 Received AAA 4-Diamond rating.

 Developed wine list for sister property’s Italian restaurant: Sinclair’s

The Vintage Tomato Italian Restaurant & Winebar October 2004 – March 2006

Evansville, Indiana

Position: Owner/Chef

 Purchased failing restaurant and brought it to a viable position in the Evansville market.

 Developed authentic Italian cuisine matching that with featured Wine Selection.

 Received “Award of Excellence” by Wine Spectator Magazine – First in Southern Indiana.

 Moved The PRESSBOX’s Wine Club to this venue; membership @ 520.

The PRESSBOX Deli & Winebar March 2003 – March 2006

Evansville, Indiana

Position: Owner/Chef

 Assisted in renovation of historic building interior

 Designed & built all concepts of Restaurant

 Worked through local government for permitting, outdoor seating & signage

 Began monthly wine club and yearly wine festival

Legendary Restaurant Associates March 2000 – October 2002

Destin, Florida

 Brought on at Harry T’s as Assistant General Manager to stabilize downward revenue trend:

o Restructured kitchen personnel promoting merit and consistency

o Ticket times dropped from 30 minutes to average of 13

 Promoted to General Manager after four weeks:

o Continued to hire, develop and train staff to prepare for high season

o Led staff to a record months & seasonal revenues in 15 years of restaurants existence

o Profit margin rose 12.9% over that of 1999

o Designed new Brunch menu lowering production costs and gaining 74 covers on average.

 Promoted to General Manager of Rutherford’s 465 at Regatta Bay C.C. after the 2000 season:

o Oversaw change of chefs due to corporate desire to develop “Fusion” menu

o Redesigned wine list, was awarded Wine Spectator’s Award on first submission

o Coordinated banquet functions between the Club and Regatta Bay Golf Course

 Promoted to Regional Manager over Harry T’s, Rutherfords 465, Tony’s Italian Restorante, Blues Nightclub and Crystal Beach Coffee Company

KSL Fairways, dba Shalimar Pointe Country Club October 1996 – November 1999

Shalimar, Florida

 Brought on staff as Food & Beverage Manager:

o Designed new menu lowering production costs to company standards at 32.8%, 4.3% below previous years average with consistent product presentation.

o Stabilized staffing through retraining & hiring of quality personnel.

o Above measures resulted in renewed membership/public following shown through sales increase of 22.8% and boosting departmental contribution from 31.9% to 47.5% while lowering labor 7.1% and expenses by 3.0%

 Promoted to Assistant General Manager after five months in the field:

o Attended KSLF Manager Training Seminar covering numerous topics of course management and the accounting therein.

o Duties included on site accounting, P&L construction/reconciliation, membership sales and billing, tournament booking, proshop retail sales plus familiarizing myself with the agronomic side of golf & equipment operations.

 Promoted to General Manager after five months as Assistant:

o Duties included P&L construction/reconciliation, payroll transmitting, marketing, membership promoting & retention, on-site accounting, outing/tournament booking, budget construction, CAPEX projects as well as leading all department heads in creating profitability while maintaining a quality, competitive product.

o In first fiscal year property maintained round levels despite adverse weather conditions compared to prior year while increasing per-round revenues by $2.62, a record level.

o Achieved top selling GM in corporation wide Fall Membership drive adding 32 memberships.

o Maintained a 38.6% Course Operating Income level on $1.6 million in revenues, an increase of $50k over prior year.

o Petitioned for, granted and hosted 1999 U.S. Open Qualifying Tournament with great success.

o Finishing this fiscal year at a C.O.I pace of 40% on a decreased revenue stream of 1.5 million due to “exit strategy” budget cuts

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