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Executive Profile

Accomplished Operations Executive with 15+ years experience fostering optimized operational environments and driving strong business growth in the hospitality industry. Passionate and successful leader in leveraging a versatile skill set in business development, process improvement, and cost and efficiency control to capture significant enhancements in P&L, revenue growth, and EBITDA. Creates and promotes a positive culture based on integrity and accountability.

Key Skills
  • Budget and P&L management
  • Excellent written and verbal communication
  • Experienced Start-Up & Turnaround agent
  • Leadership Agility - easily toggles between strategic and tactical focuses
  • Bilingual - English/Spanish
  • Skilled in team building, mentoring & leadership
  • Excellent interpersonal skills and a collaborative management style
  • Event management and promotion
Professional Experience
Vice President of Food & Beverage 08/2016 to 10/2017 Cachet Hospitality Group Santa Monica, CA
Hired and assigned to dual-branded Cachet Beach and Cachet Deluxe Hotel opening in Cabo San Lucas, Mexico as project manager.  Worked closely with corporate design team, Asset Manager and local general contractor on 77 room renovation and planning of new 200+ room construction and five additional F&B outlets. Developed and launched new Aleta Seafood restaurant, Cachet Beach Club, pool grill and Starbuck's coffee shop.
  •  Oversight of capital and budgets and developed financial scorecards.
  • Implemented and closely monitored F&B venue operations to maximize cash flows. 
  • Worked to develop brand culture and protocols and translating brand values into operations.
  • Developed and executed hiring criteria, training and performance evaluation for each key position. 
  • Implement centralized marketing collateral and developed local promotions.  
  • Direct oversight of the pre-opening process, including recruiting the hotel General Manager and F&B executive team and installing SOPs.​
Chief Operating Officer 08/2013 to 02/2016 Iron Cactus Restaurant Group Austin, TX

Oversight of 5 restaurants in three markets including P&L management, branding, marketing, strategic planning and overall operation. Evaluated and maximized available resources resulting in increased efficiency. Reported directly to and worked closely with two owners on all company matters.

  • Spearheaded weekly, monthly and quarterly assessments and forecasts of organization's performance against budget, financial and operational goals, resulting in a 4% increase to ROP.
  • Highly involved with re-branding of concept, including overhaul of marketing collateral, messaging, menu design/development and company culture.
  • Daily supervision over Director of Operations, Corporate Executive Chef, Director of Training, Director of Special Events, Comptroller and Office Manager.   
  • Benefits and human resource administrator for the company.
  • Actively coordinated and collaborated on all new and ongoing marketing and social media campaigns.
Director of Operations 02/2009 to 08/2013 Iron Cactus Restaurant Group Austin, TX

Promoted to Director of Operations and moved to corporate offices in Austin TX. The DO position was the highest non-ownership position at the time.

  • Introduced and implemented "menu engineering" program, resulting in reduced food cost and significant increase in revenue.
  • Generated a 20% increase in sales, from $15.1 million to $18.3 million in first 3 years as DO.
  • Bottom line increased 54% from 7.2% to 11.2% over same three year period.
  • Established guidelines for personnel evaluations, recruitment, and advancement.
  • Worked closely with Corporate Executive Chef to design new menu offerings.​
General Manager 08/2005 to 02/2009 Iron Cactus Mexican Grill Dallas, TX

Hand picked to turnaround downward trending restaurant in Dallas Texas. Initiated a systems and operations analysis and implemented needed changes while establishing a team culture to include integrity and accountability. Aggressively turned downward trending restaurant around within 6 months.

  • Increased sales by 19%, from $3 million to $3.6 million in 3 years as general manager with increased flow through and profits.
  • Awarded "Operator of the Year" in 2006.
  • Spearheaded grassroots marketing campaign positively impacting perceptions of restaurant.
Owner/Operating Partner 04/2003 to 05/2005 The Prickly Pear Southwest Bistro & Bar San Antonio, TX

As operating partner took on the role of general contractor, planned and coordinated renovations of existing restaurant, including design of new bar, private dining space and kitchen layout. Daily responsibilities included overall supervision of operation, direct supervision of BOH operation, inventories, budgeting, forecasting, P&L controls, payroll, accounting, marketing, and employee and guest relations.

  • Developed business plan and secured financing for start up venture.
  • Procured all licenses and permits required for new restaurant operation.
  • Created and executed all menu items, recipes, plate presentations and cost analysis for ala carte and catering.
General Manager 01/1999 to 02/2001 701 Restaurant Washington , DC

Coordinated all aspects of daily operations for this exclusive fine dining establishment, with revenues of $6.3 million per annum, located between The U.S. Capital and The White House. Directly responsible for extensive, award winning wine program, including ordering, formatting, content, and inventory & cost controls. Received The Wine Spectator , Award of Excellence.

General Manager 12/1993 to 09/1999 Occidental Grill & Seafood Washington, DC

Directly responsible for all aspects of multi-level historic and iconic restaurant operation consisting of four dining rooms, two full bars, two kitchens and an outdoor café with revenues in excess of $6.2 million per annum. In first year, recognizing the potential for increased catering sales, planned and supervised renovation of main dining room and kitchen (without closing down operation), resulting in 85% increase in catering revenue in three years. In fourth year, initiated, planned, developed and implemented outdoor café with $500 thousand revenue in first season open.

Club Manager - Operations 02/1989 to 07/1993 The Tower Club - Club Corporation of America, Inc. Vienna, VA

Coordinated and managed all food and beverage operations including fine dining; informal grill and catering functions for a new 2,000 member club exceeding $5 million in revenue per annum. Developed and implemented on-going training programs consisting of class demonstrations, OJT and off-premise training. Managed extensive wine program including development of highly successful wine appreciation series for club members, as well as purchasing, inventory control and cellaring.

Additional Work Experience

General Manager

   Ruth's Chris Steakhouse - New York, NY

Certified Trainer/Head Bartender

   The Capital Grille - Tyson's Corner, VA

Business Administration Human Resource Management Virginia Commonwealth University Richmond, VA
Undergraduate Studies: Business Administration George Mason University Fairfax, VA

TABC Certification, Manager Food Handler's Certifications, Training in Intervention Procedures for Servers (TIPS)

This resume is created in 7 minutes.
Professional Summary
To be given the opportunity to employ practical skills to play a key role in planning and increase performance within your business. Motivated assistantwith solid experience managing all levels of large scale projects, including budgeting and administration.
  • Determined
  • Superior customer service
  • Teamwork Skills
  • Effective communication
  • Time Management
  • Ability to prioritize
  • Self-motivated
  • Extremely organized
  • Team liaison
  • Strong verbal communication
  • Conflict resolution
  • Budgeting
  • Team leadership
  • Staff development
  • Data management
  • Responsible

Work History
Placement Consultant 01/2018 to Current
Max Employment Sunbury Sunbury, VIC
  • Analyzed departmental documents for appropriate distribution and filing.
  • Copied, logged and scanned supporting documentation.
  • Reviewed, tracked and coordinated employment referrals.
  • Developed job leads in order to increase placements.
  • Managed caseloads of up to 200 monthly clients in search of gainful employment.
  • Coordinated work activities of subordinates and staff relating to employment, compensation, labor relations and employee relations.
  • Performed initial client assessment and analysis to begin research process.
Owner & Principal 01/2015 to Current
Buki\'s Dance Studio Sunbury , VIC
  • Managed time effectively
  • Coordinate a high reputable dance studio
  • Promote and create advertising strategies
  • Maintain and build rapport through clients
  • Create rotating timetables
  • Manges a small team of employees
  • Complete the profit and loss of the company each month
  • Maintain budgets
  • Run classes from ages 3 years through to adults
  • Choreograph routines for clients
  • Organise over 120 students per week
Customer Service Supervisor & Internal Sales Manager 01/2017 to 01/2018
Integrated Machinery Somerton, VIC
  • Supported General Manager with daily operational functions.
  • Analyzed departmental documents for appropriate distribution and filing.
  • Trained new employees on multiple in house IT programs.
  • Defined manufacturing performance standards and reviewed the outcome of performance goals to set future targets.
  • Addressed all personnel issues promptly and professionally.
  • Drove daily production activities with effective communication and leadership.
  • Entered numerical data into databases in a timely and accurate manner.
  • Supported the sales team in writing proposals and closing contracts.
  • Exceeded monthly sales target by 5%.
  • Sent notices to clients and subcontractors regarding expiring documentation.
Assistant Branch Manager 01/2016 to 01/2017
Hertz Car Rental Melbourne Airport Tullamarine, VIC

Assisting to execute day to day structure at the largest Hertz location in Australia, with a turn over of 700 rentals daily.Managing a team of 70 staff members, between three separate departments.
  • Attending to all customer needs and control difficult situations.
  • Organising car fleet and daily market share rates, to stay competitive in the industry.Labour planning and heavy involvement in Time Target, to ensure staffing levels are provided correctly and are cost effective.Providing VIP service to large cliental and building relationships to develop business contracts.
  • Chairman for the Work Health and Safety committee.
  • Coaching and developing my team, into reaching KPI and increase location revenue.
  • Creating procedures for damage vehicle processes.
  • Club Manager & Membership manager 04/2014 to 02/2016
    Sunbury & Shepparton Anytime Fitness
  • Creating retention strategies for members.
  • Complete customer care for over 700 members.
  • Multi-tasking with phones call, emails, member request and managing staff.Controlling members account and following up on debt collection/ arrears payments.Forming marketing plans ensure the club progresses smoothly month to month.Hitting targets of sales, prospect generation and control attrition balance of the club.
  • General administration duties.
  • Building relationships between local businesses so my members can receive benefits of cross promotion.
  • Having weekly events for members to enjoy.
  • Maintaining the club and facilitating all area of needs.
  • Ordering stock and invoicing for vending machines.
  • Providing artwork for in house promotion.
  • Employment & Advertising Consultant - Admin Receptionist 01/2013 to 04/2014
    The Adviser Newspaper Shepparton , VIC
    Maintain good relationships with clients to ensure continuous business growth.
  • Ensure on-time delivery and quality of advertisements.
  • Develop sales strategies to achieve short term sales revenue objectives.
  • Develop innovative and creative ideas for increasing sales.
  • Well-developed telephone communication skills when dealing with customers.
  • Oversaw inventory and office supply purchases.
  • Created company\'s first employee manual including training and development.
  • This resume is created in 7 minutes.
    Organized, independent worker with strong time management skills. Detail-oriented and able to learn new tasks quickly and effectively. Friendly and courteous server with 20 years' work in a bar and restaurant setting. Proficient knowledge of food, wine and spirits. Seeking a position in an upscale restaurant, resort or country club.

    11/2004 to 02/2018
    Server Chart House San Francisco, CA Server, Group Dining Lead, Bartender in a high volume tourist destination. Responsible for training, auditing and holding new hires to fine dining etiquette as set by company standards.
    Club Manager The Century Club of California San Francisco, CA The Club Manager has full and complete responsibility for all aspects of management and is accountable to the Board of Directors for the performance of the entire staff and for all operating results. Follows and enforces Club Bylaws, House Rules and Policies. Monitors daily incoming payables and receivables into QuickBooks. Prepares monthly written inventory reports for the Treasurer. Reviews insurance coverage annually to ensure compliance with safety regulations. 
    03/2003 to 08/2004
    Maitre'D / Assistant Manager Two Quail Restaurant Washington D.C Managed and assisted the owner of this small 90 seat fine dining restaurant in Capitol Hill catering to all political clientele.
    06/1996 to 01/2003
    General Manager Noble House Leisure London, UK Managed and maintained the profitability of a high volume $2.8 million business together with recruiting, training, motivation, retention and disciplinary over a staff of 40-45 employees. Developed and implemented stock control with an average of 80% gross profit. Key member in developing marketing ideas with an overwhelmingly positive response to concepts.
    Education and Training
    Bachelor of Arts: Business Studies London Guildhall University United Kingdom
    This resume is created in 7 minutes.
    Executive Summary

    Highly experienced, professional leader seeking to broaden career achievements in event design and production. Confident, creative and qualified professional containing 25 years of distinguished performance in the hospitality and destination management industries. Broad-based background includes exceptional work ethic, a commitment to organizational objectives and a proven track record.

    Professional Experience
    Director of Operations 04/2006 to Current ACCESS Chicago Chicago , IL
    • Responsible for achieving and exceeding revenue and net profit expectations, service goals, budgets, and forecasting for a major Destination Management Company.
    • Train, motivate and mentor Operations team that consistently receives high reviews and recommendations.
    • Company lead for focused high profile third party, Fortune 500 and pharmaceutical company meetings.
    • Successfully manage high volume transportation programs of over 5000 attendees for Nike and Midwest Band.
    • Provide high level security for Big Ten Conference and Friends of Israeli Defense Fund.
    • Develop and manage outdoor events for 1200 attendees requiring union labor, street closures and city permits.
    • Establish and preserve long lasting positive relationships with multiple clients from every section of the business industry.
    • Maintain vendor database requiring constant training and standards to preserve reputation of providing upstanding and excellent customer service.
    • Responsible for the booking of local and national talent and coordinating travel and accommodations
    Management Trainee Program 04/2004 to 04/2006 Westin Chicago River North Chicago, IL
    • Trained in each department of the hotel including Catering and Convention Services, Food and Beverage, Housekeeping, Front Desk, and Accounting.
    • Assisted in managing logistics and detailing events for banquets, catering and convention services departments.
    • Created and revised banquet event orders and communicated changes to all hotel departments.
    • Devised floor plan concepts for meetings and social events
    • Directed and coordinated events in private dining space.
    Club Manager 01/1997 to 10/2003 Club Cabaret Complex Kansas City, MO
    • Managed the food and beverage operations of a restaurant and nightclub with sales over $1,500,000.
    • Supervised, scheduled, and motivated a staff of over 30 people.
    • Accountable for cost controls, payroll, accounts receivable and payable and other general office duties.
    • Responsible for planning and marketing of special events involving national DJs and entertainers
    • Led the club's philanthropic involvement with a national not-for-profit organization through weekly benefits with guest entertainers, local media, and government officials; ultimately raising $1,000,000.
    Bachelor Degree: Business Administration Hospitality Management Robert Morris College