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Thomas E. S.
W. Wood St., Palatine, Illinois H C
Operations Management Guest Services Staff Management Training/Team Building Facilities Management Quality Assurance Cost Management
Resultsfocused senior hospitality professional with over years of experience driving quality operations that support strong guest satisfaction, increased revenue, and business success. Instrumental in driving costeffective measures that maximize resources while ensuring toplevel service in all areas. Reputable for ability to manage change in response to economic and industry challenges.
Ruth Lake Country Club, Hinsdale, Illinois & January Memberowned private country club with member families and peakseason staff. GENERAL MANAGER/CHIEF OPERATING OFFICER Spearheaded daily activities of club, directing staff in delivery of consistent and customer service to ensure member satisfaction mentored and oversaw ten department heads. Ensured positive club experience by meeting and greeting members and guests in clubhouse and all outdoor areas. Controlled all aspects of operations, including marketing, administrative and human resources functions. Contributed to governance of club through Board of Directors and Member Committees, and provided leadership for all Board initiatives. Held full budget and P&L accountability for $M operation. ASSISTANT GENERAL MANAGER Led core operations, including management of Clubhouse, Tennis, Aquatics, and total Club Facilities oversight. Primary focus controlling all Food and Beverage operations, including kitchen, indoor and outdoor restaurant and bar areas, catering and club event planning and service. Selected Highlights Overcame challenges of economic downturn, retaining full membership with a waiting list one of only area private memberowned country clubs to achieve such distinction. Boosted attendance at club events by more than % through introduction of key format changes to broaden their appeal. Generated % increase to Food and Beverage revenue by adjusting service at pool complex to facilitate easier ordering and faster service. Drove revenues up % in first year of new menu and wine program created new menu design and format and an awardwinning wine list that emphasized quality and variety to meet and exceed patron expectations. Set new standards with opening of a pool cabana bar that became a benchmark for other clubs. Significantly reduced wait times and expedited food delivery through implementation of higher service standards. The Birchwood Club, Highland Park, Illinois Premier memberowned private tennis clubs, with member families. ASSISTANT GENERAL MANAGER/FOOD AND BEVERAGE DIRECTOR Directed up to peak season clubhouse and aquatics staff, with a focus on providing quality service and programs oversaw facilities management to ensure grounds and building were kept to the highest standards of cleanliness and aesthetic appeal. Optimized staff performance by providing ongoing training and support. Selected Highlights Increased revenue % in month period through creation of a successful new menu/wine program. Significantly reduced service time and enhanced the member/guest experience by implementing a more structured ordering process for the snack bar.
THOMAS E. S. Page
Northmoor Country Club, Highland Park, Illinois Premier Jewish, memberowned private country club on the North Shore area of Chicago. ASSISTANT GENERAL MANAGER/FOOD & BEVERAGE DIRECTOR Led teams in Food and Beverage operations of club, while overseeing Clubhouse, Tennis and Aquatics programs, as well as management of facilities. Contributed to planning and successfully servicing weddings, bar/bat mitzvahs, High Holiday events, golf outings and numerous club member events. Selected Highlights Optimized Food and Beverage budgets through strategic use of funds adhered to budgets for consecutive years. Played key role in design of a new and improved kitchen. Generated savings while ensuring top service for peak season by implementing a creative overseas recruiting program.
Hilton Garden Inn, Oakbrook Terrace, Illinois GENERAL MANAGER Controlled business, food and beverage, and operational functions for selectservice room hotel with employees. Raised competitive set ranking to Top in performance across all analysis areas. Focused on positive yield and revenue management and balanced market penetration in all marketing segments. Distinguished hotel from area competition by providing consistent value and quality service. Garnered positive guest feedback and strong Hilton Balanced Scorecard grades through strategic enhancements to Food and Beverage services. DoubleTree Guest Suites and Conference Center, Downers Grove, Illinois DIRECTOR OF OPERATIONS Piloted efforts of staff across all operations of a room allsuites hotel and conference center recognized for outstanding performance with promotions in less than years; Banquet Manager to Director of Food and Beverage to Director of Operations at the DoubleTree and then to General Manager of Hilton Garden Inn. Expanded service offerings and revenue opportunities by contributing to the acquisition, renovation, and opening of IACCcertified BP Amoco conference center. Recognized as DoubleTree CARE Manager of the year for leadership and results.
EDUCATION & PROFESSIONAL DEVELOPMENT
Continued Business Management studies towards Bachelor of Arts, Business Administration degree Professional Development Certification/Elmhurst Management Program EMP Accelerated Major in Business Administration Elmhurst College, Elmhurst, Illinois Associate of Arts in Business Administration, Harper College, Palatine, Illinois
PROFESSIONAL AFFILIATIONS & CERTIFICATIONS
Member, Club Managers Association of America CMAA Certified Club Manager CCM attained in Active Member & Current Board Director Greater Chicago Club Managers Association GCCMA Active Member International Wine Society IWS of the CMAA Member, Catering Executives Club/Chicago Chapter CEC Certified ClubCorp STAR Trained Catering Manager and Food & Beverage Manager Certified Hilton Garden Inn General Manager