COURTNEY KOPROWSKI

• Directed all catering, banquets, and special events for members and non-members, including weddings, fundraisers, business meetings, and large-scale social functions.
• Planned, designed, and executed club-wide holiday celebrations and signature events, overseeing themes, décor, floral design, layout, entertainment, and member experiences.
• Partnered with the Executive Chef to align menus with budgets, control costs, and maximize banquet and event profitability.
• Negotiated contracts and finalized all event billing, payments, and financial reconciliation.
• Led, mentored, and evaluated the Banquet Manager and event staff to ensure consistent service excellence.
• Served as clubhouse interior decorator, maintaining the club's visual identity through décor, floral programs, seasonal installations, and rooftop patio.
• Designed and executed large-scale Christmas and Halloween décor installations that increased member engagement and enhanced club culture.
• Served on the Club Social Committee, contributing to long-term programming and member satisfaction initiatives.
• Recognized with Employee of the Year awards for leadership, creativity, and sustained operational excellence.

• Established and upheld clubhouse service standards for a private country club dining, maintaining a visible leadership presence during peak service periods.
• Served as primary liaison between Front of House and Back of House teams to ensure seamless operations and elevated à la carte dining service.
• Directed all FOH operations, including scheduling, hiring, onboarding, training, and performance coaching.
• Successfully managed high-volume seasonal staffing increases from Memorial Day through Labor Day.
• Led pre-shift meetings and ongoing staff development initiatives to drive consistency, accountability, and morale.
• Collaborated with the Executive Chef, Bar Manager, Banquet Director, and Food & Beverage Committee on operational planning and continuous improvement.
• Oversaw billing and posting for all restaurant and bar operations, ensuring accuracy and financial accountability.
• Implemented efficiency improvements that enhanced workflow, service execution, and employee retention.

• Managed daily operations of a full-service restaurant and bar serving breakfast, lunch, dinner, and room service for a 190-room hotel.
• Supervised front-of-house activities, focusing on optimizing scheduling, enhancing hiring processes, implementing training programs, and overseeing performance evaluations.
• Partnered with Hotel Food & Beverage, Sales, and Banquet leadership to forecast staffing needs based on group business and hotel occupancy.
• Coordinated large-party reservations and special guest arrangements.
• Collaborated with an external marketing firm to manage website content, social media, and email marketing campaigns.
• Updated training manuals and restructured onboarding procedures to ensure uniformity and elevate service standards.
• Planned and executed in-house special events including the Harley- Davidson 110th Anniversary, trivia nights, seasonal promotions, and major holiday brunches.

Transitioned to restaurant manager role, optimizing operational efficiency and enhancing team dynamics upon opening Jimmy's Island Grill, leveraging hotel management education.