Daniel Lagarde

• Report directly to General Manager, overseeing Food & Beverage operation of $4.5 million in sales per year in A La Carte, and Banquet service.
• Executed strategies and one on one training to foster better member service and promote positive and engaging environment for all.
• Managed daily operations while overseeing multiple locations to foster increased productivity.
• Created weekly schedule for all Food & Beverage positions to keep every shift well-staffed during daily functions and banquet events.
• Managed and marketed Wine Programs.
• Optimized productivity and streamlined program efficiency with staff by proper training and insights from my experience.
• Monitored budget and expenditures, keeping department within budget.
• Collaborated with staff to maximize member satisfaction, and improve bottom-line profitability.
• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Monitored supplier operations to verify quality, delivery schedule and quantities of products.
• Recruited, hired and trained new employees, including monitoring and review of individual performance.
• Supervised and trained customer service team members to provide exceptional service, driving retention and satisfaction.
• Directed schedule of weekly projects as well as anticipated timelines for large events.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Interacted with members and guests about various events including graduation parties, bridal showers, baby showers, business meetings, business seminars and weddings.
• Updated Jonas POS system to accurately display food and beverage items.
• Remained composed and highly professional in fast-paced and constantly changing environment, effectively handling challenging situations and difficult individuals to achieve objectives.
• Managed daily operations while overseeing multiple venues to foster increased productivity.
• Partnered across departments to run smooth, professional events and activities.
• Organized and oversaw special events such as wedding, golf outing, tournaments and members events.
• Assigned work to supervisors, set schedules, and motivated strong performance in key areas.
• Maximized performance by monitoring daily activities and mentoring team members.
• Self-motivated, with a strong sense of personal responsibility.

• Acted as interim General Manager for five months.
• Led, and organized all Food & Beverage department in successfully reopening the clubhouse after $13 million renovation in the midst of the pandemic.
• Organized team efforts to maximize production, efficiency and member satisfaction.
• Managed team schedule with eye for coverage needs and individual strengths.
• Maximized service levels through hands-on leadership.
• Provided fast, friendly and knowledgeable service to all members, including proactively promoting specials and enhancing sales of key menu items.
• Oversaw all aspects of the Clubhouse maintenance and cleanliness, assigning tasks to individual team members in alignment with operational and member needs.
• Motivated, trained, and disciplined employees to maximize performance.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Developed and marketed extensive Wine Programs, and managed our member's wine lockers.
• Evaluated staff performance, enforced policies, maintained health codes and to promote superior service standards.
• Worked in cooperation with our Culinary team to ensure smooth operations.
• Created and managed a whole new wine list and all wine and liquor orderings.
• Kept operations in compliance with food safety regulations.
• Investigated and resolved customer complaints quickly and skillfully to maintain expectations and loyalty.
• Maintained Member satisfaction by monitoring, evaluating and auditing food, beverage and service offerings.

• Report directly to General Manager, overseeing all Food & Beverage operation of $1.5 million in sales per year in A La Carte, and Banquet service.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Assigned work to staff, set schedules, and motivated strong performance in key areas.
• Monitored budget and expenditures, keeping facility within budget.
• Partnered across departments to run smooth, professional events and activities.
• Mentored front of house personnel on club policies member service techniques and professional communication.
• Assigned work to staff, set schedules, and motivated strong performance in key areas
• Optimized profits by controlling food, beverage and labor costs daily.
• Collaborated with front of house trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
• Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
• Efficiently resolved problems or concerns to satisfaction of all involved parties.
• Conducted daily pre-shift and weekly departmental meetings to promote better organization and productivity.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Communicated well and used strong interpersonal skills to establish positive relationships with employees.
• Trained all front of house staff on steps of service procedures, to ensure positive experience.
• Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
• Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
• Trained and supervised staff to consistently meet performance goals and customer service standards

• Report directly to General Manager, overseeing all Food & Beverage operation of $1.7 million in sales per year in A La Carte, and Banquet service.
• Partnered across departments to run smooth, professional events and activities.
• Supervise and trained Food & Beverage Supervisor with Wine development and marketing.
• Supervise a staff of 15 Off season, and 30 in peak season.
• Assigned work to staff, set schedules, and motivated strong performance in key areas.
• Manage all Human Resource services, by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance, and carrying out all policies and applicable laws.
• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers ensuring service satisfaction.
• Book, run, and bill Private events.
• Collaborate with Executive Chef and his team in developing and executing all menus: A La Carte, Specials, Wine/Food pairing Nights, Club Events, Tennis, Platform Paddle and Private Member events.
• Develop, and conduct pre-shift education, training and service standards.
• Participate to monthly House Committee Meeting.

• Report directly to General Manager, overseeing all Food & Beverage operation improving revenue from $0.9 million in sales on first year to $1.3 million in A La Carte, and Banquet service, when left.
• Assigned work to staff, set schedules, and motivated strong performance in key areas.
• Developed and marketed Wine Programs.
• Participated with General Manager in Profits & Loss budgeting, and accountable for executing all practices related to all beverage, supply, equipment, and labor scheduling costs.
• Supervised staff of 28 on Off season, 50 in peak season.
• Managed all Human Resource services, by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance, and carrying out all policies and applicable laws.
• Highly visible hands-on leader responsible for acquiring feedback from membership and co-workers ensuring service satisfaction.
• Collaborated with Executive Chef and his team in developing and executing all menus: A La Carte, Specials, Theme Nights Series * , Platform Paddle and Member parties. * Theme Night series was used at Idea Fair entry at the 2014 CMAA World Conference.
• Developed and executed all services for over 40 Platform Paddle events annually as well as weekly inner club play.
• Oversaw all Food & Beverage operations of special National APTA events: 2009 Mixed National, 2011 Junior National Championship, 2013 President's Cup, and Men & Women National Championship.

• Coordinated daily safety and sanitation procedures for bar areas and entire restaurant.
• Managed bar and wait staff and directed hiring program.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Enacted progressive disciplinary measures for staff, managed work areas, and oversaw opening and closing duties.
• Resolved customer complaints involving food or beverage quality and service.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Implemented new drink policies, reducing over-pouring by 5%

I was on a carrier path in various positions in the Hotel & Restaurant industry in France, CT, NYC & NJ.

• The Ho-Ho-Kus Inn - Ho-Ho-Kus, NJ (Same owner as Marcello's Ristorante) - Restaurant Manager .
• Marcello's Ristorante - Suffern, NY - Restaurant Manager
• D'Artagnan Rotisserie - New York City, NY - General Manager
• Brasserie Pigalle 24/7 - New York City, NY - General Manager
• L'Oursin Restaurant - New York City, NY - Restaurant Manager
• La Bonne Soupe Restaurant - New York City, NY - Restaurant Manager
• La Provence Restaurant - Norwalk, CT - Restaurant Mgr.
• Bertrand Restaurant - Greenwich, CT - Dining Room Captain
• Accor Hotel Group - Paris, France - Captain/Night Auditor/Banquet Manager