Gregory Antonucci

• Demonstrated commitment to continuous improvement by attending industry conferences and seminars to stay updated on current trends in club management.
• Boosted overall club atmosphere with the creation of engaging social programs and activities for members to enjoy.
• Created an environment of teamwork among staff members with regular recognition programs and team-building events designed to foster collaboration.
• Maintained a safe, secure clubhouse environment in compliance with all applicable regulations and best practices for risk management.
• Implemented new technology solutions for reservations, billing, and reporting systems that streamlined clubhouse operations.
• Overhauled food service offerings resulting in improved guest satisfaction scores by working closely with the culinary team on menu development and presentation standards.
• Managed financial aspects of the clubhouse, including budgeting, forecasting, and expense tracking to ensure profitability.

Increased food and beverage revenue by 5% with innovative ideas like delivery, and curbside side pick up

Developed new catering menus and ala carte menus to gain a minimum of 40% net profit

Planned a 3 million dollar renovation of the out door bar and restaurant

• Boosted overall club atmosphere with the creation of engaging social programs and activities for members to enjoy.
• Demonstrated commitment to continuous improvement by attending industry conferences and seminars to stay updated on current trends in club management.
• Maintained a safe, secure clubhouse environment in compliance with all applicable regulations and best practices for risk management.
• Streamlined operations by developing efficient processes for staff scheduling, inventory control, and facility maintenance.

• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Managed 5 outlets including, fine dining, and casual dining, private event space up to 250 people, beverage cart and snack bar
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• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Developed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Lowered labor costs by 4% by developing cross utilization's of kitchen items on banquet menus and ala carte menus
• Nominated for and earned a ClubCorp Superstar Award in 2018
• Managed the food and beverage department to a positive net revenue for two years upon taking on the position, following a negative net revenue for the previous 5 years

• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Managed and wrote the finances of the food and beverage operations; including forecasting and budgeting, deposits and payments
• Created a positive flow through for the past two years by controlling expenses and managing payroll
• Developed an annual budget of $2,000,000, focusing on lowering food and liquor costs by 3%, and payroll costs by 5%
• Hired, trained and maintained a staff of over 50 to serve and satisfy members and guests from the public, as well as developed department's first incentives performance plan to motivate staff: resulting in a 20% increase in sales

• Led a team of service professionals, providing mentorship and guidance to enhance performance and achieve objectives.
• Fostered a culture of continuous improvement within the team by encouraging open communication, collaboration, and shared learning experiences among members.
• Developed and maintained an annjal budget of over $900,000
• Lowered Liquor, wine and beer costs by an average of 5%
• Lowered labor costs by 3% by developing new training standards to become more efficient
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• Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
• Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
• Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
• Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.