LYLE SCHADT
SAINT LOUIS,MO
Summary
Ambitious Food and Beverage Director with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in staff training, menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
15
15
years of professional experience
Work History
Director of Food and Beverage
Glen Echo Country Club
03.2023 - Current
- Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
- Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
- Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from members.
- Coordinated seamless event execution for both small-scale gatherings and large-scale banquets.
- Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
- Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
- Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
- Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
- Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
- Worked with qualified chef to diversify menu with new offerings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
Clubhouse Manager
Fox Run Golf Club
06.2017 - 03.2023
- Ensured seamless communication between departments by holding regular meetings with team leaders to discuss goals and progress updates.
- Maximized member satisfaction by promptly resolving issues and concerns in a professional manner.
- Enhanced member satisfaction by implementing personalized services and addressing individual needs.
- Established clear expectations for staff performance through comprehensive job descriptions, goal setting, and ongoing feedback sessions.
- Overhauled food service offerings resulting in improved guest satisfaction scores by working closely with the culinary team on menu development and presentation standards.
- Streamlined operations by developing efficient processes for staff scheduling and facility maintenance.
- Fostered a strong sense of community among members by organizing special events, gatherings, and activities that catered to diverse interests and age groups.
- Maintained high standards of cleanliness and safety within the clubhouse facilities, exceeding health code regulations.
- Developed strong relationships with vendors to negotiate favorable contracts for goods and services required at the clubhouse.
- Demonstrated commitment to continuous improvement by attending industry conferences and seminars to stay updated on current trends in club management.
- Assigned work to staff, set schedules, and motivated strong performance in key areas.
- Trained and supervised staff to consistently meet performance goals and customer service standards.
Supervisor Admitting Representative
Mercy Health Hospital
03.2012 - 06.2017
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
- Monitored workflow to improve employee time management and increase productivity.
- Evaluated employee performance and coached and trained to improve weak areas.
- Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
- Achieved results by working with staff to meet established targets.
- Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
- Conducted routine inspections to check quality and compliance with established specifications.
Assistant Food and Beverage Director
The Forest Country Club
01.2009 - 12.2011
- Conducted thorough market research to identify emerging trends in foodservice industry; incorporated findings into strategic planning processes.
- Implemented successful training programs for new hires, ensuring a smooth integration into the team and consistent service quality.
- Oversaw catering services for special events, coordinating logistics and staffing needs to ensure seamless execution of functions.
- Ensured compliance with all health department regulations, maintaining a clean and safe dining environment for guests.
- Fostered a positive work environment through effective communication, collaboration, and employee recognition initiatives.
- Improved overall member experience with attentive service, consistently meeting or exceeding expectations.
- Developed strong relationships with vendors, negotiating favorable pricing and securing high-quality products.
- Collaborated with chefs to develop seasonal menus that showcased fresh ingredients and appealed to diverse clientele.
- Resolved conflicts promptly among employees or between staff members and guests in order to maintain a harmonious atmosphere within the establishment.
- Actively sought feedback from guests; utilized this input to drive continuous improvement efforts and ensure consistently high levels of customer satisfaction.
- Increased revenue by identifying opportunities to upsell premium beverages and menu items during peak hours.
- Streamlined operations for increased efficiency by optimizing staff scheduling and workflow.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Education
The University of Texas At Arlington
Midwestern State University
High School Diploma -
Subiaco Academy
Subiaco, AR05.1988
Skills
- Operational Efficiency
- Hospitality Management
- Allergen awareness
- Menu development
- Recruitment and hiring
- Training and Onboarding
- Cost Control
- Vendor negotiation
- Wine Knowledge
- Food presentation
- Scheduling Staff
- Supply Ordering and Management
Timeline
Director of Food and Beverage
Glen Echo Country Club
03.2023 - Current
Clubhouse Manager
Fox Run Golf Club
06.2017 - 03.2023
Supervisor Admitting Representative
Mercy Health Hospital
03.2012 - 06.2017
Assistant Food and Beverage Director
The Forest Country Club
01.2009 - 12.2011
The University of Texas At Arlington
Midwestern State University
High School Diploma -
Subiaco Academy
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