Mitchel Queen

Experienced club operations leader skilled in directing cross-functional teams, enhancing member experience, driving revenue growth, and managing budgets, capital projects, and compliance.

• Delivered financial results that aligned with or exceeded organizational goals by maintaining efficient club operations.
• Directed staff operations with a focus on accountability, recognition, and resolving problems effectively.
• Developed strong department leaders that value the culture of hospitality, training and engagement.
• Improved member retention, marketing, programming, experience and ultimately member spend.
• Responsible for annual operating and capital budgets, quarterly, monthly and weekly forecasting.
• Capital Management: Projects included course bunkers, tee leveling, course restrooms, Clubhouse renovations, driving range improvements, and emergency breakfix.
• Managed preventative maintenance schedules according to corporate, federal, state and city requirements.

Seasoned hospitality professional with expertise in leading events, F&B operations, capital projects, and team performance to elevate member experience and operational efficiency.

• Lead the operations through dining room and kitchen capital enhancement projects. Entailed, recruitment, staff & menu development, procurement of equipment and point of sales system conversion.
• Responsible for departmental budgets, forecasting, cost of goods, labor & revenue management.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Managed staff satisfaction, performance and service standards to deliver consistent and positive member experiences.

Directed all aspects of food and beverage operations for the Resort. $25m food and beverage operations that including 2 restaurants, 2 poolside operations, 450 guest-room In Room Dining operations, rooftop lounge, 6 kitchens, stewarding and banquets. Held full P&L accountability and managed direct and indirect staff of 300+ associates and 20+ leadership positions.

• Managed all facets of the daily operations and interdepartmental relations.
• Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
• Developed and managed operating expenses, checkbooks, operating and capital budgets.

Integral part of Hotel opening team for a 70,000 sq ft. conference center. Project manager for a multi million OS&E budget and lead all receiving efforts along with the Hotels FF&E project. Responsible for the management, supervision, scheduling and development of large service staff.

• Handled all executive, administrative, and operational functions, including but not limited to staffing, event materials and inventory planning, set up and overall supervision and management of the success of planned events.
• Directs, implements and maintains a service and management philosophy which serves a guide to respective staff to ensure 100% guest satisfaction.
• Managed a team of 150+ associates and 12 leadership positions.
• Executed events up to 1000 people.
• Maintained high customer service and quality standards in all areas of banquets.

Ensure proper execution of Daily Food and Beverage Outlets, Responsible for scheduling, training, motivating and evaluating 60+ team members. Managed Labor, Hotel standards, guest satisfaction, large party reservations, tip distribution, inventory and Holiday functions.

• Responsible for 3 meal restaurant, In Room Dining, pool and Coffee shop/market.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.