Mizner CC’s $22 million renovation and expansion will add a number of new dining options and, according to GM/COO Larry Savvides, will be the key to the South Florida club’s success. In South Florida, the club business is fierce, and food-and-beverage programs are among the biggest differentiators between top properties. Mizner Country Club (Delray Beach,…
The Role of F&B in Riviera CC’s Success
Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…
How a Chef Became a General Manager
Joe Napolitano, CEC, CCM, continues to rely on his experience as a chef to guide him in his current career path as the newly appointed General Manager of Bonnie Briar Country Club (Larchmont, N.Y.). Joe Napolitano’s career began on the line. He is a graduate of the Culinary Institute of America, a Certified Executive Chef…
How Dearborn CC Landed a CMC
At Dearborn (Mich.) Country Club, General Manager/COO Bruce Lilley and Executive Chef Michael Russell, CMC, are working hard to reinvent the dining program. Bruce Lilley doesn’t shy away from a challenge. So when Dearborn (Mich.) Country Club asked him to take over as General Manager and Chief Operating Officer nearly six months ago, with the…
How Cowboys GC Created a Daily-Fee Culinary Destination
Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this…
How to Foster F&B Talent
Club chefs need supportive managers—and Daniel Chagolla, Executive Chef of Desert Highlands in Scottsdale, Ariz., has one in Chief Operating Officer Terra Waldron. Savvy club managers discover what is unique about the individuals on their team and find ways to capitalize on those special attributes. That’s certainly the case at The Desert Highlands Country and…
Putting F&B in Perspective
As a former chef, Carolina Country Club’s COO/GM, Jack Slaughter, has deep respect for the work and challenges faced by club chefs, especially CCC’s Executive Chef Patrick Colley. As a former chef, Jack Slaughter, Chief Operating Officer and General Manager of Carolina Country Club (CCC) in Raleigh, N.C., has a unique perception of food-and-beverage programs.…
Authentic Leadership at Ballantyne Country Club
At Ballantyne CC, COO/GM Jill Philmon and Executive Chef Anthony Soriano have built a strong culinary team and taken a $3 million F&B operation from good to great. As the Chief Operating Officer and General Manager OF Ballantyne Country Club in Charlotte, N.C., Jill Philmon, CCM, CCE, often gets asked: What’s your management style? “Transparency,”…
How Farmington CC is Establishing Its F&B Identity
At Farmington CC, COO/GM Joe Krenn and Executive Chef Michael Matarazzo, CEC, are creating a new food-and-beverage identity through special touches that include a food truck, new outdoor dining space, and the club’s own beer and (soon) honey. Outstanding managers share a handful of absolutes. They operate with a sound strategic mindset. They’re intuitive, consistent…
Making Dining New Again at New Orleans CC
As New Orleans CC takes its food-and-beverage program in an exciting new culinary direction, General Manager Bobby Crifasi shares how the tradition-rich club always works hard to better itself. New Orleans is one of the best food towns in the country. It has a regional cuisine that reflects the city’s Cajun, Creole, and French roots.…
Reducing the Waste Line
Vincent Tracy, CCM, CCE, General Manager/COO of Town & Country Club (Saint Paul, Minn.), has been the primary driver behind the club’s push to be more environmentally responsible.
Becoming a Destination
The dynamic between Robert Iannaccone, Executive Chef of Rehoboth Beach (Del.) Country Club (RBCC), and Clubhouse Manager Carpiu “C” Chereches is the stuff of legend.
Hungry for More
Clive L. Smith brings a fresh perspective to his new post as General Manager/COO of Waynesborough Country Club, Paoli, Pa.
Under Construction
Barry Herman, General Manager of Interlachen Country Club, Winter Park, Fla., believes that business will dictate what a club must become.
Lifelong Learning
When he accepted the opportunity in 2013 to become the new General Manager/COO at Interlachen Country Club in Edina, Minn. [“Keys to Sustained Success,” C&RB, November 2014], Eric J. Dietz, CCM/PGA, knew that the team he was joining had incredible capacity, capability and potential—and that together, nothing would be impossible. Already, with his full support…