The property is now under the direction of Cindy Eberting as General Manager, who previously spent over 25 years as a membership professional at various private clubs in Oklahoma and Texas. Eberting is shaping new committees and working with an advisory committee to establish priorities for the club operation. A new Executive Chef, Food and Beverage Manager and Director of Events and Marketing have also joined the management team.

The River Club of Mequon (Wis.) has announced a new management team that its new General Manager said is committed to “improving all aspects of the club.”

A recent letter to members introduced Cindy Eberting as the new GM.

“I’ve spent my last 27 years as a membership professional at various private clubs in Oklahoma and Texas—from entry-level to high-end—and the River Club is my sixth club,” Eberting wrote in a letter to members.

Eberting added that she is in the process of creating committees for golf, social activities, tennis, pool, the house and membership development/welcoming.Initial meetings with an advisory committee have resulted in five top priorities, she said: communication, early and consistent; consistency of service and staff training; being family-oriented; programming for all age groups; and cleanliness/organization.

“Our team of department managers and staff will be committed to improving all aspects of the club,” Eberting wrote. “We want to exceed your expectations.”

The announcement named other new department managers who have joined the River Club team:

■ Executive Chef – Jeff Slough started his career at the Grenadiers Restaurant in Milwaukee. He later spent 30 years as chef at North Hills Country Club in Menomonee Falls, Wis. For the five years before coming to River Club, he was the chef and owner of the Pike Lake House restaurant in Hartford, Wis. Slough is a graduate of the culinary arts program at Milwaukee Area Technical College.

■ Food and Beverage Manager – Mike Baackes will manage the River Club’s Nines restaurant, along with its Playdium children’s area and party venue, the pool, snack shop and beverage cart. Baackes started his foodservice career in 2004 at North Hills Country Club as a server and worked his way up to Dining Room Manager and then Banquet Manager. He was hired in 2013 as the Restaurant/Banquet Manager at the Wisconsin Club in Milwaukee and then went to the Charcoal Grill in 2015 as Assistant General Manager.

■ Director of Events and Marketing – Rob Walkner has been in the service industry for the past 20-plus years, doing everything from managing, cooking, bartending and serving. Most recently he was operations facilitator at the Bull at Pinehurst Farms in Sheboygan Falls, Wis.