12800 Briar Forest Dr. #159 Mobile:
Houston, TX 77077
Accomplished hospitality leader. A specialist in organizational change management. Successful in creating
greater organizational effectiveness through vision alignment along with a leadership style that encourages
participation and mandates accountability. Leadership skills and expertise include:
•Operations and training
professional •Team motivation and leadership
•Business turnaround•Exceeding ?nancial objectives
Vice President of Food and Beverage 2015-2020
•Responsible for the food and beverage operation of 26 public and private golf course properties.
•Supervision of Managers and Department Heads: All Front of the House and Back of the House
procedures, development of menus, wine lists and pricing.
•Staf?ng guidelines based upon revenue forecast.
•Participate in hiring all Executive Chefs, Sous Chefs, and Food & Beverage Directors.
•Developed training programs and operational procedures.
•Responsible for quality, service, value, and consistency at all clubs.
•Implementation of corporate standards, policies, and procedures.
•Worked with Sales and Marketing departments to incorporate aggressive strategies to increase
•Contract negotiations and updates with all approved vendors.
•Maintain scheduling and event calendars.
Director of Food and Beverage- Sweetwater Country Club 2014-2015
Hired by Century Golf Management at the Company ?agship, Sweetwater Country Club, to re-establish
standards, ?nancial ef?ciencies, and to enhance Members satisfaction; shortly after CBIGG Management
bought Century Golf Management portfolio in October of 2014, served as CBIGG F&B Specialist for a
year, then promoted to Vice President of Food and Beverage.

CLUBCORP 1990-2014
ClubCorp is the world leader in private clubs. It owns and/or operates nearly 120 private business and
sports clubs, golf courses, country clubs, and resorts. ClubCorp has in excess of $2 billion in assets.
Multi-Unit Director of Operations-The Downtown Clubs 2005-2014
The Downtown Club in Houston is a combination of two Downtown Clubs joined to create a place for
professionals and community leaders to pursue personal and professional growth. The Club boasts over
4,000 Members enjoying premier indoor tennis, great dining, stunning views and a high-tech business
center with a total operating revenue of $7 million.
•Led Club through economic downturn, achieving 90% EBITDA ?ow through by driving greater
accountability while preserving service levels in a high-touch service environment.
•Increased net income by $250,000 after ?rst year through implementation of systems and
operational standards, ensuring consistent margins in following years.
•Recognized resource by peers and leadership. Regularly travel to ClubCorp properties around the
country to analyze Clubs’ ?nancial performance and standards of operations.
Director of Food and Beverage- The University Club 1990-2005
This ?agship Business and Sports Club located on top of the Houston Galleria boasted a roster of 2,500
•Consistently improving the club experience resulting in both member and employee survey results
to rank in the top ?ve Clubs of 80 business properties.
•Responsible for opening ?rst upscale casual restaurant concept in the company.
•Trained all nationwide General Manager candidates on ClubCorp food and beverage standards.
Leading French language daily newspaper
•Completed assignments focused on economic issues throughout the Country.
•Wrote and published several articles regarding ?nancial economic outputs.
Bachelor of Science Economics-Minor International Business-University of Mohammed V, 1988
•Fluent in English, French, Arabic, Rudimentary knowledge of Spanish.
•ClubCorp Awards:
Circle of Excellence (2006,2007)Food and Beverage Director of the Year (1997)
•Appointed to regional level “Food and Beverage Specialist”, 1997-2004
•Appointed to ClubCorp “National Food and Beverage Committee: 2003-2004
•Appointed to the ClubCorp “Inspection Team”, 2002-2004
•Responsible for the operational execution for two consecutive years of a 1,000-person charity
event resulting in a $100K donation to “The Linda Lorelle Foundation.”
•Broad international food and wine knowledge