Keith Schultz

Experience

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  McHenry Country Club

  Jan 2002 - Jan 2010

  Clubhouse Manager
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  THE IVANHOE CLUB

  Jan 2010 - Jan 2012

  BAR MANAGER

  **OVERVIEW**I started my employment at Ivanhoe as a part-time bartender and was rapidly promoted to Bar Manager. I oversaw eight staff members (Bartenders and Servers) and all bar functions (19th hole in men’s locker room, Cabana Bar at the pool, Main Members’ bar in main dining room, and banquet bars. In charge of purchasing, inventory for all bar functions (liquor, wine, beer, and non-alcoholic beverages).**HIGHLIGHTS**► I implemented a new and comprehensive inventory process, negotiated vendor contracts, increased efficiencies in the clubhouse, and actualized a rise in revenue and profitability by 15%.► I brought innovation to the bar menu; created recipes specific to club locations, implemented processes to improve sales levels and trained staff on how to make and serve drinks.► More achievements are that I improved the daily bar operations; decreased labor costs by 25% without sacrificing service quality, and trained management on proper workforce scheduling and optimization.► We had an overall fun environment for members and staff. Show less

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  McHenry Country Club

  Jan 2012 - Apr 2019

  Clubhouse Manager

  As Clubhouse Manager, I supervise 25 employees (Office Manager, Accountant, Event Coordinator, Restaurant Staff, Kitchen staff, and Front of House, Maintenance & Cleaning). Report to the Board of Directors. Under my leadership, the clubhouse/F&B Operations run smoothly and profitably. I oversee all aspects of banquet & a la carte dining, marketing, maintenance, food & labor costs, inventory & ordering, insurance (health & liability), payroll, human resources, accounts payable & receivable, and collections. Additionally, I serve as primary contact for all local authorities, and groups (Chambers of Commerce, Rotary, Kiwanis, VFW, and more.)**HIGHLIGHTS**► After two years at another establishment, I was invited back as Clubhouse Manager to revitalize an underperforming F&B Operation. With the collaboration and assistance of my team, I was able to elevate service standards and upgrade food quality, which resulted in increased sales and profitability.► In efforts to raise the bar for my staff, I developed new staff training program; trained existing and new staff to ensure consistency in service, and made sure expectations were clear. The F&B reputation improved amongst members and banquet customers.► I recruited top talent and worked with Head Chef to create new offerings for lunch, dinner, and banquets.► I was able to slash costs by renegotiating vendor contracts for linen, food, and beverages. Also, I reduced costs on office supplies, equipment rental, and advertising.► In order to attracted new members, I created effective marketing campaigns, which bolstered membership roster, increased dining facility usage, and ultimately achieved a record high in profit.► Social membership grew social from 200 to 500 and we raised revenue by 45%.► After a short-period of concerted efforts, the work culture shifted; the more positive work environment allowed the Club to retain top talent year-over-year, reduce turnover, and positively affect the bottom line. Show less

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  The Grove Country Club

  Apr 2019 - Feb 2022

  Clubhouse Manager
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  Ivanhoe Club

  Feb 2020 - Dec 2022

  Director of Events
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  Inverness Golf Club

  Dec 2022 - now

  Director of Clubhouse Operations