Jon Grooms, CCM

Experience

• 

  Ballantyne Country Club

  Mar 1998 - now

  Managed 9 Departments (~200 employees) and a total operating revenue of $12 million for an ~850-member Country Club. Managed a variety of functions and programs to include the organization’s Hospitality Program, Business Continuity Planning, Business Support, Business Administration, Policy/Procedure Governance, and annual Operational Budget and Capital Planning.• Promoted to Assistant General Manager ahead of a peer group of 9. Continually rated “Exceeds” by Senior Leadership.• Concurrently served as the Club’s Interim General Manager from 2018-2019. Reported directly to the Board of Directors and successfully kept all key management staff engaged with zero attrition. Managed sales strategy and increased membership growth year over year versus 9 prior years of declining membership.• Managed financial risk by meeting annual revenue goals and keeping operational expenses in line. Conducted Monthly Business Reviews with the Board of Directors and Finance Committee to review and analyze the organization’s budget, annual forecast, and staffing levels. • Established controls to mitigate risks within the organization. Additionally served on the Club’s Safety Committee to review and monitor control performance monthly. • Responsible for Committee Governance for the Board of Directors. Prepared meeting materials and talking points while ensuring documentation stored according to organizational policies. • Conducted business continuity planning and streamlined service during the COVID-19 pandemic. Created a unique take-out program for the Food and Beverage Department, enabling customers to purchase produce, prepared food, wine, and nonalcoholic beverages within a timely manner. Show less Directly supervised all Food and Beverage (F&B) Services & Sales (~80 employees) and a total operating revenue of $3 million for an ~850-member Country Club. Managed a variety of functions and programs to Finance, Menu Costing, Inventory Management, Staffing, and Vendor Management.• Managed annual sales of $3 million and established the organization’s Vintner’s Club. Strategically grew the club from a small group of members (~30) with no existing external sales program to a ~500-person program, generating an annual revenue exceeding $700k.• Prepared the annual F&B Operating Budget and financial objectives. Achieved key performance objectives, to include increased membership satisfaction, each year while in role. • Provided Committee Governance support to Executive Leaders. Prepared Executive Level Communications and presented financial reports and escalation items to the House Committee and Finance Committee.• Rewrote and implemented the Club’s Service Training Manual. Conducted annual procedure governance activities to implement and monitor the manual and to ensure alignment with the Club’s service objectives and training practices. Show less

  • Assistant General Manager

    Feb 2017 - now

  • Food and Beverage Manager

    Mar 1998 - Jan 2017