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Thom Leppert



THOM LEPPERT 724 Midway Ave, Canton GA 30114 770-713-8230  [email protected] OPERATIONS MANAGEMENT GENERAL MANAGER  CLUB MANAGER /FOOD & BEVERAGE DIRECTOR  MULTI-UNIT FOOD & BEVERAGE DIRECTOR Dedicated and visible team leader with exceptional interpersonal skills and commitment to community. Develop positive and collaborative relationships with Board of Directors and serve as trusted team member and advisor. Talent for creating a member-centric culture with high-deliverables on engagement and satisfaction. Key Areas of Expertise Club Operations  Food and Beverage Operations  Multi-unit Restaurants  Revenue Generation  Team Building  Turf Grass Management  Renovations & Capital Projects  Event Planning  Special Event Sales & Marketing  Team Building and Motivation  Finance & Accounting  Problem Solving  Change Management  Active Adult Communities Technical Skills Word, Excel, Outlook; Operating systems through Windows 8, Global NorthStar, Micros, IBS, Jonas Management Systems, and Toro OSMAC irrigation system. CAREER HISTORY Bear Lake Reserve, Terramesa Resort Properties, Tuckasegee, NC 2011 to Present Members: 330 | Annual Revenue: $2M+ 2,200 acre, second home, Resort Community encompassing a 9-hole Jack Nicklaus design group, executive golf course, 2 tennis courts, 4 swimming pools, 2 saunas and state-of- the-art fitness facility.  2012 Resort Community of the Year awarded by North Carolina CAI   BlueStar Resort and Golf 3.28.13  |  Terramesa Resort Properties10.15.11  CLUB OPERATIONS MANAGER/FOOD AND BEVERAGE DIRECTOR Leadership position overseeing daily operations. Managed club purchases, accounting, staffing, and direct club marketing. Responsible for talent acquisition.  Served as key player in transitional process from one ownership group to current owners.  Increased annual Food & Beverage revenue by 100% by implementing innovative marketing initiatives. (116,982 F&B revenue in 2011 / 231,643 revenue in 2012 with a 7% increase in controllable costs.)  Procured high-quality talent including , Restaurant Manager, Executive Chef, Facility Engineer and Golf Course Superintendent, Concierge and Lodge Experience Manager.  Implemented first time social events to provide membership value; concerts, comedy shows, and members only events. Northside Forsyth Hospital, Managed by Morrison Management Specialist, Cumming GA 2010 to 2011 250 bed hospital. CHEF, FOOD SERVICES SUPERVISOR Supervised daily Food and Beverage operations, preparation of 33 unique dietary menus, and service of more than 1,500 daily meals. Managed all annual F&B expenditures ($2M+). Full P&L accountability. The Fairways of Canton / Tavern at Laurel Canyon, Canton, GA 2009 to 2010 FOOD AND BEVERAGE DIRECTOR | BANQUET CHEF FOR CENTER CUT CATERING Served as Regional Food & Beverage Director for The Lodge at Bridge Mill and The Towne Club at Peachtree City (active Adult Communities). Oversaw daily operations of The Tavern at Laurel Canyon at The Fairways of Canton Golf Course. Supervised daily Food & Beverage operations, prepared all food items for daily business and banquet functions, accountable for all purchases, inventories, menus, costing, and P&L. Maintained staffing and sanitation standards. Louisville Boat Club, Louisville, KY 2008 to 2009 Member owned and operated. INTERIM CHEF AND CLUBHOUSE MANAGER Oversaw all dining operations (à la carte, banquets, meetings). Supervised daily clubhouse operations and food preparations. Developed menu design of both à la carte and catering packages. Accountable for all club purchases, inventories, budgeting and staffing. I identify and nurture the talents of individuals to enhance the team, resulting in successful situations and outcomes for both the club and members. – Thom Leppert THOM LEPPERT  770-713-8230  [email protected]  Page 2 of 2 BridgeMill Athletic Club, Canton, GA, HMS Golf 2005 to 2008 Large, semi-private club with 18 hole Desmond Muirhead, Larry Mize Signature Championship golf course generating 27,000 rounds annually, 25 tennis courts (home of the KIA National Championships and several USTA tournaments), 2.5 acre pool and water park facility generating $75K in revenue annually and 700 patrons daily, full-service fitness facility, full service golf pro shop, and free standing golf learning center. Members: 1900 (ranging from social status to full golf members) | Food & Beverage Revenue: ~ $1.9M CLUB MANAGER/FOOD AND BEVERAGE DIRECTOR Managed daily operations of club amenities with full fiscal responsibility for all departments; oversaw payroll, and human resource functions. Ensure member satisfaction for all social status and full golf members. Hired, trained, and managed more than 100 employees. Responsible for all food & beverage operations and SOP’s. Repaired and maintained property; oversaw all outside contractors, supervised for 2 additional food service facilities, and served as club liaison to HOA.  Co-authored service manual now used at all HMS properties.  Raised health score from an F to an A, and maintained rating during entire tenure at club in all 3 restaurants; this includes all food, wine, liquor, and beer purchasing, costing, and menu design.  Procured high-quality talent including Banquet Manager, Restaurant Manager, Executive Chef, and Facility Engineer. Brier Creek Country Club, Toll Brothers, Inc., Raleigh, NC 2001 to 2005 Country Club encompassing an 18 hole Arnold Palmer Signature Championship Golf Course generating 29,000 rounds annually. Clubhouse was nominated “Best New Clubhouse in 2003” by Golf Inc. Magazine. Members: 1100 | Food & Beverage Revenue: ~ $1.9M FOOD AND BEVERAGE DIRECTOR/CLUBHOUSE MANAGER Fully accountable for F&B Operations. Directed efforts of 75 kitchen and wait staff employees and the operation of 5 fully operational kitchens.  Increased revenue 30% during a 1-year period (2004 to 2005) and maintained lowest food and labor cost and best NOI company-wide.  Implemented marketing initiatives to achieve F&B revenues close to $2M with an impetus on better than break-even and member utilization programs.  Served as consultant to General Manager and Executive Chef for recruitment and hiring of Sous Chef and Golf Course Superintendent.  Hired key supervisors (Banquet Manager, Grille Manager, Beverage Manager, Catering Manager and all service staff).  Integrally involved in construction of 40,000 sq. ft. clubhouse facility comprising ballroom for 360, contemporary technology, and 2,400 sq. ft. fitness facility, 6,000 sq. ft. swim & tennis pavilion (featuring 6 lighted Hydro-Grid tennis courts, 3 pools with 8 lane competition pool, 105-foot long water slide, and family oriented “Splash Zone”).  Elevated club profile with endorsed rating of “Best New Private Golf Course” in 2001 and progressed to the “Top 40” by North Carolina Magazine.  Earned site recognition for 2003 Carolina’s Golf Association Mid-Amateur Championship, 2004 US Amateur Qualifier, and annual host for the Jimmy Valvano Junior Golf Classic. EARLIER POSITIONS CHEMICAL TECHNICIAN/CREW LEADER, The Virginian Golf Club, Bristol, Virginia | SECOND ASSISTANT SUPERINTENDENT, Prairie View Golf Club, Indianapolis, IN | GROUNDS CREW SUPERVISOR, Broadmoor Country Club, Indianapolis, IN EDUCATION, MEMBERSHIPS, AND CERTIFICATIONS Rutgers Professional Golf Turf Management School, New Brunswick, NJ 2001 Vincennes University, Associate of Science Music Major Vincennes, IN 1992 Magna Cum Laude | GPA 3.77 | (Four-semester scholarship student | Gold and Blue Cord recipient (faculty nominated award for outstanding freshmen and seniors.) Ball State University, coursework in Music Engineering, Muncie, IN 1992-1993 Berklee College of Music, Summer performance certificate, Boston, MA 1991 Member, United States Golf Association (USGA)  Member, Club Managers Association of America (CMAA) (ten-year member; actively pursuing CCM certification) Certified Pool Operator 2007-2012  Serve Safe Certified (Current)  Alcoholic Beverage Manager’s Permit Cherokee County, Georgia (Expired)  North Carolina Responsible Alcohol Sellers Certificate (Current)