Chef to Chef Conference ~ Brett Morris. General Manager/ Chief Operating Officer The Polo Club of Boca Raton

Transcription

1 Chef to Chef Conference ~ 2017 Brett Morris General Manager/ Chief Operating Officer The Polo Club of Boca Raton

2 Present Career History November

3 The Polo Club of Boca Raton

4 The Polo Club of Boca Raton ~ Facts Established in 1985 Bundled Community - CIRA Built on 1,100 Acres 7 Miles of Perimeter Fencing 1,709 Homes 24 Communities 3,400 Members

5 Amenities Offered at The Polo Club 35,000 sq. ft. Spa & Fitness Center with 10 Treatment Rooms Full Gym, Spin Rooms, Aerobics Rooms, Pilates Studio 27 Har-Tru Tennis Courts 2 18-hole Championship Golf Courses 2 Retail Outlets Family Resort Complex Children s Activity Center Teen Center Sports Court

6 Distinct Dining Venues

7 We Are in Three Businesses:

8 Declining Golf and Tennis Participation Offering a Memorable Experience at a Reasonable Cost Challenges We Face Today in the Club Business Creating a Lifestyle Competing with Outside Restaurants Providing Amenities to Attract the Next Generation

9 No. 1 Goal

10 Issues/ Obstacles Between General Manager and Executive Chef Conflicting Vision Continued Education/ Develop Business Acumen Consistency in our Dining Venues/ HUMM tablet Communication Creative Freedom/ Micro Management Financial (Delivering Experience vs. Running a Business)

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12 Overcoming Obstacles Guardian of the Standards and Consistency Chef Should be a Leader and Empower the Team - Surround Themselves with the Best Looking Beyond the Kitchen Aligned Vision with the General Manager Build a Sense of Culinary Pride

13 Understanding the Transition from Executive Chef to General Manager

14 Executive Chef Creative General Manager Has Vision and Sets Goals for the Organization Sets Standards for the Kitchen Strategic Thinker ~ Develops a 3-5 Year Plan Responsible for Overseeing Culinary Operations Responsible for Overseeing the Entire Organization, Hiring Leaders, and Holding Them Accountable

15 Executive Chef Controls Food Cost & Labor Cost in the Kitchen Has a Vision for Their Department and is Creative in Writing Menus for Restaurants and Buffets General Manager Responsible for the Entire Balance Sheet, Ensuring all Departments Meet or Exceed Budget A Visionary Leader Who Sets Goals and Standards to Ensure the Highest Level of Customer Service is Met

16 Executive Chef General Manager Works with the House Committee/ Food & Beverage Committee to Ensure Members Needs are Met Works with All Committees and the Board to Ensure the Club s Operations, Financials, Member Experience and Strategic Planning are Aligned and At the Highest Level

17 The Right Recipe for Success in Advancing Your Career from Executive Chef to General Manager Networking With General Managers Through CMAA Strong Work Ethic Positive Attitude Continuing Education Not Afraid to Fail Being Visible Understanding That You Need to See Beyond the kitchen Being a Team Player and Working with the Front of the House

18 Managing Your Career Continued Education through ACF & CMAA Reading Publications on Leadership Moving from Smaller Clubs to Larger Organizations Staying Engaged and Not Becoming Complacent! Always Look at Your Competition

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20 Chef to Chef Conference ~ 2017 Brett Morris General Manager/ Chief Operating Officer The Polo Club of Boca Raton

21 A CLUB & RESORT BUSINESS CONFERENCE Loews Atlanta Hotel March 5 7, 2017