BONNIE DUCKWORTH 3432 Bristol Court ~ Chesapeake Beach, MD 20732
(410) 414-2955 ~ bd39bfcc@westpost.net
FOOD AND BEVERAGE OPERATIONS * BUDGET PLANNING AND MANAGEMENT * MARKETING AND PU BLICITY STAFF MANAGEMENT * STAFF TRAINING AND DEVELOPMENT * STRATEGIC PLANNING * COST CO NTROL INVENTORY MANAGEMENT * SPECIAL EVENT PLANNING AND MANAGEMENT * HUMAN RESOURCES QUALIFICATIONS SUMMARY Top-performing, highly-motivated, and results-oriented hospitality management pr ofessional with over 25 years of experience and a strong track record of demonst rable success leading and managing prestigious country clubs. Honest, dependable , and dedicated self-starter with proven ability to maximize revenues and contro l expenses while delivering an exceptional product to clients. Innovative, outsi de-the-box thinker with outstanding strategic planning and problem-solving abili ties. Natural leader who leads by example with hands-on approach and attention t o detail. Friendly team player with history of always coming in early and stayin g late, exhibiting a willingness to proactively do whatever needs to be done to help out, from accounting to assisting with dishwashing duties. CORE COMPETENCIES * Proven expertise in food and beverage operations and quality control * Extensive experience managing staff and planning and managing special events * Excellent communication and interpersonal skills to easily interact with indiv iduals at all levels CAREER TRACK BANQUET DIRECTOR, The Center Club 1999 - 2009 GENERAL MANAGER, Patuxent Greens Country Club - KSL Fairways 1996 - 1998 GENERAL MANAGER, Marlborough Country Club - KSL Fairways 1994 - 1996 FOOD AND BEVERAGE MANAGER, Marlborough Country Club - KSL Fairwarys 1991 - 1994 FOOD AND BEVERAGE MANAGER, Marlborough Country Club - Sterling Properties 1984 - 1991 SELECT ACHIEVEMENTS * Ensured quality control while maintaining cost ratios and profitability * Updated and reformatted prospectus sheet for quicker processing to guests * Created and implemented daily expense worksheets to track expenses and better control costs * Established program to allow staff to voice ideas and concerns, leading to red uced staff turnover * Created new menus for formal and casual dining, banquets, golf tournaments, an d fundraisers; included determining pricing for new menus * Implemented scheduling procedures to better accommodate staff scheduling needs PROFESSIONAL EXPERIENCE * Managed staff of 35 to 80 employees: held responsibility for interviewing, hir ing, employee orientations, performance reviews, and terminations; and mediated employee relationships to maintain positive, cooperative working atmosphere * Directed all purchasing and receiving of food, beverage, retail, agronomy, and operational supplies; and controlled inventories in all departments to maintain monthly cost ratio * Planned and managed budgets for administrative, food and beverage, retail, gol f, and membership departments; included generating daily and monthly budget repo rts, monitoring payroll, managing cash deposits, and conducting departmental bud get meetings * Organized and oversaw all banquet events and golf tournaments for up to 600 pe ople; including negotiating contracts, scheduling employees, and following throu gh on functions * Handled publicity & correspondence for all club events for membership base of over 300 families * Budgeted, approved, and implemented all marketing projects pertaining to club, membership base, tournaments, and all outside sales.