Brant R

Hospitality leader with extensive experience directing high end luxury private club and food & beverage operations. Proven success leading multi-department teams, training managers and hourly staff, overseeing member dining, banquet and pool operations, controlling costs, improving service standards, and delivering exceptional member & guest experiences. Recognized for hands-on leadership, operational excellence, staff development, and commitment to Platinum clubs & Forbes-level service.

Food & Beverage Outlets Supervisor at The Belgrove Resort & Spa (2024 – Present)

• Lead daily food & beverage operations across multiple outlets.
• Created training guides, S. O. P’s, & daily operation procedures.
• Maintained and organized point of sale systems for multiple outlets.
• Assisted development of front of the house staff while holding the team accountable for performance and maintaining Forbes level standards.
• Communicated with guest daily to resolve any concerns & maintain a satisfactory service to promote recurring guest visit.

Training Operations Manager at The Beach Club (2022-10 – 2024-09)

• Directed daily food & beverage operations across multiple outlets.
• Led recruitment, onboarding, and training for FOH, BOH, pool, banquet, and management teams.
• Maintained platinum service standards & assisted in leading the club to rank in platinum clubs of the world.
• Oversaw event execution, dining operations, labor deployment, and service quality.
• Partnered with leadership to improve operational efficiency and guest satisfaction.

Food & Beverage Supervisor at The Beach Club (2021 – 2022)

• Supported luxury dining operations and member service.
• Assisted with team leadership and service execution.
• Developed property training guides and standard operating procedures.
• Created and organized menus for POS system, wines, cocktails.

Banquet Coordinator/ Expo Supervisor at The Beach Club (2020 – 2021)

• Supported Banquet director in assisting client selections & changes.
• Directed large scale teams for setting up high-cost events.
• Maintained timing and standards for dining operations and food quality.
• Dedicated liaison between FOH & BOH to communicate any information that may affect service.

Sous Chef at Rocco's Tavern and Cuisine (2019 – 2020)

• Supported Executive Chef in a high-volume kitchen while maintaining food quality
• Maintained food cost, ordered food product, & supplies.
• Assisted in development of food specials, & menu changes.
• Created and set prep lists for supporting teams to ensure high-quality food.

Kitchen Manager / Head Chef at Trees Wings and Ribs (2016 – 2019)

• Managed kitchen staff & scheduling according to planned staffing budget.
• Developed and created new menus & changes to menus.
• Created new operating standards to ensure a high functioning kitchen during high volumes.
• Lead onboarding, hiring, & coaching for culinary staff.

– Seminole Ridge Community High School