Overview
Executive Summary
A results-driven hospitality executive with over three decades of progressive leadership across America's most prestigious private clubs, five-star resorts, and internationally recognized hotel brands. Currently serving as Director of Catering & Events at The Olympic Club — one of America's oldest and most storied private clubs, founded in 1860 — with a proven record of building exceptional teams, elevating service standards, and delivering memorable experiences at every level.
"Leadership is not about being in front. It's about bringing out the best in those around you."
— Shawn C. McGill, Grow Every Day
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Table of Contents
Origins
Before the Career
The years in Vancouver that built the person behind the professional.
Background
Education
The academic foundation that shaped a career built on understanding institutions, culture, and place.
Bachelor of Arts in History
Minor in Geography
University of Victoria, Victoria, British Columbia
1991 to 1994Coursework at Arizona State University - Online
Department of History
- HST 360Crusades and Holy Wars
- HST 325Immigration and Ethnicity in the United States
2003 to 2004About
Professional Profile
In front of the Lakeside Clubhouse of the Olympic Club.
With over three decades of progressive leadership in luxury hospitality, I am a results-driven executive committed to delivering exceptional experiences for discerning members and guests. My career reflects a consistent record of advancing through the most prestigious private clubs, five-star resorts, and internationally recognized hotel brands across North America. Early in my career, Pebble Beach Resorts was a defining chapter, where I led the Stillwater Bar & Grill as General Manager and later returned to manage VIP hospitality for the 2010 U.S. Open. Big Canyon Country Club in Newport Beach deepened my private club foundation and sharpened my instincts for membership culture, service standards, and operational discipline. Strawberry Farms Golf Club in Irvine, a semi-private club with an active membership component, further expanded that foundation. Serving there as Assistant General Manager and Director of F&B, I took on full operational responsibility for the first time. Those experiences together set the trajectory for everything that followed, through to my current role at The Olympic Club.
I currently serve as Director of Catering and Events at The Olympic Club in San Francisco, one of America's most storied private clubs, founded in 1860. In this role I oversee all catering operations and high-profile event programming, lead a dedicated team of catering professionals, and manage complex logistics for corporate functions, championship-level tournaments, and exclusive member celebrations. I collaborate closely with culinary and board committees to continuously elevate service standards, with a focus on driving revenue growth through strategic menu development, elevated guest experiences, and innovative programming.
Prior to The Olympic Club, I served as Regional Manager for Earthbar, overseeing multi-location food and beverage operations across the San Francisco Bay Area. I implemented operational efficiencies, led comprehensive team development programs, and maintained brand consistency and quality standards across a diverse portfolio of locations.
Earlier I served as Director of Special Events at The Montage Laguna Beach, a five-star AAA Five Diamond coastal resort, where I managed complex event logistics and multi-million dollar budgets and was instrumental in elevating the resort's reputation as a premier destination for luxury private events. I also led orientation training for new hires, ensuring every team member was fully prepared to deliver the Montage standard from day one.
As Director of Private Events and F&B Outlets for Irvine Company in Newport Beach, I oversaw multiple dining outlets and private event operations, developed concepts for a discerning membership base, and served as a certified Forbes Five Star service trainer conducting property-wide programs. This role deepened my expertise in financial performance, revenue optimization, and building service-oriented teams.
Prior to the Island Hotel, I served as Assistant General Manager and Director of Food and Beverage at Strawberry Farms Golf Club in Irvine, a semi-private club with a genuine membership component. Personally recruited by the owner to step into a combined AGM and F&B Director role, I held full operational responsibility across the club's restaurant, bar, and banquet operations. I transformed member satisfaction, built a strong service culture, and led the new hire orientation program, a pivotal step that prepared me for the full general management roles that followed.
My tenure at Pebble Beach Resorts spanned two assignments: General Manager of the Stillwater Bar and Grill, one of Pebble Beach's premier fine dining destinations, and F&B Manager of the exclusive U.S. Open VIP Lounge during the 2010 Championship. Both roles demanded white-glove service for high-profile guests, sponsors, and dignitaries. I also served as an orientation trainer for the Pebble Beach Company, instilling the property's service culture into every new team member.
My international experience includes serving as Assistant General Manager and Director of Food and Beverage at Westin Bear Mountain Golf Resort and Spa in Victoria, BC, leading a team of 60-plus staff across restaurant, banquet, and room service operations, and managing 36 holes of a Nicklaus Signature Golf Course and driving range, and as Director of Food and Beverage at Marriott International in Richmond, BC, where I directed complete F&B operations for a full-service property while driving departmental revenue and P&L performance.
Throughout my career I have been equally committed to developing the professionals around me. Whether conducting Forbes Five Star service training, leading new hire orientation programs, or mentoring future hospitality leaders, I believe that a team's culture is its greatest competitive advantage. I have consistently built high-performing teams that are motivated, aligned, and empowered to deliver experiences that exceed expectations at every touchpoint.
I bring particular strength in private club and resort environments, with deep expertise in board governance, capital project oversight, membership development, multi-department operational leadership, and financial stewardship. My approach is straightforward: respect the tradition, raise the standard, and leave the operation better than I found it.
30+ Years
In Hospitality Leadership
B.A. History
University of Victoria
Certified
First Aid, AED, CPR
ACCP Member
Association of Club Catering & Event Professionals
CMAA Member
Club Managers Association of America
Geography of a Career
Career Journey Map
30+ years of hospitality leadership across North America — click any marker to explore that chapter.
Career Path
Career
Professional Experience
A progressively advancing career across the most distinguished names in hospitality
The Olympic ClubRecruited to bring senior private club catering leadership to one of America's most iconic institutions — a natural culmination of 30+ years building toward this level of responsibility.
- Oversee all catering operations and event programming for one of America's most prestigious private clubs, founded in 1860
- Manage high-profile events including corporate functions, member celebrations, and championship-level tournaments
- Drive revenue growth through strategic menu development, elevated guest experiences, and innovative event programming
- Lead a team of catering professionals, overseeing scheduling, training, and performance to ensure flawless execution
- Collaborate closely with the culinary team and board committees to continuously elevate service standards
- Serve on the Activities Committee as the liaison between the club and membership, ensuring member interests and programming preferences are reflected in event planning and execution
Hospitality Manager
The Ryder Cup- Managed hospitality operations for one of golf's most prestigious international team competitions
- Delivered world-class guest experiences for VIP attendees, sponsors, and dignitaries at Bethpage Black
- Coordinated food & beverage logistics and service standards across high-volume championship event operations
Regional Manager
- Managed multi-location food & beverage operations across the San Francisco Bay Area region during the COVID-19 pandemic
- Demonstrated adaptability by pivoting operations and implementing new retail practices to meet the evolving demands of a rapidly changing environment
- Developed and enforced comprehensive health and safety protocols to protect the wellbeing of staff and customers throughout the pandemic
- Implemented process improvements that significantly drove operational efficiency and profitability
- Led comprehensive team development and training programs across all locations
- Oversaw hiring, scheduling, and performance management for a diverse multi-site workforce
- Maintained brand consistency and quality standards while adapting operations to each unique location
Director of Special Events
Recruited by The Montage to lead their special events division — a direct reflection of my growing reputation in luxury event programming and five-star service delivery.
- Directed all special events programming at a five-star AAA Five Diamond luxury coastal resort
- Curated exclusive member and guest experiences that consistently exceeded world-class service standards
- Managed complex event logistics, vendor relationships, and multi-million dollar event budgets
- Partnered with sales, culinary, and operations teams to deliver seamless, high-impact events
- Instrumental in elevating the resort's reputation as a premier destination for luxury private events
- Led orientation training for new hires, ensuring team members were fully prepared to deliver the Montage standard of five-star hospitality
Director of Private Events & F&B Outlets
Sought out by Irvine Company to oversee a complex portfolio of F&B outlets and private events — a role that expanded my operational scope and deepened my expertise in multi-unit membership environments.
- Oversaw multiple food & beverage outlets and private event operations across Irvine Company's portfolio
- Developed innovative dining concepts and programming strategies tailored to a discerning high-end resort clientele
- Strengthened financial performance through rigorous cost controls and strategic revenue optimization
- Directed large-scale private events and corporate functions from initial planning through flawless execution
- Recruited and developed a service-oriented team committed to delivering exceptional hospitality
- Certified Forbes Five Star service trainer, conducting property-wide training programs to uphold luxury service standards
- Led new employee orientation training across outlets, ensuring consistent brand alignment and service culture from day one
Assistant General Manager / Director of F&B
Strawberry Farms Golf ClubPersonally recruited by the owner of Strawberry Farms Golf Club to step into a dual AGM and F&B Director role — a pivotal step into full club operations leadership and a proving ground for broader general management.
- Served as second-in-command overseeing all club operations and deputizing for the General Manager
- Directed food & beverage department including restaurant, bar, and full banquet operations
- Elevated member satisfaction scores significantly through a comprehensive service culture transformation
- Managed budgets, vendor contracts, and staffing for a full-service private golf club environment
- Championed member engagement initiatives that strengthened club loyalty and retention
- Led new hire orientation training programs, embedding the club's service philosophy and standards into every new team member from day one
Assistant Director of F&B
Big Canyon Country ClubBig Canyon was a pivotal chapter — my gateway into the world of elite Orange County private club hospitality, and the environment that crystallized my passion for membership-driven service culture and high-performance F&B leadership.
- Supported all F&B operations at one of Orange County's most prestigious private country clubs, home to a discerning and highly engaged membership
- Assisted in managing dining rooms, banquet facilities, and a full calendar of member events with an unwavering focus on service excellence
- Played an integral role in shaping the club's service culture, contributing to staff training initiatives and operational improvements that meaningfully elevated member satisfaction
- Developed a deep appreciation for the rhythms, expectations, and relationship-driven nature of elite private club environments — a foundation that has informed every leadership role since
- Conducted new hire orientation training, ensuring all team members were aligned with the club's standards and culture from the outset
U.S. Open VIP Lounge F&B Manager
Pebble Beach ResortsHand-selected by Pebble Beach leadership to return after a 3 year absence and manage exclusive VIP hospitality for the U.S. Open Championship — a testament to the trust built during my tenure as Stillwater GM.
- Managed exclusive VIP hospitality operations for the U.S. Open Championship at Pebble Beach
- Delivered flawless, white-glove service for high-profile guests, sponsors, and dignitaries
- Coordinated staffing, logistics, and beverage programming under the high-pressure demands of a major championship event
Assistant General Manager / Director of Food & Beverage
Westin Bear Mountain Golf Resort & SpaRecruited to bring Marriott-caliber F&B leadership to a premier Westin resort property, stepping into a combined AGM role that reflected my readiness for broader operational ownership.
- Brought on as part of the opening leadership team for this brand new Westin resort and spa property in British Columbia, helping establish operations from the ground up
- Led all F&B operations at a premier Westin resort and spa property in British Columbia
- Managed restaurant, banquet, room service, and outlet departments with a team of 60+ staff
- Supported the General Manager in overseeing broader resort operations as Assistant General Manager
- Drove improvements in guest satisfaction scores and departmental profitability year over year
- Implemented Westin brand service standards while adapting operations to the unique resort environment
- Managed 36 Holes of a Nicklaus Signature Golf Course and Driving Range
Director of Food and Beverage
The Marriott Vancouver Airport Hotel- Directed complete F&B operations for a full-service Marriott property in the Greater Vancouver area
- Oversaw all dining outlets, banquet facilities, and catering services for a high-volume hotel environment
- Maintained Marriott brand standards while driving revenue and managing departmental P&L
- Developed and mentored a strong F&B team focused on delivering consistent, high-quality guest experiences
General Manager, Stillwater Bar & Grill
Pebble Beach ResortsRecruited by Pebble Beach Resorts to lead the Stillwater Bar & Grill — one of the most recognized fine dining venues in the world — a role that cemented my reputation in luxury hospitality.
- Led all operations of the Stillwater Bar & Grill, one of Pebble Beach's premier fine dining destinations
- Maintained exceptional service standards befitting one of the world's most iconic resort properties
- Oversaw staffing, financial performance, and menu programming to deliver a world-class dining experience
- Built and mentored a high-performing team recognized for outstanding guest satisfaction scores
- Served as an orientation trainer for the Pebble Beach Company, onboarding new team members across the resort and instilling the property's legendary service culture
Director of Cash Concessions, AT&T National Pro-Am
- Directed all cash concession operations for the AT&T National Pro-Am (now the AT&T Pebble Beach Pro-Am), one of the PGA Tour's premier events
- Managed high-volume food & beverage concession operations across the championship grounds, serving thousands of spectators daily
- Oversaw staffing, inventory, and financial reconciliation for all concession points of sale throughout tournament week
- Coordinated with Pebble Beach leadership and PGA Tour officials to ensure seamless execution and exceptional guest experience
Earlier Career
Director of Food and Beverage — Troon Golf, Valencia, CA
Dec 2002 – Nov 2003Restaurant General Manager — The Boulders Resort, Scottsdale, AZ
Jan 2001 – Dec 2002Restaurant General Manager — The Hilton Tapatio Cliffs Resort, Phoenix, AZ
Oct 1998 – Jan 2001Assistant Director of Food & Beverage — Gold Canyon Resort, Gold Canyon, AZ
Jan 1997 – Oct 1998Assistant General Manager — The Marina Restaurant, Victoria, BC
Jan 1995 – Jan 1997
Core Strengths
Private Club Management
The four pillars that define my approach to private club leadership.
Strategic Planning
- Long-range operational and financial planning aligned with club mission and membership expectations
- Capital reserve studies, facility improvement prioritization, and board-level strategic presentations
- Programming vision that balances institutional tradition with evolving member interests
Financial Oversight
- Full P&L accountability across food & beverage, catering, and events departments
- Budget development, variance analysis, cost controls, and revenue optimization strategies
- Experience managing multi-million dollar event portfolios and departmental operating budgets
Staff Development
- Recruitment, onboarding, and orientation training designed to instill service culture from day one
- Mentorship and performance management programs that reduce turnover and raise team standards
- Certified Forbes Five Star service trainer with experience developing property-wide training programs
Member Relationships
- Deep commitment to understanding member preferences and anticipating needs before they are expressed
- Board and committee engagement, including serving as liaison between club leadership and membership
- Proven record of meaningfully improving member satisfaction scores at every club served
Programming
Member Events
Below are several events that are highlights in my career. There are many more, but these are just examples that were curated for resort guests, or private club members.
Golf Events
- Boys & Girls Club
- USF Golf Tournament
- The Chinese Hospital
- WGN (Women's Golf Network) Tournaments
- SGA (Senior Golf Association) Tournaments
- 2025 US Amateur (USGA Event)
- St. Patrick's Day Tournament
- Christmas Day Tournament
- MHGP (Men's and Women's Guest Days)
- NCGA Tournaments (Monthly)
Social Events
- Hike and Dip
- Easter Buffet
- Cinco de Mayo
- Mother's Day Brunch
- Wine Dinner
- Junior Tennis
- 4th of July BBQ
- Wine Dinner
- Children's Halloween Trunk or Treat
- Dueling Pianos
Event Posters
A selection of events hosted at The Olympic Club over the past three years.
AquaFit Luncheon
18 December 2024
Dueling Pianos
October 24, 2024
Hike and Dip
January 2025
Ladies' Holiday Luncheon
11 December 2024
Holiday Party
December 2024
SGA Past President's Dinner
17 December 2024
Murphy Family Christmas
December 2024
Christmas Day Buffet
December 25
Crab Feed
2025
50/75 Celebration
April 2025
Christmas Golf Tournament
December 13
Mother's Day Celebration
May 2025
Capabilities
Areas of Expertise
Executive Leadership
Team building, talent acquisition, staff development, and cultivating a member-focused service culture across departments.
Financial Management
Budget development, P&L management, forecasting, financial controls, and driving fiscal stability in complex operations.
Food & Beverage Excellence
Shaping world-class dining programs, menu development, wine program oversight, and elevating guest satisfaction.
Facilities & Capital Projects
Overseeing capital improvements, facility renovations, and physical plant management for historic and modern properties.
Strategic Planning
Developing long-term strategic vision, capital reserve studies, and organizational goals aligned with institutional legacy.
Membership & Governance
Driving membership growth, board relations, committee engagement, and delivering exceptional member experiences.
Operations Management
Multi-department oversight including F&B, events, housekeeping, fitness, and parking operations.
Process & Technology
Implementing club technologies, process improvements, and operational systems for efficiency and member convenience.
Additional Proficiencies
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Beyond the Role
Passions & Pursuits
The interests and values that animate everything I do — inside the workplace and beyond it.
Endorsements
Recommendations
Click any letter to read it
Dr. Robert Flemming
Associate Professor, History
University of Victoria, 1993
Rick Howard
General Manager
Strawberry Farms Golf Club, 2015
Malia Lyle
Olympic Club President
2024–2025
Elliott Robbins
Former Chair, Activities Committee
The Olympic Club, 2026
Connect
Let's Discuss Opportunities
I welcome the opportunity to discuss how my experience can contribute to your club's vision and success.