John C. Welter, CCM, CCE

Began new adventure February 18, 2022!

General Manager of one of Springfield’s premier golf and country clubs in Southwest Missouri. A private 501(c)(7) member-owned club with over 600 active families. Direct reports included Office Manager, Director of Racquet Sports, Golf Course Superintendent, Director of Golf, Clubhouse Manager, Executive Chef, Pool Manager and Director of Engineering. Picturesque 6700 yard, par 71 course and state of the art indoor and outdoor golf practice facilities. 8 lighted outdoor tennis courts and 8 pickle-ball courts. Newly remodeled pool area and clubhouse is open for breakfast-lunch-dinner service Tuesday through Sunday!

General Manager of one of ClubCorp’s BSA (Business, Sports & Alumni) clubs, accommodating nearly nine hundred members - and their families - in the business district of downtown Greenville, South Carolina. Financially responsible for all club operations; and leader of energized team including - Office Manager, Membership Director, Private Event Director, Member Relations Coordinator, Executive Chef and Service Director.

Manager of a full-service, private community clubhouse, accommodating approximately five hundred families. Matrix-manage multiple departments, including food and beverage; catering sales; maintenance; and housekeeping. Responsible for marketing new homeowners and associate golf members; operational and capital business planning; and culinary/service training of all clubhouse staff. Reported directly to Lake Quivira’s city manager and additionally responsible for $1,600,000 departmental budget - including forecasting, control of cost of goods, payroll, purchasing and point-of-sale accuracy. Since my arrival, catering revenues increased by more than 30%; expenses aggressively controlled in cost of goods and labor; and member usage significantly up with double-digit growth every year, 2013 to 2016. Additionally, successfully led the execution of multiple charity golf outings and signature Ladies' and Men's Member-Guest Golf Tournaments.

Food and beverage managing consultant to Board of Directors of a full-service private country club, accommodating approximately three hundred members and their families. Retained during the peak month of June to fill an untimely management void within the food and beverage division, responsibilities included: catering sales; staff training; food and beverage operations oversight; special event coordination; inventory controls; revised budgetary management; and business/strategic planning proposals for a struggling club. Reported directly to the Board President. Term of four months with pending mutual option to extend said terms.

Consultant to several small to medium sized businesses, most notably with Sunset Watersports of Key West, Florida. Assignments included catering sales training, marketing strategies, cold-calling solicitations, industry networking, business planning, phone etiquette training, website redevelopment, food service analysis and service implementation.

Accountable for all operations, asset management and club culture for a full-service, socially active, private country club of approximately four hundred and fifty families. Demonstrated leadership and vision for a sixteen member Board of Directors, eight department heads, and staffing levels up to one hundred full and part-time employees. Responsible for generating, and successfully executing, annual departmental business plans with operating and capital budgets exceeding $2,700,000 in revenues. Expertly handled and generated fiscal year-end projections, financial reporting and cash management. Notably involved in member acquisition, retention of existing members and sales generation for lucrative catering business - critical to the viability of the club as a continuing business concern. Conducted comprehensive Annual Membership Surveys which were instrumental to guide Board and management leadership to learn and accommodate the ever-changing needs of an evolving membership. Compiled by way of an independent processing center, we realized an annual average response rate of over forty percent of the membership, and consistently demonstrated high satisfaction results in the categories of facilities, amenities and club services. Our catering division, in particular, rated highest with many successfully hosted club events and socials.

Assistant to the General Manager of a full-service private country club, accommodating approximately four hundred families. Routinely and effectively matrix-managed multiple departments, including food and beverage, engineering, maintenance and housekeeping. Responsible for departmental budgets and forecasting, employee scheduling, and financial control of cost of goods, payroll, purchasing and point-of-sale accuracy. Essential in training the trainers of all front-line supervisors and hourly staff, successfully executed nearly all member related social and catered events. Also founded and implemented a “Discovery of Wine” program which included popular, well attended seminars, and led to the gradual creation of an extensive inventory of fine wines.

Responsible for the profitable sale and execution of food and beverage events and business meetings. From initial solicitations and inquiries to post-event evaluation, market segments included manufacturing, insurance, governmental, off premise catering and others. Successfully planned events for up to eight hundred, fifty guests, including a political fundraiser attended by U.S. President Bill Clinton, Missouri Governor Mel Carnahan, Kansas City Mayor Emanuel Cleaver and U.S. Senate candidate Alan Wheat. Consistently realized an average of $70,000 in monthly sales with an established company projection of $55,000. Also held the positions of Maitre `D—Rooftop Restaurant and Bar, Director—Room Service and Honor Bar, and Assistant Director—Banquets. Recognition received for a restaurant included the AAA Four Diamond, the DiRonna Award and the Wine Spectator’s Award of Excellence. The hotel as a whole received the coveted Malcolm Baldridge National Quality Award in 1992.

Appointed member of corporate training teams for preparation, and subsequent thirty-day countdown, to open new Ritz-Carlton properties. Trained new departmental managers and hourly staff to establish the high service standards expected at a world class hotel. Genesis and instilling of company Gold Standards (philosophies) critical to achieving the status associated with the Ritz-Carlton name.

Department head of formal dining restaurant with seating up to one hundred thirty guests for evening service six nights per week and Sunday Brunch. Leader of staffing levels up to twenty-five employees. Increased revenues while maintaining high levels of service satisfaction, excellent wage controls and an extremely low employee turnover rate. Also held positions of Wine Captain—Grill Room, Assistant Manager—Cafe’, Manager on Duty—Food and Beverage Division, and Interim Manager—Grill Room. Rapid moves through food and beverage division due to selection to lead a training team to implement the company’s Quality Vision program.