Michael Wolcott
512 Mast Street, Bel Air, Maryland 21014
410-652-4093 cell – 410-420-8669 home
mwolc@aol.com
Objective
Summary
Experience
A position with a growth oriented company in the Country Club industry
that will allow me to excise my proven abilities. Workings with members
and guests to have them get the most from there Country Club facility.
Very “hands on” management style. Maintain extremely high visibility.
Ability to create member dining and special event experience within the
club setting while maintaining an emphasis on ambiance and an aired of
exclusivity throughout the club, while monitoring the financial goals and
objectives. Continued education and self-improvement, has resulted in
my becoming a very qualified and diversified individual with regard to the
overall operation and management of a first class club.
2012-Present Hunt Valley Golf Club
Hunt Valley, MD
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Overseeing daily banquets from set-up to break-down
Managing a staff of 10-15
Training of all banquet staff
Monthly scheduling of banquet staff
Organizing and running of Members private dining events
Involved with the Management training program (ex. Labor
projections, liquor control, inventory food cost and inventory
banquet sales {P & L statements}.
Daily staff cash and member charges check outs
Working one on one with the chef, food and beverage manager
and banquet sales department for successful events
Menu planning
2012- Hilton Garden Inn
Bartender
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Aberdeen, MD
Preparing alcohol and non-alcohol drinks
Taking food orders
Delivering room service request
Handing cash and room charges on a daily bases
2011- Country Club of Maryland
Towson, MD
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Banquet Manager
Assistant Clubhouse Manager
Responsibilities include day to day member dining room
operations (main dining room, grill room, three banquet rooms)
Overseeing banquets, member and non-member events
Daily training of front of the house staff
Assistance to the set-up and break down of banquet rooms
2010-2011 Hillendale Country Club
Phoenix, MD
Members Dining Services Manager
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Responsibilities included the day to day operations of the
members dining areas. Four dining areas, main dining room,
family dining area, bar casual dining, patio dining and four
banquet areas.
Full scheduling for all front of house staffing. (Dining Room, Bar,
Banquet and Laundry Department).
Oversaw the Aqua Center Snack Bar and Golf Course Half-Way
Snack Bar (staffing and ordering of beverages),
Monthly inventory of beverages to keep with budgets
Weekly ordering of all clubhouse beverages
Development of monthly dining room and bar specials
Organizing and running of Members private dining events
Attend monthly committee meetings and weekly manager
meetings
Developed of service training manual
Helping of monthly and year budget projections
Development of HCC Wine Program (wine list, wine locker
program and wine tastings for members)
2000-2010 Maryland Golf & Country Clubs
Bel Air, MD
Clubhouse Manager
 Responsibilities include the operations of a private dining facility,
including banquet/meeting rooms, with annual food and beverage
sales in excess of $3.5 million. Training, scheduling and supervising a
staff in upwards of 70-110 employees. Facilitation/coordination of
events and meetings for members and their guests.
 Accomplishments: Editor and creator of Members and Employee
newsletters as well as the Club web site. Director of employee
relations. In charge of employees motivational activities. Implemented
the evaluations program. Involved with Member Committee meetings
as well as weekly manager meetings. Menu developments.
 Involved with the Management training program (ex. Labor projections,
liquor control, inventory food cost and inventory banquet sales {P & L
statements}.
1999-2000 Beechtree Golf Club
Aberdeen, MD
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Clubhouse Manager
The running of the day to day operations of a public golf club.
Helping of monthly and year budget projections.
Coordination of private parties, from weddings to business meetings.
Oversaw a staff of 15 people.
1997-2000 Sparrow Point CC
Essex, MD
Clubhouse Manager
 Responsibilities included the daily operations of a private, member
owned club with an annual food and beverage budget of $900,000.
The serving of 600 members, with recreational facility that included 10
tennis courts, picnic area, marina, and pool house.
 Helped with the training and scheduling of 40 employees.
 Assisted in the running of banquets and the selling of memberships.
 Help with creation of the club website.
Computer Skills
Windows, Excel, Power Point, Print Shop, Word, Internet, Accounting
Software, POS, Web site development , JONAS POS system, Publisher
Professional
Associations
Club Managers Association of America (CMAA)
References
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Have attended Assistant Managers Conferences (six years),
World Conference (three year), educational workshops and seminars
for the enrichment of personal, professional and managerial skills.
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Board of Directors for the local Baltimore Chapter of Club Mangers
William Hughes, CCM: Manor Country Club, Rockville, MD 20853
Tina Lutzi, CCM, Towson, MD 21236
Dick Celeste, CCM: Country Club of Maryland, Towson, MD
Mitchell Platt, CCM, Woodholme Country Club, Owings Mills, MD 21208