COUNTRY CLUB CONSULTANTS
PRIVATE CLUBS AND SOCIAL CLUBS
PRIVATE CLUBS AND SOCIAL CLUBS
Private Clubs may call upon LHC to work alongside their boards or management teams to build upon operational areas that are not performing well or to view new projects with them. We understand that our role is not to disrupt current management or the operations of a club, but to offer an outside evaluation of alternatives or improvements for you to consider. Our review services can address any of your concerns, and we understand the privacy of your club and how important our professionalism needs to be with staff and membership.
Jim Lopolito, President of LHC, is lead consultant for all country club needs.
Jim has a longstanding reputation in the club industry.
Course Consultant Elliot Lewis, CGCS leads our golf course management services.
Elliot has a long standing relationship with soil and grass, and this is only the beginning to the beautiful greens and fairway results under his tutelage.
Talk to us today about the goals you have and how to achieve the progress you expected.
845-238-8131
Email Us: Jim@lopolitohospitalityconsultants.com
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Key Consultant Services in New York and Nationwide
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Country Club Case Study |
Reduce Club Expenses without reducing quality by focusing on "Expense Loss"
EXPENSE LOSS
The variance between money that is currently unsystematically expensed on product, services, or equipment and the achievable amount of expense reduction that is possible or interpreted through a review and fiscally applied methods of spending behavior and forward thinking.
The variance between money that is currently unsystematically expensed on product, services, or equipment and the achievable amount of expense reduction that is possible or interpreted through a review and fiscally applied methods of spending behavior and forward thinking.
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Video on Expense Loss
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Certified Club Manager
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Board Advisory Services
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Certified Executive Chef
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Hello From Jim Lopolito, President of LHC
Dear Board or Committee Member,
There can be many reasons why you have decided to reach out for assistance in reviewing your club operations and you want reasons why you should select LHC for this consulting role. To begin, we cultivate knowledge and improve services to your club and membership by not embarrassing employees for any lack of knowledge that may be perceived, and this is especially true when working with your manager.
From my early beginnings in hospitality I have always been committed to improving our industry. I have over 40 years’ experience with nineteen years in private clubs, twelve years in restaurants, and ten years theater management with stage and concert production. For 30 years’ I have overseen the development and administering of multi-million dollar budgets, further enhanced food and beverage services, coordinated golf course and pool programs, managed large scale productions, and maintained buildings, facility, and property upkeep.
I was a 14-year member of the Club Managers of the City of New York (CMCNY) and I received my Certified Club Manager status from The Club Managers Association of America (CMAA). For ten years I was a CMCNY board member and held various chairs of; Vice President, Secretary/Treasurer, Membership and Public Affairs Chairman, and for eight years managed all outings as Golf Chair.
I was an 18-year member of the International Chefs Association Big Apple Chapter, and I received my Certified Executive Chef credentials by the International Chefs Associations, (ICA-ACF). I have also traveled with the New York Culinary Team to Frankfort, Germany for a global culinary competition.
My background and depth of knowledge can be compared with seeking advice from many people having diverse capabilities. From the kitchen to the front of house and accounting to property management, to everything that encompasses food service and even concert productions, I have been involved with all aspects of managing hospitality and other forms of businesses. I have additional experience with mechanics working on vehicles, motors, pulleys, plumbing and electrical connections, HVAC and other facility management needs, and I am able to support your manager in their role of preparing Request for Proposals (RFP), reviewing code violation situations, and other matters that occur with club environments.
If you would like to learn more about what LHC can offer you club, please reach out for a no commitment professional discussion.
Thank you.
Jim
There can be many reasons why you have decided to reach out for assistance in reviewing your club operations and you want reasons why you should select LHC for this consulting role. To begin, we cultivate knowledge and improve services to your club and membership by not embarrassing employees for any lack of knowledge that may be perceived, and this is especially true when working with your manager.
From my early beginnings in hospitality I have always been committed to improving our industry. I have over 40 years’ experience with nineteen years in private clubs, twelve years in restaurants, and ten years theater management with stage and concert production. For 30 years’ I have overseen the development and administering of multi-million dollar budgets, further enhanced food and beverage services, coordinated golf course and pool programs, managed large scale productions, and maintained buildings, facility, and property upkeep.
I was a 14-year member of the Club Managers of the City of New York (CMCNY) and I received my Certified Club Manager status from The Club Managers Association of America (CMAA). For ten years I was a CMCNY board member and held various chairs of; Vice President, Secretary/Treasurer, Membership and Public Affairs Chairman, and for eight years managed all outings as Golf Chair.
I was an 18-year member of the International Chefs Association Big Apple Chapter, and I received my Certified Executive Chef credentials by the International Chefs Associations, (ICA-ACF). I have also traveled with the New York Culinary Team to Frankfort, Germany for a global culinary competition.
My background and depth of knowledge can be compared with seeking advice from many people having diverse capabilities. From the kitchen to the front of house and accounting to property management, to everything that encompasses food service and even concert productions, I have been involved with all aspects of managing hospitality and other forms of businesses. I have additional experience with mechanics working on vehicles, motors, pulleys, plumbing and electrical connections, HVAC and other facility management needs, and I am able to support your manager in their role of preparing Request for Proposals (RFP), reviewing code violation situations, and other matters that occur with club environments.
If you would like to learn more about what LHC can offer you club, please reach out for a no commitment professional discussion.
Thank you.
Jim
Request Our Club "Expense Loss Review" Program
This review includes a detailed written report that you may use to progress your club
Our proprietary ELR program reviews the operational aspects of your club that you want to learn more about. From this information, we build a report that offers the well-run areas along with the deficient areas of the club. We also look at cost center variances between money that is currently unsystematically expended on product, services, or equipment, and the expenses going forward upon our review and implementation of practical methods of spending behavior.
EXAMPLE “Expense Loss Review” Program
1: Ordering Department 2: Receiving Department 3: Counter/Register Procedures 4: Dining Room/FOH Procedures 5: Cleanliness and Sanitation 6: Obstacles Hindering Performance 7: Customer/Membership Reviews 8: Management Review 9: Yield Management 10: Facilities/Building Management 11: Inventory Management 12: Kitchen/BOH Procedures 13: Menu & Recipe Costs 14: Bar Operations and Costs 15: Invoicing and A/P & A/R Review 16: Golf/Pool Operations
17: Prime Cost and Profitability 18: Additional Review Items Depending on Business Type
EXAMPLE “Expense Loss Review” Program
1: Ordering Department 2: Receiving Department 3: Counter/Register Procedures 4: Dining Room/FOH Procedures 5: Cleanliness and Sanitation 6: Obstacles Hindering Performance 7: Customer/Membership Reviews 8: Management Review 9: Yield Management 10: Facilities/Building Management 11: Inventory Management 12: Kitchen/BOH Procedures 13: Menu & Recipe Costs 14: Bar Operations and Costs 15: Invoicing and A/P & A/R Review 16: Golf/Pool Operations
17: Prime Cost and Profitability 18: Additional Review Items Depending on Business Type
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Member of Cayuga Hospitality Consulting specializing in restaurant, country club, and catering operational performance.