Private Clubs may call upon LHC to work alongside their boards or management teams to build upon services that already exist, create new programs, assist with training, or to benefit from our proprietary "Expense Loss Review" program, customized to your club needs. 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.
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Key Consulting Services in New York and Nationwide
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19 Years Private Club GM Management ExperienceLocate your next GM or Executive Chef through LHC |
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
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. For one, we perform our services to cultivate knowledge and improve services to membership and not to embarrass anyone for their lack of knowledge and understanding, 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 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. 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 managers in 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. For one, we perform our services to cultivate knowledge and improve services to membership and not to embarrass anyone for their lack of knowledge and understanding, 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 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. 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 managers in 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 business 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 your business. 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
Member of Cayuga Hospitality Consulting specializing in restaurant, country club, and catering operational performance.