LAUREN WESTCOTT

• Directed dining room, banquet, and beverage operations to maintain consistent member exceptional service standards.
• Oversaw staff scheduling, training, and performance coaching across food and beverage staff.
• Assisted in banquet event coordination, rentals, and pricing upon varied member needs.
• Reviewed budgets, labor costs, and purchasing practices to improve operational efficiency.

• Demonstrate deep understanding of member preferences and deliver personalized service that enhances member satisfaction
• Uphold food and beverage standards while maintaining a clean, organized, and efficient work environment
• Provide support across both restaurants, event settings, and other departments, showcasing adaptability and comprehensive knowledge of club operations
• Serve as one of the club’s main trainers, ensuring all standards are met and executed, along with member relations and club culture

• Delivered exceptional member service by anticipating preferences and building relationships in a high-end golf environment
• Consistently upheld the club’s standards and steps of service in the dining room, ensuring a refined and personalized dining experience
• Supported and executed numerous professional member and corporate outings and events, maintaining smooth operations and excellent presentation
• Worked closely with management and team members to maintain a professional, efficient, and welcoming atmosphere for members and guests

Major in Business Law at W.P. Carey School of Business