Caryn Kornacki

• Oversee daily operations of the club, ensuring smooth and efficient service
• Manage and supervise staff, including front-of-house, back-of-house, and maintenance teams
• Coordinate and implement club events, functions, and activities
• Ensure compliance with club policies, procedures, and regulations.
• Provide exceptional customer service to members and their guests
• Respond to member inquiries, concerns, and feedback
• Resolve member complaints and issues promptly and professionally
• Foster positive relationships with members to ensure retention and satisfaction
• Manage and control club expenses, including staffing, supplies, and maintenance
• Monitor and report on club revenue and profitability
• Implement cost-saving initiatives and efficiency measures
• Ensure compliance with financial policies and procedures
• Monitor inventory turnover and adjust orders accordingly
• Consider implementing a just-in-time inventory system to minimize waste and reduce costs

• Oversee daily operations of food and beverage outlets, including restaurant and bar.
• Develop and implement operational policies and procedures.
• Manage budgets, forecasts, and financial performance of food and beverage departments.
• Ensure compliance with health, safety, and regulatory requirements.
• Develop and implement menus, and pricing strategies.
• Analyze sales data and trends.
• Control labor and food costs.
• Negotiate with suppliers.
• Develop and implement marketing strategies
• Collaborate with other departments to create packages and promotions
• Communicate effectively with staff, customers, and other departments
• Collaborate with other departments
• Attend meetings and participate in committees
• Maintain relationships with suppliers and stakeholders

• Running Day to Day operations in Players/ Coaches Cafe
• Running of Corporate and super boxes
• VIP assistance throughout the park and surrounding facilities
• offering wine reccomendations assisting in upselling
• Training of new staff on POS systems and sequence of service
• collaborating with chefs and management to improve guest experience

• Collaborated with event coordinators to organize meetings and special events.
• Made and changed room assignments according to guest requirements.
• Contacted guests to check on satisfaction and inquire about improvement suggestions.
• Conducted performance evaluations to check associates' performance and compliance with policies.
• Managed team supervising personnel in issue re
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Managed beverage program, menu development, staffing, inventory management and service operations.
• Made wine recommendations with knowledge and confidence of correct wine and food pairings.
• Demonstrated comprehensive knowledge of international wines, characters and vintage merits along with detailed knowledge of house wines.
• Shared wine knowledge with employees, encouraging team to develop wine knowledge through regular training sessions.
• Organized corporate luncheons, dinners, conferences and special events.
• Hosted large groups by engaging with attendees during annual events.

May 2018 -Team Leader

August 2018 -Main Dining Room Supervisor

December 2018 - Main Dining Room Manager

February 2019 - Assistant House Manager

• Head of Events (weddings, meetings, conferences and wine events)
• Manager of both dining outlets ( 60 pax restaurant and 160 pax restaurant)
• Contact officer
• POS Training
• Stock control
• Direct report to all FOH departments Rostering for all departments ( FOH, Housekeeping, Front desk, cleaners)
• Direct report in any emergency Caretaking of building
• Running day to day operations for the Business Centre
• Hiring of all FOH staff Ensuring compliancy throughout the workplace
• Generated reports to assess performance and adjusted workflows to realign with targets.

• Fine Dining – 1 Hatted
• Set up of weddings and conferences
• Prepare degustation menus and wine match Assist guests in cellar recommendations
• Cocktails
• Coffee
• Cash up of Till Shut down of restaurant
• Leading day to day operations

• Set up and Running of Weddings/ Conferences
• Closing of operations
• Training of Staff both bar and Dining
• Assisting Chef with Menus
• Cocktail Training
• Coffee Training
• Catering to Guests requirements
• Added new menu options by consulting with chef to develop new recipes based on local, seasonal ingredients.
• Oversaw food preparation, production and presentation according to quality standards.
• Planned and managed menus for weekly offerings and special events.

• Fine Dining – 2 Hatted
• Running day to day operations breakfast, lunch and dinner
• Setting up and take down of events and weddings
• Running wine and cheese classes
• Set up of Restaurant and closing
• Coffee
• Cocktails
• Wine and food pairing
• Supported serving staff in delivering accurate and well-presented food orders.
• Effectively multitasked within fast-paced environment.
• Maintained dining and food service areas to maximize safety and cleanliness.

• Fine Dining – 2 Hatted
• Running day to day operations of restaurant
• rostering
• Assisting chef with menus and wine match
• Gin tasting classes
• Pick up and drop off of guest to and from lodge/rooms
• Editing and Managing POS system to aid and smooth service
• Ensuring all menus reflect our standard of service and surrounding produce
• Training of staff
• Assisting with set up of weddings and conferences
• coffee
• cocktails
• Stock control
• Matched wines with menu items and guest preferences.

• Fine Dining
• Planning and scheduling guest day to day activities (golf,snorkeling, diving , fishing charters)
• Set up of restaurant, ensuring presentable for guests
• Assisting with management of restaurant
• Working alongside kitchen team to establish menus that reflect surrounding produce
• Delivering fine dining service to each guest Knowledgeable of wines that are matched with each course
• Cocktails
• Assisting guest with knowledge about the island
• Gin tasting masterclasses
• Training new staff
• Reconciled daily transactions, balanced cash registers

• Fine Dining
• Waitressing
• Coffee
• Set up restaurant and assist in closing of restaurant
• Reservations
• Delivering fine dining service to each patron
• wine knowledge / decanting / beverage recommendations

• Waitressing Coffee POS Knowledgeable of Different wines Setting up of Private dining room and restaurant for bookings
• Reservations Opening and close restaurant