DANIEL BEAUREGARD
704 Stonehenge street, Kingston,Ontario
Summary
Experienced and results-driven professional with a proven track record in leadership positions. Demonstrated expertise in implementing strategic business plans to drive growth and enhance operational efficiency. Proficient in financial management and adept at fostering strong relationships with stakeholders. Known for collaborative approach and commitment to developing and leading talented, motivated teams.
Overview
37
37
years of professional experience
Work History
COO
CATARAQUI GOLF AND COUNTRY CLUB
2019.12 - Current
- Functioned as secretary to the Board of Directors
- Managed the operation of a Private Club with revenues of six million
- Implemented, directed, and administered the general policies established by the Board of Directors
- Responsible to ensure the Club operated in accordance with all applicable local and federal laws
- Developed policy and rule directives or approved those proposed by department heads or the Board
- Develops, maintains and administers a sound organizational plan, initiates improvements as necessary
- Responsible for the development and management of all budgets
- Maintained a secure physical environment for all members and guests
- Liaison to the Chair of the Board, Board Committees and Operating Committees
- Oversaw all operations associated to the Club, F&B, Golf Shop operations, Golf Course maintenance, Curling, Membership sales and Communications
- Participated in outside activities judged as appropriate and approved by the Board of Directors to enhance the prestige of the Club
- Oversaw all Club activities to ensure the quality of products and services provided by the Club consistently exceeded member expectations
- Developed, maintained, and disseminated a basic management philosophy to guide all club personnel toward optimal operating results, employee morale and member satisfaction by creating a mission statement for all staff, Great People Create Great Experiences
- Negotiated and recommended Board approval of contracts
- Performed competitive analyses on clubs and other businesses providing member alternatives through personal observations and historical reports
- Performed other duties as directed by the President or Board of directors
- Ensured adherence to Cataraqui Golf and Country Club by laws.
- Managed budgets and financial forecasting to ensure fiscal responsibility and maintain profit margins.
- Facilitated regular leadership meetings to discuss progress on strategic goals, identify opportunities for improvement, and address challenges proactively.
- Developed high-performing teams through effective hiring, training, and performance management strategies.
- Mentored employees at all levels within the organization to support their professional development goals.
- Influenced company culture by promoting core values like integrity, accountability, innovation, teamwork, and excellence throughout daily operations.
- Established metrics-based performance evaluations for a more objective assessment of employee contributions.
- Managed procurement activities to secure resource acquisitions at best possible cost.
- Devised and presented business plans and forecasts to board of directors.
- Monitored key business risks and established risk management procedures.
GENERAL MANAGER
OSHAWA GOLF AND CURLING CLUB
2014.02 - 2019.02
- Secretary to the Board of Directors
- Managed the operation of a Private Club with revenues of 5.4 million
- Managed a club renovation project of 3.2 million with a focus on first impression and atmosphere
- Implemented, directed, and administered the general policies established by the Board of Directors
- Responsible to ensure the Club operated in accordance with all applicable local and federal laws
- Developed policy and rule directives or approved those proposed by department heads or the Board
- Responsible for the development and management of all budgets
- Maintained a secure physical environment for all members and guests
- Liaison to the President and committees about construction, alterations, maintenance, materials, supplies, equipment, and services not provided in approved plans and/or budgets
- Oversaw all operations associated to the Club, F&B, Golf Shop operations, Golf Course Maintenance, Curling and Membership Sales
- Oversaw all Club activities to ensure the quality of products and services provided by the Club consistently exceeded member expectations
- Developed, maintained, and disseminated a basic management philosophy to guide all club personnel toward optimal operating results, employee morale and member satisfaction
- Negotiated and recommended Board approval of contracts
- Maintained relations with police, fire, health department and other governmental agencies
- Performed competitive analyses on clubs and other businesses providing member alternatives through personal observations and historical reports
- Performed other duties as directed by the President or Board of directors
- Ensured adherence to Oshawa Golf and Curling Club by laws.
EXEC CHEF/ F&B MANAGER/ CLUBHOUSE MANAGER
SCARBORO GOLF AND COUNTRY CLUB
1999.02 - 2014.02
- Prepared, managed and was accountable for overseeing annual operating and capital budgets for Clubhouse
- Personally responsible for Clubhouse and Food and Beverage operation of $2.8 million
- Oversaw inventory, costing and pricing for all F&B services
- Ensured effective management of all Clubhouse labor
- Developed and implemented Food & Beverage themes and concepts that increased attendance by 30% and improved gross margins by 10%
- Integral part of weekly Senior Management team meetings focusing on the pulse of the organization which included operation financials and strategic initiatives
- Implemented, organized, and chaired bi-weekly Food and Beverage Management Team meetings
- Jonas Club Management Software – management and troubleshooting
- Trained and supervised direct reports including: Executive Chef, Catering and Beverage Manager, Food and Beverage Supervisors, Property Manager
- Actively pursued membership feedback through personal tête à tête interaction
- Attended and participated in various Committee meetings including chairing House and Social and attending Property, Marketing & Health, and Safety
- Assisted in the training of employees in WHMIS and Health & Safety Committees
- Regular contributor to Scarboro Golf & Country Club monthly newsletter
- Management Chair of Health and Safety Committee.
- Fostered a strong sense of community among members by organizing special events, gatherings, and activities that catered to diverse interests and age groups.
- Managed financial aspects of clubhouse, including budgeting, forecasting, and expense tracking to ensure profitability.
- Maximized customer satisfaction by promptly resolving issues and concerns in a professional manner.
- Boosted overall club atmosphere with creation of engaging social programs and activities for members to enjoy.
- Demonstrated commitment to continuous improvement by attending industry conferences and seminars to stay updated on current trends in club management.
- Overhauled food service offerings resulting in improved guest satisfaction scores by working closely with the culinary team on menu development and presentation standards.
- Enhanced member satisfaction by implementing personalized services and addressing individual needs.
- Developed strong relationships with vendors to negotiate favorable contracts for goods and services required at the clubhouse.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
CHEF DE CUISINE
SHERATON CENTER TORONTO
1987.03 - 1999.02
- Responsible for three Sous Chefs and a staff of thirty employees with Food and Beverage sales more than $4 million dollars annually
- Managed three outlets and room service
- Maintained all recipes, yields, standards, and inventory in a computerized environment resulting in measurable annual revenue increases by 15%
- Creation and execution of menus for V.I.P
- Functions every year (12 – 250 guests)
- Coaching
- Maintained department sanitary standards set by the Ministry of Health.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Education
Business Management Institute (Club Managers Association of America) -
07.2024
BMI (Golf Operations, Jupiter, Florida) -
07.2024
BMI I (Club Management, Georgia State University) -
07.2024
BMI II (Leadership Principles, Ryerson School of Hospitality) -
07.2024
BMI III (GM/COO, Michigan State University) -
07.2024
Canadian Society of Club Managers – National Conference -
01.2019
Professional Cuisine - Culinary
Institute of Hotel Management (ITHQ)
Montreal, QC01.1981
High School Diploma -
ETIENE BRULE SECONDARY SCHOO
North York, Onatrio01.1979
Skills
- Operations Management
- Data-driven decision-making
- Organizational Development
- Facilities Management
- Business Planning
- Approachable leader
- Employee Motivation and Performance
- Financial Management
Professionalassociation
- Directors - Canadian Society of Club Managers, Ontario Branch 2012 -2014
- Committee Member - Professional Development Committee, Ontario Branch 2009-2014
- Chair - Annual CSCM Ontario Branch Social Networking Event (2008 to 2013)
- Committee Member - 2008 and 2010 CSCM National Food and Beverage Conference
- Member - Canadian Society of Club Managers (2005 to present)
- Member - Escoffier Society (2000- 2005)
- Member - Toque Blanche (2002-2007)
- Member - La Chaîne des Rôtisseurs (2005-2008)
References
References provided upon request.
Timeline
COO
CATARAQUI GOLF AND COUNTRY CLUB
2019.12 - Current
GENERAL MANAGER
OSHAWA GOLF AND CURLING CLUB
2014.02 - 2019.02
EXEC CHEF/ F&B MANAGER/ CLUBHOUSE MANAGER
SCARBORO GOLF AND COUNTRY CLUB
1999.02 - 2014.02
CHEF DE CUISINE
SHERATON CENTER TORONTO
1987.03 - 1999.02
Business Management Institute (Club Managers Association of America) -
BMI (Golf Operations, Jupiter, Florida) -
BMI I (Club Management, Georgia State University) -
BMI II (Leadership Principles, Ryerson School of Hospitality) -
BMI III (GM/COO, Michigan State University) -
Canadian Society of Club Managers – National Conference -
Professional Cuisine - Culinary
Institute of Hotel Management (ITHQ)
High School Diploma -
ETIENE BRULE SECONDARY SCHOO
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