Timothy Gallant | Private Hospitality Professional
TIMOTHY J GALLANT
Service Professional
I am not in the business of selling food. I am in the business of creating positive, uplifting member and guest experiences…
The food is secondary to what is most important. People do not join private clubs for the culinary experience, they join it for the personal experience. Business, like life, is about how you make people feel.
CV
September 2023 - November 2024
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Spearheaded recruitment, retention, and engagement strategies, achieving membership growth targets and fostering a welcoming, inclusive environment.
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Developed innovative onboarding processes, ambassador programs, and member surveys to align services with evolving needs.
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Enhanced communications across email, website, and social media channels, driving participation and improving member satisfaction.
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Led the creation of seasonal event guides, strengthening community perception and event attendance.
June 2022 - September 2023
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Oversee all club operations
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Improved member satisfaction and employee retention by being a hands-on leader.
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Consistently met and exceeded budget in Food and Beverage.
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Streamlined the membership process and implemented an orientation for new members.
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Developed a number of operating procedures and oversaw implemention by leading a team of like-minded peers.
June 2020 - June 2022
Lead multiple departments and worked to realign the club business model with member needs during the CoVid-19 Epidemic. This included:
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Decreasing costs and waste
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Training to uphold high service standards with less staff
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Increasing member engagement with the club through numerous small, tailored events.
Post pandemic focuses included:
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Building the banquet and catering business back to pre-covid levels
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Hiring and training new staff in with an extremely limited labor pool
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Driving member usage of club facilities through various member-only events and improved service.
May 2016 - May 2020
Managed a staff of up to 30 people; including two assistants. Consistently exceeded financial targets ($121k revenue increase over budget FY 2018) and continuously scored high in member satisfaction surveys (9.85% increase in top box overall satisfaction).
Created a private label wine made exclusively for Oak Hill
Created a private brand of Maker’s Mark Bourbon exclusively for Oak Hill
Stabilized beverage costs while exceeding revenue targets
Designed and implemented multiple training programs for all service staff
May 2013 - May 2016
DINING ROOM CAPTAIN & SOMMELIER | BLACK ROCK COUNTRY CLUB
Responsible for overseeing dining operations in a formal dining setting. Operations responsibilities included:
Setting and maintaining high levels of service standards
Supervision of wait staff and training
Quickly responding to specific requests/needs of members/guests in accordance with established procedures
Acting as liaison between the membership and kitchen staff
Maintaining beverage inventory with a specific focus on wine list development.
More Information on Timothy
Projects | Skills | Education
CERTIFIED SOMMELIER
Court of Master Sommeliers
The Certified Sommelier qualification is the primary certification for wine and beverage professionals in the Hospitality Industry and is intended to provide a meaningful qualification for the working Sommelier.
KILBOURN ROAD
Private Label Wine
"At Oak Hill, everything must be its best"
Our expertly crafted wines - a Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and a red blend - are sourced from select vineyards in the Central Coast, North Coast and Paso Robles appellations of California. They represent the core belief of Oak Hill County Club; an unsurpassed commitment to excellence and quality.
MAKERS MARK
"Quercus Collis"
Maker’s Mark “Quercus Collis” (Latin for Oak Hill) was custom blended by myself and Director of Clubhouse Operations Cheol Kessler.
Premiering at the 2019 Men’s Invitational, this cask strength bourbon is smooth and full bodied. It’s a great liquor either neat, on the rocks or mixed into a cocktail.
COSTS & BUDGET
Exceptional Achievement
Over the course of my tenure at Oak Hill I was able to contribute to the overall financial success of the club. I stabilized beverage costs by implementing a streamlined inventory system and retraining team members. I also exceeded budget goals in a la carte revenue by driving member satisfaction and consistency.
OFFICIAL JUDGE
FLIWC
The Finger Lakes International Wine Competition (FLIWC) is one of America's Largest Charitable Wine Competitions in the United States. Judges from around the world evaluate and award thousands of internationally crafted wine and spirits, all accomplished in two days of blind judging.
VIP HOST
2019 SR PGA CHAMPIONSHIP
Worked with players, their families and PGA Corporate VIPs to deliver outstanding food and beverage offerings over the course of the event.
MEMBER
CMAA
The Club Management Association of America (CMAA) is the largest professional association for managers of membership clubs with 6,800 members throughout the US and internationally.
UMASS - BOSTON
Communications & Marketing
2011-2015
NEW ENGLAND COLLEGE
Political Science & Theology
2006-2008
From the Source
References
