This document provides a summary of qualifications and professional experience for Michael J. Broderick. He has over 30 years of experience managing food and beverage operations at country clubs, hotels, and restaurants. His strengths include increasing revenue, occupancy, and income through tenant and customer relations. He also has expertise in budgeting, staff management, and operational improvements.

1. MICHAEL J. BRODERICK
1536 Lark Ln. Naperville, Illinois 60565
(630)-881-7185
broderick.m@mac.com
SUMMARY OF QUALIFICATIONS
• Focused and highly organized, with proven strengths in increasing revenue, occupancy and income through
expertise in building tenant relations and responding to tenants needs.
• Excellent management abilities developed through a hands-on management style philosophy.
• Strong background in food and beverage, including banquet service and catering, fine dining, and off premise.
• Highly motivated to provide excellence in personnel and team development, hands on training and supervision.
• Solid record of progressively improving the quality of service and amenities.
• Outstanding tenant, member and employee relations.
• Knowledge of computers including proprietary software, Microsoft Office, Windows and Mac operating systems
and desktop publishing.
• Extensive knowledge of budgeting, profit and loss statements, labor and cost controls, purchasing, training,
menus and wine.
PROFESSIONAL EXPERIENCE
KCK Enterprises Naperville, Illinois
Owner and Manager 3/1999 - Present
A small family owned home rental business
• Negotiate rental and lease agreements; supervise capital improvements, repairs and revisions.
• Work in cooperation with local municipalities to ensure compliance with rental housing ordinances.
• Designed a scheduled preventive maintenance program, virtually eliminating all major building and systems
problems, reducing repair costs.
Patrice and Associates Naperville, Illinois
Restaurant Management Recruiter 9/2008 - 11/2010
• National recruiting agency representing many of the top restaurant chains
• Attraction of qualified candidates through online marketing and cold calling
• Effective use of social media to target candidates including Facebook, Twitter and blogging.
• Specialize in placing restaurant managers in family and casual dining concepts nationwide
Ravisloe Country Club Homewood, Illinois
Clubhouse Manager 2/2008 – 7/2008
Clubhouse Manager for the historic Ravisloe Country Club. Established in 1901, Ravisloe is a 300 member private
club, boasting a Donald Ross designed 18-hole golf course. Total responsibilities for all departments, reports are:
Director of Golf, Executive Chef/Food and Beverage Director, Grounds and Greens and the Club Controller.
• Implemented a “five star” training program for Food & Beverage staff.
• Instituted a total club-wide cleaning and maintenance program with staff training to ensure a culture of club pride
among the employees.
• Revamped the club’s website as part of a total marketing plan.
• Began regular, organized staff meetings with an emphasis on cooperation and communication among the
department heads.
• Upgraded all menus and the wine list to better reflect the member’s requests and usage.
• Installed the Caterease catering program to streamline the event process.

2. • Developed a golf outing package as part of the marketing plan that enabled the club to attract outings away from
other local clubs, as well as bring back former business to Ravisloe.
• Worked directly with high-level local and state politicians to plan banquets, golf outings and private catering
events.
• Reopened several outlets on club grounds to increase revenue and member satisfaction, including on course
beverages and remodeling the outdoor bar area.
White Eagle Golf Club Naperville, Illinois
Clubhouse Manager 2005 – 2008
Assistant Manager 1995 – 2005
• Responsible for the operation of the food and beverage department, swim, tennis and on course service.
• Developed a professional staff of 50 to serve more than 500 members.
• Directed all catering and banquet activities, working closely with the Executive Chef and Catering Manager.
• In the role of Swim and Tennis Committee Chairman, implemented immediate changes that resulted in greatly
increased member satisfaction.
• Upgraded all banquet menus and packages.
• Closely involved with the club’s community relations.
• Active participant in many club committees.
• Provide exceptional member communications in collaboration with board and committee members.
• Started the club’s website, providing members with advanced tools to enhance the club experience including on-
line statements and food and beverage minimum status.
Prairie Landing Golf Club West Chicago, Illinois
Food and Beverage Director 1993 – 1995
• Started and opened the entire Food and Beverage program two weeks before opening day.
• Opened and operated the Kitty Hawk Café from the DuPage Airport terminal to positive pilot reviews.
• Developed all banquet and ala carte menus.
• Successfully operated and managed catering service to luxury private jet services.
• Catered Airport Authority meetings and social functions.
The Drake Oakbrook Hotel Oakbrook, Illinois
Restaurant Facilities Manager 1990 – 1993
• Managed two restaurants, Three Oaks and The Café as well as room service and poolside accommodations.
• Developed budgets, staffing and general operating procedures for multiple outlets.
• Coordinated with the hotel management to provide service to guests from all nationalities and walks of life.
Cress Creek Country Club Naperville, Illinois
Assistant Manager 1981 – 1990
• Hiring and training of dining room, banquet and bar staff.
• Directed all banquet activities for this upscale country club.
• Supervised a food and beverage staff of 30.
• Led the activities of the on course beverage program as well as pool food service.
EDUCATION
Northern Illinois University
Business Administration
College of DuPage
Hospitality Management