Stephen Fleischman has over 23 years of experience managing hospitality, golf and country club operations. He is currently the Senior Vice President of Operations at a multi-state chiropractic clinic, where he sets goals and budgets, monitors policies, and ensures compliance. Previously he was the Assistant General Manager of a country club in Staten Island with an annual revenue budget of $12 million, and General Manager of a kosher catering business with sales over $2.5 million. He has experience managing large staffs, developing operating procedures, and negotiating contracts.

1. Stephen Fleischman
Cell: (646) 510-2676
fleischman.stephen@yahoo.com
Summary: Executive professionalwith over 23 years of hospitality, golf & country club management experience including
business planning,budgeting,P&L and full service food and beverage operations. Proven expertise in contract
negotiations,vendormanagement and the ability to improve overall operational efficiencies and maximize
profitability with a focus on five star standards,high quality productivity service levels and member satisfaction.
Experience:
The Accident and Injury Team, Boston, Louisville, Ft. Myers, Philadelphia, Miami Lakes
(Multi-State Chiropractic and Rehabilitation Clinic) January 2016-Present
SeniorVice President/Directorof Operations
Utilize strong successfulmanagerial experience in corporate operations. Establish quality, safety and financial
operation standards to produce positive impact on overall performance of the organization.
 Set challenging goals – functional goals that support the organizational goals and strategies.
 Develop plans for managing/retaining talent inside organization and for improving leadership strength.
 Deploy resources to reach financial forecast and business objective.
 Monitor company policies and developed new operational procedures for clinics to increase efficiency.
 Assist owner in planning and executing the annual budget.
 Develop operational functions essentialfor increasing productivity – evaluated and established standards and
guidelines that were followed by all departments.
 Responsible for office being in compliant with all state laws and state codes.
Richmond County Country Club, Staten Island, NY February 2009 – October 2014
Assistant General Manager
 Responsible for smooth and efficient operations of the food and beverage services offered at the only private
country club in New York City with an 18-hole golf course,tennis facilities, and swimming pool, casual and
formal dining facilities, catering in two different Club houses.
 Oversee revenue budget of 12 million, ensuring financial and operating objectives are attained.
 Liaison with the General Managerto develop and implement business strategies forfood and beverage
operations that are aligned with the overall mission.
 Development of cost control systemto reduce waste in food, supplies, and labor.
 Negotiated supply prices and contracts with vendors,developed preferred supplier list, reviewed and evaluated
usage reports,analyzed variances and took corrective actions
 Managed a staff of 250 employees, providing leadership and mentoring by instilling a “can do” attitude among
staff and delivering high level of customer service.
 Recruited, interviewed, trained and coached new employees.
 Developed and implemented general operating procedures /training that support employee engagement.
 Conducted periodic departmental meetings to review activity & performance.
 Ensured compliance with health, safety, sanitation and alcohol awareness standards.
 Coordinated capital improvement projects to maintain/upgrade quality standards and property image, and to
protect assets from neglect, damage or deterioration.
 Organized client events,meet and greet and supervised functions as needed.
 Established rapport with customers and potential customers to better understand guest service needs.
 Adapted and implemented strategic planning process to ensure member satisfaction.
 Investigated and resolved complaints concerning food and beverage quality and/or service.
 Periodically reviewed & adjusted catering, beverage and wine menus to ensure product and vision consistency.
Seaview Caterers, Cedarhurst, NY June, 1999 – January 2009
General Manager
Managed all logistical and staffing arrangements for hundreds offunctions, meetings and events on a yearly basis
for a premier kosher banquet and catering service.
 Purchased all food and beverages and supplies while preserving a high quality inventory and maintaining
budgetary guidelines.
 Organized culinary aspects from menu planning to presentation for up to 400 guests.
 Recruited, trained, developed and supervised permanent and temporary staff of approximately 65 employees.
 Prepared sales operations budgets annually,and supervised controlexpenses.
 Maximized Sales in Excess of 2.5 million dollars.

2. The Down Town Association, New York, NY May, 1996 - June, 1999
Food & Beverage Manager
The Down Town Association is one of New York’s most prestigious and oldest private membership clubs.
Supervised and directed restaurant and bar operations including a staff of 30 people.
 Banquet sales in excess of 2.5M dollars.
 Labor relations and Union negotiations.
 Scheduling, payroll, and accounts receivable/payable.
 Involved in food and beverage controls.
The Williams Club, New York, NY March, 1993 – May, 1996
Operations/ Banquet Manager
Directly responsible for all meetings including social, corporate events and private dining. Oversaw
six Ballrooms, two restaurants and two bars.
 Inventory control and purchasing.
 Reconciliation of nightly cash receipts.
 Staff development, training, and scheduling.
 Simultaneously plan, coordinate and schedule events.
Education: Manhattan College, New York, NY
Certifications: Red Cross certified in C.P.R
Skills: Knowledge of Microsoft Word; Excel, Pios System, Jonas
Organization: Member of CMAA – Club Managers Association ofAmerica
Food & Beverage Association