Winter Education Program

Winter Education Program
Monday, January 25, 2016
Bluffton, SC

Program Agenda

Education Information
The Winter Education Program will feature a six-hour CMI Workshop focusing on the Food & Beverage Management competency. One additional credit opportunity will be available via the Chapter Business Meeting.

"How to Become the Restaurant of Choice ... Even When They Don't Have a Choice" with Bill Marvin, The Restaurant Doctor  

Bill Marvin plans to share his insights to help improve the F&B operations of every club in attendance! 

Your members can eat at the club because they have to, but wouldn't it be better if they patronized you more often simply because they want to? That’s what happens when you’re their Restaurant of Choice and Bill Marvin, also known as the Restaurant Doctor, literally wrote the book* on what it takes to earn that special place in their hearts.

If you were their Restaurant of Choice, it would mean they think of you as THEIR place. They feel a personal connection to you and your staff. They trust you to always be working in their best interests. They know the names of most of the crew and the staff knows theirs. They feel comfortable, like old friends when they come in. And even though they're more like family than club members, they know you never take them for granted and consistently work hard to earn their continued patronage.

Among other things, in this eye-opening morning with the Doctor you’ll learn ...
 - How to change the way your staff feels about their work
 - The important distinction between hospitality and service
 - How to attract and retain a service-oriented team
 - How to boost productivity and job satisfaction

Becoming the Restaurant of Choice is a high honor to shoot for and you can't get there by following a formula or a checklist. It takes a combination of seamless service and personal caring ... hospitality ... delivered with a financially viable model. This program is about what it takes to do just that. Presented in Bill’s conversational style, it is the coming together of many of the ideas he has espoused over his lengthy career as an operator, speaker, consultant and perpetual student of the industry.

*Attendees who registered by the January 15th deadline will also receive a copy of Bill’s recent book, “How to Become the Restaurant of Choice: A Fresh Look at Service, Hospitality and the Bottom Line.”

Click here for Bill Marvin's Bio.
(CMAA Competency: Food & Beverage Management; Credits: 3 of 6 CMI) 

"How to Help Your Sous" with Bill Marvin, Moderator, and Jeremy Halker, Byron Landis and Jabbaar Newton, Panelists
During a working lunch, our morning speaker, Bill Marvin aka The Restaurant Doctor, will moderate a panel discussion with three Sous Chefs from the Hilton Head area. These chefs will help provide insight into their challenges, ideas for improvement, direction of the industry and how club managers can better assist with their career advancement. Questions from the audience will be welcomed and we look forward to an exciting conversation. See below for Panelists' Bios. (Credits: 1 of 6 CMI; Competency: Food & Beverage Management)

Jeremy Halker, CEC, Belfair Executive Sous Chef
Jeremy Halker is recognized as a certified executive chef (CEC) by the American Culinary Federation. His culinary career began at the young age of 15 at a pizzeria in Beaufort, SC. It was there he was introduced to the basic culinary techniques. While taking food and nutrition classes throughout high school and working at the pizzeria, Halker found his passion for the culinary field.  At the age of 18, he started his initial position as a kitchen supervisor at a local Italian restaurant. After two years in a management position, he decided it was a time to expand his career. He accepted a position as a catering director where he learned how to execute banquets and weddings. In 2008, Halker started working at Dataw Island Country Club as the Sous Chef under the direction of Chef Joe Kelley. In 2009, an opportunity presented itself for Halker to become the Executive Sous Chef under Chef Bruce Christensen, CEC, ACE, CCA, at Belfair in Bluffton, SC, a Platinum Club of America. He is currently still employed at Belfair where Chef Bruce is training and mentoring him to become an executive chef. Halker’s awards and achievements include: 2008 - First Place Downtown Beaufort Iron Chef Competition; 2011 - First Place Iron Chef (Hilton Head Seafood Festival); 2012 - Second Place Iron Chef (Hilton Head Seafood Festival); 2012 - Second Place Red Apron Chili Cook Off "People's Choice" and "Home-Style" Categories.

Byron Landis, Long Cove Club Sous Chef
Byron started his culinary career at the young age of eight with his family's catering business, and later a small restaurant. He attended a three-year ACF-accredited culinary program at Johnson County Community College, with a 6,000-hour apprenticeship. Since graduating, he has spent the past five years working at three different country clubs as a Sous Chef, with a volume of one to three million dollars in sales a year.

Jabbaar Newton, Berkeley Hall Executive Sous Chef
Jabbaar Newton has worked in the culinary field for more than 14 years in various premier country clubs and fine dining restaurants in South Carolina, including the Dunes Golf & Beach Club, Bray’s Island Country Club, and the Resort at Palmetto Bluff. Chef Newton first started in this business as a dishwasher and worked up the ranks to his current position as Executive Sous Chef at Berkeley Hall Club for the last three years. Chef Newton really enjoys working in the food and beverage industry, and is especially eager to learn different techniques and study new, upcoming trends.

Accommodation Information
Chapter members are invited to make accommodation arrangements at one of the three host club properties:

• Belfair has one- to five-bedroom cottages available at a rate of $132/room/night plus tax (two-night minimum). To make your reservation, please call Carolyn Strange at 843-757-0700, ext. 4623.
• Berkeley Hall Club has one- to four-bedroom cottages available at a rate of $165/room/night plus tax (two-night minimum). To make your reservation, please call Stefan Bauroth at 843-815-8422.
• Colleton River Plantation Club has cottage rooms available at a rate of $130/night plus tax. To make your reservation, please call 843-836-4400.

When making your reservation, please ask for the “Carolinas Chapter CMAA” group rate.

Suggested alternate options include the Comfort Suites Hilton Head Island and the Hilton Garden Inn Hilton Head.

Optional Event Information

• A Young Professionals Networking Event is scheduled in advance of the Chapter Networking Event at Belfair on Sunday from 5:30 – 6:30 p.m. Chapter members aged 35 and younger are invited to attend a meet-and-greet with the Chapter Board. More details to come! (Cost: $0; Attire: Business Casual, jackets required.)
• A Chapter Networking Event is scheduled at Belfair on Sunday from 6:30 – 10:00 p.m. Chapter members and guests will enjoy cocktails and light hors d'oeuvres from 6:30 – 7:30 p.m. and heavy hors d'oeuvres on through the evening as Belfair takes attendees on a "Living in the Lowcountry" culinary adventure. In addition to good company, food and beverages, live music will be enjoyed! Child care will be available to children aged 4-12 (must be bathroom independent). (Cost: $70/adult, $35/student, $15/child; Attire: Business Casual, jackets required.)
• Golf will be available at Belfair, Berkeley Hall Club, Colleton River Plantation Club and Moss Creek on Sunday and Tuesday, complimentary for CMAA members. Limited tee times are available and will be offered on a first-come, first-served basis. If you are interested in making a tee time, please contact the respective club’s Pro Shop and mention being with the “Carolinas Chapter CMAA”.
  

Optional Wine Auction Donation Information
Be a part of CMAA’s World Conference initiatives with some local participation. The Winter Education Program will serve as a pre-Conference platform to contribute to the Chapter’s Wine Auction donation by bringing a bottle of wine (or more!) with you to the Program. Wine must meet a minimum wholesale value of $25 per bottle. Click here for the needed Donation Form, and click here for complete Auction information.

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