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Post Date: Friday, June 1, 2018 |
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| Welcome, Dataw Island Externs! |
Earlier this Spring, Dataw announced a new, 18-month intensive managerial training for graduating seniors in Hospitality, Club Management, Culinary, and related fields.
“The Externship/Manager-in-Training program was designed to attract – and keep – some of best and brightest talent,” said General Manager Ted Bartlett. “By helping them to continue their education, fine tune their career goals, and learn the various Club management operations, we hope to develop them into the managers of the future while benefiting from their enthusiasm and talent.”
As part of their training, the externs will spend time learning about and participating in operations in all departments, from landscape to tennis, membership to marketing. They will be called into various departments to help with major projects as well, such as aerification, sanding the courts, administrative duties, and other various tasks as needed. Day-to-day, they will be hands-on within their primary departments (food & beverage and culinary) where they will learn each station and be able to work at every level.
“We want them to be well-rounded, and I believe that gaining a solid understanding of how each department operates and works in tandem will help them succeed,” says Bartlett. "Our intent is that the externs will complete their working externship and remain with the Club. The goal is to use this program to assist us in managing the frequent turnover common to position in the food and beverage industry."
Our recruitment initiative was varied: a call for applications went online to many colleges and universities; HR Manager Corky Demers worked diligently to communicate with schools’ guidance counselors; Dataw Marketing supported the program with marketing collateral and online postings; Executive Chef Matt Felix and Catering Director Abby Rodgers traveled to Johnson & Wales … altogether, the effort resulted in a tremendous student response!
Of the qualified field of applicants, six were selected to begin this pilot program this summer.
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We are pleased to introduce the Dataw Island externs:
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Born and raised in Naples, Florida, Brian Eugene is a graduate from Lorenzo Walker Technical High School and The Culinary Institute of America. His career goal is to work at a test kitchen and produce products that will help the environment, come up with sustainable alternatives for a greener planet and help reduce wasted resources. He has experience as a line cook and fry cook, as well as having been certified as a SERV Safe Food Handler. Outside of the kitchen, Brian loves to soak up the sun at the beach, play volleyball, play tennis, travel, and work in his garden. |
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Kelly Miller was born and raised in Elgin, Illinois, a Chicago suburb. She graduated with Honors from the University of Missouri (Mizzou) in December, 2017, with a BS in Hospitality Management, with an emphasis in Conference and Event Planning and a minor in Business. She completed several internships (Country Club of Missouri, Bell Meade Country Club, Medinah Country Club), and worked as a banquet server at Bridges of Poplar Creek Country Club. Her certifications include ServSafe, AED, CPR and First Aid. Kelly would like to either become a director of events at a country club or ski resort or to own a private special events company. For fun, she enjoys hitting the slopes, swimming, and cheering on her Chicago sports teams. |
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Bradley Frank is originally from Pennsylvania and is a recent college graduate from the College of Charleston, where he earned a Bachelors of Arts in Hospitality and Tourism Management. Bradley gained experience in special events at The Inn at Barley Sheaf Farm, working front desk at Wild Dunes Resort, and at the Golf Pro Shop of Philmont/Copper Hills Country Clubs. In his free time, he loves to be on the golf course or playing with his dogs. In the future, he aspires to become a general manager or director of golf at a country club or golf resort. |
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Sharrie Judd graduated with a bachelor’s degree in Baking & Pastry Food Service Management from Johnson & Wales in Charlotte, NC, with a bachelor's in Baking and Pastry Food Service Management. In March, 2016, she graduated from The Chef’s Academy with an Associate of Applied Science in Pastry Arts. Sharrie enjoys spending time with her family (she is the middle of three girls), road trips, and is an avid Disney fan. Sharrie considers herself “a huge foodie” and has a passion for pastry: Her favorite things to make include pastries and pies, cookies, pastry cream, ice cream, and cakes and cupcakes. |
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Also joining us from Johnson & Wales is Davon Shepard, who graduated with an AAS in Culinary Arts and a BS in Food Service Management. His goal in life is to “continue to make people happy inside and outside of the kitchen.” When not pleasing the crowds with his culinary creations, Davon enjoys drawing, listening to music and playing sports. His past experience includes shift leader and trainer at an ice cream shop; RA (residential assistant), peer mentor, and student assistant at Johnson & Wales; he also completed an internship at the Charlotte City Club and is a certified as a Dining Room Professional and in safety and sanitation (NRFSP). |
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Cassidy Branch graduated from East Carolina University with a Bachelor of Science degree in Hospitality Management with a concentration in Special Events and Conventions, and a minor in Business Administration. For the past year while completing her studies, she has also served Tripp Farms as a wedding director and bartender. She is a member of the Club Managers Association of America (CMAA), and is C-Vent and ServSafe certified. Originally from Denver, North Carolina, Cassidy has three brothers and a dog named Gracie. Her career goals include becoming a manager for a Club (possibly in a resort area) and to travel the world. |
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| Please join us in extending a warm Dataw welcome! |
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