Food and Beverage - Reynolds Lake Oconee

Food and Beverage Committee

The Food & Beverage Committee communicates Member ideas and suggestions for the food and beverage operations to management and reports specific experiences that Members have had during dining, both positive and negative. The Committee recommends changes to menus and to restaurant procedures as needed to accomodate Members and to increase the use of facilities. It assists management by communicating with the Membership about food and beverage operations.

Meeting Minutes

Committee Guidelines

General Requirements

Be a Member in good standing of the Club at Reynolds Lake Oconee.
May not be an active real estate agent in the Lake Oconee area (includes spouse/significant other).
Agree to attend quarterly and specially called meetings and to dedicate the time required to complete the committee work.
Possess experience and knowledge necessary to participate in the activities of the Food & Beverage Committee.
Commit to serve a three-year term and, if selected, serve as a chairman of the committee or an ad hoc committee.
Promote, review, analyze, critique, and provide recommendations for the improvement of all areas of responsibility of the Food & Beverage Committee.
Eagerness to ascertain and communicate Member ideas, issues and concerns to the BOA and Reynolds Lake Oconee management and to convey management’s response back to Members.

Personal Qualities and Experience

Proficiency as a team player with the ability to act without self-interest, understand group dynamics and work within the group in a collaborative manner.
Strong verbal and writing skills with the ability to express an opinion concisely and effectively.
Keen listening skills honoring the opinions of others.
Recognition and observance of confidentially when appropriate.
Professional and/or volunteer leadership experience.
Current or past involvement in volunteer organizations and boards.

Food & Beverage Specific Criteria

Background, knowledge, or interest in food and beverage.
Familiarity with existing menus with ideas for changes.
Frequent use of various clubhouses and snack bars.
Ability to collect Membership dining experiences both positive and negative and communicate them to management in a timely manner.
Ideas for improvement of dining experiences.
Readiness to complete venue inspections and write a report on average once a week for assigned venues.