Alright – so today we’ve got the honor of introducing you to Skyler Gentry. We think you’ll enjoy our conversation, we’ve shared it below.

Skyler, thanks for joining us, excited to have you contributing your stories and insights. Was there an experience or lesson you learned at a previous job that’s benefited your career afterwards?

Rather than focusing on things I have learned at prior jobs in completely different industries, I believe it is my former superiors who have taught me the most about what to do and, more importantly, what not to do. Having been at the same private club for over seven years and now six different positions I have gained a great deal of insight into what not to do.

I have seen many individuals come and go within the food and beverage department, and I have learned a lot about how not to handle staff issues and how mishandling can lead to even more problems. Often, we are told to ignore problems and they will go away, but in reality, they do not unless we face them head-on.

Addressing issues directly has become a priority for me and my team, and it is a practice that everyone respects much more than remaining silent. When we see a problem, we tackle it with a solution and discuss it as a team to ensure we overcome it together.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I grew up in Denton, Texas, just north of Dallas. My very first job at 16 was as a server at a retirement home. After moving to Bryan/College Station, I got another job at a retirement home. In the fall of 2015, I moved to Houston to attend the University of Houston, where I enrolled in the Hilton College of Hotel and Restaurant Management. This marked a new direction in my hospitality career, as I started working for an upscale catering company. I catered to some of Houston’s elite at private parties in their homes, large galas in the museum district, corporate meetings, and everything in between.

After two years of catering and feeling uncertain about my career path, my favorite professor recommended I consider working at private clubs. At career fair, I spoke to every club that would talk to me, looking for an entry-level supervisor position. Despite my enthusiasm, I found no opportunities due to my lack of prior club or supervisory experience. However, one club stood out to me, and I felt a strong connection. I interviewed for a poolside server position and was instead offered a role as a poolside supervisor, overseeing a staff and a poolside cafe at the club’s resort pool.

Seven years later, after starting as a poolside supervisor, I have held positions as an F&B Supervisor, Banquet Captain, Assistant Manager, F&B Manager, and now Clubhouse Manager at The Briar Club.

How do you keep your team’s morale high?

Since 2020, working in the service industry has been extremely challenging. Whether it’s dealing with unrealistic expectations from guests or finding a reliable team to meet the high standards expected today. Even the most dedicated and hospitable individuals struggle to cater to the hundreds of people who may visit a restaurant or, in my case, a club, daily. Therefore, it’s essential to ensure that everyone interacting with members and guests delivers the highest level of service possible.

For me, it’s crucial that my team knows I am with them every step of the way, enabling them to provide exceptional service to everyone they encounter. Listening to and addressing the needs of the staff is paramount, regardless of the issue. By ensuring we do everything possible to resolve their concerns, we foster a supportive environment.

At The Briar Club, listening and communication are the keys to success. These practices help the team feel appreciated and maintain overall happiness that translate to a memorable experience for all members and guest.

Any advice for growing your clientele? What’s been most effective for you?

A private club operates unlike any other business model. Although we offer various amenities such as dining outlets, banquet spaces, racquet sports, aquatics, fitness facilities, and more, our goal is not to make a profit but to break even. Our members pay a premium just for daily access, so we must create exclusive and unique experiences they can’t find elsewhere. Whether it’s a high-end wine dinner, a trick-or-treat event rivaling Disney, or a youth event where girls can swim with a mermaid, we strive to meet our members’ desires. While hosting these events, we must also maintain the highest level of service with premium offerings in our restaurants, ensuring we are the first place members think of when entertaining guests and showcasing their club.

Contact Info:

• Website: https://www.thebriarclub.com/
• Linkedin: https://www.linkedin.com/in/skyler-gentry-b18a47122/