FOOD AND BEVERAGE
Building on Tradition, Looking Ahead Having spent the last two decades at RVCC in various roles, I’m honored to now lead the Food & Beverage department, and eager to help shape the next chapter of our dining and event experience. I’ve been fortunate to inherit a strong, dedicated team—and together, we’ll be working closely to ensure our offerings reflect the needs and expectations of the membership. From service in the dining room to hospitality on the course, our focus is on consistency, quality, and the kind of personal touches that make the club feel like home. Our Café and Pool Bar are now up and running for the season with a fresh, casual menu that’s already been well-received. Meanwhile, I’ll be working closely with our chefs on some light updates to the dining room menu, which will roll out in July. These small refinements are based on seasonal ingredients and member feedback—part of our ongoing commitment to keeping things fresh and enjoyable. I’m also excited to share that our Bar Manager, Katie Painter, is working closely with vendors and myself to update and refine our wine list—offering thoughtful selections that pair beautifully with our menu and enhance the overall dining experience. Looking ahead, we’re especially excited for the upcoming Member-Guest Tournament, taking place June 26th through 28th. It’s one of our premier events of the season, and we’re working hard behind the scenes to make sure the food, drink, and service live up to the occasion. Above all, my focus is on member satisfaction—ensuring that every visit to the club feels personal, welcoming, and up to the high standards you expect. It’s an exciting time for the Food & Beverage department, and I’m proud to be leading such a capable team.
See you around the club, Matthew Looper Food & Beverage Manager
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