Our conversation with Matt Campagne, Director of Food and Beverage at Tchefuncta Country Club in Louisiana. Matt's journey starting as a busboy and climbing the ranks to become a key figure in the club industry. 
You'll learn how Matt expertly balances member preferences with club needs, and why adaptability and solid communication are critical in hospitality.

In this episode, we dive into the complexities of transitioning through various management roles, distinguishing between titles like food and beverage manager and director. Matt recounts his rewarding experience of turning around member satisfaction at Tchefuncta Country Club and underscores the importance of building a cohesive team, including hiring an executive chef. 

As we talk about elevating food quality and managing events, Matt offers practical tips on sourcing high-quality ingredients and the joy of organizing memorable private events. This episode is a treasure trove of knowledge for anyone keen on enhancing member experiences and making a mark in club management.

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