PROFILE
> C L I C K H E R E T O L E A R N M O R E A B O U T D I N I N G A N D S P E C I A L E V E N T S AT C H A R D O N N AY G O L F C L U B
BOOK
A TEE
TIME
S
onny Roldan has liter-
ally grown up at
Chardonnay Golf
Club. From his first job on
the property as a bartender
to his current role as the Di-
rector of Food & Beverage,
Roldan has always been fo-
cused on providing excep-
tional service to guests,
creating strong working re-
lationships with staff, and
striving to improve prod-
ucts and offerings at
Chardonnay.
How long have you been
working at Chardonnay?
I started working here in
June of 1997 as a bartender.
Since then, I have grown
through education and ex-
perience, both here and
other places, and I've held
many positions in this de-
partment. I took over as the
Director of Food & Bever-
age in 2003.
How did your back-
ground and education pre-
pare you for your current
position at Chardonnay?
I've worked in the food
and beverage industry since
high school. After numer-
ous attempts at other pro-
fessions and education
paths, I found myself con-
stantly being drawn back to
the business. I've really
tried to improve my knowl-
edge and skills through ed-
ucation and, most
importantly, hard work.
What does a typical day
at Chardonnay look like for
you?
I usually come to work in
the morning to greet the
team. Then I sit at my desk
to look at numbers, answer
emails and phone calls, ad-
dress any pressing matters,
and then review past events
and plan for future events.
What is your favorite part
of your job?
I love the interaction with
the guests and co-workers,
and I love providing posi-
tive and memorable experi-
ences for both. I also love
the challenge of managing
my team with so many dif-
ferent personalities and
variables.
What do you love about
the Chardonnay Golf Club?
The property is unique,
as it has the feel of a winery
in the middle of the golf
course. While we are a golf
club first, the hospitality
and food and beverage as-
pect is a huge part of the
property, and in my experi-
ence, that isn't always the
case at comparable proper-
ties. We also have the lux-
ury of being a destination
wedding property, which
creates a whole new aspect
and exciting challenge for
our club.
What New Year's resolu-
tions do you have for
Chardonnay?
We are always trying to
improve our products and
services. Some of our spe-
cific goals are to grow our
wedding business and uti-
lize our restaurant for more
private dinner parties, as
we have not offered a din-
ner service in the past and
feel this would be well re-
ceived in the community.
What do you like to do
when you're not working?
In this industry, and par-
ticularly in my current posi-
tion, I've found that I'm
always working! But on the
rare occasion that I'm not, I
love to spend time with my
family, ride my road bike,
and go on hikes.
SONNY
ROLDAN
Meet Chardonnay
Golf Club's Director
of Food & Beverage
