September 8, 2025 • 29 mins
How do you go from college intern to banquet manager before 30 — and actually lead with confidence?
In this episode of Private Club Radio, we’re joined by Mikayla Luby, a rising star in the private club industry, who shares her journey from hospitality student to full-time banquet manager at a major country club.
We explore what it’s like to grow your career inside a private club — navigating early leadership challenges, earning respect from older team members, communicating under pressure, and managing large-scale events. Mikayla offers relatable, honest insight into the real-life tradeoffs of club life — from working weekends while friends are out, to the responsibility of managing peers and building trust fast.
Whether you're a young professional starting out in private clubs, a club executive mentoring next-gen leaders, or someone exploring a career in country clubs, this episode offers powerful lessons in growth, grit, and professional development.
Tune in and hear what it really takes to rise quickly in the country club world — and why Mikayla believes more young professionals should give this industry a closer look.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey everybody, welcome to the Private Club
Radio Show, where we give youthe scoop on all things private
golf and country clubs Frommastering, leadership and
management, food and beverageexcellence, member engagement
secrets, board governance andeverything in between, all while
keeping it fun and light.
Whether you're a club veteranjust getting your feet wet or
somewhere in the middle, you arein the right place.
(00:20):
I'm your host, denny Corby.
Welcome to the show.
Today's episode is all aboutstarting from the bottom,
grinding your way up andlearning how to thrive as a
young leader in today's clubworld.
I get to chat with MichaelaLuby, who didn't grow up around
clubs, didn't grow up aroundgolf, didn't grow up having a
club membership and definitelydidn't plan on this career path.
(00:41):
But in just a few short yearsshe has gone from intern to
hostess, to banquet manager andis now working on her BMIs,
working on getting her CCM, andall under the age of 30.
And she is now runningfull-blown events and building
her career as one of the nextgeneration leaders in the
private golf and country clubindustry.
(01:03):
We get into the wild ride ofmoving from peer to boss and
without losing your friendshipsand what that means and how to
navigate moving up, while maybesome of your peers and
colleagues aren't.
We talk about managing200-person banquets on a Friday
night while your friends are outpartying and having happy hour,
and why clubs are actually oneof the best kept secrets for
(01:26):
young hospitality pros who wantto grow fast.
So if you are a young prolooking to move up, this episode
is for you.
And if you've wondered on howto keep young talent in the
industry, how to handle thepressure of banquets without
losing your sanity, and what ittakes to go from foot in the
door intern to running the show,this episode is packed with
(01:48):
takeaways that you will want tohear.
Big thank you to some of ourshow partners here on the
channel.
You're going to hear me talkabout them throughout the
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If you're interested in any ofthem, hit them up and let them
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Club Radio or that you supportthem.
Supporting us.
It of Private Club Radio orthat you support them.
Supporting us means the worldand costs nothing.
And speaking of support, I havemy Management in Motion
(02:08):
leadership event coming upSeptember 22nd.
We have a couple spots left.
We are taking over theMonticello Motor Club we are
going to be doing ripping upBMWs M2, 3s and 4s on the track
and also hearing from realleaders, real club professionals
, on how all that relates towhat we're doing in our clubs.
So it's not just some randomperson then talking about AI.
(02:30):
It's a well-crafted, very fine,curated event that I am super
proud of and I want to see youthere.
If you want to learn more, headon over to privateclubradiocom
slash MIM or management inmotion, m-i-m or just
privateclubradiocom slashmanagement in motion.
Enough about that, let's get tothe episode.
Private club radio listeners.
Speaker 2 (02:50):
Let's welcome michaela luby so events kind of
are staying the same and thenthe like a la carte is kind of
dying out since august.
Speaker 1 (02:59):
So everyone's going like their last minute family
vacations and all that yeah sobut it'll pick up like next week
because we have a coupledifferent events and labor day
and everything yeah, and now youdidn't come up in clubs, right,
you came up, just like how'dyou find your way into clubs?
Speaker 2 (03:16):
so I found my way into clubs through my college.
They had they bring indifferent jobs and different
locations to get an internshipfor the summer, and they were
there.
I did an interview and I waslike you know what?
What else am I going to do forthe summer, Instead of working
at the same place?
I worked at all of high school?
Let me actually get into acareer that fits.
(03:37):
So that's how I ended up in thecountry clubs and it was great.
Speaker 1 (03:41):
Yeah yeah, country clubs and it was great.
Yeah, yeah, do you think comingfrom like a non-outside,
because you didn't really haveany experience with clubs prior
to that like or prior to like,did you like know about them?
Or was it just like a completelike?
Oh, this is brand new to me itwas brand new.
Speaker 2 (03:56):
you know, I kind of learned a little bit about it in
college and they taught me,touched upon it, about how, and
they used to have a degree there, um, but other than that I
really didn't know much about it.
But I was like you know what,let me just do it for a summer,
and if I really don't like, it.
I can say, hey, I tried it, itwasn't for me and it worked out.
And then if I love it, then wego back for a year or two and we
(04:17):
find somewhere else to go to,you know.
So it was always like, if I tryit, I try it.
If I don't like it then that'sokay, but at least I did it.
Yeah, Now do you think thatgives you a little different
(04:40):
perspective than maybe some oflike your friends and colleagues
that may have either grown upin clubs or worked at clubs
younger or earlier at all?
I think it probably helps alittle bit, just not really
knowing what to expect, but atthe same time I think it makes
it a little bit just not reallyknowing what to expect but at
the same time I think it makesit a little bit harder.
I had to learn what themembership was and learn how
people are different indifferent clubs, different
cultures and how they operate inthat sense.
But I think overall it balancesout with each other.
(05:00):
I'm teaching other coworkersand managers stuff that they
didn't necessarily think of, andvice versa, you know.
So it complements each othermore than like an advantage
point.
Speaker 1 (05:11):
And some of your degree, if I remember correctly,
is in facilities and facilitiesmanagement, correct?
Speaker 2 (05:17):
Hotel and restaurant management.
Hotel and restaurant management.
Speaker 1 (05:19):
Gotcha, did any of that translate over?
Speaker 2 (05:23):
Absolutely.
I think the way the program Iwent to in SUNY Del High was
that they would operate arestaurant class two days a week
that you had to take and youdid seven weeks in the front,
seven weeks in the back and itwas a real restaurant.
You know, not only was it opento the students on site and all
the professors, it was open tothe town.
So there was people coming offthe street that they loved and
(05:45):
they were supporting the school,but they were real customers,
they were real guests in therestaurant.
So I think that definitelyhelped because it wasn't just
like oh, here's a professor'swife just come in to say hi and
just to visit, and they had tobe super nice.
It's like no, these are realpeople.
Speaker 1 (06:02):
Spending their real, hard-earned money to come and
dine out and experience you guys.
Speaker 2 (06:06):
Yeah.
So then when I got into clubs,I was like, oh well, I kind of
did this already.
This is what school was like,just on a bigger scale and a
little bit more pricier menuitems, but other than that it's
pretty much the same concept,and so I was like this is great
and I love it.
Speaker 1 (06:23):
Yeah, and then you're .
You're.
One of your first jobs in theclubs was a hostess host.
Yes, yeah.
What was it like going fromhost to now host?
Banquet manager, banquetcaptain what's your official
title?
Speaker 2 (06:37):
Banquet manager.
Speaker 1 (06:39):
What was that like?
Speaker 2 (06:41):
Honestly, I look back on it and just in the short
time frame that it was, you knowit's been almost four or five
years since I started in theclub and I started moving up and
it's just been nothing butamazing.
You know, you look back at whenI first started.
You know you're going into aclub not really understanding
how clubs work and operate.
And you know, and you back atwhen I first started, you know
you're going into a club notreally understanding how clubs
work and operate, and you know,and you're helping run the
(07:02):
restaurant and be a hostess, youknow, so you're just absorbing
everything and trying to figureout, like, am I doing it right?
Like what's the proper dresscode?
Because you're a hostess,you're not necessarily wearing
the same uniform, you know, butyou don't really need a full
blazer.
So trying to navigate thatsense was really interesting.
Um, but honestly, I learned alot in the process of the way I
(07:27):
moved up from step to step,because then it's like you get
to greet the members and youknow what to do when you're like
.
You know, so you're gettingfamiliarized with faces.
And then from being the hostessbanquet manager, I mean I never
would have imagined this wasthe route that I would have
taken.
Um, because I'm very big into,like every when doors and
(07:48):
opportunities present itself,it'll be there, you know.
So you don't necessarily haveto chase them like they are
gonna.
You have to chase them to someextent, but, yeah, when the time
is right and you're ready, likethat right opportunity is going
to be there.
And that's exactly whathappened along the way.
Speaker 1 (08:03):
When the student is ready, the master appears.
Speaker 2 (08:05):
Isn't that the like?
Speaker 1 (08:07):
fumbling to or something.
Wasn't that like an old thing?
So, for someone who may or maynot know, what does your
position entail?
What does a banquet manager do?
What does a day in the life ofyou?
What does that look like?
Speaker 2 (08:24):
So, honestly, I'm, you know I'm walking in and from
start to finish I'm setting up,executing the events.
You know you're communicatingwith the kitchen, with staff.
You know there's always callouts, so you're trying to make
sure you still have enough staff.
You know making sure all therooms are nice and clean and
there's no crumbs, and we reallyiterate.
(08:44):
That is big.
Speaker 1 (08:45):
Sorry, did not mean to interrupt but that is big.
I don't think enough banquetmanagers do that part.
Sorry, go ahead.
Speaker 2 (08:53):
No, that's fine.
It's usually a lot more strawwrappers on the floor and like
the little pickets from passinghors d'oeuvres that you find on
the floor more than anything.
But yeah, those are big petpeeves.
Just making sure that theroom's all good to go.
All the glasses are polished,they're all facing the same
direction, all the silverware'son the table.
(09:14):
But I do a lot of communicationthroughout the day as well.
Speaker 1 (09:19):
With who In my head, I would assume both the club and
the events and the people whoare coming in, all of that.
Speaker 2 (09:27):
Yeah, so, with whoever is hosting the event,
with our pitching team, thestaff team, you know, I'm also
communicating with therestaurant, making sure that,
like no-transcript, um, and thenjust making sure that we're
(09:49):
both staffed equivalently.
You know, sometimes they have arush before the event starts
and it's like, hey, I need twoextra people.
Okay, here you go, borrow mytwo people, but I need them back
by this time, you know, so mymind doesn't crash, you know, um
, but yeah, no, it's just.
Really, communication is thebiggest key to being a banquet
manager yeah, what?
Speaker 1 (10:11):
what did you always know that?
Or like is that something thatyou just like picked up quick,
like because you know you'vegone through the transition from
you know hostess up to nowbanquet manager?
Like when did you realize howimportant communication was?
Speaker 2 (10:25):
I kind of realized it once.
I kind of transitioned fromhostess to like a server,
because they would put me on tolike smaller private parties and
they'd hand me the beo.
And I was like, okay, okay.
So I started asking a lot morequestions and then that time I
was like, okay, wait.
So like the kitchen doesn't seeanything that's going on upfront
.
So all they know is thetimeline's still on point, it's
(10:46):
still accurate, but, as we allknow, in the front of the house
they can say they're going tosit down at six o'clock and
realistically it's going to belike six 30, because no one ever
follows the timeline to a T.
You know so, learning thataspect of it and trying to make
sure that the kitchen was on theright time, you know, and
sometimes, like the kitchenneeds a couple extra minutes,
and you know so, communicatingthat throughout the day and
(11:07):
throughout the event, it's like,okay, I can delay clearing
plates a couple more minutes andit's not going to hurt anyone,
it's not going to affect service, it buys the kitchen the time
that they need.
Speaker 1 (11:25):
And then both sides of it go out seamlessly, you
know, and it works out and itbalances out.
Yeah, yeah, was some of thispicked up from real experience?
Did you have any like mentors?
Did you have like people, likegood people who like?
Taught you some of this also?
Speaker 2 (11:33):
I have quite a bit of different mentors and they're
all very different, but they'reall very similar, you know so.
Speaker 1 (11:40):
Do tell.
Speaker 2 (11:43):
No, just like their personalities are very different
but they're all friends at thesame time.
But they each taught differentthings in different ways, which
I think also helped, becausethey were all saying the same
message of like you need tocommunicate this and you need to
do it this way.
But hearing it in differentways actually helped and kind of
(12:03):
re like enforce, like howimportant those were you know.
So they were like folding thatthing like this and it's like,
oh okay, like I can do itdifferently.
You know there's more than oneway to do things, you know.
So it kind of like broadenedlike the horizon, I guess would
be the best way to say it likeyeah you can do.
(12:24):
You're doing the right thing ifyou're doing it, but there are
different ways yeah, besides thecommunication, were there any
other?
Speaker 1 (12:31):
you know skills or mindset shifts?
Maybe that helped you also moveup from you know one position
to the next to the next, thenext.
Speaker 2 (12:40):
I think, learning on my feet and being able to adapt
quickly while still making theright decisions and not
jeopardizing the rest of theevent or the rest of the club
properties.
You know, sometimes people havea last minute change or you
know, it's just different eventsand different things.
(13:02):
You just had to be able to goquickly.
Speaker 1 (13:05):
Yeah, was there ever any?
I don't want to say I don'tknow if struggle is the right
word, but it had to be unique atyour age to be around your
peers and then going and gettingdifferent positions and moving
up and getting more.
You know, I don't want to saymanagerial roles, but getting
more responsibility.
And you know how did you handlethat.
(13:28):
Were there any like instancesthat you can remember that maybe
, like you know, you had to likework through some stuff Because
, like that is tough, you knowwhen, like you're, you know
everyone's on the same and allof a sudden, like one person
starts like moving up and it'slike, oh, it can sometimes
create a unique dynamic.
Speaker 2 (13:42):
You know, there was some tension amongst the staff
when it started happening and itwas kind of hard in the
beginning.
But one of my managers at thetime really stressed me.
He was like look, noteveryone's your friend and
that's okay.
You know, you're here to work,they're here to work.
You don't have to hang outoutside of work, you don't have
to be friends, you don't have toknow family birthdays the whole
(14:04):
nine yards, but while you're atwork you guys need to coincide,
you need to work together.
So that took a little bit oflearning to learn, just because
like what do you mean?
Like these people I've beenworking with for the last year
or two, who have been my friendsfrom work, are like, not really
my friends anymore.
But what really has helped meout too, is that I realized that
(14:27):
at the end of the day, this wasmy career, this is what I
wanted to do For them.
This is just another summer jobor this is just a part-time
thing until they get the jobthat they went to school for.
They're figuring out whatthey're going.
So once I kind of accepted thatthey don't need to be my friends
, it's okay that they hang outwithout me.
Then I was like okay, and evento this day day it's still hard.
(14:52):
You know like I'm not mucholder than some of the staff
that I oversee, but at the endof the day my mentor now has
kind of like reiterated she'slike it's a sign of respect that
you don't get invited everysingle time.
You know they invite me to likethe birthday parties and it's a
big thing, you know, just tohave fun.
But it's okay, they respect youas a manager to not be there
(15:14):
every single day and you knowthey still show up on time and
everything else like that.
So it's still a learningprocess but I've come to terms
with it.
Speaker 1 (15:23):
Was KDL the one who said not everyone's your friend.
Speaker 2 (15:27):
I believe so.
Yeah, everyone's your friend.
I believe so.
Speaker 1 (15:29):
Yeah, as soon as you said that, I was like it sounds
like him.
To that same topic how do youbalance your career growth with
your social side?
Because clubs takes a lot oftime and it's a lot of weekends,
especially as banquet manager.
You're there when everybodyelse is out having a good time
and your friends are probablyworking more.
(15:50):
Nine to fives, you're probablymore, you know noons, whatever,
plus maybe you know sometimesearlier, sometimes sometimes
later.
But like, how do you, how doyou balance that and how do you
work, work through that?
Speaker 2 (16:02):
um, that was quite an adjustment, especially since I
really started off the careerduring covid.
So back during covid, covid,everyone was home.
Speaker 1 (16:09):
Not kind of fucking late.
Speaker 2 (16:14):
So we were all off at the same hours all hanging out.
But it was kind of nice becausereally the core friend group I
had kind of understood it Atfirst.
They didn't.
They were like, what do youmean?
You have a 200-person party andI'm like, oh, we're hitting
half of the grade that we wentto school with and they go, oh,
okay, so I don't get it.
But that's a lot of people andI'm like, okay, you know, um,
(16:37):
but now it's kind of like atthat point where you just
normalize making plans likethree weeks in advance, you're
like I know, I have this day off, let's do something.
I don't know what it's going tobe, but we'll do it, um.
Or it's normalizing like thelittle errands, like going to
the grocery store or running toget gas late at night.
It's like, hey, let me comepick you up, we'll go, we'll go
(16:58):
for a quick drive, you know.
So it's just, it's not, it'snormalizing the stuff that you
typically wouldn't do with yourfriends.
I guess it's like the best wayI've dealt with it.
Speaker 1 (17:10):
Yeah, do you think the industry cause you?
You you mentioned, you know how, how you came into clubs.
You know finding it throughthrough school.
Do you think the industry doesenough?
You know, to attract andsupport young talent and you
know, looking from your point ofview, from where you were to
where you're at now, you knowwhat.
What would, if you were in theposition to be in front of more
(17:31):
younger people to kind ofshowcase the industry?
What would?
What would you do to make itbetter?
Speaker 2 (17:37):
Honestly, I would reach out to more schools with
hospitality majors.
These are the people that aregoing to school for it.
They want a career in it.
They understand the importanceof it.
You know they're still going towant time off like typical high
school college kids.
You're not gonna be perfectright away, yeah, but it does
(17:57):
make a difference in their skilllevel.
But like their mentality oflike this isn't just a normal
job, like I have a career here,um, you know.
So that was good.
And then, in all honesty, moreof cmaa, with student chapters
and hospitality programs too,because I didn't really know
that was good.
And then, in all honesty, moreof CMAA, with student chapters
and hospitality programs too,because I didn't really know
that was a thing until I gotinto the clubs.
And then that's when it reallyopened up and I was like wow,
(18:20):
there's a whole other side ofthe world in this industry.
That is unheard of, um, youknow, and I love every part of
it, love being part of thechapter and doing everything.
But I think that would drivemore students.
It's like you don't necessarilyneed to get a master's degree
in hospitality, but join CMA,get your CCM, you get your CCE.
(18:41):
All that fun stuff is like thesame equivalent, more or less.
Speaker 1 (18:45):
You work in so many different scenarios, so many
different situations.
How do you keep calm underpressure?
You know when.
You know when everything'shappening at once, you know
you're in the heat of the fire.
How do you, how do you calmyourself?
Speaker 2 (18:59):
a lot of smiles smiling you know the smile or
not, no one's gonna know.
Um you know, because if theysee a sense of discomfort, a
sense of stress, then you justlost everything that you worked
for.
(19:20):
Um, but when I was in college,one of my professors at the time
, he was like the second.
You step out of the kitchendoor, the service door, the
office, it doesn't matter what'sgoing on.
You have a smile on your faceand you walk through the doors
nice and proud, nice and tall.
He goes once you step behindthe doors.
(19:41):
If you need to go on the walkin and scream, then you go on
the walk in and scream and I waslike OK.
And back then I was like whatis this guy talking about?
Like this makes absolutely nosense.
And to this day, and I'm like,nope, once I step out that door,
this is what it is.
But other than that, I reallyrely on other managers.
(20:04):
If it's something that's reallytough or tricky, then I just
grab the next available managerand sometimes, just talking out
the scenario and the situation,you come to terms with your own
answer where you're like oh, Ithink I can solve it this way.
And sometimes they're like,yeah, that's it.
They're like, no, that's notgoing to work, but try it this
(20:24):
way.
So relying on those co-workersto actually help validate and
re-steer you and stuff like thatthat helps a lot.
Speaker 1 (20:33):
Yeah, when, when, when we talked before this you,
you mentioned some, you know,aspirational goals and things.
What, what excites you mostabout that next step in going up
to, like, the next level?
Speaker 2 (20:46):
I think that what excites me is that I didn't know
it existed when I went toschool.
So I looked up to a bunch ofpeople and different milestones
of their careers and everythingand it's just so cool.
Each career more or less is thesame but everyone has a
different story to write.
But really adding those threeletters to my last name is
(21:10):
really what's exciting, you know, and to be like I don't want to
necessarily be the youngestperson to get my CCM, you know,
but to be on the younger side soearly in the career is what's
really exciting and reallydriving me to get it.
But just like the meaning of itand being such a hard test, you
know, it's like it's not justthree letters, like you time,
you earned them, you studied forit, you went through it, you
(21:33):
know yeah, yeah, what?
Speaker 1 (21:36):
what advice would you give to a hospitality student,
considering, you know, maybe,maybe not so much clubs versus
hotels, but, like you know, whatwould you say to somebody as a
hospitality student?
You know, thinking about, oryou know, just at least in the
hospitality program?
Speaker 2 (21:56):
I would say go for any opportunity that you get.
You know, a lot of theseopportunities that the
hospitality students get arejust for the summer.
You know you can miss thesummer hanging out with your
hometown friends to help youwith your career, because
eventually, at the end of theday, all the doors lead back to
each other.
My GM that I first worked withback in college had moved down
to Florida and now he's backhere in Connecticut.
So our paths have recrossed Xamount of years later, which is
(22:22):
the coolest thing, because we'retwo different parts of our
lives.
And now here you are going thesemilestones, but also just being
a sponge.
You know, learning everything,asking questions.
It's okay to fail, um, it'sgonna happen.
You're gonna make mistakes, youknow.
But it's what you do with thosemistakes and how you bounce
back from it is what's gonnamake you a better like learner
(22:45):
and a better co-worker.
You know.
And then also too like you seepeople, your own peers,
struggling.
Help them out.
They're not necessarily goingto ask you for help, um, but
deep down you know they want toask you.
They just don't have the wordsfor it, and you know.
But that also helps you as aperson and as a leader, to be
able to catch and realize whenthose people need help, and you
(23:09):
know yeah, what do you know oflike?
Speaker 1 (23:12):
can you, can you give an example of any of those
situations, of maybe somebodythat you've helped without them
asking, but you can kind of tellthat they needed it um, that's
probably like on a on a day today basis.
Speaker 2 (23:26):
You know, we have a lot of young students and young
kids that have worked with us atthe club, you know, and
sometimes and I like, can youget a cup of coffee?
And they're like, yeah, and I'mlike, all right, let's go
together.
I got you, I mean, I need a cupof coffee anyway, you know.
So it's just kind of likereading their room and reading
(23:46):
their facial expressions roomand reading their facial
expressions and sometimes, like,after giving them like a simple
task and it may not be simpleat all, it could just be the
random task they kind of standthere like a little confused and
kind of like where do I go?
What do I do?
And I'm like, all right, let'stake a walk.
I got you, you know, I gotta do.
You know it's like what sizetable class?
And I'm like, all right, let'sgo, I gotta do an order anyway,
(24:15):
you know.
So it's kind of like puttingthe pressure back onto myself
rather than making them feellike oh, I should know what to
do.
Yeah, yeah.
Speaker 1 (24:18):
So and let's just say you know clubs weren't in the
picture, you know at all.
You never got introduced whatyou know, different career path
do you think you would eitherwant to want to try or you would
have probably gone into?
Speaker 2 (24:35):
um, probably hotels, just because back from high
school into college, I was likeI want to travel the world but I
want to have I obviously haveto work, you know.
So I was going to get in withlike a well-known hotel, do like
the manager and trainingprogram and get through there.
Um, but I did do a summer inyellowstone for a couple, like
(24:57):
three months or whatever it was,and it was the best and worst
experience of my life.
I realized I was like hotelsare not for me, um, but if this
is the case, maybe it's just notthis location, but, honestly,
like if anyone could take asummer and do a national park
and work there.
It was the best summer of mylife.
(25:18):
It really took me to like becomemore sociable.
Like you go out there knowingno one.
Cell service is really bad, youknow, there's no tvs, the wi-fi
is terrible, which is great.
At first it was like, oh my god, what am I gonna do?
But then now it was like, oh myGod, what am I going to do?
But then now it was like, no,you go on hikes and you're
forced to talk to people, youknow.
So it was the best and worsttime.
Speaker 1 (25:40):
It was the best of times.
It was the worst of times.
Michaela, thank you so much forcoming on.
Thanks for sharing your part ofyour story and your journey and
giving some really good advicefor the youths, the youths
coming up in the industry.
Speaker 2 (25:53):
Yes, thank you so much, that was great.
Speaker 1 (25:57):
Hope you all enjoyed that.
Michaela, thank you so much forcoming on and sharing and so
excited to see how your journeyis going to progress over the
next couple of years.
If you have not done so alreadyand you want to learn more
about the management in motion,head on over to private
clubradiocom slash management inmotion.
You want to book me for nextyear, dennycorbycom?
That's this episode.
(26:18):
Until next time, catch y'all onthe flippity flip.
Hey everybody, welcome to the Private Club
Radio Show, where we give youthe scoop on all things private
golf and country clubs Frommastering, leadership and
management, food and beverageexcellence, member engagement
secrets, board governance andeverything in between, all while
keeping it fun and light.
Whether you're a club veteranjust getting your feet wet or
somewhere in the middle, you arein the right place.
(00:20):
I'm your host, denny Corby.
Welcome to the show.
Today's episode is all aboutstarting from the bottom,
grinding your way up andlearning how to thrive as a
young leader in today's clubworld.
I get to chat with MichaelaLuby, who didn't grow up around
clubs, didn't grow up aroundgolf, didn't grow up having a
club membership and definitelydidn't plan on this career path.
(00:41):
But in just a few short yearsshe has gone from intern to
hostess, to banquet manager andis now working on her BMIs,
working on getting her CCM, andall under the age of 30.
And she is now runningfull-blown events and building
her career as one of the nextgeneration leaders in the
private golf and country clubindustry.
(01:03):
We get into the wild ride ofmoving from peer to boss and
without losing your friendshipsand what that means and how to
navigate moving up, while maybesome of your peers and
colleagues aren't.
We talk about managing200-person banquets on a Friday
night while your friends are outpartying and having happy hour,
and why clubs are actually oneof the best kept secrets for
(01:26):
young hospitality pros who wantto grow fast.
So if you are a young prolooking to move up, this episode
is for you.
And if you've wondered on howto keep young talent in the
industry, how to handle thepressure of banquets without
losing your sanity, and what ittakes to go from foot in the
door intern to running the show,this episode is packed with
(01:48):
takeaways that you will want tohear.
Big thank you to some of ourshow partners here on the
channel.
You're going to hear me talkabout them throughout the
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If you're interested in any ofthem, hit them up and let them
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Supporting us.
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Supporting us means the worldand costs nothing.
And speaking of support, I havemy Management in Motion
(02:08):
leadership event coming upSeptember 22nd.
We have a couple spots left.
We are taking over theMonticello Motor Club we are
going to be doing ripping upBMWs M2, 3s and 4s on the track
and also hearing from realleaders, real club professionals
, on how all that relates towhat we're doing in our clubs.
So it's not just some randomperson then talking about AI.
(02:30):
It's a well-crafted, very fine,curated event that I am super
proud of and I want to see youthere.
If you want to learn more, headon over to privateclubradiocom
slash MIM or management inmotion, m-i-m or just
privateclubradiocom slashmanagement in motion.
Enough about that, let's get tothe episode.
Private club radio listeners.
Speaker 2 (02:50):
Let's welcome michaela luby so events kind of
are staying the same and thenthe like a la carte is kind of
dying out since august.
Speaker 1 (02:59):
So everyone's going like their last minute family
vacations and all that yeah sobut it'll pick up like next week
because we have a coupledifferent events and labor day
and everything yeah, and now youdidn't come up in clubs, right,
you came up, just like how'dyou find your way into clubs?
Speaker 2 (03:16):
so I found my way into clubs through my college.
They had they bring indifferent jobs and different
locations to get an internshipfor the summer, and they were
there.
I did an interview and I waslike you know what?
What else am I going to do forthe summer, Instead of working
at the same place?
I worked at all of high school?
Let me actually get into acareer that fits.
(03:37):
So that's how I ended up in thecountry clubs and it was great.
Speaker 1 (03:41):
Yeah yeah, country clubs and it was great.
Yeah, yeah, do you think comingfrom like a non-outside,
because you didn't really haveany experience with clubs prior
to that like or prior to like,did you like know about them?
Or was it just like a completelike?
Oh, this is brand new to me itwas brand new.
Speaker 2 (03:56):
you know, I kind of learned a little bit about it in
college and they taught me,touched upon it, about how, and
they used to have a degree there, um, but other than that I
really didn't know much about it.
But I was like you know what,let me just do it for a summer,
and if I really don't like, it.
I can say, hey, I tried it, itwasn't for me and it worked out.
And then if I love it, then wego back for a year or two and we
(04:17):
find somewhere else to go to,you know.
So it was always like, if I tryit, I try it.
If I don't like it then that'sokay, but at least I did it.
Yeah, Now do you think thatgives you a little different
(04:40):
perspective than maybe some oflike your friends and colleagues
that may have either grown upin clubs or worked at clubs
younger or earlier at all?
I think it probably helps alittle bit, just not really
knowing what to expect, but atthe same time I think it makes
it a little bit just not reallyknowing what to expect but at
the same time I think it makesit a little bit harder.
I had to learn what themembership was and learn how
people are different indifferent clubs, different
cultures and how they operate inthat sense.
But I think overall it balancesout with each other.
(05:00):
I'm teaching other coworkersand managers stuff that they
didn't necessarily think of, andvice versa, you know.
So it complements each othermore than like an advantage
point.
Speaker 1 (05:11):
And some of your degree, if I remember correctly,
is in facilities and facilitiesmanagement, correct?
Speaker 2 (05:17):
Hotel and restaurant management.
Hotel and restaurant management.
Speaker 1 (05:19):
Gotcha, did any of that translate over?
Speaker 2 (05:23):
Absolutely.
I think the way the program Iwent to in SUNY Del High was
that they would operate arestaurant class two days a week
that you had to take and youdid seven weeks in the front,
seven weeks in the back and itwas a real restaurant.
You know, not only was it opento the students on site and all
the professors, it was open tothe town.
So there was people coming offthe street that they loved and
(05:45):
they were supporting the school,but they were real customers,
they were real guests in therestaurant.
So I think that definitelyhelped because it wasn't just
like oh, here's a professor'swife just come in to say hi and
just to visit, and they had tobe super nice.
It's like no, these are realpeople.
Speaker 1 (06:02):
Spending their real, hard-earned money to come and
dine out and experience you guys.
Speaker 2 (06:06):
Yeah.
So then when I got into clubs,I was like, oh well, I kind of
did this already.
This is what school was like,just on a bigger scale and a
little bit more pricier menuitems, but other than that it's
pretty much the same concept,and so I was like this is great
and I love it.
Speaker 1 (06:23):
Yeah, and then you're .
You're.
One of your first jobs in theclubs was a hostess host.
Yes, yeah.
What was it like going fromhost to now host?
Banquet manager, banquetcaptain what's your official
title?
Speaker 2 (06:37):
Banquet manager.
Speaker 1 (06:39):
What was that like?
Speaker 2 (06:41):
Honestly, I look back on it and just in the short
time frame that it was, you knowit's been almost four or five
years since I started in theclub and I started moving up and
it's just been nothing butamazing.
You know, you look back at whenI first started.
You know you're going into aclub not really understanding
how clubs work and operate.
And you know, and you back atwhen I first started, you know
you're going into a club notreally understanding how clubs
work and operate, and you know,and you're helping run the
(07:02):
restaurant and be a hostess, youknow, so you're just absorbing
everything and trying to figureout, like, am I doing it right?
Like what's the proper dresscode?
Because you're a hostess,you're not necessarily wearing
the same uniform, you know, butyou don't really need a full
blazer.
So trying to navigate thatsense was really interesting.
Um, but honestly, I learned alot in the process of the way I
(07:27):
moved up from step to step,because then it's like you get
to greet the members and youknow what to do when you're like
.
You know, so you're gettingfamiliarized with faces.
And then from being the hostessbanquet manager, I mean I never
would have imagined this wasthe route that I would have
taken.
Um, because I'm very big into,like every when doors and
(07:48):
opportunities present itself,it'll be there, you know.
So you don't necessarily haveto chase them like they are
gonna.
You have to chase them to someextent, but, yeah, when the time
is right and you're ready, likethat right opportunity is going
to be there.
And that's exactly whathappened along the way.
Speaker 1 (08:03):
When the student is ready, the master appears.
Speaker 2 (08:05):
Isn't that the like?
Speaker 1 (08:07):
fumbling to or something.
Wasn't that like an old thing?
So, for someone who may or maynot know, what does your
position entail?
What does a banquet manager do?
What does a day in the life ofyou?
What does that look like?
Speaker 2 (08:24):
So, honestly, I'm, you know I'm walking in and from
start to finish I'm setting up,executing the events.
You know you're communicatingwith the kitchen, with staff.
You know there's always callouts, so you're trying to make
sure you still have enough staff.
You know making sure all therooms are nice and clean and
there's no crumbs, and we reallyiterate.
(08:44):
That is big.
Speaker 1 (08:45):
Sorry, did not mean to interrupt but that is big.
I don't think enough banquetmanagers do that part.
Sorry, go ahead.
Speaker 2 (08:53):
No, that's fine.
It's usually a lot more strawwrappers on the floor and like
the little pickets from passinghors d'oeuvres that you find on
the floor more than anything.
But yeah, those are big petpeeves.
Just making sure that theroom's all good to go.
All the glasses are polished,they're all facing the same
direction, all the silverware'son the table.
(09:14):
But I do a lot of communicationthroughout the day as well.
Speaker 1 (09:19):
With who In my head, I would assume both the club and
the events and the people whoare coming in, all of that.
Speaker 2 (09:27):
Yeah, so, with whoever is hosting the event,
with our pitching team, thestaff team, you know, I'm also
communicating with therestaurant, making sure that,
like no-transcript, um, and thenjust making sure that we're
(09:49):
both staffed equivalently.
You know, sometimes they have arush before the event starts
and it's like, hey, I need twoextra people.
Okay, here you go, borrow mytwo people, but I need them back
by this time, you know, so mymind doesn't crash, you know, um
, but yeah, no, it's just.
Really, communication is thebiggest key to being a banquet
manager yeah, what?
Speaker 1 (10:11):
what did you always know that?
Or like is that something thatyou just like picked up quick,
like because you know you'vegone through the transition from
you know hostess up to nowbanquet manager?
Like when did you realize howimportant communication was?
Speaker 2 (10:25):
I kind of realized it once.
I kind of transitioned fromhostess to like a server,
because they would put me on tolike smaller private parties and
they'd hand me the beo.
And I was like, okay, okay.
So I started asking a lot morequestions and then that time I
was like, okay, wait.
So like the kitchen doesn't seeanything that's going on upfront
.
So all they know is thetimeline's still on point, it's
(10:46):
still accurate, but, as we allknow, in the front of the house
they can say they're going tosit down at six o'clock and
realistically it's going to belike six 30, because no one ever
follows the timeline to a T.
You know so, learning thataspect of it and trying to make
sure that the kitchen was on theright time, you know, and
sometimes, like the kitchenneeds a couple extra minutes,
and you know so, communicatingthat throughout the day and
(11:07):
throughout the event, it's like,okay, I can delay clearing
plates a couple more minutes andit's not going to hurt anyone,
it's not going to affect service, it buys the kitchen the time
that they need.
Speaker 1 (11:25):
And then both sides of it go out seamlessly, you
know, and it works out and itbalances out.
Yeah, yeah, was some of thispicked up from real experience?
Did you have any like mentors?
Did you have like people, likegood people who like?
Taught you some of this also?
Speaker 2 (11:33):
I have quite a bit of different mentors and they're
all very different, but they'reall very similar, you know so.
Speaker 1 (11:40):
Do tell.
Speaker 2 (11:43):
No, just like their personalities are very different
but they're all friends at thesame time.
But they each taught differentthings in different ways, which
I think also helped, becausethey were all saying the same
message of like you need tocommunicate this and you need to
do it this way.
But hearing it in differentways actually helped and kind of
(12:03):
re like enforce, like howimportant those were you know.
So they were like folding thatthing like this and it's like,
oh okay, like I can do itdifferently.
You know there's more than oneway to do things, you know.
So it kind of like broadenedlike the horizon, I guess would
be the best way to say it likeyeah you can do.
(12:24):
You're doing the right thing ifyou're doing it, but there are
different ways yeah, besides thecommunication, were there any
other?
Speaker 1 (12:31):
you know skills or mindset shifts?
Maybe that helped you also moveup from you know one position
to the next to the next, thenext.
Speaker 2 (12:40):
I think, learning on my feet and being able to adapt
quickly while still making theright decisions and not
jeopardizing the rest of theevent or the rest of the club
properties.
You know, sometimes people havea last minute change or you
know, it's just different eventsand different things.
(13:02):
You just had to be able to goquickly.
Speaker 1 (13:05):
Yeah, was there ever any?
I don't want to say I don'tknow if struggle is the right
word, but it had to be unique atyour age to be around your
peers and then going and gettingdifferent positions and moving
up and getting more.
You know, I don't want to saymanagerial roles, but getting
more responsibility.
And you know how did you handlethat.
(13:28):
Were there any like instancesthat you can remember that maybe
, like you know, you had to likework through some stuff Because
, like that is tough, you knowwhen, like you're, you know
everyone's on the same and allof a sudden, like one person
starts like moving up and it'slike, oh, it can sometimes
create a unique dynamic.
Speaker 2 (13:42):
You know, there was some tension amongst the staff
when it started happening and itwas kind of hard in the
beginning.
But one of my managers at thetime really stressed me.
He was like look, noteveryone's your friend and
that's okay.
You know, you're here to work,they're here to work.
You don't have to hang outoutside of work, you don't have
to be friends, you don't have toknow family birthdays the whole
(14:04):
nine yards, but while you're atwork you guys need to coincide,
you need to work together.
So that took a little bit oflearning to learn, just because
like what do you mean?
Like these people I've beenworking with for the last year
or two, who have been my friendsfrom work, are like, not really
my friends anymore.
But what really has helped meout too, is that I realized that
(14:27):
at the end of the day, this wasmy career, this is what I
wanted to do For them.
This is just another summer jobor this is just a part-time
thing until they get the jobthat they went to school for.
They're figuring out whatthey're going.
So once I kind of accepted thatthey don't need to be my friends
, it's okay that they hang outwithout me.
Then I was like okay, and evento this day day it's still hard.
(14:52):
You know like I'm not mucholder than some of the staff
that I oversee, but at the endof the day my mentor now has
kind of like reiterated she'slike it's a sign of respect that
you don't get invited everysingle time.
You know they invite me to likethe birthday parties and it's a
big thing, you know, just tohave fun.
But it's okay, they respect youas a manager to not be there
(15:14):
every single day and you knowthey still show up on time and
everything else like that.
So it's still a learningprocess but I've come to terms
with it.
Speaker 1 (15:23):
Was KDL the one who said not everyone's your friend.
Speaker 2 (15:27):
I believe so.
Yeah, everyone's your friend.
I believe so.
Speaker 1 (15:29):
Yeah, as soon as you said that, I was like it sounds
like him.
To that same topic how do youbalance your career growth with
your social side?
Because clubs takes a lot oftime and it's a lot of weekends,
especially as banquet manager.
You're there when everybodyelse is out having a good time
and your friends are probablyworking more.
(15:50):
Nine to fives, you're probablymore, you know noons, whatever,
plus maybe you know sometimesearlier, sometimes sometimes
later.
But like, how do you, how doyou balance that and how do you
work, work through that?
Speaker 2 (16:02):
um, that was quite an adjustment, especially since I
really started off the careerduring covid.
So back during covid, covid,everyone was home.
Speaker 1 (16:09):
Not kind of fucking late.
Speaker 2 (16:14):
So we were all off at the same hours all hanging out.
But it was kind of nice becausereally the core friend group I
had kind of understood it Atfirst.
They didn't.
They were like, what do youmean?
You have a 200-person party andI'm like, oh, we're hitting
half of the grade that we wentto school with and they go, oh,
okay, so I don't get it.
But that's a lot of people andI'm like, okay, you know, um,
(16:37):
but now it's kind of like atthat point where you just
normalize making plans likethree weeks in advance, you're
like I know, I have this day off, let's do something.
I don't know what it's going tobe, but we'll do it, um.
Or it's normalizing like thelittle errands, like going to
the grocery store or running toget gas late at night.
It's like, hey, let me comepick you up, we'll go, we'll go
(16:58):
for a quick drive, you know.
So it's just, it's not, it'snormalizing the stuff that you
typically wouldn't do with yourfriends.
I guess it's like the best wayI've dealt with it.
Speaker 1 (17:10):
Yeah, do you think the industry cause you?
You you mentioned, you know how, how you came into clubs.
You know finding it throughthrough school.
Do you think the industry doesenough?
You know, to attract andsupport young talent and you
know, looking from your point ofview, from where you were to
where you're at now, you knowwhat.
What would, if you were in theposition to be in front of more
(17:31):
younger people to kind ofshowcase the industry?
What would?
What would you do to make itbetter?
Speaker 2 (17:37):
Honestly, I would reach out to more schools with
hospitality majors.
These are the people that aregoing to school for it.
They want a career in it.
They understand the importanceof it.
You know they're still going towant time off like typical high
school college kids.
You're not gonna be perfectright away, yeah, but it does
(17:57):
make a difference in their skilllevel.
But like their mentality oflike this isn't just a normal
job, like I have a career here,um, you know.
So that was good.
And then, in all honesty, moreof cmaa, with student chapters
and hospitality programs too,because I didn't really know
that was good.
And then, in all honesty, moreof CMAA, with student chapters
and hospitality programs too,because I didn't really know
that was a thing until I gotinto the clubs.
And then that's when it reallyopened up and I was like wow,
(18:20):
there's a whole other side ofthe world in this industry.
That is unheard of, um, youknow, and I love every part of
it, love being part of thechapter and doing everything.
But I think that would drivemore students.
It's like you don't necessarilyneed to get a master's degree
in hospitality, but join CMA,get your CCM, you get your CCE.
(18:41):
All that fun stuff is like thesame equivalent, more or less.
Speaker 1 (18:45):
You work in so many different scenarios, so many
different situations.
How do you keep calm underpressure?
You know when.
You know when everything'shappening at once, you know
you're in the heat of the fire.
How do you, how do you calmyourself?
Speaker 2 (18:59):
a lot of smiles smiling you know the smile or
not, no one's gonna know.
Um you know, because if theysee a sense of discomfort, a
sense of stress, then you justlost everything that you worked
for.
(19:20):
Um, but when I was in college,one of my professors at the time
, he was like the second.
You step out of the kitchendoor, the service door, the
office, it doesn't matter what'sgoing on.
You have a smile on your faceand you walk through the doors
nice and proud, nice and tall.
He goes once you step behindthe doors.
(19:41):
If you need to go on the walkin and scream, then you go on
the walk in and scream and I waslike OK.
And back then I was like whatis this guy talking about?
Like this makes absolutely nosense.
And to this day, and I'm like,nope, once I step out that door,
this is what it is.
But other than that, I reallyrely on other managers.
(20:04):
If it's something that's reallytough or tricky, then I just
grab the next available managerand sometimes, just talking out
the scenario and the situation,you come to terms with your own
answer where you're like oh, Ithink I can solve it this way.
And sometimes they're like,yeah, that's it.
They're like, no, that's notgoing to work, but try it this
(20:24):
way.
So relying on those co-workersto actually help validate and
re-steer you and stuff like thatthat helps a lot.
Speaker 1 (20:33):
Yeah, when, when, when we talked before this you,
you mentioned some, you know,aspirational goals and things.
What, what excites you mostabout that next step in going up
to, like, the next level?
Speaker 2 (20:46):
I think that what excites me is that I didn't know
it existed when I went toschool.
So I looked up to a bunch ofpeople and different milestones
of their careers and everythingand it's just so cool.
Each career more or less is thesame but everyone has a
different story to write.
But really adding those threeletters to my last name is
(21:10):
really what's exciting, you know, and to be like I don't want to
necessarily be the youngestperson to get my CCM, you know,
but to be on the younger side soearly in the career is what's
really exciting and reallydriving me to get it.
But just like the meaning of itand being such a hard test, you
know, it's like it's not justthree letters, like you time,
you earned them, you studied forit, you went through it, you
(21:33):
know yeah, yeah, what?
Speaker 1 (21:36):
what advice would you give to a hospitality student,
considering, you know, maybe,maybe not so much clubs versus
hotels, but, like you know, whatwould you say to somebody as a
hospitality student?
You know, thinking about, oryou know, just at least in the
hospitality program?
Speaker 2 (21:56):
I would say go for any opportunity that you get.
You know, a lot of theseopportunities that the
hospitality students get arejust for the summer.
You know you can miss thesummer hanging out with your
hometown friends to help youwith your career, because
eventually, at the end of theday, all the doors lead back to
each other.
My GM that I first worked withback in college had moved down
to Florida and now he's backhere in Connecticut.
So our paths have recrossed Xamount of years later, which is
(22:22):
the coolest thing, because we'retwo different parts of our
lives.
And now here you are going thesemilestones, but also just being
a sponge.
You know, learning everything,asking questions.
It's okay to fail, um, it'sgonna happen.
You're gonna make mistakes, youknow.
But it's what you do with thosemistakes and how you bounce
back from it is what's gonnamake you a better like learner
(22:45):
and a better co-worker.
You know.
And then also too like you seepeople, your own peers,
struggling.
Help them out.
They're not necessarily goingto ask you for help, um, but
deep down you know they want toask you.
They just don't have the wordsfor it, and you know.
But that also helps you as aperson and as a leader, to be
able to catch and realize whenthose people need help, and you
(23:09):
know yeah, what do you know oflike?
Speaker 1 (23:12):
can you, can you give an example of any of those
situations, of maybe somebodythat you've helped without them
asking, but you can kind of tellthat they needed it um, that's
probably like on a on a day today basis.
Speaker 2 (23:26):
You know, we have a lot of young students and young
kids that have worked with us atthe club, you know, and
sometimes and I like, can youget a cup of coffee?
And they're like, yeah, and I'mlike, all right, let's go
together.
I got you, I mean, I need a cupof coffee anyway, you know.
So it's just kind of likereading their room and reading
(23:46):
their facial expressions roomand reading their facial
expressions and sometimes, like,after giving them like a simple
task and it may not be simpleat all, it could just be the
random task they kind of standthere like a little confused and
kind of like where do I go?
What do I do?
And I'm like, all right, let'stake a walk.
I got you, you know, I gotta do.
You know it's like what sizetable class?
And I'm like, all right, let'sgo, I gotta do an order anyway,
(24:15):
you know.
So it's kind of like puttingthe pressure back onto myself
rather than making them feellike oh, I should know what to
do.
Yeah, yeah.
Speaker 1 (24:18):
So and let's just say you know clubs weren't in the
picture, you know at all.
You never got introduced whatyou know, different career path
do you think you would eitherwant to want to try or you would
have probably gone into?
Speaker 2 (24:35):
um, probably hotels, just because back from high
school into college, I was likeI want to travel the world but I
want to have I obviously haveto work, you know.
So I was going to get in withlike a well-known hotel, do like
the manager and trainingprogram and get through there.
Um, but I did do a summer inyellowstone for a couple, like
(24:57):
three months or whatever it was,and it was the best and worst
experience of my life.
I realized I was like hotelsare not for me, um, but if this
is the case, maybe it's just notthis location, but, honestly,
like if anyone could take asummer and do a national park
and work there.
It was the best summer of mylife.
(25:18):
It really took me to like becomemore sociable.
Like you go out there knowingno one.
Cell service is really bad, youknow, there's no tvs, the wi-fi
is terrible, which is great.
At first it was like, oh my god, what am I gonna do?
But then now it was like, oh myGod, what am I going to do?
But then now it was like, no,you go on hikes and you're
forced to talk to people, youknow.
So it was the best and worsttime.
Speaker 1 (25:40):
It was the best of times.
It was the worst of times.
Michaela, thank you so much forcoming on.
Thanks for sharing your part ofyour story and your journey and
giving some really good advicefor the youths, the youths
coming up in the industry.
Speaker 2 (25:53):
Yes, thank you so much, that was great.
Speaker 1 (25:57):
Hope you all enjoyed that.
Michaela, thank you so much forcoming on and sharing and so
excited to see how your journeyis going to progress over the
next couple of years.
If you have not done so alreadyand you want to learn more
about the management in motion,head on over to private
clubradiocom slash management inmotion.
You want to book me for nextyear, dennycorbycom?
That's this episode.
(26:18):
Until next time, catch y'all onthe flippity flip.
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