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SYC Strengthens Management Team
General Manager Lee Stall has announced the hiring of Ed Krepps to fill the role of Clubhouse Manager. “Ed will devote most of his attention to the service and operation of our food and beverage facilities”, said Stall. Click thru for more info.

SYC BRINGS ABOARD NEW CLUBHOUSE MANAGER
WITH NEARLY 30 YEARS OF EXPERIENCE IN FOOD & BEVERAGE MANAGEMENT

July 23, 2018—Ed Krepps, who has worked in food and beverage management since 1990, has come aboard Southern Yacht Club as Clubhouse Manager, announced SYC General Manager Lee Stall.

“Ed is one of the most recognized and honored food and beverage professionals in New Orleans,” said Stall. “In his position as Clubhouse Manager, he will devote most of his attention to the service and operation of our food and beverage facilities.”

     “Ed is an integral part of the team that our new General Manager Lee Stall is forming to improve the quality of service in all aspects of Southern Yacht Club,” said Commodore Guy Brierre. “We encourage all our members to come to the club, meet the new team and personally experience the improvements they are making.”

Krepps comes to Southern Yacht Club from Saffron NOLA Restaurant, which was named 2017 Restaurant of the Year by New Orleans Magazine.

Prior to Saffron NOLA, Krepps served as food and beverage director for seven years at New Orleans Steamboat Company. In that position, he tripled his department’s sales and covers as well as initiated the Sunday Jazz Brunch on the boats. 

He also worked as director of operations for Royal B Restaurant Developments, owned by Clark and Blake Brennan. At Royal B, he oversaw planning, purchasing and implementation of restaurant concepts. He opened, staffed and trained the team at the firm’s Royal B Restaurant in Destin, FL.

His affiliation with the Brennan family also includes five years as director of dining at the original Brennan’s, where he directed a staff of 90, including two Maître d’s, and six dining room Captains.

For a different branch of the Brennan family, he worked at Commander’s Palace as a captain/relief manager and trainer. He also trained the opening team for the Palace Café.

Rounding out his experience with celebrity chefs, he served as dining room manager for K-Paul’s Louisiana Kitchen for three years and operated his own restaurant, Levon Helm’s Classic American Café.

He is recognized as a Certified Professional Food Manager by the national Restaurant Association and a Certified Safe Staff Instructor by the Florida Restaurant & Lodging Association.