Q&A: MARISSA HERMOSO
At your
service
Get to know the Club's new
Food & Beverage Manager
M
arissa Hermoso took over as El
Niguel Country Club's new
Food and Beverage Manager
in late November and is re-
sponsible for directing and overseeing all as-
pects of the Club's F&B operations.
This includes planning and service, training
and developing staff, presentation of food and
beverages, and adherence to quality and safety
standards. She also partners with Chef Bruno
for menu planning and execution, as well as
with Catering Coordinator Michelle Linhardt
for planning, coordinating and overseeing
special events. The Divot recently reached out
to Marissa to learn a little bit more…
What's the best thing so far about work-
ing at El Niguel? The culture. There's a
warm and friendly environment and everyone
works together as a team.
What does a typical day on the job look
like? The majority of my day is spent on the
floor, engaging with members and assisting
employees where help is needed, as well as
ensuring all events are set up and ready to go.
What do you enjoy most about your
job? I love a challenge and I enjoy interacting
with people and building relationships.
What do you consider your greatest
achievement? I successfully opened a sports
bar in a new Marriot hotel with only 10 days
to plan and execute.
One thing someone might be surprised
to know about you? I have a fear of heights.
But, I did 32 zip-line flights in a 1,500-year-
old rainforest in Chiang Mai, Thailand, with
the longest zip-line of 1,000 meters. Amaz-
ingly, the roof of the rainforest is formed by
trees, which may be 80- to 150-feet tall.
Outstanding employees
honored with awards
E
l Niguel Country Club
boasts a great team of
employees who have
been working through
challenging times, and their efforts
were recognized on December 20
at the staff holiday party.
Six members of the team, in
fact, were honored with Out-
standing Employee Awards, given
to those who have gone above
and beyond…
Luis Rios, Kitchen Norine Gittins, Administration
George Collier, Golf Operations Jose Brito, Food & Beverage
Elvis Calderon, Course Maintenance
Fidel Mendoza, Maintenance
THE DIVOT | WINTER 2022 • 17
