Christophe Hermine, CCM
I was born and raised in France. After graduating from Fontiville, School of Tourism, I worked at the Novotel hotel in Paris for two years. I was then offered a position at the Novotel Times Square in Manhattan. I met my wife of thirty years while working there. We lived in New York for two years before moving to Phoenix in 1990, where I worked in several beautiful hotels and resorts in the Valley for the next fifteen years. I gained experience working in different departments and honed my knowledge of excellent food and beverage service, while simultaneously welcoming every opportunity to challenge myself by taking on greater responsibilities in leadership roles.
In 2001, I joined the club business world and made an exciting career move to Desert Highlands Golf Club in Scottsdale. Unlike the hotel business where the guests come and go, I enjoyed developing long-term relationships with club members. It was a very rewarding experience, but I was excited when offered a position at Medinah Country Club in Illinois, which included being part of a team to plan and host the Ryder Cup Golf Tournament in 2012.
This was an amazing time in my career, however, I was very happy to return to the Valley when the position of Director of Operations opened at Desert Mountain Club, where I have worked for the past seven years. I consider myself an experienced, skilled and well-rounded Club Manager with a strong desire for improving and advancing club operations. My management approach can be described as hands‐on and one that places the highest priority on member satisfaction. In my last role at Desert Mountain Club, I actively oversaw all aspects of club operations which included seven clubhouses, and nine food outlets. I pride myself in cultivating working relationships with my managers and staff which is a source of great pride and satisfaction.
My strengths include a strong food and beverage background, and well-developed financial and budgeting skills. These skills have enabled me to play an integral role in recent operational development and long‐range planning. I am highly visible and enthusiastically interact with members and their guests to ensure that they receive the highest quality service and hospitality experience they deserve.