Leading the charge at the Country Club of Maryland (Baltimore, Md.), newly appointed GM/COO Kate Reinhart is guiding the club towards a revolution in casual dining driven by the evolving tastes of its members.
Reinhart’s food and beverage management expertise was honed during her seven years as the club’s Catering Director, giving her a unique perspective on operations and member engagement. She also developed a partnership with Executive Chef John Koursaros during her time in this role. This relationship has benefited both managers in a number of ways as they collaboratively redefine the dining experience.
Reinhart’s journey also includes a pivotal two-year stint as Director of Food and Beverage at Baltimore Country Club, where she expanded her managerial skills and culinary vision. This experience was key in preparing her for her current role, to which she returned nearly eight months ago, drawn by her strong connection to the club and its community.
Koursaros and Reinhart are focused on introducing more relaxed and appealing culinary offerings at CC of Maryland, aligning with the casual dining trends that members increasingly prefer.
Kate Reinhart, GM/COO, Country Club of Maryland
Club + Resort Chef (C+RC): Can you share a bit about your career and how long you’ve been at the Country Club of Maryland?
Kate Reinhart (KR): I’ve had a bit of a back-and-forth journey with the Country Club of Maryland. I started in private clubs in 2014 at this club, where I served as the catering director for seven years. In 2021, I left for a director of food and beverage opportunity at Baltimore Country Club and spent two years there. The General Manager position at the Country Club of Maryland opened up last summer. I applied, and here I am, about eight months in.
C+RC: How has your previous experience helped you in your current role?
KR: My history with the club and its membership certainly played a significant role in securing the General Manager position. My familiarity with the club’s operations, staff, and membership dynamics has proven valuable.
C+RC: Transitioning from Catering Director to General Manager, how have you found the shift in responsibilities?
KR: The transition has been significant and rapid, a real whirlwind. Previously, my focus was almost exclusively on food and beverage, but now it encompasses every aspect of the club’s operations. It’s been a steep learning curve, but I’ve enjoyed the challenge and the opportunity to engage more broadly with the club’s activities and members.
C+RC: Tell us about Executive Chef John Koursaros.
KR: Chef Koursaros has been with the club for 29 years and stepped into his current role three years ago. We’ve had a longstanding professional relationship and friendship characterized by mutual respect and healthy conflict, which allows us to tackle challenges and grow together.
C+RC: How do you and the Koursaros support each other in your respective roles?
KR: Our relationship is built on open, honest communication, including constructively navigating conflicts. A significant part of our interaction involves educational discussions about budgeting, cost management, and improving member experiences. We’re focused on providing great value and experiences for our members, balancing the needs of the club with financial sustainability.
C+RC: Can you describe the food and beverage operation at the Country Club of Maryland?
KR: Our club primarily operates one dining outlet, with a freshly renovated back bar that’s become a focal point for members. We host a range of events, from casual dining to weddings, though the capacity for large events is limited since we don’t have a dedicated banquet space. Our food offerings are straightforward, reflecting the relaxed nature of our membership. We’re working on increasing consistency and introducing more variety.
C+RC: What are your goals for the club’s food and beverage services?
KR: We aim to enhance our menu offerings, increase event bookings, and expand operations to improve member experiences. Initiatives like extending dining hours and introducing a refreshment stand on the golf course are part of our strategy to make the club more appealing and accessible to members.
C+RC: How does your background in food and beverage provide a unique perspective in your role as GM?
KR: My experience and history with the club give me a competitive edge, especially in understanding and communicating with the kitchen staff and members about food and beverage services. My passion for learning and education also helps bring fresh ideas and improvements to the club.
C+RC: How do you think club dining will continue to evolve at your club and in the industry?
KR: The trend at our club—and I think in the industry—is moving towards more casual dining experiences. Members are looking for fun and engaging environments, and there’s a decreasing interest in formal dining spaces. We’re focused on adapting to these changes, ensuring we meet our members’ desires for casual, enjoyable dining experiences that encourage frequent visits.
