DINING & BANQUET STAFF

Jay Carter, Director of Food and Beverage Operations, oversees the dining room operations at Western Racquet Club. Jay’s first management position was with Houlihan’s at Brookfield Square over 25 years ago. Jay has since held management positions with Brinkler International, ESPN ZONE, and Fleming’s Prime Steakhouse. He has also been a consultant for Ben and Jerry’s, Bear Rock Café, Monsoon, Lettuce Entertain You, and Roka Akor in Scottsdale and Chicago. “I feel my career has come full circle back to Brookfield Elm Grove where it began as a manager with Houlihan’s in Brookfield. I’m excited to work with the management team and serve the members of WRC.

Clubhouse Manager Chuck Meitner has a very strong culinary background and worked as an exucutive  chef for 10 years, 3½ of them as the chef at WRC. Before Chuck joined the WRC team, he was the Executive Chef of Pine Hills Country Club in Sheboygan and morning supervisor in the Wisconsin Room at the American Club. Chuck graduated first in his class in culinary school and teaches culinary students on a part-time basis. Because of his strong culinary background, he can tailor a menu to suit your special needs.  

Christine Lawler, WRC’s Banquet Manager, joined Western Racquet Club in August, 2011 and rapidly embedded herself in the fabric of the food and beverage operation of the club.  As WRC’s Banquet Manager, Christine is responsible for all aspects of the banquet business including the recruitment, set-up, execution, and follow-up with banquet and party customers. This is a natural fit for Christine with her work background that includes three years with Contemporary Services Corporation, the world leader in guest services for the entertainment and sporting event industries.