Travis Havelka is our Director of Food & Beverage Services and he has been at Verandah for over a year now. He oversees all dining, bars, culinary operations, banquets, weddings and member events at Verandah. He can often be seen mingling with members and soliciting feedback on what improvements members would like to see happen. In his short tenure here, Travis and his team have worked hard to revamp menu offerings and introduce new events like the wine pairings.
I SAT DOWN WITH TRAVIS TO LEARN MORE ABOUT HIS WORK AND LIFE. FOLLOWING IS MY INTERVIEW.
Tell me about your journey in the hospitality business?
I’ve spent more than 20 years in hospitality, starting in family-owned restaurants on the west side of Chicago. My career has taken me from Norwegian Cruise Line in Hawaii to the Wynn in Las Vegas, and hotels and nightclubs in Los Angeles and Chicago. I also spent time in real estate and earned a certificate in personal property appraisal through the International Society of Appraisers, focusing on fine jewelry, art and gems.
After moving to Southwest Florida, I joined Lexington Country Club, where I found my passion for the private club industry. I later became General Manager of Fins Up! Beach Club at Margaritaville Beach Resort before finding my way back to the club industry here at Verandah. It’s been a unique journey that has shaped how I approach hospitality and take care of our members today.
What are some of your biggest accomplishments and challenges?
One of my biggest accomplishments has been seeing the growth of our Food & Beverage operation and the excitement our members have shown for what we’re creating. We’re are really excited to have Chef Sean Dillon on board. He brings a lot of experience and some new energy to the culinary side. For me, the biggest goals are consistency, quality and continuing to give our members more variety. We still want to have the favorites everyone loves, but mix in new specials, seasonal items, fresh seafood and some things members may not expect to see at the Club.
My biggest challenge is continuing to raise the bar. Member expectations are always evolving, and I never want us to become complacent.
What new events can members look forward to?
Wine is something we’re having a lot of fun with right now. We’re looking at doing more wine dinners, tastings and smaller events where members can try something different and actually learn a little about what they’re drinking. I don’t want wine events to feel overly formal or intimidating. The idea is to make them fun, social and something everyone can enjoy, whether you know a lot about wine or not.
I want us to create new experiences members talk about, bring their friends and family to, and genuinely look forward to. We’ve made great strides, but we’re nowhere near finished I still have a lot left in the vault. The best compliment I can receive is a full dining room, happy members and hearing, “What are you guys doing next?”
What would you like to say about the Verandah Community and your staff and co-workers?
What makes Verandah special is the people. Our members truly show up and support their Club, and that energy pushes us to keep getting better. I’m incredibly proud of our team and everything they do behind the scenes. None of what we accomplish happens without them. During my interview, Bill Weller asked me, “Can you handle high volume?” I confidently said yes. I’m not sure he fully explained Verandah volume! With 90,000+ rounds of golf and a membership that truly shows up and supports its Club, Verandah is unlike anything I’ve experienced in Florida and I’m grateful to be a part of it.
Tell me about your life outside Verandah?
I grew up on the west side of Chicago and moved to Southwest Florida with my wife, Maria, about six years ago. Maria is a Nurse Manager with Lee Health, and we have two daughters, Cali, 5, and Allie, 2. Family is everything to me. When I’m not at the Club, I enjoy date nights with my wife, taking my girls to the park, being on the water and trying new restaurants. It may sound a little strange, but I also genuinely enjoy working. Hospitality has always been a passion of mine, so I’m fortunate that a lot of what I love to do is also what I get to do for a living.
