Reynolds Plantation recognizes employee success

Published 7:23 am Thursday, August 22, 2013

Reynolds Plantation is proud to announce the recipients of its Second Quarter Employee Awards of 2013.

Mike Davenport, head golf professional at the Oconee course, has been named Leader of the Quarter, while Mark Adams, lead bartender at the Waterview Room at Great Waters, and Ben Franks, line cook at The Creek Club, have been named Employees of the Quarter.

A graduate from Wofford College with a B.A. in Economics and History, Mike Davenport is no stranger to the world of golf, starting his career right out of college as an assistant golf professional in North Carolina. In May 2001, Davenport joined Reynolds Plantation as an assistant golf professional, and later served as the tournament director. In March 2005, he was promoted to head golf professional of The Landing. Today, he serves as head golf professional of The Oconee course where he oversees and manages all functions of golf operations, while also promoting an exceptional golf experience for all members and guests.

“Every day the job is different, interacting with so many different types of people,” says Davenport. “The way the entire team works together to make everyone successful showcases the true values of Reynolds Plantation. I also get to be around the game of golf which has been a part of my life since I began playing at the age of seven.”

Along with his current accomplishment, Davenport became a Class A Member of the PGA of America in 2002, as well as a Certified Golf Professional in Golf Operations through PGA in 2008. In 2009, he was recognized as the Georgia Section PGA Merchandiser of the Year. Off the golf course, Davenport enjoys spending time with his family: wife Elizabeth, and their two sons, John, seven, and Will, four, while also following all of his favorite sports teams.

Mark Adams started at Reynolds Plantation in May 2010 where he worked in golf course maintenance as a C-operator at both The Creek Club and Great Waters courses. In 2011, Adams went from course to clubhouse by transferring to the food and beverage department. As the lead bartender at the Waterview Room at Great Waters, Adams ensures that both training and service standards are met. “The service standards at Reynolds Plantation are much higher than other clubs and restaurants,” says Adams. Along with standards, Adams also ensures all members, guests and owners are fully satisfied. “The membership I’m directly involved with cannot be under appreciated,” he says. “Being able to not only meet the needs of my patrons, but surpass them every visit is a personal challenge that makes the job exciting.”

While not bartending, Adams enjoys a number of hobbies that include PC gaming and building custom PCs, fishing on Lakes Oconee and Sinclair, and playing the trumpet. He is also very close with his family – all who live locally and offer him much support.

In October 2010, Ben Franks joined the Reynolds Plantation Food and Beverage Department as a service assistant and was quickly promoted to a server in March 2011. After months of serving patrons their meals, Franks made the decision to move behind the line to prepare the food instead. In June 2012, he transferred to the position of line cook.

As the Line Cook II at the Creek Club, Franks prepares all types of food items for snack bars, buffets and a la carte services as requested by the Chef de Cuisine and Sous Chef. His enthusiasm for the people he works with and the fast paced atmosphere drives Franks’ success. “Coming to work is for me doing what I want to do,” he explains about his position. “For me, it’s pursuing my true passion.”

When not cooking for members of Reynolds Plantation, Franks spends much of his free time enjoying the outdoors with various activities such as hiking and just spending time with friends.