Meet Our Staff
Janet M. May - Assistant General Manager
As one of our more recent additions to the Black Oak Golf Club family, Janet joins us with a resume that is as impressive as it is extensive. With thirty plus years of managerial, sales and customer service experience, Janet’s tenure with companies such Panther Valley Golf and Country Club, Weichert Realtors, and Warner Lambert/Parke-Davis, offers our members a personable and professional experience. Janet’s knowledge of member relations, accounting, sales and marketing, and corporate human resources will assist in anchoring the Black Oak Golf Club front office operations.Although the golf industry is relatively new to Janet, the 2 years of experience gained at Panther Valley Golf and Country Club has assisted her in a seamless transition to Black Oak. Janet’s dedication to her customers and staff, coupled with her team spirit and solid work ethic with attention to detail, are the foundation to Janet’s professional success and will be a cornerstone of the Black Oak Golf Club future.
Shannon Vega - Dining & Events Manager
Shannon has worked in the Food & Beverage industry for over 14 years. She started her career as a server, and has worked her way up, so she is familiar with each position. Before joining the Black Oak family, she was the Restaurant and Catering Manager at Fox Hollow Golf Club from February 2006 through March 2015. For the remainder of 2015, Shannon ran the front of house as Restaurant Operations Manager at the Woodstone Country Club and Lodge.
In addition to booking and executing hundreds of social events and golf outings, Shannon created “Teeing Off to Change Lives,” a golf outing that raised awareness and money for St. Jude Children’s Research Hospital. Over the course of three successful years, the event raised over $60,000 for hospital patients and their families.
Rob Rybicki - Executive Chef
Executive Chef Rob Rybicki is self taught, and has been cooking professionally for 15 years. Before coming to Black Oak, he worked at Roxiticus Country Club under his mentor, Paul Deckenbach, who is currently the Executive Chef for Sysco Metro New York. After Roxiticus, Rob was at Panther Valley Golf & Country Club, where he started as lead cook, then promoted to Sous Chef. Rob describes his style as simple, combining rustic seasonal flavors to create savory fare.
While his favorite dishes are soups, you must try his barbeque ribs! "I feel good about the food upgrades, but we are going to raise the bar for dining at Black Oak. It is a great time to be a member!"