Grant Ingram Alumni Profile

 

Restaurant Hotel and Institutional Management (RHIM) alumnus Grant Ingram spends much of his free time exploring the great outdoors of Wyoming. Grant enjoys fly fishing, upland and waterfowl hunting, kayaking, camping, hiking, and attending Texas country concerts. When Grant's not hunting for country concerts and water fowl he's the Operations Manager at French Creek Sportsman's Club, a luxury ranch deep in the Platte River Valley.

"I oversee one of 3 properties under the Brush Creek Luxury Ranch Collection focused on fly fishing, shooting, hunting, and other outdoor pursuits," Grant said.

As Operations Manager, Grant is responsible for sales, reservations, food and beverage, housekeeping, and any other guest services attached to the property. Grant says with the help and support of his world-class team, they are able to create personalized experiences for their guests, aiming to consistently meet and exceed guest expectations.

In 2017, Brush Creek Ranch was honored with Conde Nast Reader's Choice Number One Resort in the United States for the fourth year in a row and also claimed the top spot on the 10 Best Resort Hotels in the West by Travel and Leisure magazine. Conde Nast Traveler gives Brush Creek Ranch an overall score of 99.44 and said the resort executes the luxury dude ranch concept skillfully with style.

"I sincerely enjoy the opportunity to work in such a beautiful location that allows me to incorporate my love for the outdoors with my passion for hospitality."

When Grant was a student in the RHIM program at Texas Tech University, he searched for opportunities that would allow him to pursue outdoor adventures as well as provide a high level of luxury and service. RHIM Associate Professor Charlie Adams, Ph.D. introduced him to high-end hunting destinations, which led Grant to a seven month internship in Pierre, South Dakota. In South Dakota, Grant worked for High Adventure Company under RHIM alumnus Sean Finley at a luxury pheasant hunting lodge.

"This hands-on experience led me to explore other properties and resorts offering similar experiences strongly focused on the outdoors."

Grant believes that the Restaurant Hotel and Institutional Management (RHIM) internship program provided him with the experience he needed to be successful in his profession. Grant formed his foundation of knowledge in hotel operations through RHIM courses and the RHIM partnership with Lubbock's Overton Hotel, which allowed him to enter the workforce with confidence.

Grant said that while food and beverage is only a small part of his professional focus, his involvement in the student-run Skyviews Restaurant at Texas Tech University provided an educational environment where he could improve his professional skills. The RHIM program also gave Grant and his fellow classmate Lauren Wilde the resources and guidance they needed to create the Texas Tech RHIM Association.

"Throughout my time in the RHIM program, I always felt a sense of community and family."

Grant said that faculty and professors are always looking out for the students and want to see them succeed not only in their studies, but also in their future careers. Grant thinks that the RHIM classes are applicable to industry careers by preparing students for life after graduation. He stresses that the program creates a solid platform of information and experience for graduates to enter their careers.

"Through the program, I was able to build long-lasting relationships with professors and fellow classmates that have carried over after graduation."

If Grant could offer any advice he would tell students to network and take advantage of any and all opportunities offered through the college and university. Students should build relationships with their professors, join student organizations, network themselves through alumni, and always enjoy the ride.

Grant said that the highs and lows all play an essential role in who you are as a student, ultimately leading to who you will become as a professional.

"Find your passion, take chances, get out of your comfort zone, think outside the box and never stop learning. Never pass on an opportunity to expand your repertoire and abilities, embrace opportunities to gain first-hand experience in every department if possible. Don't be afraid of rolling up your sleeves and tackling the jobs that most overlook. I began my career as the Housekeeping Supervisor at Brush Creek Ranch because I believed having this background would provide a foundation for my future management roles."