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Country Club Budgets

post #1 of 5
Thread Starter 

Long time chef at a private golf and country club. Gone through three club managers, and about four different boards, house chairmen, etc. Now, the new treasurer is giving us fits, because the labor is higher than gross income, we just opened again for the season, and the weather, and business has been lousy. The treasurer is new. I was always under the impression that the club took a certain hit, needing labor to fulfill all the members needs, outings, etc. The club manager, and my F&B manager have no prior club experience, so they are no help. What's the bottom line, the club is non-profit, has been around for 102 years, and has run pretty well.

 Is the treasurer just not aware of how a club should run, or is he right, that it should be run more like a restaurant, with tighter budgets, less labor, etc. It's hard to keep staff with off seasons, etc. Thanks, any help is appreciated.

post #2 of 5

An age old story.. I have been Chef at some of the biggest clubs in FLorida. 95 % do not make money 3% break even 2% might make money. The main function of the club is to make membership happy(and they never will be). Unfortunatly you have gentlemen who do not understand club concept or purpose. The fact that you have outlasted 3 managers ought to speak for itself. they are satisfied with you. I feel sorry for you dealing with these novices. All the ones I dealth with were food people and new the business.

CHEFED
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CHEFED
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post #3 of 5

When a club membership is in the hundreds of thousands of dollars per the food cost is usually irrelevant.  Making the member happy is the issue, and it's an expensive proposition.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #4 of 5

It might take some sitting in on board meetings and going through the PnL.  I think you should be able to sit down, look at suggestions, then work toward a solution.

 

I say this because it will open their eyes to the various idiosyncrasies of running of running a private club as opposed to a moneymaking restaurant.  

 

BTW the golf course doesn't run in the black either but nobody raises a fuss over that.

post #5 of 5
I work for a golf club and we are going through the same thing our budget has been cut in food peoples pay has been cut nobody is allowed over time which I find funny cause we are short handed as far cooks go


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