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.