Articles

Managing Seasonal Workers: It’s Now A Year-Round Job

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Summing It Up • Mixed signals are being sent about future U.S. immigration policies for temporary-visa workers from Mexico, a primary source of seasonal help. • Many club managers are now looking for new ways to find temporary help from other parts of the world. They are also renewing their efforts to attract more help […]


Capturing Hearts—and Dollars—at Coeur D’Alene Resort

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The Coeur D’Alene Resort AT A GLANCE Year Established: 1986 (golf course 1991) F&B Revenues: $21 million (six restaurants) Annual Golf Rounds: 22,000 Pro Shop: 4,500 sq. ft. Spa: 15,000 sq. ft. (two stories) General Manager: Bill Reagan F&B Director: Rick Powers Executive Chef: Rod Jessick Head Golf Professional: Bob Nuttelman Golf Course Superintendent: Kevin […]


Why You Want Your Staff to Fight

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To get some insight for this month’s feature on how superintendents can secure the capital funds they need (“Getting the Green Light,” pg. 46), I recently asked one veteran super to describe his best plan of attack for the annual budgetary dance—and then braced for the usual stream of laments about never getting proper support […]


Getting Back in the Swim at Town & Country Club

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Town & Country Club At A Glance Year Established: 1888 Number of Members: 505 Employees: 180 in-season/90 off-season Clubhouse Size: 48,800 sq. ft. Golf Rounds Per Year: 16,000 General Manager: Vincent Tracy Controller: Leo Nagel Director of Catering: Jodie Whaley Director of Membership/HR: Faith Loggers-Jamnik Executive Chef: John Kain PGA Golf Professional: Mike King Tennis […]


Is Big Business Better Business

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KemperSports’ Bolingbrook (Ill.) GC has three restaurants in its 76,000 sq. ft. clubhouse and a 900-seat banquet facility. Crumbling the “cookie cutter” myth about outside management, the club does over $5 million in annual F&B sales. First there was golf, as a way to escape the pressures of business. Then there was the golf course […]


Why Plans Come Together

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Ask most club managers for insights into how they try to effectively plan in their jobs, and the jokes start flying: “I make sure I have pencils with really big erasers.” “I set my watch an hour behind the actual time, so I can know, and react to, what’s coming.” “I treat planning like the […]