When Robert Josey, CCM, came to The Country Club (Pepper Pike, Ohio) as General Manager in 2002, the dining operation was in need of some help. The kitchen hadn’t been updated since the current clubhouse was built in 1930. The dining rooms were dated. And a handful of members were reluctant to support change, claiming…
Michael Wheeler, Chief Operating Officer and General Manager at Cherokee Town and Country Club, believes that hiring for fit of culture—especially in food and beverage—is critical.
First impressions are more important than most realize. Especially for Ted Gillary, Executive Manager of the Detroit (Mich.) Athletic Club (DAC), whose first impression of the venerable city club eventually had a far-reaching and fundamental impact on its food-and-beverage program.
Maurice Darbyshire, General Manager of Belmont Country Club, Ashburn, Va., and Vice President – Operations of Toll Golf, brings a unique perspective to the operations he oversees.
If you’re looking for a jolt of F&B inspiration, you’d be hard-pressed to beat Dallas’ Northwood Club.