Recognizing that we work in a detail-intensive business, most club managers understand that comprehensive and systematic training for both subordinate managers and line employees is an imperative. Yet, the sad fact is that training is an afterthought in many operations, left up to department heads or front line supervisors to conceive, design, and implement.
Why is this so often the case? I offer the following as some of the factors that make training so difficult for all of us:
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First, is the standalone nature of most clubs. Busy managers have little time and, in some cases, lack the necessary skill set to design a comprehensive training curriculum for employees. Complicating this is the fact that club operations span many disciplines, including accounting, human resources, marketing, member relations, golf operations, food and beverage, aquatics, golf course maintenance, and other areas. Few, managers have the detailed knowledge of all these disciplines to design the well-integrated systems, policies, and procedures that cover all areas of the operation. - The general manager and management staff have not formally defined the standards of quality and service they wish to provide the membership. Without formal standards, how do they determine their training needs?
- Given the many positions inherent in club operations, there is the need to develop a curriculum for each position to provide employees the appropriate skill set. This is a daunting task, though focusing on critical member-facing positions is the first step.
- In addition to individual skills training, employees must be trained in the club culture and values; laws affecting the workplace; employee work rules and policies; liability abatement training such as safety, sanitation, and public health; human resource issues such as sexual harassment, discrimination, conduct, and performance criteria; accounting policies and procedures relating to their work such as point of sale training, inventory procedures, and timekeeping; and all the club’s various organizational systems that allow it to function efficiently.
- Managers at all levels must be trained in a variety of disciplines including leadership; club culture and values; various laws affecting club operations; club systems; accounting standards, policies, and procedures; human resource standards, policies, and procedures — to name a few.
- Few clubs have a comprehensive training plan that guides subordinate managers in training standards, responsibilities, budgets, resources, and necessary curricula.
- There is no easy way for the general manager to monitor training execution due to the lack, in most clubs, of training administration software and training benchmarks. Short of attending each training session, how does the GM know who is training and meeting the ongoing requirements of a multi-faceted curriculum.

- In times of tight budgets (and when is it ever not such a time?), the cost of every hour of training is multiplied by the number of employees being trained and their hourly wage — and this can have a significant impact on the bottom line.
- The management staff does not have the will to make it happen given all the other management requirements, demands on their time, and competing priorities.
- The club’s board, while demanding high service levels, does not understand the direct link between formal training and quality service or, even more importantly, the challenging task of designing and implementing an effective club-wide training program. In many cases, the general manager has not developed the training goals, assessments, plan, proposed budget, and “sold” the board on its necessity.
The bottom line on all these issues is that unless focused on and attended to religiously, they fall through the cracks. While the training requirements of a well-run operation seem overwhelming, they can be effectively implemented by a variety of strategies which we’ll talk about next week.
Thanks and have a great day!
Ed Rehkopf
This weekly blog comments on and discusses the club industry and its challenges. From time to time, we will feature guest bloggers - those managers and industry experts who have something of interest to say to all of us. We also welcome feedback and comment upon the blog, hoping that it will become a useful sounding board for what’s on the minds of hardworking club managers throughout the country and around the world.
Club Resources International - Management Resources for Clubs!

Supervisors’ Responsibility
A club should subscribe to the “Hot Stove” approach to discipline. Employees are told what is expected of them and what the consequences are of ignoring rules, requirements, policy, and procedure. If they then touch the hot stove, they get burned.
As anyone who has ever read my writings knows, I am a firm believer in written standards, policies, and procedures as the basis for a well-organized hospitality operation. Here are some of the reasons why:
Having faced these issues in job after job in both hotels and clubs, I have over the years prepared an immense amount of written
These two teams will meet each other eighteen times a season. While well matched in player talent, hustle, and desire, and though each team possesses competent management and coaching, one team dominates the other season after season. Would anyone be surprised to discover which is the dominant team?
The club’s monthly operating statements provide good basic information, but these summary numbers can mask troubling trends within the operation. For instance, higher food revenues can be a result of less patronage, but each member spending more because of higher menu prices. The manager is happy with the higher revenues, but is blissfully ignorant of declining clientele.
Calling all kids! Grab a couple staff members to conduct weekly poolside games to include a penny dive, relay races (wet t-shirt, ride a noodle, etc.), ping pong ball Scrabble, etc. Most of the needed supplies are probably lying around the club or can be borrowed. Prizes can be as inexpensive as a 5 cent freeze pop! The kids will love it! Log onto
What fun to come to the pool for a FREE (or inexpensive) cool treat! Once or twice per month, schedule a staff member to man a sno-cone machine or build your own sundae bar. You can rent a sno-cone machine for as little as $35 or buy your own! Providing ice cream and toppings is a bit more expensive, but worth the member satisfaction.
How about hosting a manicures and mimosa morning at the pool for the ladies? Hire a mobile spa service to conduct mini pedicures and manicures on the pool deck. The cost is passed on to members and the club can decide whether the mimosas are charged or complimentary. 