Archive for the ‘club operations’ Category

Guest Blog: Shoestring Marketing — Cultivate Your Club’s Natural Resources

Monday, August 8th, 2011

The upside of working with little or no marketing budget is that it forces you to get creative.  Brainstorming is a great way to find an unusual solution, but don’t overlook your most obvious, readily available resource – your members and staff.  By nurturing relationships with these people they will, in essence, become your most effective marketing tools.  Their efforts will help differentiate your club in the marketplace, generate a buzz in the community, and help you build/retain value through Club pride in action.  These seemingly simple, and often inexpensive, options include and result in:

  • A culture of pride based on consistency and quality – in facilities, food/beverage, amenities and staff,
  • An environment which empowers staff to take ownership of their respective roles and rewards them in doing so, and
  • Informed and engaged members and staff who help spread the word.

These and other means are in your arsenal of natural resources awaiting your cultivation and utilization.

El Macero CC’s GM, Steven Backman CCM, says it best, “Hire for attitude; you can train almost anything else.”  Since starting from scratch isn’t usually an option, implement a Good Attitude=Good Hire policy, effective immediately.  In doing so, you and your fellow managers will strive to add only enthusiastic individuals to the team.  Among existing staff, look for and focus on positive actions, acknowledge successes and reward desired behaviors.  Provide a training program to insure consistent quality in every aspect of your club.  Empower staff to take ownership of what they do: “See it, Own it, Solve it, Do it” (read more:  The Oz Principle).  Engage and inform with timely information, and empower them by asking for help in building awareness of programs, services and events.   The results of implementing these practices may surprise you in the number of issues resolved quickly and inexpensively, increased pride among staff in having resolved issues on their own and increased satisfaction in working at your club through being empowered and trusted to problem-solve.    With your team of enthusiastic staff in place – providing consistent, quality service, promoting club pride and events – it is time to identify and engage your member partners.

The hospitality industry is all about relationships, and, while the importance of quality relationships with your staff is obvious, the quality of those you have built with your members is equally important.  Members feel pride in their club through consistent, quality service and facilities, as well as through a sense of belonging via their friendships with other members.  Looking to your entire membership, identify the most active and involved members, your “club evangelists.”   Invite them to get involved in sharing the Club’s message and provide them with timely, accurate information.  Encourage them to talk outside Club walls (even on social media like Twitter, if you dare!) about the last outstanding meal they had at the Club, or membership opportunities, keeping in mind that a message shared peer-to-peer far outweighs one from a traditional marketing method.  By doing so, you/they will have started the most effective marketing program available:  word of mouth.  Building and maintaining relationships requires consistent effort, working through your staff and members increases your marketing power exponentially.  Engaging and empowering these same folks, and recognizing efforts along the way, gives everyone a stronger sense of pride and ownership in their club or what they do at the club, and where they belong or work.

Hiring happy people and properly training them, nurturing relationships with your staff and members to build a strong network of club supporters, and harnessing the enthusiasm and energy that both groups bring will help market your membership opportunities, and your club, better than you ever could alone.  These efforts help you save precious marketing dollars for other programs and bolster feelings of ownership and pride among members and staff in their club.  While gauging marketing ROI is much more difficult when compared to tracking a response rate from an invitation to preview your club, having prospective members see the culture and pride IN ACTION does more to entice a prospect than any artificial meet-and-greet style event.  By conveying a feeling of pride in your club, an inside secret has, in effect, been shared which says, “Join XYZ Club, and you, too, can enjoy this exclusive experience!”

Now, ask yourself: What are you doing to harness your natural resources in your membership marketing efforts, and what is your club doing to share its “inside secret”?

jill-melbye3About the Author: Jill R. Melbye is a Principal and Certified Marketing Professional with MAI Business Services. She has worked within the private club industry for 15 years and conducts seminars and provides marketing support to the hospitality industry. She is also the publisher and author of “Membership & Marketing: From A to Z”, MAI’s quarterly eNewsletter. For more information, please contact Jill at jill@melbye-assoc.com, or visit the website www.melbye-assoc.com. Follow her on twitter! www.twitter.com/jrmelbye

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!

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The Service Profession

Monday, August 1st, 2011

busykitchen-2One of my first line supervisors was a banquet manager at a large metropolitan hotel.  Ben was older, had a large family, and was a proud and loving father.  Despite his busy life, he always had time for his guests and his large banquet staff, whom he treated like family.

Though he supervised over fifty people, he not only knew us all by name, but he was aware of our individual circumstances – if we were students, where we lived, what we did in our spare time.  By taking the time to know each of us as individuals, he was able to connect with us in ways few other managers could.

For over a year, I watched him deal with guests, hotel management, and a large, boisterous, and diverse staff.  He made those of us who worked for him understand that service is not just a part-time pursuit – it’s a way of life.  It was obvious that Ben was universally respected by all who knew him.  I had seen him greet many dignitaries and celebrities by name and was even amazed to see a U.S. Senator stop by to say hello to him.

When Ben died a couple of years ago, more than three hundred people attended his funeral.  He was eulogized with warmth, humor, and emotion.  The clear lesson I learned from this great man was that the love he put into service was returned to him a hundred-fold.

In today’s society many of the conventions that marked social intercourse in the past are seen as outmoded.  Yet civility, good manners, and a desire to be of service to others remain important qualities of life.  This is particularly so in situations where you are seeking the goodwill of others.

The need to attract and retain customers has given rise to the term “service profession” to classify those who work in jobs whose primary purpose is to serve customers.  But what does it mean to be in the “service profession”?  A traditional approach would be to consider those who work in a service profession as servants.  For the time they are being served, customers are temporarily one’s superiors and should be deferred to as a sign of respect.

While this approach is technically correct, the word “servant” does not sit well with many.  Other titles such as “associate,” “server,” “wait staff,” “host,” and “assistant” are widely used to denote service employees.  Whether these titles convey the appropriate attitude required for quality service is open to debate, and ultimately that debate is immaterial.

Service employees are people who choose to serve other people as a means of earning a living.  What they are called is unimportant as long as they are not offended by it and they are imbued with a strong service ethic – the desire to help and to serve.

Establishing and maintaining this ethic is the shared responsibility of the club and the supervisor.  The club establishes its standards of service, but it is up to the supervisor to teach employees what is expected and to hold them accountable for their performance and behavior.

Service standards are much more than just the technical aspects of delivering service; they encompass employees’ attitudes and sensitivity to the needs and desires of members.  Teaching these more abstract and nuanced standards to employees is at the heart of establishing a strong service ethic.

Excerpted from Leadership on the Line:  A Guide for Front Line Supervisors, Business Owners and Emerging Leaders

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!

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Time Management Disciplines

Monday, July 25th, 2011

clockIn the often hectic environment of club management, managers must use their limited time efficiently to be effective.  Understand that time management is not about managing time.  It’s about identifying time-wasting personal habits and changing them to be more efficient.  Here are some disciplines that will help:

  • Ensure your department or section is well-organized with detailed operating systems, standards, policies, and procedures.  Without these, employees “freelance,” requiring continual supervision and intervention to do things properly.  This will eat up more of your time than anything else.
  • Plan ahead.  Always be looking ahead for upcoming activities, events, projects, and tasks.  Planning is near impossible if a manager always has his head down.  By identifying upcoming tasks, the manager can review what needs to be done to prepare.
  • Make to do lists.  Not only do lists help on a day-by-day basis, they should be made for upcoming events and tasks.
  • Establish priorities and continually review them.
  • Develop routines.  Daily, weekly, and monthly routines help sort out what has to be done and when.
  • Use checklists for routine tasks.  Tasks such as monthly inventories, new hire onboarding, and benchmarking summaries should be detailed on checklists that can be used as necessary.
  • Develop and use meeting disciplines when planning and holding meetings.
  • Delegate routine tasks to properly trained subordinates.
  • Organize work space, files, and records.  An immense amount of time can be wasted by looking for misplaced items.
  • Use a personal computer to create important information, particularly those items that will be used again and again.  Save and organize these items so they’re easily found.
  • Use a Day-Timer or Personal Digital Assistant to organize contacts, emails, and schedule.
  • Set office hours to avoid excessive interruptions.
  • Set and keep a routine schedule as much as possible.

Keep track of those things that waste time.  Review this list periodically and brainstorm ways to avoid “time wasters.”

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!

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Get Your Employees to Think Like the General Manager

Monday, July 18th, 2011

emplprofessional-3Imagine a club operation where all the employees think like the General Manager.  Imagine what the operation would be like when 100% of the staff is focused on the details of the operation.  Imagine the impact on the bottom line if the entire management and service team are dedicated to maximizing revenues and controlling costs.

Most club managers would scoff and say that such an operation can never exist – that it’s as unlikely as Mideast peace.  Yet the path to that dream is based on one simple premise – getting all employees to view their club through the eyes of the General Manager – that is to think and act like the General Manager in all they do.

Since the “dream” is to get employees to think and act like the General Manager, they must be trained intensively to understand the full dimensions of their jobs, including the nuances of service as well as the techniques of their position.  They must understand how their daily functioning impacts and impresses members; that they must think outside the limits of their job descriptions to recognize that service entails an all-encompassing responsibility regardless of position or function.  They must know that they can take the initiative to solve problems knowing that they’ll have the support of their leaders.

The military has long recognized the importance of soldiers taking the initiative to exploit battlefield opportunities.  In the flux of combat, commanders know that their initial orders cannot cover all possibilities.  To overcome this deficiency and to imbue their fighters with the confidence to act as the situation dictates, the military includes a statement of “the commander’s intent” in its field orders.

Professor Milan Vego of the U.S. Naval War College says, “The main purpose of the intent is to provide a framework for freedom to act.”  He goes on to say, “The intent should allow the subordinate . . . to exercise the highest degree of initiative in case the original order no longer applies or unexpected opportunities arise.”

In the highly fluid world of club operations, managers can take a lesson from the military and ensure that their employees fully understand their “intent” – the desired outcome in all service situations.  The way to do it is to empower your employees.  Willing, committed, and empowered employees will make a world of difference in delivering remarkable service levels to your members.  Recalling the words of John Tschohl, founder of the Service Quality Institute, “Without empowerment, an organization will never be a service leader.  Empowerment is the most critical skill an employee can master and a company can drive in order to lure and keep customers.”

But just how do you go about empowering employees?  Management consultant Susan M. Heathfield in an article on the principles of employee empowerment listed the following:

  • Value your people
  • Share your vision
  • Share your goals
  • Trust you people
  • Provide guidelines and information for empowered behavior
  • Provide frequent feedback
  • Focus on problem solution; not placing blame
  • Recognize and reward empowered behavior

In a white paper entitled Employee Empowerment this author laid out the necessities for empowerment:

First and foremost, strong leadership is an absolute necessity.  Leaders must:

  • serversBe open with their employees.
  • Be trusting and trusted.
  • Be secure in themselves, their position, and their knowledge; not threatened by knowledgeable employees or those who show initiative.
  • Be willing to share praise and shoulder blame.
  • Be good communicators.
  • Place a positive emphasis on problem discovery and solution.
  • Allow their employees to demonstrate initiative and innovation, while giving them the “freedom to fail” without repercussions.

Secondly, the necessary disciplines and systems must be established to continually review work processes while involving employees.  It’s also important that procedures be in place to keep the General Manager and other department heads fully informed of any resulting changes.

Next, the club must be committed to and deliver extensive, ongoing training to its employees.  Untrained employees cause confusion and the resulting chaos will drive good employees away.  Employees must also be recognized for their accomplishments and contributions.  This recognition will further cement the partnership.

Lastly, employees must respect their leaders and willingly follow them.  They will only do this when they see their leaders’ passion for excellence and personal commitment to success.  There can be no substitute for this example.

The dream of employees thinking and acting like the General Manager is one that can be realized, but only through a commitment to employee empowerment and all that it entails.  When employees understand their “manager’s intent” in all situations and know that the exercise of initiative will be valued and supported, the dream can become a reality.

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!

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Engaging Members with Confidence

Monday, July 11th, 2011

servers-2Most club employees will interact with members on a regular basis as part of their jobs.  There a number of things they must do to ensure that they engage members properly and successfully:

  • Be Prepared.  No matter what their job they must be prepared to meet, greet, and serve members professionally and efficiently.  This requires that they be prepared for each and every encounter with members.  For food servers this means that they know and efficiently execute all requirements of their positions and that they are thoroughly familiar with all food service techniques, as well as the food and beverages the club serves.
  • Mental Mise en Place.  Mise en place is a French phrase defined as “everything in place.”  The phrase is used in a culinary sense to refer to organizing and arranging all ingredients that a cook will require to prepare menu items.  In a broader sense it can be taken to mean that all food service employees, both front and back of house, have done all the work necessary to be ready to prepare and serve food.  But being prepared mentally is just as important as gathering all ingredients and completing all sidework.  Mental mise en place means that servers are familiar with all food and beverage products the club offers and have the right attitude and enthusiasm to deliver high levels of service to members.
  • Smile and Desire to Help.  A winning smile and  desire to help are bedrock requirements of service.
  • Names and Preferences.  As we have said repeatedly, knowing members’ names and dining preferences is a major reason people join clubs.  As the theme song for the hit sitcom Cheers said, “A place where everybody knows your name.”
  • Stand Erect.  Posture and body language say a lot about employee confidence and service attitude.  When interacting with members, they must stand confidently erect with head held high.  Providing quality service is something they should be proud to do.
  • Be Confident.  Members are not impressed by retiring, servile (submissive, subservient, fawning, obsequious, toadying [look these words up in the dictionary]) people.  They’d much rather interact with confident and competent individuals who take professional pride in what they do.
  • Make and Keep Eye Contact.  Servers must make and keep eye contact while speaking with members.  They are not impressed by shy, timid, and insecure employees.
  • Speak Slowly, Distinctly, and Confidently.  When speaking with members, particularly when reciting daily specials, servers must speak slowly, distinctly, and with confidence.  While they may refer to notes, they should not read them verbatim.  By spending some time rehearsing the particulars of each special, they can describe them confidently while making eye contact with everyone at the table.  Speaking too fast is a clear sign of nervousness and will often require members to ask servers to repeat what was said because they didn’t understand.
  • Gauge Level of Engagement.  Servers should always take their cue from members as to how much engagement they want.  Servers should never presume familiarity no matter how often they’ve served a particular member.
  • Demonstrate Knowledge and Competency.  When servers demonstrate both knowledge and competence in all they do, they favorably impress those with whom they interact.  This is true not only at the club, but also in life.

How club staff engages with members will determine the quality of service and members’ attitudes about the club and the service they receive.

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!

How Secure is Your Club?

Monday, July 4th, 2011

padlock-139x240Security is the overall responsibility of the club General Manager, but is usually delegated to department heads in various areas of the operation.  These individuals have close contact with and daily supervision of their areas and are in the best position to ensure their security.

Areas of Specific Concern

The following areas, because of the value of items maintained therein, should have assigned responsibility for security and written opening and closing procedures to ensure that they are properly monitored or secured at all times.

Retail Shops and Storage Areas.  Retail shops have large, expensive, and desirable inventories and should be closely controlled.  Closing employees must be trained and held accountable for properly securing the retail and storage areas.  Because of the value of the inventory, retail outlets will normally have security systems to include door contacts, motion sensors, and video cameras.

Food Storerooms and Walk-ins & Alcoholic Beverage Storage.  The same applies to any areas that contain food or alcoholic beverage stocks.

Kitchens & Bars.  Kitchens and bars not only have stocks of food and beverage, but also valuable equipment and supplies.  Also, they are among the last of club facilities to close for business.  Assigning responsibility and accountability for security of these areas is of paramount concern.

Cart Barn.  The cart barn or storage area contains high value equipment and supplies and is usually open later than the golf shop.  Often, line employees are left to close up without management supervision.

Bag Storage.  In some cases members have thousands of dollars invested in their golf clubs and bag.  Further, the club charges an annual fee for storing the members clubs on the premises.  Theft of members’ equipment is extremely embarrassing to the club and warrants extra efforts to protect the members’ investment.

Pools.  Swimming pools represent both a security and a safety hazard.  While there is some danger of theft of pool equipment and seating, the larger concern is of unauthorized use and vandalism.

Golf Course Maintenance Shop.  The Golf Course Maintenance facility is filled with high-priced equipment.  Add to this its usually remote (and often concealed) location, and it can be a tempting target for thieves.  Having an appropriate and monitored security system is essential to protect the club’s large investment here.

Summary

The effort of all security practices and devices should be the prevention of loss and the safety of members, guests, and employees.  While well-designed security systems can go a long way to limit the club’s risk, it is for naught if employees are not properly trained to operate the system, do not have assigned accountability for security matters, and are not vigilant regarding security matters.  In the final analysis, technology can be a great aid to ensuring security, but ultimately the security of a club rests upon the interest and vigilance of its management.

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!

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Showtime

Monday, June 27th, 2011

“Show Time” – The time at which a catered event is to start, or when guests start arriving for the event.  More importantly, from our perspective – The time when all set up must be completed and staff standing tall ready to “rock and roll.”

serversettingtableA great deal of planning and organization goes into the preparation for each and every catered event at our club.  The Clubhouse Manager or Catering Manager has already met with the event host, selected or designed menus, reserved space for the event, ensured that all necessary equipment, supplies, and beverages are on hand to support the event, and scheduled the staff necessary to carry it off.

The Chef and his staff have planned the production of all food ensuring sufficient stock is on hand to meet the needs of the event.  The food has been carefully prepared with great attention given to event timing ensuring that food is ready to be served at its peak of flavor and freshness.

Guests are assembled, some coming many miles to attend the event.  The host is understandably nervous that all go according to plan.  Much planning and expense are on the line.  Everything is ready.

How do we make sure we meet everyone’s expectations?  Basically, there are four things we must do to meet the expectations of our members and guest.

  • bottleopening-2We must be organized in both our planning and execution of the event.
  • We must be well-trained to deliver high quality service in all aspects of the event.
  • We must work as a team. Kitchen and service staff must understand their responsibilities, execute them efficiently, be prepared for the unexpected, and help each other out whenever necessary.
  • We must have positive attitudes and a strong commitment to service. We should smile easily and often, and look for ways to be helpful to members, guests, and fellow employees.

The tables are set, the room decorated and lights dimmed, the food ready to go, the music just right, the guests are expectant, looking forward to the occasion.  The staff is prepared – standing by, ready to give remarkable service.  The doors open.  Here they come.  It’s Showtime!

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!

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The Shift Log

Monday, June 20th, 2011

fill-out-form-21

Because clubs are open 6 or 7 days a week for extended hours, it is a challenge for supervisors to consistently communicate important information to employees working varying shifts.  In addition, things that happen on one shift frequently need to be passed on to those working later shifts.  Too often someone doesn’t get the word resulting in service breakdowns, missed instructions, and the perception that service staffs don’t know what they’re doing.

All of this can be avoided by using the simple expediency of shift logs.  These are nothing more than a notebook where the supervisor or employees record information that must be passed on to each other and to later shifts.  Entries can include:

  • Information or instructions from the supervisor that all staff need to know, such as a new policy or procedure, announcement of a departmental meeting or training session, or reminders to close out all POS tickets before leaving.
  • Information that needs to be passed from one shift to another, such as Mr. Smith’s party coming in tonight has ordered a special birthday cake, or Mrs. Jones called to say she left her umbrella on her golf cart and will be by to pick it up tonight, or John can’t work his Friday night shift and can anyone cover for him.
  • Information that employees need to pass on to their supervisor, such as Dr. Williams stopped by to say that his is now expecting 18 people for his private dinner tomorrow night, or Mary called in sick, or a package was delivered for the supervisor and is behind the pro shop counter.

The key to success in using a shift log rests on the following practices:

  • The log book must always be kept in a designated location where the supervisor and all employees can find it quickly and easily.
  • The supervisor and all employees must read and initial all entries in the log since they last worked.
  • While the log is not an appropriate place to complain about management, members or other employees, problems encountered by employees should be recorded so that the supervisor can contact upset members, discuss matters with involved employees; take care of any unresolved issues, and design policies and procedures to systematically address problems. Often, it is a great source for issues that need to be discussed at departmental or shift meetings.

Formatting the shift log is simple.  Enter today’s date on the first page.  The supervisor and employees make any necessary entries on the page.  The next day, the first person to open the log book draws a line across the page under the last entry from the previous day and enters the new day’s date.  After reading all entries since last working, the supervisor and employees initial each day’s entries to indicate that they have read the material.  This pattern is repeated until the notebook is filled and replaced by a new book.

Shift logs work best in departments with extended hours and multiple employee shifts.  Such areas in club operations would include:

  • Food and beverage operations
  • Pro shop or retail operations
  • Cart barn operations
  • Lodging front desks
  • Concierge desks
  • Housekeeping and maintenance departments

Supervisors who institute shift logs will find departmental communications to be easier, more thorough, and more consistent.  It also is an excellent way to encourage employees to suggest ideas to improve operations (though such entries will quickly dry up if the supervisor never discusses or implements these ideas).   Given that communications is such a critical element of leadership and setting up a shift log is so easy, supervisors should waste no time in instituting this best practice in their operations.  They’ll find it a great tool for better communications, improved leadership, and the efficiency of their operations.

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!

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Directing Employees

Monday, June 13th, 2011

Directing employees is one of the hardest and most time-consuming things a leader does, particularly in a labor-intensive business.  It is also the most important.  Unless you work totally alone and have no contact with others, in which case you wouldn’t be a leader, you must develop the leadership skills to work with and direct others.

A number of years ago I hired a brilliant young chef to run the food service of a club I managed.  The members had been clamoring for high-quality, innovative food, so when the opportunity presented itself, I brought Tony on board.

True to expectations Tony produced awesome food.  The members were blown away and the rave reviews poured in.  While I was thrilled with his food, it wasn’t long before I sensed that all was not right in the kitchen.

The Dining Room Manager came to me several times to tell me that Tony repeatedly blew up at the wait staff.  It finally got so bad that waiters were afraid to go into the kitchen.  There was even a case of his blowing up at a housekeeper who was getting her employee meal.  I also noticed that the kitchen seemed to be a revolving door for cooks and dishwashers.

I finally called one of the recently resigned cooks to find out what was going on.  He said that Tony never trained his kitchen staff and rarely communicated his goals or requirements.  He also said Tony was a hard worker, but was often moody and didn’t seem to trust his employees.  As a result, Tony felt he had to be in the kitchen at all hours.  His temper became shorter and shorter as he understandably began to burn out.  While I repeatedly encouraged him to take time off and to soften his approach to his employees, he was clearly unreceptive to counsel.

Less than six months after he was hired, Tony suddenly quit.  The job had taken a tremendous toll on him physically and emotionally.  While Tony’s cooking was spectacular, his leadership and interpersonal skills were sadly lacking.  He had alienated other departments and his own staff was happy to see him go.

In many ways Tony’s story was a tragedy.  He was incredibly talented, yet had a serious overarching flaw.  He could not direct or even get along with others.  Repeated counseling could not help him see the light.  I could only hope that someday his disappointments would cause him to examine this failing.

meeting-2People are complex and unique.  They have their own ideas, experiences, and problems.  As a leader you have to get them to accept the goals, standards, procedures, and culture of the company.  If you do nothing else well as a leader, you must manage people well.  The following ideas will help you to direct your employees:

  • Telling an employee to do something is only the first and smallest part of the job.  Constantly remind your employees of the important things.  What is seen as important to you becomes important to them.  Never give the excuse that you told an employee to do something - check to ensure that it was done and done right.  Check and double-check.
  • When you tell employees to do something, set a deadline or give priorities, so they have some sense of how important or urgent the matter is.  If you have a deadline or require a response, say so.
  • Get out and move about.  If you are in your office all day, you are not doing your job.  You should be “out and about” 60-70% of your time - checking and double-checking.  Being actively involved in your operation sends a powerful message to employees.  It says you care about what is going on.
  • Explain the “big picture” to your employees.  They need to understand how their efforts contribute to the larger goals of the company.
  • Never raise your voice or lose control when directing employees.
  • You may correct employees’ work or behavior, but never be demeaning or criticize them personally.  Employees’ self-esteem is essential to their success and yours.
  • Never correct employees before you have determined all the facts.  Don’t allow your biases and assumptions to blind you to other perspectives.  Consult with other leaders to gain fresh perspectives on particularly difficult situations.
  • Rules and standards should be spelled out in detail, talked about often, and enforced.  If you don’t enforce them, you might as well not have them.  Nobody likes to play the bad guy, but it’s preferable to being wishy-washy.  If your employees know where you stand and you’re consistent, there is no confusion.

While you will undoubtedly have some problem employees whose dedication, skills, attitude, or enthusiasm are lacking, these must be treated as the exception.  If you have many such employees, it may be a reflection of your leadership.

Ed Rehkopf, excerpted from Leadership on the Line:  A Guide for Front Line Supervisors, Business Owners and Emerging Leaders, 2nd ed.

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!

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Guest Blog: The Future of Club Programming

Monday, June 6th, 2011

There is a tremendous population shift underway in our country with the various age and cultural demographic changes that will modify the way we do business in our private clubs well into the future. Studies have shown that our 65 year old age group will double from 40 million to 89 million and from 13 percent of the population to 20 percent by the year 2050. While this seems like a long way off, the impact that this means to our economic outlook, and how we do business in our clubs will be impacting and must be dealt with today.

tennis-ladies-21A recent study from Stanford University on the longevity of Americans living longer in our society states that Americans will continue to “Age Up” for decades into the future. With medicine and wellness practices, Americans are living much longer. With this change, there will be a transformation of organizational psychology and club programming concepts that will have a major impact not only with government policies and programs like Social Security benefits and Medicare but us as club managers and CEOs of our organizations with how we conduct business.

The realization of what this means to the business of private clubs is significant. Our entire market is changing clubs across the country. As we experience continued growth of our “Waiting to Resign Lists” with members wanting to get out of the club, for various reasons, we must begin to pay attention to how we deal with this problem. As we all know, our clubs operate with dues as our primary source of income. Without this revenue stream, we will not be able to operate. Last year alone, over 400 clubs closed their doors for various reasons. This is an alarming rate of closures in which we need to be concerned about.

The aging demographics of our membership coupled with the current global financial crisis, along with our member’s investment portfolios shrinking by 25 percent or more is causing a major transformation of the wealth distribution in our clubs. The way we are conducting business today will be outdated in the very near future. Our senior members are living longer and are spending more time at our clubs, but they are spending less money.

Several clubs have discounted their dues for seniors in an attempt to keep this age group active at their clubs and off the waiting to resign list. The reasoning is that this membership group has already paid their dues so to speak, but as younger members soon realize that the senior group is using the club more than they are, there begins to be resentment among the membership creating different factions. The younger members are feeling like they are paying the way for the senior member.

We need to ask ourselves if discounting the dues for senior members is the business practice or not or are there other measures we can take to better deal with this concern. What programs do you have in place to meet the needs and demands of this aging group? Are these programs sufficient and do they add value to the lives of our senior members, giving them a reason to continue being members of your club? A term “Productive Aging” is becoming the buzz word amongst our aging members 50 years and older.

Many clubs are being proactive and are already planning for the next few decades and how to better serve their aging membership, while still recruiting younger members, which are the future of our clubs. There is no doubt that we have age and cultural differences in our clubs. Our senior members do not desire to dine or be near the younger members and their young children, so we must develop seating areas or dedicate specific dining rooms in our clubs to accommodate this need.

What other programs are we developing to better serve our aging membership? Below are several programming ideas for you to consider implementing in your clubs for this age group.

  • Investment groups made up of members
  • Book clubs - many clubs are creating their own personal libraries that are situated in unused areas of their clubs, which has become popular with members
  • Wine clubs
  • Travel clubs
  • Hiking or outdoor recreation and fitness programs
  • Cooking classes - heart healthy cuisine
  • Organic gardening - several clubs are providing areas on club grounds for those members to have their own personal garden that they maintain
  • Self-defense training - how to avoid an attack in the mall parking lot (hopefully not your club parking lot)
  • Writing and poetry groups
  • Member focus groups - to share cultural and local lore
  • Hobbies and craft groups
  • Health, nutrition and wellness classes
  • Classes on how to retrofit your home to prepare for aging
  • Outdoor stargazing events
  • Fly fishing classes
  • Cycling groups
  • Card groups (besides bridge)
  • Storytelling and oral history presentations - lecture series
  • Mental exercise groups - crossword puzzle competitions
  • Philanthropy groups - big brother and big sister groups
  • Community outreach groups
  • Volunteer groups - to clean up neighborhoods a side streets and waterways around your club
  • Club historical preservation societies to gather your club’s history / archives
  • Technology - computer classes
  • Mystery theme dinners
  • Comedy night
  • Movie nights for families
  • Pet grooming classes
  • Pet obedience training (along with member’s and their kids as well)
  • Care giver programs
  • Club concierge services
  • Car wash - on site to wash, wax and detail members cars
  • Relationship building programs - (matching single members together)
  • Etiquette and formal dining classes
  • Retrofit your club with handicap accessibility
  • Sport shooting - clays events
  • Kayak and canoe clubs
  • Bus trips to local museums, art exhibits and sporting activities
  • Coffee shops - Wi-Fi Internet access in your clubs
  • Music lessons - how many members would like to learn how to play the piano but feel they are too old to learn but are capable?
  • Discovery nature center in your club
  • Nature walks on club property - with signs marking plants and trees along with a nature walk book to identify foliage
  • Natural healing and wellness classes
  • Business center to include access to a club computer, fax machine, photo copy machine and so forth
  • Genealogy research classes
  • Recipe book - your club members personal recipes
  • Club history book
  • Club member personal history book - let your members tell their stories
  • Shopping trips
  • Photography clubs

Adding these types of programs for your entire membership to enjoy will support their need to remain as members ensuring the future of your club.

Don Vance, CCM, Master Club Advisors, Club Leadership Digest

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!

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