Page 11 - CGC_Annual_Report_2014

Annual Report 2013-2014
The challenge for Simon and the course staff is to
present the course in exceptional condition whilst
developing ways we can be more efficient and
environmentally sustainable. Maintained green grass
across all areas is simply not possible under the
current water restrictions and the conceptual course
designs, examples of which were included in the
Future Directions Document, are being considered as
a possible solution. Recycled water is being explored,
but indications suggest this is an expensive long term
strategy.
The Course Care Etiquette Program (CCEP) was
initiated in 2014 and will continue to develop as a
way to educate members and guests on how best
to care for the golf course. Communication in the
form of instructional videos and online material is
being developed to ensure an ease of reference and
expectation for all who play our golf course.
Food and Beverage
The food and beverage review has been completed
and a number of changes have been implemented to
ensure members and guests receive the best possible
service and offering.
Staff changes include Brendan Wong being promoted to
the position of Assistant Food and Beverage Manager
and Brendan will focus on service and delivery of
functions. Carl Warren’s role as House Manager has
an increased responsibility on clubhouse presentation
and maintenance. This will become more prevalent
as the clubhouse redevelopment takes shape. The
kitchen continues to deliver a high standard of food
offering led by our Head Chef Matthew Longshaw.
Matt’s friendly, welcoming nature is a regular source
of positive feedback and he inspires his team to
continually improve.
The Friday Sundowners continue to be a great way for
members to introduce family and friends to the club in
a relaxed environment. We will be looking to provide
more social offerings both formal and informal to
members in the year ahead.
We have a location second to none and will be looking
to utilise all areas of the clubhouse to build on existing
business and develop new opportunities. One area we
will be focusing on is the underutilised Terrace Room
which provides the perfect environment for business
seminars or small to medium functions.
Golf Operations
Similar to the Food and Beverage department a full
review of Golf Operations and the resources required to
deliver excellent service and golf offerings to members
has been completed.
A result of the review will see Bruce Hay stepping
away from teaching and focusing on his role as Golf
Operations Manager. Bruce will plan, implement and
review all golfing events along with leading his team
to ensure all members and guests receive the best
golfing experience possible.
Reporting to Bruce will be Cottesloe’s new Teaching
Professional Matthew Elliott. Matthew has moved to
Perth from Canberra where he held the position of
Assistant Professional and Teaching Professional at
Federal Golf Club. We welcome Matthew to our team
of staff and look forward to him developing all aspects
of tuition including junior development, clinics and one
on one lessons.
Retail can be a challenging area for an on course pro
shop, however I would strongly encourage members
to consider the pro shop when looking to purchase
anything golf related. A customised club fit is one of
the best investments you can make when looking at
updating golf equipment and Bruce, Andrew, Grant
and Matthew have extensive expertise in this area.
The Club also offer a large range of apparel and golf
equipment and is always willing to price match the off
course retailers.
I would like to thank Bruce and Jean Hay, Andrew Vance
and Grant Lewis for their dedication and commitment
to the Club and Members. They have managed a long
season of golf events seamlessly and accepted all
challenges thrown at them.