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Hitting Our Stride
This month marks the two-year anniversary of when four of your Club managers joined the team here at St. Francis Yacht Club. I cannot believe how quickly the time has flown, and I am very glad to know and work with these professionals.
 

Hitting Our Stride

By Nora Cotter, Clubhouse Manager


Greetings from your Clubhouse Manager! This month marks the two-year anniversary of when four of your Club managers joined the team here at St. Francis Yacht Club. Chef Aaron Johnson, Catering & Events Director Jessica Arnold, Food & Beverage Director Ryan Stiles and I all started within one month of each other. I cannot believe how quickly the time has flown, and I am very glad to know and work with these professionals. I think of them as close cousins—sometimes we spend too much time together, but we can’t imagine our Club family any other way!

Looking back, it’s fun to reflect on how different our departments are now, compared to when we started. I like to think that each of us havemade a positive impact on the Club experience for all members. My primary focus has been on training up the teams who provide your food, beverage and set-up experiences—the employees with whom members interact every day. There is a saying in Club management that “happy employees make happy members”, and my focus has been on fostering a workplace in which employees feel empowered and appreciated, while also implementing training regimens and operational procedures that keep things running smoothly. Consistency within the team creates efficiencies and ensures what I have always thought to be the most important element to serving members: a familiar face, member recognition and a second home.

This month, we find ourselves in the heart of our busiest season. Between the cruises on Tinsley Island, Rolex Big Boat Series, Fleet Week and Club Events, there are many great opportunities for members to enjoy the Club with family and friends. We spend the whole year training and preparing for these months and now, our team is geared up and ready to do what we do best. Chef will be producing excellent meals; Jessica will be bringing her creative event visions to life; Ryan will be crafting cocktails and creating memorable member experiences; and I will be coordinating the staff and making sure all the details are in place.

Here’s a tip to further enjoy your Club, especially during these warmer months: the Sunday brunch buffet, in the Main Dining Room and Clippership, is my favorite time of the week. Our culinary team makes the best pancakes. Mimosas and Bloody Marys are included, and after brunch, you can relax and enjoy the new furniture and spectacular views on the race deck.

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