28 minute read
Golf Operations
BALANCING WORK
AND COMPETITIVE GOLF
By David “DD” Damesworth
PGA Director of Golf at Orange Tree Golf Club
DAVID “DD” DAMESWORTH, PGA Director of Golf at Orange Tree Golf Club in Orlando, Fla., played in his fifth PGA Professional Championship at the Omni Barton Creek Resort & Spa this year. He discusses his origins within the industry and how he keeps his game in shape while still managing the club and keeping members and guests happy.
DD: I grew up in Southfield, Mich. and played all kinds of sports but mostly basketball, baseball, soccer, track and golf. I was introduced to the game as a caddie at Plum Hollow Country Club in Southfield. I quickly got hooked, had some early success and gained confidence quickly as I relied on my athleticism and handeye coordination from other sports that translated into golf.
My dad and older brother, along with several of my friends, always have very competitive matches in all of the sports and that kept me very competitive and always kept my juices flowing.
I played college golf at Cornerstone University in Grand Rapids, Mich. and that was where I got into the golf business side at Egypt Valley CC. I realized there that I could work and make money while playing, teaching and working at a club.
Coming from a very competitive background and always looking to improve on a daily basis has stuck with me to this day. I am always looking to get better at managing staff, and anticipating and meeting members needs, while maintaining my own golf game and fitness level.
After college, I married my college sweetheart and we moved to Florida. I played full time for about three years before getting back into the business as an Assistant Golf Professional here at Orange Tree. Shortly thereafter, I was given the chance to be the Head Golf Professional and I decided to jump on the opportunity.
Each and every day I am always asking, “how can I improve as a husband, dad, friend, golf professional and mentor?” These are things my dad always tried to think about and that the secret to being successful was in the daily routine. Spending time in the
gym, along with eating right and maintaining a good range of motion, I have been able to increase speed while staying injury free for most of my career.
The balance at work is never easy but is very rewarding. I am able to manage a staff of 15-20, as well as try to meet the needs of 330+ members that are active and know their golf. I enjoy teaching on a daily basis and seeing my students improve and learn and grow as players and people.
Managing my golf game while juggling work responsibilities and coaching multiple sports with my kids is tough, but so much fun. The key for me is that I really enjoy practicing and playing to prepare to compete. The competition and playing under the gun once I feel prepared is so rewarding for me.
I enjoy the time in the gym and working on speed and taking care of my body to find any advantage I can as a competitor. I have grown to learn that in order to reach my full potential I have to enjoy the process of improving and enjoy the grind. That is what gets me up in the morning and pushes me to be better. I hope to pass these traits to my kids as well as my staff to help them reach their potential.
I challenge everyone to find something you love to do and within your daily routine find a way to get better at what you enjoy doing. Enjoy the journey and the process.
HISTORIC PAST WITH EYES ON THE FUTURE THE FUTURE
The Country Club of Buffalo traces its roots back to 1889, but a recent renovation project and implementation of an upcoming 15-year plan solidify its rightful place in the future.
By Rob Thomas, Editor
MUCH CAN BE SAID ABOUT THE LOYALTY AND PRIDE members take in their club, but 98 percent of membership approving a $3.3 million renovati on project to a pair of areas nobody really sees, speaks volumes. That’s only part of the story at the Country Club of Buff alo in Williamsville, N.Y.
The other side of the historic club’s story is the love shown by people who’ve decided to make CCB their life’s work. General Manager Nick Markel is just one piece of that puzzle.
“This club was my fi rst club job, the inspirati on to change my major to hospitality, and the only club that would have brought me back to Buff alo,” Markel says. “I love this golf course and this club. Buff alo is a special place, and mostly because of the people.
The Donald Ross championship golf course and Duane Lyman-designed clubhouse both saw recent upgrades as part of a $3.3 million renovation project.
He was quick to shift the credit to his staff who keep the historic club running smoothly.
“What makes CCB is our head valet, front office attendant, locker room attendants, pool director [51 years!], bar manager, captains, line cooks, purchasing agent, caddie master, etc.” Markel says. “There really is an extraordinary amount of tenure on this team. I’m here for them, and CCB is the special club it is because of them.”
The Country Club of Buffalo is situated on 325 acres in Western New York. The property, which opened in 1926, is the club’s third location since being founded in 1889. A renowned Donald Ross golf course and stately Duane Lymandesigned clubhouse are the main attractions, but the club also offers a variety of other amenities to its 505 member families. Additional recreational opportunities include a pool, tennis, platform tennis, pickleball, snowshoeing, cross country skiing, an ice-skating rink, and a world-class sporting clays facility offering five different disciplines. The dining program is robust, with a strong member preference for al fresco dining in the summer months.
“Clubs will often note a familial atmosphere, but here it is truly engrained in the culture,” Markel says. “Buffalo is known as the “City of Good Neighbors” and that rings especially true in our small community within the community.”
RECENT RENOVATION
In 2022, CCB completed a full kitchen renovation and golf course irrigation replacement. These projects were approved for a total spend of $3.3 million, but finished under budget and in a timely fashion, Markel notes.
“The projects were approved by 98% of the membership who voted,” he says. “For a club this size, that is a substantial investment in infrastructure projects, and the team both recognizes and appreciates the members’ support.”
Markel notes that the club is currently finishing up the presentation materials on a 15-year campus plan for the property and facilities.
“The process has taken the better part of two years, but with a high level of member engagement throughout,” he says. “Focus groups, two surveys, and charrette sessions have contributed to a consensus-built plan that we are confident the membership will unite around. We intend to break ground on the first phase in 2024.”
The beneficiary of the kitchen renovation that included new walls, floors, ceilings, and equipment is Executive Chef Joe Piazza, CEC, AAC.
The Country Club of Buffalo was founded in 1889, but moved to its current location in Williamsville, N.Y. in 1926.
The new kitchen at Country Club of Buffalo included new walls, floors, ceilings and equipment ... and the special addition of a chef’s table to enable Executive Chef Joe Piazza and his staff to entertain members.
The club has three dining options for members to enjoy. The a la carte restaurant is open for all three meal periods; there is a snack bar at the pool, and a quick-service concept/ halfway house on the golf course that has a mobile “hot dog cart” available on the weekends during the season.
“The main a la carte menu changes about 80 percent each month,” Piazza says. “This is very unique, as all the other clubs I have worked at typically do a quarterly menu change. The culinary team loves the fact of the diverse ingredients, and the members really enjoy seeing all the highly seasonal ingredients with each monthly revision.”
On the agronomic side, Grounds Superintendent Anthony Tosh, keeps the Ross gem shining. The property is unique in the fact that it sits on an old limestone quarry.
“The rock cutouts and stone features make for a picturesque setting, but the rocky soils and shallow bedrock can create a challenging growing environment,” Tosh says.
The new irrigation system will certainly help Tosh and his staff with their day-to-day duties. The team includes eight full-time, year-round employees and approximately 30 seasonal staff members that work from April through October.
STAFFING STABILITY
Staffing has been an issue across the industry, but Tosh has an academic advantage over some of his colleagues.
“We’re fortunate to be in a location near a number of colleges and with an abundance of college students living in the area,” he says. “We’ve had great success attracting students for the summer.
“We try to create as enjoyable a work experience as possible to ensure we have as much of our seasonal staff returning each summer,” Tosh adds. “Being able to return the same staff each season with their increased knowledge and experience has an incalculable effect on the quality of product we can provide.”
Markel says CCB struggled with staffing, like most clubs, through the pandemic, and particularly in 2021. But heading into this summer season, they put an emphasis on not just hiring the associates needed, but “over hiring” to some extent in an effort to offer more flexible work schedules. That has proven impactful.
“We are continually monitoring the local market to ensure we are better than competitive on compensation levels,” he says. “Partnerships with local universities have also proven quite beneficial. I personally serve on the advisory committee for the hospitality school at a local college, and volunteer to teach several classes each semester. Our Assistant Manager does the same at her alma matter. Lastly, we signed on as an official sponsor for the athletic program at the largest university in our area and now attend sporting events to recruit students, as well as market openings directly through banner ads on their webpages.”
Piazza tells a similar tale on the F&B side.
“I am fortunate to have multiple culinary schools, and programs in Buffalo,” he says. “I also sit on the board of the local ACF, which helps with tapping into young future culinarians.
“As far as retaining staff, we really try to have a balanced schedule here at the club, which helps with the life-work balance we all struggle with,” Piazza adds.
GOLF … AND MORE
National outlets have dubbed CCB’s Ross layout as a Top 100 classic design. Jay Sutherland, PGA Head Golf Professional, is charged with getting members around the track for approximately 16,000 rounds each year. He points to the Memorial Invitational and Summer Invitational as the biggest events of the year, but daily play is treated with equal importance.
With Buffalo’s legendary winters, you’d think Sutherland would have ample downtime, but that’s not the case.
“The role of the golf professional and the golf shop staff has evolved so much in the last 20 years that we are still very active providing member services that go well beyond when the golf course is open,” he says. “Personally, we use the downtime to prepare as much as possible for the upcoming year so we can limit the amount of time in our offices and
The 18-hole golf course, which was dug out of a limestone quarry, hosts approximately 16,000 rounds each season. Members enjoy snowshoeing and cross-country skiing on the property over the winter months.
engage with members in person during the golf season.
“We will prepare an extensive, detailed buying plan that is easy to adjust during the season,” Sutherland explains. “All the budgets will be prepared and submitted with in-depth detail for easy reference during the season. We will plan our staffing levels and start that process as early as possible.
Once committees are set, Sutherland’s team meets with the tournament chairs to plan their respective events to reduce meeting time during the season. The staff will assess the past season’s strengths and weaknesses to make adjustments to procedures for the upcoming season.
Assistant Manager Rachel Black says, “being in Buffalo, winter activities are a must.”
“The past few winters have been mild, but in years past we have maintained an ice-skating rink,” she explains. “Our membership enjoys snowshoeing and cross-country skiing out on our course. We offer paddle tennis as well as shooting during the winter season.”
The Country Club of Buffalo offers five shooting fields—Trap, Skeet, Five-Stand, Brushwalk and Crazy Quail. Training programs and beginner shoots introduce new members to the activity. AND NOT JUST ANY SHOOTING …
“Our shooting program began nearly a century ago, so it’s been a well-established amenity for us for a long time,” Black says. “Since then, we’ve been able to establish a world-class facility which has attracted a number of avid clay target shooters to our club. We are also one of the only country clubs in Western New York that offers clay target shooting, so that helps attract members looking to shoot.
“We recently began offering training programs and beginner shoots to introduce more members to the sport and we’ve had a noticeable increase in activity due to those training events,” she continues. “We currently have five fields in operation … Trap, Skeet, Five-Stand, Brushwalk, and a Crazy Quail field. The Brushwalk is our signature field that provides a very unique target shooting challenge. It involves over 60 manually operated traps throwing targets while shooters walk along a wooded trail.”
While CCB is firmly rooted in the community and graced with an abundance of historical significance, the recent renovations and 15-year plan make it clear that the club will not rest on its laurels.
“The Country Club of Buffalo is the aspirational Club in Buffalo, and I believe one of the finest in North America,” Markel says. “We pride ourselves on exceptional, and personalized, service. The experience at CCB is classic and refined, yet not ostentatious.” C+RB
A Call for Conferences
SUMMING IT UP
> Meeti ng space renovati ons are providing more accommodati ons for corporate events and other inti mate gatherings. > Customizable rooms enable meeti ngs of all sizes to be structured as needed. > Proximity to other clubhouse ameniti es creates an all-inclusive experience for members and guests.
A Call for Conferences
After two years of postponed in-person events, meeting rooms are getting a new lease on club life.
By Pamela Brill, Contributing Editor
SCHOOL ISN’T THE only thing in session this month; conferences and other corporate events are having a resurgence and private clubs are answering the call with refreshed digs. While pandemic-driven regulati ons necessitated the temporary shutdown of in-person meeti ngs, clubs used the down ti me to take a closer look at the services and accommodati ons these rooms lacked. The results are more polished, professional setups that have members brushing off their work wardrobes and rejoining their colleagues for corporate retreats and breakout meets.
FOCUS ON FLEXIBILITY
A meeti ng space redesign was one of the main factors that moti vated a clubhousewide renovati on at Colonial Country Club in Fort Myers, Fla.
“Our membership had a greater need for more fl exible meeti ng space and a wide range of technology,” says Sales and Marketi ng Manager Gabrielle Kreller. The club’s three designated meeti ng rooms, along with a 3,254-sq.-ft . ballroom used for master board associati on meeti ngs and large presentati ons, were unveiled in March 2021 and have since generated a steady fl ow of events.
Comprising the bett er part of the main building, the East PDR and media room are located on the left side of the clubhouse, while the West PDR is on the opposite side. Collapsible walls between rooms allow for greater fl exibility, so that meeti ngs can be
COLONIAL COUNTRY CLUB
Fort Myers, Fla.
— Gabrielle Kreller, Sales and
Marketing Manager
customized as needed. The 707-sq.-ft. East PDR and 390-sq.-ft. West PDR are set with six 48-inch square hardwood tables, each seating four guests. The 402-sq.-ft. media room is outfitted with a U-shaped conference table and hard-back seats, facing a wall-mounted, largeformat monitor for videoconferencing.
Further enhancing the functionality of these rooms, blue and cream carpeting sporting an abstract design and adjustable lighting—controlled by a wall-mounted iPad—add ambiance to these respective spaces. Large windows that look out onto the 18th hole and surrounding lake offer alternative focal points for meeting goers.
With a steady flow of bookings since the meeting room renovation—including alternative uses as makeshift bridal suites and private dining venues—the versatility of these spaces has proven its worth at Colonial Country Club.
“The timeless and multiple configuration room design of our clubhouse has provided a better experience for our membership,” says Kreller.
REVIVED AND REVITALIZED
Even a series of devastating wildfires in Northern California could not extinguish the spirit and camaraderie at The Fountaingrove Club in Santa Rosa, Calif., where management and membership joined together to begin rebuilding its clubhouse. A key component of the December 2021 property-wide reconstruction was the primary boardroom, a space that has become a multipurpose outlet for both members and staff.
Deemed the centerpiece of the clubhouse’s first floor and surrounded by glass retractable walls, the boardroom is visible immediately upon entering the clubhouse.
“The goal of our 2018 Board of Directors for this space was to create a sense of transparency, and this is exactly what this room provides our members and guests,” says General Manager Russ Bond. While its significance may appear larger than life, the room itself is designed to host small, intimate gatherings. Customizable walls and flexible furniture can be adjusted to accommodate various sized groups, with a maximum of 27 in the boardroom and between 17-60 guests in other clubhouse spaces.
Maintaining Fountaingrove’s original style, but with an appreciation for contemporary design, was essential when crafting the boardroom.
“The designers really put thought into what would make this space an extension of the natural landscape, just outside the walls of the clubhouse,” notes Bond.
Wood and stone elements adorn the space, as reflected in the overall structure and artwork. Of note is a misty-toned chandelier reminiscent of coastal fog, balanced out by a calming neutral color palette throughout.
Aesthetics aside, members can utilize the boardroom’s tech functionality by casting to smart televisions from their personal devices or connect directly to the club’s facilities. “The entire Fountaingrove campus has access to Wi-Fi; whether you’re working out on the elliptical or out on the 10th tee, you have access to our shared network,” says Bond.
With such versatility in its setup, the boardroom is in frequent use by both members and employees. In fact, each day at Fountaingrove begins with a management huddle session in this very space.
“We also encourage our members to use these spaces for themselves and their meetings, to create a chance for them to experience a different environment other than their own,” adds Bond. Recent
Ridgewood Country Club, Paramus NJ
DESIGN AND ARCHITECTURE FOR PRIVATE CLUBS & HOSPITALITY
Photos by Doug Dun Photography; design by BAR Architects & Interiors
THE FOUNTAINGROVE CLUB
Santa Rosa, Calif.
—Russ Bond, General Manager
THE WORLD’S MOST COMFORTABLE HOSPITALITY CHAIRS.
events include member-led meeti ngs and staff CPR training, along with a steady fl ow of regular get-togethers.
Since the club’s reopening, Bond has witnessed an outpouring of membership support and unwavering pride in what these new spaces, including the boardroom, have become.
“I believe we are just touching the surface on what this new clubhouse can provide our members and their guests, and we cannot wait to keep learning and being able to provide these opportuniti es to our members and staff ,” he enthuses.
THE TOAST OF THE CLUBHOUSE
Members at the Ravenna Club in Litt leton, Colo., are raising a glass to Buona La Prima, a boardroom whose wine cellar-inspired design lets visitors feel like they’ve stepped inside a secret club. The space is the culminati on of a two-year-long constructi on project for a 25,000-sq.-ft . clubhouse—the fi rst for this private luxury golf club—that replaces a temporary facility with a permanent structure worthy of its membership.
“As a bouti que club with limited membership, the clubhouse was ‘right-sized’ for the community,” says Hospitality and Event Manager Michelle Tott e. Having opened its doors this past July, the boardroom has already garnered att enti on from members and nonmembers alike.
Covertly situated on the clubhouse’s lower level and accessible by a spiral staircase just off the bar and main dining room, the 2,500-sq.-ft . Buona La Prima is next to Ravenna’s burgeoning wine cellar, visible from the meeti ng room. The design is meant to resemble a wine grott o reminiscent of Ravenna, Italy, or a wine cave in California’s
RAVENNA CLUB
—Michelle Totte, Event Manager
Napa Valley. Att enti on to detail is not only evident in the muted earthtoned furnishings and fi nishes, but in the architecture itself.
“[The room] is comprised of hand-built masonry with a unique barrel-vault ceiling that creates a striking, old-world environment with the added benefi t of bank vault-like acousti cs,” describes Tott e. “It’s dead silent.”
Adding to this distracti on-free zone, the boardroom is laid out with all of the essenti al technology for getti ng down to business. A 100-inch video monitor supports Zoom, Microsoft Teams and Google Meet, while wireless content sharing functi onality lets multi ple users share their screens simultaneously and even display their work in other areas of the clubhouse.
“If users are old school and just want to have a plain old telephone call, we have that ability too: with a wireless VOIP conference phone,” adds Director of Technology and Communicati ons Chris Collins.
When not being used for conferences or business meeti ngs, this space can accommodate private dinner parti es for up to 50 guests. Because of its close proximity to Ravenna’s new 5,000-sq.-ft . kitchen, the club’s culinary staff can execute and serve catered meals and wine pairings with ease.
Since the clubhouse’s grand opening, the room has already generated a notable increase in membership inquiries and other private event usage. Tott e credits the unique handcraft ed design elements for drawing more att enti on to this space.
“It lends an air of gravitas to an upscale environment where important decisions are made,” she notes. Given that Buona La Prima is the only spot in the clubhouse open to non-members during off peak business hours, this space is poised to become a true desti nati on for all at Ravenna.
CONVENING FOR CONVENTIONS
Earlier this summer, members at Estero (Fla.) Country Club had cause for celebrati on. Aft er decades without any dedicated meeti ng space, they were ready to embrace the opening of two conference rooms (along with three additi onal multi purpose spaces) to enhance the new indoor/outdoor and related ameniti es. Director of Membership and Marketi ng Meg Stepanian, CMP, describes the renovati on project as “taking the clubhouse from how members had lived for the past 30 or so years, to how members interface in the clubhouse environment today.” By creati ng diverse meeti ng and seati ng areas for an acti ve community, the club has been able to maintain its reputati on while exceeding member expectati ons.
Located on either side of the club’s casual dining spot Mulligans, the Oak and Cypress rooms off er ample room for inti mate meetings and other special events. Each space marries modern ameniti es with historical elements, allowing the club to stay true to its roots while keeping an eye on the future. Outf itt ed as a traditi onal boardroom, the 16 ½ x 22-foot Cypress Room is decorated in blues and greys in a style that Stepanian characterizes as coastal contemporary. Dynamic lighti ng is made up of can lights that accentuate a textured wall, three modern chandeliers hanging over the
conference table, can lighting in the ceiling and spot cans over the cabinetry area. Hi-tech enhancements via sound, television and cameras complete the true conference experience, with seating for 12 guests.
Over in the 14 x 19-foot Oak Room, members enter through two doors retained from the original clubhouse. This secondary conference room features Zoom capability for off-site meeting participation, seating for 10 and a chandelier positioned over the conference table. Historical decorative pieces from the club are expected to outfit this room, but have not yet been specified.
In the short time since their opening, these spaces have played host to a variety of special events. This past June, a club member who is also a wine distributor held a business meeting/wine tasting in the Oak Room and Zoomed with fellow vintners from across the world.
“This would not have been possible with our old design,” notes Stepanian, adding that interest in bookings for both rooms has exploded. “Thanks to word of mouth, members want to have their family birthdays, anniversaries and other special outings here,” she says. “Their pride and enthusiasm have been out of sight. Even though our renovation had been postponed, it has proven to be a homerun.” C+RB
ESTERO COUNTRY CLUB
Estero, Fla.
— Meg Stepanian, CMP, Director of Membership and Marketing
Lake Life, Maximized
Enhanced outdoor facilities are giving members the perfect excuse to stay awhile.
By Pamela Brill, Contributing Editor
They say life is better by the lake and for members at Greystone Golf & Country Club in Birmingham, Ala., these words couldn’t be more accurate. Aft er taking a closer look at how the club could make bett er use of its existi ng lakeside acti vity center, management decided to reinvent the space this past summer.
Greystone Golf & Country Club converted two unused tennis courts into a basketball court and four pickleball courts.
“We wanted to improve our overall lifestyle ameniti es,” says General Manager/CEO David Porter, CCM. “Our [new] plan ti ed everything together in all areas.” The updated facility, which broadened its off erings to include pickleball and basketball courts and a picnic area, is set to become a year-round desti nati on.
PROMOTING PLAY
A major improvement to Greystone’s 20,000-sq.-ft . outdoor facility involved giving new life to two abandoned Har-Tru tennis courts. The newly converted area now has a concrete base for basketball and pickleball with an acrylic coati ng. A black, vinyl-coated chain link fence separates the courts from an outdoor pool (part of the previous design) and basketball court from the surrounding lake, while a half fence separates basketball from pickleball.
The basketball court features two Plexiglass commercialgrade hoops, which are adjustable for pickup games and more competi ti ve play. Their royal-blue-and-grey design is accented by the Greystone Country Club logo in the center of the court. LED lighti ng provides ample illuminati on for nightti me play, and court usage is available by reservati on for dayti me and evenings. Full courts permit 10-12 players, while half courts allow three.
Adjacent to the pickleball and basketball courts is a sprawling picnic area, containing two metal-framed, fabriccovered pergolas with tables that seat six guests each. With the pool grill merely 50 yards away, members have easy ac-
cess to food-and-beverage facilities from May through September.
“We will have a beverage cart stationed there for group pickleball play as scheduled, and members can call the clubhouse for food and beverage to be delivered,” says Porter. Since a pizza delivery option is currently in place, he expects this additional service to be added seamlessly.
FUN IN THE SUN
When members aren’t busy working up a sweat on the court or chowing down on some tasty grub, they can spend time relaxing on the water. While the surrounding lake abuts the ninth hole, it was recently dredged and stocked with fish to provide an additional amenity. It’s the only spot near the golf course where fishing is permitted, Porter notes. Two pedal boats are available for member use, and on weekends staff is on hand to assist visitors with life preservers.
Taking full advantage of the first full season of the lakeside activity center was important, so Porter ensured that the project was completed before the pool’s opening. This required an increase in contractors who worked on Saturdays to get the job done in time. The extra effort has proven to be worthwhile, as evidenced by the exceptional member feedback.
“It’s a great addition for all ages: families together, children alone and adults of all ages,” says Porter. He also notes that the activity center’s proximity to the pool provides a welcome alternative for younger members who wish to take a break from swimming. “It’s another complement to [fulfilling] our mission on being a full lifestyle club,” he adds. C+RB Design Snapshot GREYSTONE G&CC
Pickleball nets and fencing: Wilson Basketball court nets: Mega Slam Hoops Pergolas: Purple Leaf Picnic furniture: Summer Classics Pedal boats: Pelican Sport
