Human Resources Committee
As we transition into what will no doubt be a busy “season” we are reminded of the importance of our Mission Statement: to “provide an extraordinary Member experience of boating, social events and dining in a warm and beautiful club setting where fun and friendship flourish.” In order to provide that extraordinary Member experience, we need to be fully staffed with qualified and motivated people. To that end, we are in the final stages of securing seven front-of-the house H2B visa workers for the season. We have taken special care to ensure these “in country” workers are from clubs and restaurants up north, so they come to us experienced and English- speaking. Carrie and Youssef are planning a focused onboarding protocol for these new staff beginning November 1 so they can hit the ground running. Please give these folks a warm welcome when you are at the Club! Speaking of qualified staff, please also welcome our new dishwasher Ofisyel Hyppolite and cook Christina Rodriguez. Chloe and Brian in reception continue to offer welcoming smiles to members and guests. In continuing our efforts to be the “employer of choice” in SW Florida, we have negotiated favorable rates on health insurance for our staff with a new added benefit: an Employee Assistance Plan (EAP) which, among other things, provides free
confidential access to financial counselling, health care counselors for handling stress and emotional issues, and help from specialists on work/life balance challenges.
Kevin Hennessy
In focusing on Member experience, I was intrigued by a recent newspaper editorial which opined on the hospitality industry recovering from the COVID era. The editorial writer suggested that strategies which relied on menu prices, smaller menus, work schedules, etc. focused exclusively on dollars and cents. The author went on: “Someone forgot to mention hospitality, the unqualifiable element that attracts us to one food palace, neighborhood joint or food truck over another. Hospitality is the unsung hero of the dining experience, as essential as any spreadsheet item.” Perhaps the writer’s most interesting comment was: Hospitality is a relationship, not a delivery system…. What if we looked up to see exactly who handed us the menus, and expressed gratitude for a job well done. We are all looking forward to an “extraordinary Member experience” this season, enhanced by a “hospitality” in which we all take part and enjoy!
17
Made with FlippingBook. PDF to flipbook with ease