Marco Island Yacht Club
Bob Aylwin - Manager/Executive Chef
Ahoy members of MIYC.
Leadership takes hard work, it is what matters most and I am always trying to navigate my way through managing other human beings with respect and reasonable expectations. Although I have been witness to the old “bull in the china shop” method of management where ego reigns supreme, employees beaten into submission with negativity and unrealistic goals, I have always known that style to be c o u n t e r p r o d u c t i v e a n d unnecessary, especially in today's
September has come and gone. I am happy to report that our Summer closing for what we like to call a “spruce up” was another successful operation. Chairs were sanded and painted, floors were acid washed throughout the kitchen areas and a brand-new layer of epoxy laid down. Old wallpaper was replaced with some bright clean colors, equipment throughout the property was spic and spanned to a bright new shine. Deteriorating shelving in our cold storage facility was replaced with new modern “health department” friendly ones. Just about every inch of our property was given some TLC, and although we didn’t get to everything we had wanted to accomplish, we were collectively pleased with our progress. Of course, the ongoing project continues day by day. I want to extend my sincere gratitude for all of the hard work by too many to mention. Even members got involved. Great job, great teamwork by all. Speaking of teamwork. Benjamin Franklin said there are two things we can be certain of, death and taxes. I’d like to add a third to this list. Poor management. Throughout my 40+ years toiling through the Food and Beverage industry I have come across some great leaders and some seriously dismal managers. Statistics prove that surveyed employees unhappy with their jobs are less productive and overwhelmingly blame their bosses for their frustrations and shortcomings. For some employees this is their way of avoiding their own accountability, but often the problem lies with the person in charge. I obtained my first management job at 19 years old, a sous chef on Cape Cod, Massachusetts, and it wasn’t long before I understood that if an employee is unhappy or not doing their job to the best of their ability there was a good chance I may be failing them as their manager.
Bob Aylwin Manager/Executive Chef
current climate of sensitivity. I choose to motivate and invigorate employees instead with a steady hand of accountability mixed with understanding and compassion. (maybe even a little humor here and there) I believe our minuscule employee turnover rate over the last three years proves this to be a more productive approach. Like any team there will always be those who do not make the cut, but it should never be because management let them down. October looks to be exciting. There are several events where everyone should find something to enjoy. That is what is all about after all, isn’t it? We want to find enjoyment when we can. Remember that I am always open to ideas and suggestions. Please feel free to contact me anytime. As members, your input is invaluable, so use your surveys, reach out when you can and enjoy the upcoming season! Chef Bob
MIYC Brunch on the Gulf 10am - 1pm Join us at the MIYC for Sunday Brunch each week ~ 10am - 1pm Reservations - 239-394-0199 Club Dress
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