The Red Deer Golf and Country Club Marketing Committee would like to thank all members who took the time to return our 2015 survey. We appreciate the input and felt it important to update you on the actions undertaken so far.
Results of the survery were reviewed with Ken Frame and he is excited to improve the service from his department. Ken has initiated play with the pro (sign-up sheets are posted in locker rooms), and will have our Pro’s more visible on the first tee and driving range. Ken, Jordan and Mark have a variety of lesson plans designed to fit the needs of all golfers. On-line tee time booking is being investigated and the Board will make an informed decision based on its merits and our membership needs prior to the 2017 season.
Food and Beverage was the department most identified as needing improvement. The Board responded by striking a new food and beverage committee that meets regularly with management. The committee’s first task was to identify and hire a new Executive Chef. Ryan Poole will introduce a new streamlined menu that should allow for the delivery of consistent quality which was the single most mentioned concern.
Members will also notice a more mature and experienced front of house staff which which was a focus of management this hiring season.
The Club has also embarked on an upgraded accounting system which will, we believe, provide much needed support for management and both kitchen and service staff in the delivery of a more satisfying experience. It will also provide enhanced management tools to ensure value for membership.
We hope you enjoy our newly renovated snack shack, which we are sure will speed up your mid-round break and provide a much improved environment for our staff. Please ask about our new mini-cooler bags. They fit easily into pull cart baskets and hold four cans. Our intention is to be able to service all on course F & B needs from the shack….but we will have stationery carts on the course in warmer weather and when the course is full.
The F & B department is a focus for the Board and our related management teams. We are committed to a better year, both upstairs and on the course.
Our Grounds staff did an excellent job throughout the off-season eliminating trees and shrubs with black knot and cleaning up deadfall etc. In the near future we will see bird houses and bat houses put up around the course. Another hi-lite is that thanks to the Past President’s Fund a water feature will be built running from the cart landing to the parking lot.
Survey results were reviewed with all managers and areas of concern in each department and have been identified and discussed. Expect another short survey late this year or next, and we will keep you informed on future developments. Thanks again for your participation. We have a terrific facility and with member input will maintain our vision of a dynamic, continually improving, premiere golf facility.
Chair, 2016 Marketing Committee