INTHEKITCHEN What’s Cooking?
THE TEAM Te Food and Beverage Team is about to go
through some changes at the supervisory and management levels. Clubhouse Manager Patricia Mann leaves us at the end of the year and al- though her shoe size is small, we have proverbial big shoes to fill. Patricia has kept the department flowing so well for so many years and she will be missed. Having said that, we have an opportunity make some changes and work hard toward im- proving the food and beverage service at the club. I will be taking a more active role in the front of house operations and will be implementing our plan for improvements. Linda Millson will be promoted to Catering
Manager and will be responsible for all catering bookings, meetings, weddings, events, function sheets, etc. We have hired a new catering coor- dinator, Monique Claudet, to take over from Andrea Aquiar-Oliverio during her maternity leave. We are also in the process of hiring a new Banquet Captain, who will be responsible for the service side of all events. Samantha Currie brings great energy and leadership in her role as Food and Beverage Supervisor. Tim McLean continues as Dining Services Manager with a view to improving the overall dining experi- ence.
We do recognize that the current standards
of dining service have room for improvement and rest assured that the Food and Beverage Team will be working very hard through the winter months to establish more formal stan- dards with staff training, initiation, discipline and overall professionalism.
ST. GEORGE’S ON THE GO We launched the Take-Out Menu in the spring
of 2011 and we have enjoyed much success with the program. Many members have used the service and have been very happy with their orders. At this point I expect the initiative to contribute at least $15,000 to the food revenues for this fiscal year. Te Tanksgiving Turkey Take-Out and Give
Back Campaign was a great success. We fed over 130 meals for take-out and managed to donate 10 whole turkeys to the Daily Food Bank. Next year should be even better! Another part of the On the Go service is the
convenience of being able to pick up some great comfort foods to take home and enjoy. Especially handy when your game went a bit longer than ex-
16 | ST. GEORGE’S GOLF AND COUNTRY CLUB
THE FOOD AND BEVERAGE DEPARTMENT ARE CONTINUALLY WORKING TOWARD IMPROVING THE SERVICES AND QUALITY OF HOSPITALITY AT ST. GEORGE’S. WE ARE ALSO WORKING ON PROVIDING MORE ASPECTS TO THE SERVICES CURRENTLY AVAILABLE TO OFFER AN ARRAY OF QUALITY OPTIONS TO OUR MEMBERSHIP – EXECUTIVE CHEF, JAMES SAUNDERS
pected and you need a healthy and nutritious meal in a hurry. Pace of Play eating into your dinner prep time? No problem, just pick up a few ready to heat ’n’ eat meals such as Beef Onion and Ale Pie or Hearty Tree Cheese Lasagna.
UPPER VERANDAH Te Upper Verandah continues as the place to
be in the summer. Te BBQ was literally on fire this year with sales way up over 2010. It was a slow start due to bad weather in the spring, but we made up for it with a great summer and fall. Te men packed the verandah most Wednesdays evenings enjoying the BBQ specials and draught beers. Tanksgiving weekend may have been the best weather all year.
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