OPENING HOLE


Continual Improvements THE QUALITY OF THE ST. GEORGE’S EXPERIENCE IS ALWAYS IMPROVING


majority vote by members to renovate the Men’s Locker facilities and add an upper floor for future amenities. Notwithstanding some unexpected de- lays in starting the project, the members clearly support the need for improvements to this area of the Club. Te Men’s Captain’s Committee believed


W


wholeheartedly that a Men’s League would be suc- cessful aſter many unsuccessful attempts in pre- vious years. With the passion of a few dedicated members and our new Head Golf Professional, the Men’s League participation attracted over 200 members! Tis has clearly enhanced the cama- raderie and fellowship within the membership of the Club. Tim Moore, our new Head Golf Professional


arrived on the scene in March. He quickly rallied his troops to offer an excellent year of 1st tee and bag staging services. In addition, the Pro Shop was renovated, which provided much better flow


e have much to be proud of in terms of growth this past season at St. George’s. It kicked off with a 95%


and display for the increased selection of mer- chandise. Under the guidance and direction of Keith


Bartlett, we continued to make improvements to the golf course. Troughout the season, playing conditions were both consistent and impeccable, despite the excessive heat in July. From the food and beverage side of the op-


eration, member usage continues to grow (7% over 2010). Chef Saunders continues to enhance


operation had another great year in 2010 – 11. Curling membership numbers have increased over 2010 and our regular curling programs re- main popular and well subscribed. Our Members’ expectations and standards


remain high, requiring management, Club Committees and the Board of Directors to work together on improving quality every year. Our commitment to service excellence and im- proved facilities is constantly part of our focus


“Without continual growth and progress, such words as improvement, achievement and success have no meaning.” – BENJAMIN FRANKLIN, U.S. STATESMAN, AUTHOR AND SCIENTIST


the quality and breadth of our menu selections. He added a new Take Out menu which has been very popular with the members for home dining. As a result, our theme nights, gourmet cookery classes and local country club cuisine menu items continue to be very popular among the members. Under the direction of Bill Duck, our curling


and discussions. Continual improvements and growth really


is the formula for success! We, like Ben Frank- lin did, miss the target sometimes but with pas- sion and diligence, continue to achieve our objectives of delivering the ‘best in class’ to our Members!


MANAGING EDITORS Grant Fraser Brent Long


ART DIRECTOR David Cowx


COPY EDITING Barb Chambers


PHOTOGRAPHY Clive Barber Grant Fraser Brent Long


1668 Islington Avenue


Etobicoke, Ontario M9A 3M9 416.231.3393 stgeorges.org


CONTRIBUTORS Bill Duck


Tim McLean Tim Moore Joe Murphy


James Saunders Herald is published twice a year by Better Golf Communications for


St. George’s Golf & Country Club. No part of the this publication may be reproduced without prior written consent from the publisher. © Copyright St. George’s Golf & Country Club, 2011.


02 | ST. GEORGE’S GOLF AND COUNTRY CLUB 520 Hillfair Place


Burlington, Ontario L7N 2W5 905.681.1252


bettergolfcommunications.com


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