We all have heard it and said it numerous times, but now it seems club managers are living this trite saying more than ever, “Good people are hard to find!” And, good people are also hard to keep! The latest statistics on engagement are alarming.
Flexible hiring, the gig economy, on-demand workers are all terms that reflect the fact that freelance workers now make up 35 percent of the U.S. workforce. How can clubs tap this new economy of workers—often working for multiple employers—who manage their own schedules? Well, there’s
THROUGHOUT THE GOLF SEASON, millions of viewers tune in every weekend to watch PGA TOUR golf and, in 2018, viewership skyrocketed as the world watched Tiger Woods’ exciting comeback. That said, the younger players on the TOUR, who are compelling in their own right and have
HIRING THE RIGHT individuals for our clubs has always been a challenge. Not only do we need to hire qualified individuals capable of “doing the job,” we must also find the individuals with the right “fit” for our club and the specific operations in which they
The inception of Farmington 2027, the strategic plan that is guiding Farmington Country Club in Charlottesville, Va., to its 100th anniversary, provided the perfect opportunity to organize our staffing strategies into a comprehensive workforce planning initiative, which we launched as Farmington Workforce Planning 2027. This initiative was based
OUTSOURCING IS a relatively new business idea first identified by management consultant Peter Drucker in 1989. Drucker advocated that companies should only seek to outsource in those areas in which it demonstrated no special abilities. In doing so, they could improve overall performance and achieve the
In today’s highly volatile employment market with a national unemployment rate of 3.7 percent in October 2018, there are significant benefits to modernizing the club’s human resources and payroll processes using a contemporary human capital management (HCM) system. Chief among them is the ability to
IN OCTOBER I had the pleasure of serving on a panel with Henry Wallmeyer and two other industry experts on the topic of “Workforce Challenges” for the Metropolitan Golf Association’s President’s Council fall conference. Although the attendees were primarily presidents and general managers from the New
Unless you’ve built a club from the ground up, every one of us has inherited a workforce, and for that matter, a club’s workplace culture. Some of us have walked into organizations where the service culture functions as the cornerstone of the operation and others
The food and alcohol delivery and to-go industries are booming and ever-changing to meet the desires of consumers. As a result, clubs are working overtime to keep up with these trends by offering ready-to-consume food and alcohol to-go or delivered right to members’ homes. However,