Greetings MCC Members:

Change...

When I interviewed with the Search Committee last year, I was told the Club was ready to change, that things had been the same way for too long and the Club wanted to move forward and change and get better.

To that end, as of today, there is fairly dramatic change occurring in two areas.  First, in the culinary operation, we sadly part ways with Chef Adam Simon.  Adam has been a hardworking and loyal employee for a number of years and we recognize his service and best intentions and wish him well in future endeavors.  It has been my evaluation of our culinary department over the summer however, that we need change there.  We need new leadership, new thinking and a new direction in that area.  I am pleased, therefore, to announce the arrival of new Executive Chef ,Ted Stay.  

Chef Stay comes to us from the Chicago market, where he was most recently in a privately owned operation where he was retained to both open and operate the culinary department of a dual pub/wine bar in the upscale area of Barrington, Illinois.  Prior to his three-year stint there, Chef Stay was the Executive Chef for Stonewall Orchard Golf Club, a semi-private club similar in size and nature ours for 10 years, and it is to that environment that he wishes to return.  Chef Stay graduated from Johnson & Wales, one of the most prestigious culinary schools in the country.  He also brings to our operation intangibles I believe are important and I think you will find attractive as well.  He is, first of all, a little hard to hide at about 6'4".  He has a big personality to go with that, one I think you will find very can-do and service oriented, not to mention willing and eager to engage you and get to know you. Chef Stay and I have already had many conversations about where we believe we can take Muskegon Country Club's food operation and reputation, and we are excited about bringing change not only this fall, but as we move into the next season as well.  Chef Stay is married to his wife, Lisa, and arrives in town with his three children, two boys and a girl, all age 11 and under.

On another note, as you probably know by now, our Bar & Beverage Manager Steve Snyder is departing the operation.  Steve leaves of his own accord, he is not, as some rumors have it, being 'forced out.'  Steve came to me a number of weeks ago stating his desire to step away from the Club for a bit and pursue something completely different altogether.  One of Steve's many hats has been to do maintenance work around the Club during off times, and he will be going into one of the trades as his new endeavor.  Steve will be greatly missed; however, we recognize his desire to do something else and wish him the very best of luck.  We plan to sneak him back for some bartending duties for banquets and events in the not too distant future.

Steve's leaving gave me a chance to evaluate how the front of house operation works, and I am using it as an opportunity to re-shape some reporting structures in that area.  That being said, we will have a house manager who will take over not only Steve's duties, but take on more as well, including all front of house service and bartenders, housekeeping and maintenance.  What do we need another manager for, you ask?  Well, Steve, who is leaving, is as close as you can come to being a house manager of sorts, so really, other than officially changing several reporting structures to make a more effective organization, we have one manager leaving and a new one coming in to replace him.

Brad Griffin comes to us also from the Chicago market, where he has been working in both front of house roles, as well as more recently some back of house roles, including the accounting function.  It was his pleasant and easy to get along with personality and style that impressed me during the interview process.  In my estimation, we need someone who is not only long on service and organizational skills, but can help us evaluate the financial aspects of our Food & Beverage Program as well.  Brad most recently has served as the Controller for the Glen Club for Kemper Sports Management, and at that club has been asked to wear many hats, much as we do here at Muskegon Country Club.  Prior to his accounting roles, Brad was a bartender/manager at Sedgwick's Bar and Grille in suburban Chicago for a number of years.  Brad is married to wife Bethany, and they have one daughter, age two.

In closing, I want to let you know that our objective as a team is to develop a dynamic food and beverage program for you, one that next season will include things such as Chef's tables in the kitchen and interactive cooking classes with Chef Stay.  But our immediate goal is to win back the trust and respect of you, our membership, so that you know you can come to the Club to dine and be confident that your food and service will be, as we say in the industry, 'spot on.'

To that end, I hope you will join me in welcoming these two new additions to our team, Chef Stay and Brad Griffin, who are going to help us in achieving not only these goals, but a bright future as well.

Thanks for all your continued support and,