Transforming a Public-Access Country Club’s Food & Beverage Operation

How Strategic Leadership, Communication, Team Expansion, and Operational Alignment Grew Revenue by 144%

Client Background

A public-access country club offering golf, banquets, and full food & beverage services struggled with stagnant dining revenue, inconsistent guest experiences, and limited visibility in the local community. As General Manager, Eric stepped into a promising but underdeveloped operation that needed structure, communication, and leadership direction.

The mission: Revitalize dining, elevate the guest experience, grow the team, and create a cohesive culture for both members and public guests.

Challenges Identified

1. Low Awareness in the Local Community Despite being open to the public, many residents didn’t know the restaurant existed or assumed it was members-only.
2. Stagnant F&B; Revenue Revenue remained around $400,000 with no growth strategy or consistent programming.
3. Missing Leadership Roles There was: – No Kitchen Manager to oversee daily grill operations and banquet execution – No Salesperson/Event Coordinator dedicated to weddings, banquets, and events
4. Inconsistent Guest Experience Service quality varied due to unclear standards and minimal training.
5. Staff Morale & Cultural Fragmentation Without strong leadership and direction, teamwork, communication, and consistency were lacking.
6. Outdated Dining Spaces Aging interiors negatively affected guest perception and repeat visits.

Immeasura Approach (Led by Eric as GM)

1. Strengthening Communication With Members, Guests & the Community Eric implemented newsletters, email campaigns, social media updates, and on-site signage to boost visibility and traffic.
2. Growing the Team With Key Leadership Positions A Kitchen Manager was hired to improve food consistency, oversee banquets, manage prep systems, and support daily operations. A Salesperson/Event Coordinator was added to increase wedding, banquet, and event bookings and improve client communication.
3. Launching a Weekly Dinner Program Weekly themed dinners attracted members, golfers, and public guests. Menu rotations, structured promotion, and consistent execution made these events a core revenue driver.
4. Increasing Guest Referrals Through Cross-Department Synergy Golf staff, banquet staff, and front-line employees all promoted dining options and upcoming specials, creating a consistent referral pipeline.
5. Elevating Staff Through Training & Team Building Eric established service standards, cross-training, shift huddles, and recognition programs to unify and strengthen the team.
6. Overseeing Renovations to Improve Guest Appeal Dining rooms, bar areas, and event spaces were refreshed to improve guest perception and modernize the club environment.
7. Introducing Operational Systems for Consistency & Efficiency Eric implemented weekly scheduling rhythms, improved inventory processes, and standardized procedures for better execution.

Results

• 144% Growth in Food & Beverage Revenue (from $400,000 to $975,000)
• Event sales increased due to the new Salesperson/Event Coordinator
• Kitchen consistency and banquet performance improved under the new Kitchen Manager
• Significant growth in public guest traffic from enhanced communication
• Higher guest satisfaction and repeat visits
• Improved team morale, culture, and retention
• Greater operational stability and scalability

Key Takeaways

This transformation demonstrates how Immeasura helps businesses:
– Build Better through staffing structure, improved systems, and renovations
– Lead Smarter through communication, team building, and departmental alignment
– Grow Faster through improved guest engagement and revenue expansion

Final Transformation Statement

A once-underutilized public-access dining operation became a vibrant, community-engaged revenue engine—growing by 144%, expanding leadership depth, improving guest satisfaction, and transforming team culture.