You will be aware, I’m sure, of the country’s critical shortage of hospitality workers.  At Hastings Golf Club, thanks to the tireless search and recruitment process carried out by our General Manager and our Chef, we are extremely fortunate to have a full complement of skilled staff in our food and beverage area and it is vital that we keep them.

We have a highly qualified chef and cafe manager, Kial; second chef, Kennedy; bar manager, Stefen; front of house/baristas, Journey, Justis and Acacia; and kitchen hand, Ben.  They all work very hard as a team to provide us with a variety of delicious food and beverages.  Their menus and cabinet selections are based largely on feed back from members and visitors.

We have a customer base in the café and bar of 1,064 club members, plus an average of 240 visitors per week, the vast majority of whom are extremely complimentary about the standard and variety of the food and beverage selection at Fairways Café|Bar.

Thank you to the many women members who responded to my email.  It was reassuring to read that the majority of you are enjoying the café food and credit our food and beverage staff with adding to their experience upstairs.

The main concerns raised have been addressed with Kial and, with our comments, these are:

• Club sandwiches: Now in the cabinet on Tuesdays, Wednesdays, and Saturdays.
• Scones: We believe we now have it right and the connoisseurs agree.
• Salads: We are waiting for smaller bowls and then smaller portions will be available. Soup is available as an alternative option during the winter months.
• Food safety: Our GM has undertaken to source a suitable barrier for the counter food.

And a reminder that the kitchen is for staff only.  Please do not go into the kitchen to address staff.  If you have anything you wish to convey to the staff, Michelle is the person you should talk to.

Women’s Vice President