July-August Newsletter flip.indd

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GENERAL MANAGER’S MESSAGE
Dear Members,
We are right in the middle of the hot Alabama summer! Many of you are off
to the beach or the lake, but we are ready for you when you want to use the
Club. The staff continues to focus on raising our standards of service for your
daily use and push the creativity and quality for special events.
We recently launched several new Member Services for the membership.
I hope you will be able to enjoy the convenience. They include: haircuts
for gentlemen, tailoring, wine by the case sales, car wash, private shopping
experience and golf club trade in to name a few. We will be adding pizza
delivery and transportation in the near future. I hope you are able to take
advantage of these services. for brochure.
I’d like to share a few updates on items in the Food and Beverage department: Cellar 91 will be open
on Tuesdays 5-9pm only. Our signature flat bread pizzas will be served in addition to full bar service.
Pizzas will also be available for take out. We will remain open Wednesday-Sunday for lunch and dinner.
Just after July 4th we will be unveiling a new lunch menu at both clubhouses and empower each sous
chef to create their own lunch specials. We are repairing the outdoor smoker/grill at Legacy and
will soon be offering a special item on Saturdays at the turn. The staff is working on planting an herb
garden and we have begun investigation on creating our own bee hives for house made honey, as
well as inventorying how many black, red and sugar maples are on course property to make our own
maple syrup.
Bob Ford will be working with Mark Blackburn to utilize his swing technology to work on baseball swing
mechanics. Bob is an accomplished amateur player and his brother, Curt, played for the Cardinals
and Phillies. He is also close with Bernard Gilkey and Jack Clark, so he will bring those gentlemen in
periodically for camps. We are expanding the use of our facilities and utilizing our team talent to
expand the coaching available to your young baseball players at home.
The Executive Chef search is progressing nicely with several highly qualified candidates coming forward
with interest. The process will take another 30-60 days with someone in place by October 1st. Our Sous
Chefs are doing a fantastic job and will are making positive progress with the team approach in the
meantime.
We have started an Employee Roundtable consisting of at least one employee from each department
made up of mid managers and key line staff. The group is chaired by Director of Administration,
Mallory Bobba. The focus is to make Greystone the best place to work possible. They have sub-
committees working on employee events, cross training, safety, incentives, birthday/condolence
program, and new employee orientation. They are already making a huge impact and hearing from
their co-workers about improving our culture. Mallory meets with me following each monthly meeting
so we can take action.
Thank you for your continued support with all the exciting changes we aremaking. The staff is extremely
enthusiastic and dedicated to making you proud.
I hope to see you around campus or at Happy Hour with Dave!
Best regards,
Dave
David Porter, CCM
General Manager
(205) 986-5148