server

maintenance person

bartender

line cook

sous chef

InvitedClubs

This is a billion dollar company, with a terrible healthcare package and no 401K plan for their employees. You have no match from clubcorp when you work there, and you have to seek out your own retirement plan. 
When it comes to commissioned employees, each year, rather than reward stellar performance or increase salaries due to inflation, they decrease, and they do everything possible to “market” it to their employees as a benefit to them. Most of the MDs don’t understand the compensation plan, because it is so intricate and complicated. I’ve asked leadership in the past to explain it, and they don’t even understand where the numbers come from. But once you figure it out, if you take the time to, you realize it’s only for the benefit of clubcorp, not the employee. 
While I had a fun job with a flexible work schedule, I worked many more than 60 hours a week. I often stayed late, and I gave a lot to this company. If you ask most employees of clubcorp they will say that the leadership doesn’t care about employees at the frontlines. Just their bottom line. If you’re in your 20s and want to find a fun job to jump start your career and meet new people, do it, but get out fast. If you’re anything but entry-level, you will get nothing out of this company in the long run. 
They don’t hire talent. They hire and retain anyone who will accept their low compensation and remain with the same salary for years and years as if the world hasn’t changed. 
I worked at a private business club in a big city under three General Managers, none of whom were effective, groundbreaking or supportive. But they also listen to leadership at the regional and National levels who call the shots. ClubCorp, could benefit from some change management consulting in a big way. Let’s start from the top down!

North-Atlanta Area Club insights: 
Good:
-If membership is clear about what they would like, membership can be supportive of the improvements that are attempted to be made on their behalf. 
-Possible to move between sister clubs fairly seamlessly if opportunity arises. 
-benefits are decent for individual insurance.
-employee meals are only $2. 
Cons:
Historically, country clubs are built around the wants and needs of membership. From food offerings, member events, and different sport camps-members will give feedback on these things and will be supportive of attempting changes. 

**the problem is there is a corporate hegemony telling you to fit into their consolidated vision for all clubs in the company, and that rarely coincides with membership wants.**
 This creates strife between membership and typically the department heads and general managers of the clubs: constantly trying to stay within the red tape while also doing what members want. 
There is no consistent vision for what each club should be, and there is most definitely not a "members first" mentality across the board. Depending on the member, and how much cash the slip you under the table, will determine the level of service is offered-which in turn creates inconsistency across the club.

The corporate side of problems is very evident when equipment or facilities need servicing. If a problem needs to be fixed, but it doesn't directly create cash flow (like overheating walk-in freezers, asking tennis pro to re-surface their own tennis courts, decrepit windows, rotting wood), it is not taken seriously until it is impossible to ignore.  



A typical day (at this time) starts with breaking down the lunch buffet and setting up for the night. Check the buffet list, check what might already be prepped and finish what hasn't. 4/6 days of the week I'll generally be on the action station at the buffet table. If not, I'm in the kitchen, but will be assigned to monitor and restock the buffet as needed regardless. On Friday Nights I used to work outside for "Burgers and Brew", but was moved to the kitchen and instead ran food for the buffet and burger stations due to lack of kitchen hands. With my knowledge of the burger station I was a reliable runner for what would be needed to both start the weekly event and close it.

Over the years I've learned not to let the kitchen get to me. It's a stressful environment for anyone, so maintaining a cool head around others goes both ways in lessening the burdens. That said, we all deal with stress differently. For me, it's more of an "autopilot" where I feel more focused on the task at hand. For the most part, those who work in the kitchen form a bond, even if communication is limited by language, so laughing off any problems isn't difficult and seeing when someone seems effected by stress becomes more apparent with time. That said, the most enjoyable part of the job would be the people I work with.

The hardest part of the job would be working under several bosses. While they might share different opinions of how something is to be done it is the frequency of management replacement that poses the most problems. Over the four years I've been employed there have been three Head Chef and six Sous Chef.

The Members are awesome, and it truly is a joy to provide them with service. However, the management, including upper, is lacking on many levels. One thing in particular is the lack of communication. It sets a poor tone for the staff under them, especially when different managers have different answers to the same question. There is also a lack of recognition to many good employees. Favoritism clearly takes place here. One person will do the work of two or more, yet not get recognized. Even when an Employee of the Month is picked; they may not get the same monetary award as others in the category. Although the management tells the Members that all EP's of Month get the same award. The Members are also told that the "Tip Pool" is divided among the service staff. That is not particularly true either, as management gets paid a percentage their salaries from that as well.  The management all have what I call "Club Corp Brain", because they will chew you up and spit you out with no remorse. Even the Department Heads whom the Members really like will lie to the Members face without hesitation. The hardest part of this job is seeing how the Members are treated behind their backs by management while the lower staff are the ones who truly care about the Members!

Clubcorp is a company that owns and operates country clubs. So alot of it depends on the club that you work at. The club I worked for had amazing Members, a beautiful view, golf course, and clubhouse. The management at the specific club was frankly terrible. Their was little to no support and the GM showed favoritism to certain male department heads. I was over worked, underpaid and disrespected. Professional standards for General Managers at each club is non existent. As for Clubcorp they have good intentions but fail to meet the standards of their bottom tier employees. Their is no support and they constantly throw new programs and initiatives for you to learn with very little training. The benefits are subpar and there is no follow through with requests or concerns from any higher up corporate managers. At the end of the day it truly feels like Clubcorp cares only about their bottom line. There is also no advancement opportunity, I ultimately quit this certain club because of the terrible management and I outgrew the position professionaly. I would not suggest working for this company on any level. 

Great place to work in the golf and country club industry. Interacted with many people through out the day including the club members, department heads and management. Multitasking on several different computer programs including ADP for payroll, Oracle for AP and AR, and point of sale systems, Prophetline for golf shop and Aloha for the F&B department. Prepared daily cash deposits and reconciled daily sales. Paid and reconciled vendor invoices, kept files and prepared member statements. Assisted members with taking their monthly payments, including running automatic payments and other credit card payments in Orbital and questions about charges on their accounts. Constant training was available from the corporate offices on all different applications required to do the job. Was responsible for the clubs SOX compliance and responding to the internal audit of the club in 2014. Receive a rating of satisfactory, which was the highest possible score. Also responsible for keeping up the bad debt ledger and working with the collection agency. Good communication was key in this position and maintaining good working relationships with all of my coworkers.

A typical day at work involved the meet and greet of the private business clubs' members, guests, vendors, co-workers, and management.  I scheduled dining reservations, forwarded phone calls to the appropriate departments, communicated via e-mail and written correspondence, attended weekly management meetings and planned club events that were scheduled regularly to secure membership retention.

I was originally hired as the Front Desk Receptionist and was trained and certified in ClubCorps' Member Services program, as-well-as, their Director of First Impressions program resulting in my promotion to both positions.  I have learned the skills required to implement exemplary Customer Service to all clients including high-end VIP clients.

The hardest part of the job was considering it as work and the most enjoyable part of my job was my interaction with everyone I came in contact with on a daily basis.  I thoroughly enjoy making others feel good.

Working in kids club was a great experience! You gain a lot of knowledge how to take care of kids of various ages, watch movies, and play games. When there are no kids, the environment is very relaxed, and the managers are great. They are willing to work with you in difficult situations and are very nice. When it gets busy, it can be very fast-paced and you need to be able to think quickly and keep your composure and your patience as you are dealing with kids, as well as their parents. There are no breaks in kids club, but honestly you don't really need them. You can eat food whenever you want and are free to order off the menu. However, sometimes they like to use the room for events so we would have to close early sometimes or not come innate all, when you are paid by the hour, that cuts down your paycheck, especially when there is a problem the club and you have to shut down for a few weeks, you can easily lose a few hundred dollars depending on how many hours you usually work.

When I interviewed they neglected to inform me of the tip pool system. Every check has an automatic 20% gratuity AND an option to add an additional tip on top of that if they want to. All of the money from the automatic 20% gratuities is placed into a pool that is split amongst multiple staff, not just restaurant servers but also bartenders food runners, banquet/events employees as well as the servers on the golf course, and a small portion of it may be used to fund company expenses. The distribution of this tip pool is based on weekly hours. Because of the automatic gratuity, majority of the members do not add an additional tip. Additional tips go directly to servers. There’s been multiple shifts where I made $0 in additional tips. I’ve had tables that racked up a $300 tan and still did not add an additional tip. Some members do tip generously, but most do not. While working here I make on average $12-$14 per hour. 

I have worked with Clubcorp for several years.  Overall there are both positives and negatives, however the longer I work with this group the more I feel that Clubcorp losing its way as an industry leader.  

   The most obvious shortcoming is the lack of institutional knowledge held by Executive Management.  Often I find that my Executives lack even basic understanding of the hospitality industry.  As a result many of the national programs and business standards put in place seem to fall short or not work as expected.  Operational Management is often left to manage their businesses around these bad or ineffective programs. 

   Clubcorp does offer benefits & PTO; however they are bare bones.  They eliminated the 401k several years ago.  Management also has the potential to bonus based on performance however it is very difficult to do so.

Top Job Titles	Average Salary
Server 5 salaries reported	$16.00 per hour
Maintenance person 4 salaries reported	$18.25 per hour
Bartender 2 salaries reported	$17.75 per hour
Line cook 6 salaries reported	$17.25 per hour
Sous chef 2 salaries reported	$64,500 per year

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