Balancing Front- and Back-of-House Priorities
While balancing the dynamic between front- and back-of-house operations at clubs can be difficult, many clubs are succeeding in managing this relationship. At Woodholme Country Clubin Pikesville, Md., Executive Chef Richard Beckel ensures he leaves the kitchen to see what servers and members are experiencing, offering insight into how to solve FOH problems. The executive chef and F&B manager at Cosmos Club in Washington, D.C., have an open-door policy, creating a healthy line of communication. Increased staff training is also critical to smoothing the relationship between the two operations. Club & Resort Business.