We’re not shy about doing what it takes to offer exceptional quality in our menu selection and food service… to find, train, motivate and continually develop quality culinary professionals who provide consistent, customer-centric service… and to focus on profitable operational management through creative culinary development, efficient workflow and effective inventory, labor and cost controls.

Bob Crane - Director of F&B

We develop achievable budgets with a keen eye on managing expenses, growing margins and improving revenues, all facilitated through dynamic, transparent communication with the management team while keeping goals and the P&L front and center.

Jon Taylor - General Manager

We start by cleansing the soil as preparation for a step-by-step process of building healthy soil… roots… grass… and plants to significantly reduce water usage, minimize dependence on chemicals and create a healthy, sustainable golf course environment.

Ron Mahaffey - Director of Agronomy

We believe in operations that using the most up to date technology and tools create better guest experiences as well as
Janine Holcomb - Director of Marketing