Download - board report
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The San Francisco Yacht Club in 2011
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Agenda1. Introduction Robert Heller
2. Employee Actions Paul Rosenlund
3. Employee Relations Ray Lynch
4. Financial Review Bob Griswold
5. Cost of Membership Tad Lacey
6. House, Food and Beverage Paul Rosenlund
7. Harbor Policies Ed Lynch
8. Summing Up Robert Heller
Please Hold Your Questions – and Applause - until the End
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What Constitutes the Essence of Our Club?
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What Binds us Together as Club Members?
Our History and Tradition
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What Binds us Together as Club Members?
Our History and Tradition
Our Love for Yachting in all its forms:
Racing
Cruising
Day-Sailing
Youth Activities
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What Binds us Together as Club Members?
Our History and Tradition
Our Love for Yachting
Our Corinthian Spirit
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What Binds us Together as Club Members?
Our History and Tradition
Our Love for Yachting
Our Corinthian Spirit
Our Volunteerism
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What Binds us Together as Club Members?
Our History and Tradition
Our Love for Yachting in all its Forms
Our Corinthian Spirit
Our Volunteerism
Our Friendship and Camaraderie
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Among 1,500 Members…
…inevitably, there will be some difference of opinion
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The Dining Room
“Food and drinks are getting too expensive!”
“Why is the Dining Room running such a large deficit?”
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Visitors in the Dining Room “Restrictions on the
use of the dining room have been imposed on visitors from other clubs”
“I cannot get a place in the dining room when I come in from the Friday night races”
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The Commodore’s Room
“Our Ladies Club used to be able to use the Commodore’s Room for free every Friday at noon – and we used to be able to bring our own sandwiches to save money”
“I cannot use the Commodore’s Room for my birthday party because it is already booked!”
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Use of Facilities
“The Rotary used to be given a really good deal here –they no longer feel that way.”
“Our own Members should get real value for their dues”
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Today’s Racers vs. Former Racers
“Member dues should subsidize Racing and Youth Sailing”
“Members should be given good value in the Bar and the Dining Room”
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We are a Club United by a Common Interest and Purpose
We need to respectand tolerate each other’s views
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We are a Club United by a Common Interest and Purpose
We need to respectand tolerate each other’s views
We have to compromise
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We are a Club United by a Common Interest and Purpose
We need to respectand tolerate each other’s views
We have to compromise
We need to emphasize our common goals
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We are a Club United by a Common Interest and Purpose
We need to respectand tolerate each other’s views
We have to compromise
We need to emphasize our common goals
We need to focus on teamwork to achieve our common objectives
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But there is praise as well……Dear Natalie, Reny and Dennis,
I want to thank you for the beautiful evening on… Everyone enjoyed themselves immensely, the food was really delicious, the service was impeccable and the room looked beautiful!
Thank you for all you do to make our Club so special and enjoyable.
Warmly,
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Your Elected Leadership
You have over 120 Volunteers serving without pay on your Committees
You have a elected a Board that has earned its stripes through long-term voluntary service
All significant policies are vetted carefully before we ask Management to implement them
You are always welcome to volunteer yourself and to participate in Club Leadership
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The SFYC
is a Yacht Club
Owned and Run
by its Members
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Employee Actions
Paul Rosenlund
Director / House Committee Chair
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Goals and Philosophies
Hire employees who are productive, and whose ethics, attitudes and goals are consistent with those of our Club and its members
Retain, promote and encourage employees who share our goals, ethics and attitudes
Rehabilitate those who need help and will accept it
Terminate those who will not rehabilitate
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Employee Actions Employment relations are highly regulated
Compensation, discipline and reviews are confidential
All employees of the Club are “at-will”
Some turnover is to be expected, ours is very low
All employees undergo periodic performance reviews
Discipline is usually progressive but need not be so
Serious violations can result in immediate termination
Club works with outside legal counsel as needed to assure correct handling of terminations and disciplinary issues
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Employee Relations
Ray Lynch
2010 Commodore
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Employee Relations
Long Time Employees
Employee Morale
New Management Positions
Staffing Levels
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10+ Year Employees21 out of 32 Full-Time Employees have worked at SFYC 10+ years
37 Years
Phil Atchison
Jamie Averill
33 Years
Rey Acio
26 Years
Ricardo Samayoa
22 Years
Reny Madrid
21 Years
Jorge Maldonado
20 Years
Larry Lam
17 Years
Vincent, James
16 Years
Gaspar Maldonado
Juan Maldonado
15 Years
Multano Hadisuryo
14 Years
Juan Gonzalez
13 Years
Anne McCormack,
Miguel Orellana-Lara
Adrian Noh
12 Years
Earl Davis
11 Years
John Berkenpas
Marcelo Caamal-Perera
Raul Bautista Arroyo
Amir Takesh
Gabriel Bautista
All other employees are less than 4 years
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Morale #1 Reason for Declining Morale:
3-Year Wage Freeze & Reduction in Overtime Hours
Overtime & Double Time paid out has been reduced$ 170,000.00 from 2007 – 2010
Overtime Double Time
2007* $179,069
2008* 158,997
2009 82,608
2010 73,020
2007* $ 68,200
2008* 41,209
2009 15,427
2010 7,592
* In 2007 & 2008 Two Dining Room Waiters clocked over $35,000 per year each in Overtime and Double time
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Staff Morale BoostersImplemented by our Manager from 2008 - Present
Training and Education
Established regular meetings with managers and staff to develop and foster open and frequent communication
Staff Education Programs focused on team building, service training, and best management practices
Staff Outings to promote fun, camaraderie and education
Manager’s all-day Team Building Retreats at Villa La Brenta
Winery and the Olympic Circle Sailing Club
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Rewards and Recognition
Employee Awards Dinner and Recognition Night
Family Picnic on Angel Island
Employee of the Quarter Program
Holiday Bonuses for ALL SFYC EMPLOYEES
SFYC Scholarship Fund
Trips to Giants Games; boat rides to view SFYC regattas; dinners off-site, and manager appreciation parties to foster team spirit and improve morale
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Employee Morale
Is Adversely affected by the Economy
and
The Clubs need to control
Payroll Expenses
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New Manager Positions Assistant General Manager
This position was created at the recommendation of Commodore Kyle Elliott to insure better management coverage from 9:00 am – 9:00 pm daily
Catering / Events Coordinator
To enhance member service, we returned to the successful model used at the Club 10 years ago when Mul Hadisuryo was the Dining Room Manager and Kathy Larson was the Catering / Events Coordinator
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Staffing Levels 2010 2009 2008 2007 2006
Administration 7.38 6.36 6.02 5.25 4.76(Housekeeping, Front Office, Accounting, Managers)
Bar 4.13 4.00 3.85 3.63 3.35
Dining Room 8.50 7.71 8.96 8.50 7.97
Galley 9.53 7.94 8.01 6.34 6.40
Harbor 4.27 3.47 2.67 2.64 2.64(Harbormaster, Dock workers, Parking Lot Attendant, Admin)
Maintenance 3.60 3.17 3.04 2.94 2.79(Clubhouse Maintenance, Room set-up)
Race 0.63 0.63 0.63 0.63 0.63
Youth 6.35 5.46 5.31 5.02 4.29
Total FTE Employees 44.39 38.74 38.49 34.95 32.83
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Increase in Member Services RequiresIncrease in Staffing Levels
2007 Higher Member Usage after clubhouse remodel - required additional hourly staff
2008 Membership requested front desk hours be increased from 5:00 pm to 9:00 pm daily
Membership requested that the Bar and Dining Room be OPEN for dinner on Wednesday Nights
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2009 Assistant Manager Position was created for better member services and access to management
Harbor: Assistant harbormaster was replaced with two full-time dockworkers (no additional cost)
Bar: Membership requested cocktail service for the bar on Wed, Fri, Sat, and Sunday
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2010 Member Complaints about dining room service and long waits for Galley food
House Committee returned to the SFYC model:
One Dining Room Manager for dining service
and
One Catering Manager for member events
Hired: Rooney’s Chef, 1 waiter and 1 busboy for a better dining room and galley service
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Statement of Financial Condition 2010
Cash 740 Current Liabilities 631
Designated Funds 421 Sailing Center Loan 204
Other Current Assets
712
Property and Equipment
5,879 Members’ Equity 6,917
Totals 7,752 7,752
•Strong and stable financial condition
•A 1.5 million Line of Credit adds strength
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Financial Summary 2010
Actual Budget Variance
Member Dues 1,744 1,761 (17)
DepartmentalIncome
242 419 (177)
Committee Expenses
279 291 (12)
UndistributedOperating Expenses
1,549 1,472 77
Other Income 34 31 3
Initiation Fees 216 160 56
Depreciation -Club
214 224 (10)
Net Income 194 384 (190)
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Departmental Income 2010Actual Budget Variance
Dining (222) (118) (104)
Bar 180 237 (57)
Sub Total Diningand Bar
(42) 119 (161)
Harbor 337 310 27
Ship’s Store 9 13 (4)
Youth Sailing (47) (8) (39)
Elite Sailor Support Youth
(15) (15) -
Total 242 419 (177)
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Actual Budget Variance
Race Committee 58 60 (2)
Outside Regattas 7 29 (22)
Entertainment 43 38 5
Bulletin 84 80 4
Other Committees
87 84 3
Total 279 291 (12)
Committee Expenses 2010
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Actual Budget Variance
General and Administrative
937 857 80
Repairs and Maintenance
333 331 2
Utilities 76 74 2
Insurance 124 130 (6)
Property Taxes 54 53 1
Estimated Income Tax
3 5 (2)
Sailing Center Loan Interest
22 22 -
Total 1549 1472 77
Undistributed Operating Expenses 2010
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Major Budget Variances
Declining Dining and Bar Revenue • Less member dining• More activity in bar dining ($1 bar bites) • Reduced prices due to member concerns• Result: Dining Room Loss of: $ 221,593
versus Budgeted Loss of: $ 118,102
Youth Sailing• Unbudgeted Boat Maintenance• High School Sailing more expensive than anticipated• Reduced Donations• Result: Loss of: $ 46,762
versus Budgeted Loss of: $ 7,871
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Major Budget Variances Increased Benefit Costs: Health Insurance
New Catering Manager
Consultant on Staff Training
Increase in Member Bad Debt
Auditing Fees
Computer Service
Total Variance: $ 79,946
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Membership and Initiation Fees
The good news is the Club continues to attract new members
Regular Members decreased by one (1) From 1,016 to 1,015 (One tenth of 1 %)
Overall Membership decreased by 15 From 1,446 to 1,431 (1 percent)
Other Clubs losing 10 - 15 percent
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Cost of Membership
Tad Lacey
Director / Membership Committee Chair
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Dues History1995 $ 75
1996 80 6%
1997 80 0%
1998 80 0%
1999 90 12%
2000 100 11%
2001 110 10%
2002 115.50 5%
2003 121.30 5%
2004 $127 5%
2005 131 3%
2006 144 10%
2007 148 3%
2008 153 3%
2009 160 4.5%
2010 165 3.13%
2011 169 3%
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2010 Market Survey
Club Dues / Month
Balboa Yacht Club 210.00
California Yacht Club 195.00
Chicago Yacht Club 263.00
Newport Harbor Yacht Club 275.00
Rochester Yacht Club 246.00
St. Francis Yacht Club 286.00
The San Francisco Yacht Club 165.00
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House Policies Food & Beverage
Paul Rosenlund
Director / House Committee Chair
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Six Year Dining Room and Bar Results
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F&B Costs are Largely Fixed
Typical Evening in the
Dining Room:
• few reservations
• many walk-ins
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Room Charges & Special Events
We have had fees for many years: rental fee + labor fee
All fees waived for regattas and club events
Members pay labor only (i.e., no rental fee)
Some members were getting preferred deals for their private events
The special deals are gone
No changes in policies
No increase in outside use
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Quarterly Minimums
• 1997 $ 75
• 2010 $100
• 2011 $125
SFYC minimums allow purchases in the dining room, bar and club events
– many do not
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Is our food priced right?
SFYC Sam’s Tiburon Grill Salt & Pepper
Cheeseburger & fries
10.95 13.00 13.50 12.00
Petrale Sole 21.95(includes soup or salad)
22.00(no soup or salad)
Salmon24.95
(Wild Salmon, includes
soup or salad)
22.00(not wild, no soup or salad)
(banquet $45 w/salad)
18.00(not wild,
no soup or salad)
18.00(not wild,
no soup or salad)
NY Steak28.95
(Niman Ranch, includes
soup or salad)
27.00(no soup or salad)
(banquet $50 w/salad)
23.00(no soup or salad)
Clam Chowder included(4.00 / 5.75 alone)
6.00 / 8.00 4.50 6.50 / 8.50
Green Salad included 7.009.50
(butter lettuce or field
greens)
11.00
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Daily Value Additions
Wednesdays Bar Bites - $ 1.00 and up
Thursdays No Corkage Fees
Fridays Free Sushi and Taco Bar
Saturdays Two-For-One Specials
Sundays Pasta Bar
Weekends BBQ on the Deck
Every Day Phil’s Value Wine Selections
Every Day Blue Plate & Chef’s 3 Course
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Food Quality Enhancements
Comment Cards produced over 95 percent positive results
Monthly menu changes
Hired local lunch chef – formerly Rooney’s
Chef Outings (with Staff)
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Is our wine too expensive?By the Glass
OZ Lowest Highest Average Av/Oz
SFYC 8 5.50 13.0 9.00 1.12
Sausalito YC 6 4.00 11.00 8.00 1.33
Oakland YC 6 4.75 10.00 7.38 1.22
Richmond YC* 6 3.25 7.00 5.31 .89
Corinthian YC 6 6.00 14.00 9.00 1.50
StFYC 6 5.75 16.50 10.00 1.67
* Richmond’s lower priced wines are from jug or box and marked up approx. 400%
By the Bottle
SaintsburyChardonnay
Emeritus Pinot Noir
NeyersChardonnay
LeastExpensive
Tiburon Grill 48.00 70.00 75.00 32.00
SFYC 30.00 53.00 50.00 19.00
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Harbor
Ed Lynch
Director / Harbor Committee Chair
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Harbor
We have deferred harbor maintenance for many years
EXAMPLES:
Dry dock broke down due to rotten timbers
Our electric distribution system is old and hazardous
Dry Dock hoists are costly to maintain and service
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SFYC Harbor Rate Comparison
Marina 36-40’ Berth
Clipper $551.00
Schoonmaker $575.80
CYC $360.00 - $400.00
SFYC $353.00 - $392.00
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Action Items
We have scheduled a replacement of all harbor floats and decking during the next four years
We will replace the electric system panels and dock stations and install new monitoring equipment for safety of persons, boats and harbor
Total costs are estimated to be $ 800,000++
Next dredge episode will be in 2018
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Summing Up
Robert Heller
Commodore
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Summary We Have Talked About:
•Our Employees
•Finances and Costs
•House Policies
•Harbor Policies
We Have Not Talked About:
•Race and Youth
•Building Program
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Your Board is Committed to
Treat all Members Fairly and Equally
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Questions and Answers
We welcome this opportunity for dialogue
Please ask one question at a time