Weekly Staff Updates


Country Club of Buffalo Staff Update

May 22, 2020

Clubhouse (Will Norem):

Exciting times at the club these days. The State of New York is beginning to slowly loosen restrictions. As we get permission, confirmation and guidance on how to safely reintroduce service at the club- we will do so. There are lots of new safety protocols and some essential training that all of you will learn about as you come back in the coming weeks- on the surface it will seem much different......but trust me, once you adjust and get used to it, the warm CCB Hospitality and Incredible Facilities remain at the heart of what we do. It feels good to see members at the club- it’s a great reminder of why so many of us love this business.

Starting on Wednesday we will have locker rooms available to the membership.

Our Takeout service has been extended to members who are golfing or playing tennis. We are now offering a limited menu that is easy for golfers to eat on the course.

We anticipate that our dining services will begin in a few weeks (once we reach Phase 3). 

Stay positive- we are getting closer to normal every day.

I wish to announce and congratulate Michael Goodlander as he has been promoted to be the new Dining Room Manager. He has demonstrated leadership as a Captain and shown a great deal of excitement toward taking this big step in his career. Please congratulate him and show your support! He will be working in tandem with Peggy as we approach reopening.


Accounting/CFO (Kathy Cipresso, CPA, CGMA, CCM):

We are beginning to see the light at the end of the tunnel and recall employees as New York State allows us to add more services. We will be issuing guidance to every employee upon your return to the club, on all of the new safety measures and procedures that are in place and must be followed.

Currently face masks are required and the Club will be issuing you face masks as PPE, but you are also allowed to use your own if you prefer, as long as it meets NYS requirements.

In addition, NYS requires a “health safety screening” be completed for each employee PRIOR to each shift that you work. The screening consists of 3 specific questions that you must answer prior to being allowed to begin your shift. Please look for these paper forms which are located at the time clock…. and answer the questions BEFORE you punch in. IF you have any questions about the process please don’t hesitate to ask your dept head or Trish or myself.

Enjoy the Memorial Day holiday weekend and hopefully we will be able to relax outside with some nice sunny weather.

Stay Safe and Stay positive!


Culinary Operations (Chef Piazza, CEC):

Happy Friday Culinary Team, 

This week with the warmer weather and the new rules pertaining to Golf, we have added Golfer’s to go food from the Kitchen. We have put a screen door…yay….on the banquet out door by Michael Paul’s Station. We are doing light breakfast options as well as lunch….guess were back in the Chicken Salad business… 3 cases of whole chickens this week…

I hope you all get a chance to grill out over the holiday weekend and enjoy the weather.

Have a great weekend, if your bored…. Give me a shout… I would love to hear from all of you!

If you have any questions feel free to reach out, my number is 585-749-3338, jpiazza@ccofbuffalo.org

Stay Safe and Be Well Team

Chef

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Country Club of Buffalo Staff Update

May 15, 2020


Clubhouse (Will Norem):

  • I have to say that it was SO much fun to get out and see so many of you this week (from the safety of 6 feet, of course!). For those who don’t know, we put together a little video for the members https://vimeo.com/418412511 . I have received several comments from the members on how nice it was to see some familiar faces. Many thanks for all of you who participated. More fun stuff like this to follow soon.
  • Most of you know that Western NY will remain on pause until all seven of Governor Cuomo’s benchmarks are met. We hope that happens within the next two weeks. Different areas and club services will likely open up at different times and with different parameters. Once we enter Phase 1, that doesn’t automatically mean that we are open. Food and Beverage for example is listed in Phase 3 of the New York Forward Reopening Plan. What that means: Food and Beverage would likely open 4 WEEKS after the start of Phase 1.... if reported cases of C19 don’t escalate too rapidly as the state moves through phases 1 & 2. 
  • We are still carefully monitoring news from state/county authorities as well as the CDC and professional organizations to learn about the industry Best Practices and safety protocols. We learn more and more each day and we have the added benefit of observing other parts of the country on what work’s and what doesn’t- as they have opened up before us.
  • Stay healthy, Stay safe, Be well, Stay hydrated and Keep on Keeping on!

Accounting/CFO (Kathy Cipresso, CPA, CGMA, CCM):

  • The current FLEX PLAN year ends May 31st – the IRS allows you to “rollover” up to $500 of unused funds to the next year, but if you have more than $500 you will lose that amount. We are following the IRS websites to see if there will be ANY adjustments to this legal rule due to COVID, but we have not heard of anything to date----so please check your account balance and see if you are in jeopardy of losing any funds.
  • FLEX PLANS are now able to reimburse for some Over-the-counter items so please check the list if you have funds to spend and see if this is an option for you. You have to SPEND the funds prior to May 31st in order for the purchase to count in this year!
  • The Club is working on developing new employee policies regarding sanitizing work spaces, protective personal equipment (masks and gloves), social distancing, and health screening so we will be ready to inform and train you as soon as we can bring everyone back to work.
  • Stay Safe and Stay positive!

Grounds (Anthony Tosh)

  • We are hoping to bring back some additional staff to help us ensure that we can keep up with property maintenance over these next few weeks. I will be in touch with everyone over the next few days. Please contact me if you have any questions or work-related requests. 
  • We will be working in split shifts for the foreseeable future to reduce staff interaction and maintain social distancing to help ensure the well-being of everyone on staff. This will require some work hours that may not be typical of our department. I will notify all staff ahead of time regarding any changes to your usual schedule.
  • We hope everyone and their families are healthy and staying safe during these uncertain times. Please don't hesitate to contact me if you need anything.

    Culinary Operations (Chef Piazza, CEC):

    Hello Culinary Team, 

    The To Go Gang had a great weekend of sending food out the back door. The positive feedback continue to roll in from Mother’s Day as well. Next week we are going back to Thursday thru Sunday, with Sunday offering a Memorial Day BBQ Kit that the membership can grill at home….or hire George to work their Grille….ahaahaha

    Have a great weekend, if your bored…. Give me a shout… I would love to hear from all of you!

    If you have any questions feel free to reach out, my number is 585-749-3338, jpiazza@ccofbuffalo.org

    Stay Safe and Be Well Team

    Chef

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    Country Club of Buffalo Staff Update

    May 8, 2020


    Clubhouse (Will Norem):

    I hope everyone is staying healthy and managing to enjoy a few nice days between the snow showers...... that are still happening.....in May

    Next week’s takeout menu will be getting released tomorrow, so please be on the lookout for some exciting new options.

    I have been developing a detailed plan for reopening services within the clubhouse. We are still working to get clarity on when that might be, but there will likely be a “stairstep” introduction of services as they are allowed within each phase.

    Stay healthy, be well and enjoy this beautiful Buffalo spring

    Accounting/CFO (Kathy Cipresso, CPA, CGMA, CCM):

    The Club has generously paid for employee’s portion of health insurance costs for April and May, however if you have dental or vision coverage you are still responsible for those premiums. Trish has invoiced employees participating in those plans so please make sure to pay those premiums timely or your coverage will be dropped. If you have any questions at all regarding your benefits please call Trish just to be sure.

    The current FLEX PLAN year ends May 31st – the IRS allows you to “rollover” up to $500 of unused funds to the next year, but if you have more than $500 you may lose that amount. We are following the IRS websites to see if there will be ANY adjustments to this legal rule due to COVID, but we have not heard of anything to date----so please check your account balance and see if you are in jeopardy of losing any funds.

    FLEX PLANS are now able to reimburse for some Over-the-counter items so please check the list if you have funds to spend and see if this is an option for you.

    Stay Safe and we are looking forward to welcoming everyone back at the Club.

     Golf (Jay Sutherland, PGA): 

    Thank you to the entire for their patience as we wait for word that we can start bring everyone back and add more golf amenities. We haven’t received any updates this week but have our fingers crossed that next Friday we may receive some good news!

    The golf course remains active when the weather is nice and many of the members are asking if everyone is okay, they are eager to have everyone back. Their support and genuine concern for the team is very impressive.

    We continue to plan to make sure we can offer as many amenities as possible once we start to reopen. We are looking at the calendar of events and coordinating what we can provide in each phase.  

    I hope everyone and your families are safe and sound! For those that do like to play golf, all the public facilities are open and many are taking tee times through their website…it’s a great time to get out and play. Don’t hesitate to call or email if you need any help finding a place or suggestions to help improve your game.

    Grounds (Anthony Tosh):

    This week we continued with basic property maintenance; we were able to mow all playing surfaces at least once, mow bunker banks, rake bunkers, and place new flags, flagsticks, and cups.

    We applied pre-emergent and post-emergent herbicides to the native areas to help remove grassy weeds and prevent new weed germination.

    We continued mowing down our rough. It's pretty tall in some areas but we are making our way through the course and will continue mowing this weekend to keep up.

    We took delivery of the sand and supplies to refinish the Har-Tru tennis courts.

    We took delivery of more shrubs for our road screening project. This project is currently on hold.

    We fertilized practice areas to help us manage divot recovery and increase thatch in our range tee.

    We covered some of the annual beds in the garden with tarps to prevent weeds from taking them over while they are not in use.

    Culinary Operations (Chef Piazza, CEC):

    Hello Culinary Team, 

    Well…. We are in the thick of prepping for this Friday pick ups as well as Mother’s Day To GO!!!

    We have had a great response to the program and continue the momentum and ideas for moving forward. So strange not being surrounded by all or you this specific weekend, when we all are giving our best to represent the Culinary Team, as well as CCB for all of the Mom’s and guests!!!! Remember that we are one of the Club’s most cherished assets, and will hopefully be back to work soon in one capacity or another.

    Have a great weekend, if you’re  bored…. Give me a shout… I would love to hear from all of you!

    If you have any questions feel free to reach out, my number is 585-749-3338, jpiazza@ccofbuffalo.org

    Stay Safe and Be Well Team

    Chef