LITTLE SHIP CLUB (Qld) 2016-17 ANNUAL REPORT

Commodore’s report continued

Process and policy changes of this ilk can take a little while to work their way through all the interconnected systems but the benefits – in more stringent record-keeping and clearer accountabilities – are already bearing fruit. Bill Canfield’s name has figured already in my report but it is his honorary role as Director (Building & Grounds) for which our Club has much to be grateful this year. Evidence of this, although possibly unnoticed by Members, was the supply of a new hot water system for our bar (free of charge), upgraded urinals in the gents’ facilities, considerable financial savings on product purchased for maintenance and various other items donated by Canfield Plumbing. Bill has also made vehicles available for the transport of equipment to and from the mainland and has been instrumental in making our 2017 working bees a success. Two working bees have been held this year, enabling much useful work to be accomplished around our Club, from ‘mundane’ items like fixing handles, hinges and fenders to repairing tiles and trimming and removing tree branches. As usual, it is the same reliable cadre of willing Members who have stepped up to the plate each time – and in the many weeks between times – to achieve such great results. Working bees are a club’s greatest asset in building camaraderie and social interaction among members and it is a pity that we do not see more faces attending. Maybe 2017–18 will prove more beneficial … On behalf of LSC Members I especially pay tribute to and acknowledge Bill’s contributions and his staunch support for our Club. (Thank-you, also, to Norma and the family for allowing us to have as much of his time as he gave!) He will be missed as he is not renominating for a Board position in the 2017–18 year.

Staff under the guidance of our new General Manager Anthony Carter have provided excellent service and we must not forget the effort made by our executive chef Cameron Tobin, who has lifted the quality of culinary delights to a level well in excess of expectation. These efforts do not go unnoticed by Members, guests and casual patrons alike. Since Cameron commenced with us I have not received any complaints about the food quality or presentation. This has also been reflected by the increasing patronage of our bistro operations and the almost-universally positive reviews posted on our Club’s Facebook page and circulating on social media more widely. On behalf of your Board I thank all involved in the successful delivery of our Club’s food and beverage services over the past year; it’s been a great team effort throughout a number of challenges over the months and your keeping our Members, guests and visitors ‘well-fed and watered’ has been key to our results. As I write this, Anthony, Cam and the team have, apparently seamlessly, managed the interruption to the ‘F part’ of our F&B operations occasioned by the temporary shut- down needed to enable the floor of the kitchen and servery to be re-laid. And, co-ordinated with the A/Vice- Commodore’s marketing skills, our transport and tourism partners, as well as our membership base and the wider social media world, have been kept fully informed of progress. Another good outcome, this year, has been the long-anticipated and eagerly- awaited installation of a ‘proper’ coffee machine in the bistro servery. This has proven a boon, not only for bistro diners and guests but also for casual visitors and one of the long- term goals is to also tap into the morning commuter market of caffeine-deprived pedestrians on their way to catch the Flyer next door.

GM Anthony Carter (above) and executive chef Cam Tobin.

Little Ship Club (Queensland Squadron)

Annual Report 2016–2017

AR.5