préposé de terrain de golf

mechanic

directeur de restaurant

sales representative

aide hôtelier

ClubLink Corporation

The overall culture at Clublink is a negative one. As someone who played a key role in the day to day operations, retail/inventory, and outside services, I was severely undervalued.The pay structure doesn't make sense for people trying to get into the industry, or even those with industry experience. With the amount of hours I worked weekly as a salaried employee, I made just over $14 an hour. When I told my manager about this, his response was "That's just the industry". Just to put it into perspective, IF I worked year round, I would only take home $36,000 BEFORE TAX. For myself, this is nowhere near proper compensation for how much time, and responsibility I was given. I was given extremely minimal training on my day to day responsibilities, and was expected to be able to perform them immediately. I thought there would be a light at the end of the tunnel, which is why I persevered for several years at the club level, but there isn't.

The only good thing about my time at ClubLink is the people I met there. Most of the members at my club were extremely friendly, and some remain my friends to this day. The same can be said for some of the people I worked with.

You make a lot of money but only if you’re serving in the bistro, as banquets doesn’t make tips and the hours are unbearable. Even if you’re serving in the restaurant, they will likely make you work banquets for a couple hours after the restaurant closes, regardless of how long you’ve been there. You also never get breaks. I was lucky to get a 20 minute break 1 out of every 20 shifts, which were anywhere from 6-10 hours. It was very hard to fit in as employees were very cliquey and rude. You’ll get lots of hours which is good to make money, but can get exhausting as they always seem to be understaffed, so you end up doing the work of 2-3 people by yourself. This also means you’ll likely never be able to book time off. I would not recommend banquets at all, just find another minimum wage job, as the amount of work you will have to do isn’t worth the money. Bistro is okay, as long as you can deal with no breaks, 10 hour shifts, rude co workers and old men constantly hitting on you. 

On a side note, management was absolutely terrible. Management did not care about the needs of the employees and was only concerned with making money. Make sure to track your hours and tips carefully as you may be underpaid.

I worked for the ClubLink Corporation for four long years. It started out as a very positive experience, working alongside a great group of people dedicated to what they do. When you are young making minimum wage, but, there is free golf you learn to accept the long hours, the lack of respect, and the terrible pay. But as you hit your twenties and the hours get longer, your role gets more detailed/demanding, and the pay does not change, it is time to get out. I think I probably stuck around just a little to long, however, I see people who are going to be with this company for years and its saddening. This corporation does not grow talent it gets lucky stumbling upon it and hopes it stays long enough so it can meet its bottom line. To those looking to work for ClubLink I would say this. Only work there if you are planning on bridging the gap between jobs or you love golf. On top of this, I would say make sure you have an exit strategy because it is so easy to get sucked into sticking around with these guys even though the job is so dead end.

Working for Club Link is suitable if you're a high school student looking for a part time job but if you are looking to start your career here, there is no room for advancement. This company does not care about their employees and only cares about money. Extremely overworked employees making the bare minimum. The workplace culture was decent. The golf managers were very chill and easy to get along with. However, as for the food and beverage side of things, I've never been treated so poorly by a manager in my entire life. If you care about your mental health, do not get a job in food and beverage. The managers also all thought I was lying about getting tested for COVID to get the weekend off (told by a co-worker) and were apparently mad that I needed one day off to get tested and wait for my results. Like I said, this company does not care about their employees and I would not work here. I did meet a handful of great people which is a pro.

First off it has been several years now since I worked at Rattlesnake, but I really enjoyed my time there. You will work HARD. If you are not willing to give this your all don’t bother applying. I worked in Banquets, setup, tear down, and all aspects in between. I had extensive experience within the Hospitality industry, and this no doubt helped me a lot at this particular club. They do hire a lot of students, however there were some of “us older” ones. You do need to be open to working with students. Different work ethics etc. The management team I had, I respected greatly, not without issues, but I always felt appreciated and wanted. I was even asked if I wanted to be a Supervisor but declined as I had small Children at home and was not able to always be needed for work. I spent about 2 + seasons at Rattlesnake, I would recommend. 

Run, don't walk away from this company if you get to a management or middle management position. Or make sure you kiss the correct rings, and don't be outspoken.
The years I worked, (especially the past few) have really exposed how out of touch the corporate managers truly are. Lack of communication, wishy washy decision making, inconsistent implementation of policies, and recognition programs that are humorous to the point of insult. 
Making money at the expense of the employees mental health, physical health, and salary is such a shame.
Aside from that, the staff working with me were amazing, the only reason I kept coming to work.
Above all else, remember to use members' names!

What is the best part of working at the company?
The particular job. Gardening. I am full time seasonal, with flexible hours. My bosses are amazing!  The location is perfect for me, short commute. 

What is the most stressful part about working at the company?
Nothing really, my job is stressful keeping the gardens maintained and interesting. Dealing with the other golf course departments can be stressful. 

What is the work environment and culture like at the company?
Very good, safe environment and friendly co-workers

What is a typical day like for you at the company?
Eight hour day, break and each lunch on your own schedule.

I found ClubLink to be a fun place to work. Everyone was a lot of fun to be around, great to work with and knew how to do their jobs well. 

On an average day, I kept all golf carts clean and well-presentable while greeting all the golfers with a smile while exchanging pleasantries with them. That is what is so great about the golf industry: you meet many wonderful people every day. The staff was great to work with while the golfers were a joy to chat with. 

I learned how to deal with people on a more positive level. My supervisor was amazing and all my co-workers were also amazing. 

F&B manager is useless and thinks he knows what he is doing.
Disappointing and not worth the hours vs pay.
1980’s salary and management doesn’t know how to train staff in service let alone how to serve.
No corporate responsibility towards staff issues, and lies are part of the daily ritual.
This company hires ppl without proper training or qualifications yet those employed who do have qualifications are tossed under the bus.
Good luck with satisfying anyone given the cowardly management  hiding in offices to avoid work.

This particular club has the most member and staff problems of all the Clublink clubs.The Director of Operations, was shady and sneaky. Not the nicest person to be around. The members were verbally abusive and some were intolerable. 

They expect you to do everything and with no thank you. The pay does not equate the amount of hours you were force to work.

The club is infested with roaches and rats, despite constant cleaning and inspection.

Good luck to any one working there, they experience a very high turnover, wonder why?!?!

Top Job Titles	Average salary
Préposé de terrain de golf 3 salaries reported	$20.00 per hour
Mechanic 2 salaries reported	$52,500 per year
Directeur de restaurant 3 salaries reported	$27.47 per hour
Sales representative 7 salaries reported	$30.53 per hour
Aide hôtelier 4 salaries reported	$18.54 per hour

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