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Message from the President

September was a busy month at the Club and I would like to recap a few of the major events. I am happy to report that after many months and planning, negotiations and hard work, the 10 acre land sale which included the driving range, cart barn, a portion of the putting green, and a portion of the parking lot has closed. This is a very exciting time for Oak Hills and we expect to see progress fairly rapidly by the buyer to begin the construction staging for their project. The representatives from OHCC have worked hard with the buyer to be sensitive to our continued operation and Member activities.

In the three days following the closing of our land sale, Golf Course Superintendent, Riley Maxey and his team executed the recommendation of the Green Committee to remove weak grass from the number 10 back tee box and replace it with diamond zoysia grass from the 19th Hole Green. The remainder of the diamond zoysia was placed on the collar, then they stripped the Champion Bermuda grass off the old chipping green and placed it on the 19th Hole green which will become our primary putting green. We are excited that this new putting green will feature both zoysia and Champion greens which could be our future grasses. We are hopeful that we will be putting on this green by next month. After completing the planting of the new putting green, Riley and Chef Dirk Troop will begin executing the House Committee’s plan to establish our new OHCC Herb and Vegetable Garden. This will be just outside the Mixed Grill where we will be able to grow our own fresh herbs, peppers, swiss chard, and many other vegetables. I’d like to thank the Members of the House Committee who contributed to this garden.

October is going to be another active month as we will host our traditional events as well as new ones. The highlights of the month will be our annual Family Halloween Spooktacular event on October 25th and the Couples Caper Golf Tournament on October 30th. Please be sure to also mark your calendars for the 1st Annual Harvest Chef’s Dinner on Friday, October 21st and the 1st Annual Wine Society Gala where only Members of the Wine Society will be treated to a tasting of wines around the world and Chef’s exquisite cuisine.

In September the Membership Committee and the Board of Governors approved a new Junior Membership program that will focusing on planning for our future Members. The basics of the plan are for Juniors Members who sponsor a new Member that both of their monthly dues will be reduced. This will be a team effort by the Junior category as we reach milestones within our Junior Membership we will begin reducing the dues across the entire category. If you have questions or are ready to sponsor a Junior Member, please contact myself or Renee for more details as we expect this plan to be effective November 1.

In September the House Committee concluded a 12 month study of Member usage in the Mixed Grill and 19th Hole. The objective was to find out when the Members are using the dining rooms and when they are not. We found that on Sunday nights after 3:00pm we are only averaging 13 members dining in the Mixed Grill and 18 in the 19th Hole. This has served as a $20,000 deficit to the Club. The recommendation is effective October 9th to begin closing the kitchen at 3:00pm. This will create a $30,000 savings to the Club. We plan to keep service staff available for beverage and snack service until the last member leaves, but the kitchen will close and we will have a limited menu from 3-5pm. The goal of the Committee is to make the best use of club resources and make data driven decisions for the long term success of the Club.

Please also look out for emails and letters informing you of future Member meetings. Between the months of October and November the Board will be hosting a Special Called Meeting and the Annual Stockholders meeting. As I write this publication we are still working on dates, but we will notify you as soon as they are set.

I would like to take this time to acknowledge the contributions of the Members who serve on the many committees that have contributed to the Master Plan as well as those Members who have placed phone calls and emails to the committees and Board to provide their feedback and support. Ultimately the Members of OHCC are passionate about making this the best Club it can be. Next, I want to thank the OHCC employee team who have been flexible and ready to adapt to the changes that have come our way.

This is an exciting time in the History of Oak Hills Country Club and our future is very bright. As of today we are debt free which is a good feeling for everyone and should be celebrated by our Members. We need your continued support and feedback as we embark on this Master Plan. We will do everything we can to minimize the impact on your daily usage of the Club.

I look forward to seeing you at the Club!

Always at your service,