UCSD Jan - Mar '19 Newsletter

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2 | U C - S A N D I E G O.C O M WELCOME H o n o r e d + P r i v i l e g e d t o S e r v e o u r M e m b e r s M E M B E R S H I P D I R E C T O R Caroline Freiberg 619.702.1985 MEET YOUR TEAM G R O W Y O U R C L U B T H E CO N N E C T O R Reggie Garcia 619.702.1989 T H E E V E N T P L A N N E R Tasha Grzeskiewicz 619.702.1984 P R I VAT E E V E N T D I R E C T O R Cheryl Mar nez cheryl.mar 619.702.1987 P R I VAT E E V E N T D I R E C T O R Kris Saffery kris 619.702.1986 W E L C O M E T O Y O U R N E W M E M B E R R E L A T I O N S C O O R D I N A T O R S ! L I F E O F T H E P A R T Y T H E A D M I N I S T R A T O R M E M B E R S H I P D I R E C T O R Kayle Fields 619.702.1983 O F F I C E A D M I N I S T R AT O R Kat Bacud 619.702.1981 B R E A K T H E B R E A D F O O D & B E V E R A G E D I R E C T O R Danielle Hernandez 619.702.1988 E X E C U T I V E C H E F Lance Repp 619.702.1991 F O R A N Y T H I N G + E V E R Y T H I N G C O N T A C T U S Club Concierge 619.234.5200 | A M E S S A G E F R O M Y O U R C L U B M A N A G E R F R A N K B U S I C . . . Gree ngs, Here we are, at the inspiring start to a brand new year! As many of us do during this me of reflec on and goalse ng, I've given a lot of thought to the things that ma er most. Not only to me, but things you've told us ma er to you, too. Last fall, over 200 University Club Members shared with us their feedback and vision for the Club. A er reviewing all of your responses, our 2019 resolu ons became pre y clear: to be the most hospitable, most consistent, and most reputable Club for Members to connect, work, host and play. It made our day to learn how sa sfied Members have been with the quality and variety of member programming, the inspired seasonal food and bar menus offered at the Club and the pride in your Membership you've expressed when it comes to entertaining your clients, business associates and guests of honor. In addi on, we were thrilled with the great accolades for providing a superb overall experience leaving you wan ng more. When it comes to the food and beverage opera ons, we have heard you loud and clear on menu variety and value for the price paid. As such, we've recently launched a brand new social hour. Every Monday through Friday, from 4 – 6 p.m., all cocktails are now half off. Yep, even that ultra-premium special occasion indulgence you o en mes think twice about enjoying on just any old evening. And for those suffering from menu monotony, there's some brand new low carb, vegetarian and gluten-free op ons coming your way, all at lower-than-average prices. Last year, seeds were planted for a more tech-friendly Member experience. Since then, we've seen great strides, but not without growing pains – and we simply want to say thank you. Your ongoing support during mes of transi on has shown how commi ed you are to the be erment of your Club. Having focused the past 6-8 months upda ng and integra ng our systems, I can confidently say that we are set up for success in 2019, and for years to come. Among the new ini a ves set for 2019, we're most excited to welcome Dan Hom as your new Board of Governors Chairman. Chairman Emeritus Douglas Wilson has gracefully passed the baton and we have a great deal of apprecia on for Douglas and his years of service. We're looking forward to the future successes of the Board of Governors with Dan Hom leading the brigade. Speaking of apprecia on, January 28 – February 1 is Member Apprecia on Week at the University Club. Check your email for daily offers, filled with complimentary goodies to redeem throughout the week. Also complimentary? Warm welcomes, magic moments and fond farewells. That's our promise to you every day. As for my personal goals for the year? That's an easy one. Good health and new adventures with family and friends! In the spirit of building rela onships and enriching lives, Frank Busic | General Manager | The University Club atop Symphony Towers

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