The club is a non-profit making charity whose good works for the last 100+ years include offering scholarships: Business Management Assignment, NTU, Singapore

The club is a non-profit making charity whose good works for the last 100+ years include offering scholarships for gifted children from poorer countries the opportunities to study in the UK. The Charity is governed by a Board of Trustees who also form part of the Board of Directors. The CEO sits on the Board of Directors whilst General Manager and Club Secretary report to the CEO.

The vision and mission statement is represented as “High-quality hospitality at affordable prices.” A statement of values has been an agenda item for almost a year but has not been actioned.

Revenue for the charity is derived from the operation of the central London ClubHouse containing a very ‘dated’ and largely unused waiter service cocktail bar called The Fox and Hound, a 50-seat restaurant called The Dining Rooms, 4 function rooms, and 50 bedrooms which it hires to club members for a highly subsidized amount of just £75 per night. Many of these rooms have not been refurbished in quite a while.

The building itself has a certain faded grandeur but is in need of some much-needed planned and reactive renovation and maintenance to furniture, fixtures, and fittings. Some of the systems in the ClubHouse, including reservations and the front office, are still on Excel spreadsheet functions. A manual process is used for creating reservations for the bedrooms, restaurant and bar, and function rooms. There is however an online payment system used but there are three separate systems, one for each department. Wifi is available throughout the ClubHouse.

Many of the staff have been there for many years and the way things operate has not changed for a long time. Whilst familiar and comfortable with the current ways of doing things, the staff often complain about the amount of time it takes and the inefficiency of the systems in place. There is a very defined hierarchy and staffing structure in the departments. The organizational chart below details the restaurant, bar, and event management departments.