staff spotlight
My first order of business as the manager was to go over the more than 500 items
of inventory, checking suppliers’ pricing. I
learned that there could be as much as a $20
swing in pricing from vendor to vendor.
Ordering from the right vendor and
getting the best pricing while
not sacrificing quality helps
a small business to control
costs. Second order of
business was getting
payroll under control,
which entails having
enough help during the
peak times but not having
staff just standing around
during the slower times.
Cross-training employees to
be able to move around during
rushes is the key.
Next on the list was to create a family-oriented menu which would have something on
it for everyone. Eating meals as a family has
always been important to me.
Last but certainly most important to me
was to build a “Café Family" – a place that my
employees would want to come to and know
Most important to me
was to build a “Café
Family" – a place that
my employees would
want to come to and
know they were cared
about and appreciated.
they were cared about and appreciated. For
all of my staff, I try to teach them the valuable
lesson of work ethic and being responsible.
The most important lesson to me, though, is
to take ownership for mistakes and things
that happen. Everyone makes mistakes, but
by owning them, you tend to learn more and
remember them better.
I prefer to work right alongside of my
employees and lead by example. No job
in the café is beneath me to do, in
fact my favorite job is dishwashing. My dad used to say he
didn’t need a dishwasher
since he had me.
My staff knows that
I will call them out for
not properly following
procedures, but then
minutes later we will all
be laughing together
about something. I don’t
hold grudges, I say what I
have to say and move on. Life
is too short. I love working with the
younger people and try to take an interest in
my staff’s life outside the café and encourage
and listen to them. I think that they know that
they can come to me with almost anything,
and I will help them figure out a solution to
their problem. I still keep in touch with many
of my former employees and share in their
accomplishments and happy events in
their lives.
As demanding as my job is, I can’t even
begin to image my life without HAC. It has
made me grow so much as a person. I’ve
made so many new friends and love that
my coworkers know that my door is always
open for them to say hi, get something off
their chest, or get a small piece of chocolate
(yes, imagine that in a health club) to get
them through a rough day or situation. Even
though I am usually quite serious at work,
I love to make people laugh through funny
life stories that come my way. I enjoy the
many volunteer opportunities that HAC has
provided for me to get involved in. HAC has
become my home away from home, and the
people I have met and fun times I’ve had
here will remain with me long after my days
here are done.
Every once a while you are fortunate
enough to have someone come in to your
life who you can simply describe as a "go-to
person." Michele is just such a person. No
matter how big or small the request,
how unreasonable the time frame or how
tight the budget, there was never any doubt
that the event would be nothing short
of exceptional. Hockessin Athletic Club
has benefitted greatly by having Michele
on our staff.
– General Manager, John Peoples
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HACHEALTHCLUB.COM
Michele and
Laurie Balckburn,
at JDRF's Chip in
for a Cure
Michele with
Maria DiCamillo
and Tricia Harling
at the 2014 Bike
to the Bay
Michele and
Katrina Clayton at
HAC's 2016 Ride
for a Reason