Golf Course & Country Clubs Management
For SPHM Golf Course & Country Clubs (Bali), establishing a localized yet world-class Standard Operating Procedure (SOP) is essential to maintain luxury standards and operational efficiency.
Below is a master SOP framework categorized by department for your PT. SPHM operations.
1. Front of House & Golf Operations
Tee Fee & Tee Time Management
Dynamic Pricing: Rates must be adjusted based on "Peak" (Morning/Weekends) and "Off-Peak" (Twilight/Weekdays).
Check-in Protocol: 3-step process: (1) Identity/Membership verification, (2) Payment & Voucher issuance, (3) Bag Drop & Caddie assignment.
No-Show Policy: 24-hour cancellation window; credit card guarantee required for public bookings.
Golf Shop (Pro Shop)
Inventory Control: Weekly spot checks on high-value items (clubs, GPS watches); Monthly full audit.
Merchandising: The "Golden Zone" (eye-level) must be refreshed every 14 days with high-margin Bali-branded apparel.
Driving Range
Safety Zone: Maintain a 3-meter safety buffer between hitting bays.
Ball Management: Automated washing and collection cycles every 2 hours during peak times to ensure bin fullness.
2. Agronomy & Maintenance (Superintendent & Greenkeeper)
Superintendent & Greenkeeper SOPs
Daily "Morning Cut": Greens must be mowed to $3.0\text{mm} - 3.5\text{mm}$ (depending on the season) before the first tee time.
IPM (Pest Management): Weekly scouting for tropical pests common in Bali (e.g., Armyworms). Documented chemical application logs are mandatory for environmental compliance.
Moisture Management: Daily hand-held moisture sensor checks (TDR) for all greens to prevent "localized dry spots" (LDS).
Irrigation Management
Night Cycles: 90% of irrigation must occur between 9:00 PM and 5:00 AM to minimize evaporation.
System Audit: Monthly pressure testing on the mainline and head-leveling for even distribution.
3. Hospitality & Facilities
Food & Beverage (F&B)
The "Turn" Service: Halfway house orders must be ready within 5 minutes to maintain Pace of Play.
On-Course Refreshment: Beverage carts must circulate in the opposite direction of play to maximize visibility and sales.
Hygiene: Daily temperature logs for cold storage; Bi-weekly health inspections for the main kitchen.
Housekeeping & Building Maintenance
Public Areas: Lobby and Locker Rooms must be "deep-cleaned" every 60 minutes during peak arrival/departure windows.
Preventative Maintenance: Monthly HVAC (Air Con) servicing is critical in Bali’s humid environment to prevent mold and equipment failure.
4. Back Office & Business Growth
Membership & Marketing
Retention Strategy: Monthly "Member-Only" tournaments and social mixers to keep churn rates below 8%.
Digital Footprint: Daily Instagram/TikTok updates featuring course conditions and sunset views at the clubhouse.
Lead Management: 24-hour response time for all membership inquiries via the website or WhatsApp.
Administration & Accounting
Daily Reconciliation: POS (Point of Sale) systems must be balanced against physical cash and card receipts at 6:00 PM daily.
Procurement: All purchases over 5,000,000 IDR require three competitive bids and General Manager approval.
Summary Checklist for SPHM Management
Department | Primary Metric (KPI) | Goal |
Golf Ops | Pace of Play | 4 hours 15 mins (18 holes) |
Agronomy | Green Speed (Stimpmeter) | 9.5' - 10.5' Daily |
F&B | Average Check | $25 USD per golfer |
Housekeeping | Inspection Score | 95%+ Audit Rating |
By: Drs. Agustinus Agus Purwanto, SE MM CHA
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