Short Summary:

Food & Beverage is central to the life of the St. Croix Yacht Club. Following the sudden termination of our Food & Beverage Director, members are deeply concerned about continuity, quality, and the future of these operations.

We call on Commodore Felice M. Quigley and the Board of Directors to publish a clear, time-bound plan that:

• Identifies interim leadership
• Sets a timeline for hiring
• Guarantees consistent food quality, reliable service, and menu variety
• Fully discloses any outsourcing discussions and puts such a decision to a member vote
• Provides timely updates and open communication

Time is of the essence, as membership renewals are due at the start of the year and members must have confidence in Club operations before committing.

Full Petition Letter

Dear Commodore Felice M. Quigley and Members of the Board of Directors,

We, the undersigned members of the St. Croix Yacht Club, are writing to express serious concern and to request immediate clarification regarding the Club’s plan for Food & Beverage operations following the termination last week of our highly accomplished Food & Beverage Director.

This decision has raised understandable questions among members, as food and beverage service is not only central to our Club’s social mission but also one of the largest revenue-generating and member-facing areas of our operations. At this time, no communication has been provided to members regarding how this critical transition will be managed. In the absence of clear direction, uncertainty is spreading, and confidence in the Club’s leadership is being called into question.

We respectfully but firmly request that the Board provide a detailed, written plan that covers the following points:

1. Immediate Operational Oversight

• Who is currently managing day-to-day food and beverage operations?
• What authority and resources have been assigned to that individual or team?
• How will staffing, scheduling, menu planning, and member events be handled in the interim?

1. Recruitment and Hiring Process

• What is the timeline for posting the position, reviewing candidates, interviewing, and extending an offer?
• Has a search committee been formed, and if so, who is serving on it?
• Will outside professional recruitment support be engaged?
• By what target date does the Board expect to have a new Food & Beverage Director in place?

1. Continuity of Service

• How will the Club ensure that standards of service, food quality, and event execution do not decline during this transition?
• Members expect that the Club will maintain consistent food quality, reliable service, and a range of menu options comparable to what members have come to expect.
• What safeguards are being put in place to guarantee that meals remain of the same caliber and consistency members are accustomed to?
• Are any temporary adjustments to service hours, menus, or event schedules anticipated, and when will members be notified?

1. Possibility of Outsourcing

• There are reports circulating that the Board may be considering outsourcing food and beverage operations. If this is the case, members must be informed directly and without delay.
• Outsourcing would represent a fundamental shift in the identity, culture, and member experience of the St. Croix Yacht Club. Such a change goes far beyond day-to-day management decisions and would alter the very fabric of membership.
• Any consideration of outsourcing must therefore require formal disclosure, open discussion, and a vote of the membership before proceeding.
• Please clarify whether outside vendors have already been contacted, what models are under discussion, and what the projected impacts would be.

1. Communication and Accountability

• How will the Board keep members informed on progress (for example, regular updates, timeline milestones)?
• What process is in place for member feedback during this transitional period?

Time is of the Essence

Membership renewals are due at the start of the year, and members must have confidence in the stability and quality of the Club’s Food & Beverage operations before making their commitments. It is therefore imperative that this matter be resolved promptly, with clear communication and firm timelines established well in advance of the renewal period.

We request that the Board circulate a written response addressing the above items, with specific dates and milestones, no later than two weeks from today. A vague or open-ended response will not provide members with the confidence we require in the stewardship of our Club.

The strength of the St. Croix Yacht Club has always been built on the quality of its leadership, the trust of its members, and the shared experiences that come from our food and beverage program. It is imperative that the Board act with urgency and transparency, and that no fundamental change — particularly outsourcing — be undertaken without full member involvement and approval. Equally, it must be clearly understood that members expect food service to remain consistent, with the same quality standards and menu variety that have long defined the Club experience, both during this transition and under any future management arrangement.

Sincerely,

The Members of the St. Croix Yacht Club