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Eastlake Golf Club Catering Tender Document
SECTION ONE
-
CONTRACT SCOPE
1.
Contract Scope
This contract is for the provision of catering
services
to Eastlake Golf Club onsite for
member and guest meals,
and special occasions including Corporate Days
,
Club
Events
and
Functions.
There are two catering facilities that will need to be managed, the Club House and the
Halfway House which
is
located at the 9
th
hole.
There is an expectation for the successful
Caterer to make a financial contribution for the purpo
se of improving the catering / bistro
facilities at EGC.
The agreement between the parties
will relate
to a contract for service and does not
constitute an employment relationship. That is, the Caterer is an Independent Contractor
providing catering servi
ces to the Club.
2.
Club Provided Benefits
2.1
Premises
Eastlake Golf Club (the Club) is an 18 hole, par 72 Club with a current membership of
approximately 1
100
. Located in the eastern suburbs of Sydney
,
it is
open to the public
though it is not a public
go
lf course
. There are between 42,000
–
48,000 rounds played
per
annum.
The Clubhouse is situated on the corner of Gardeners Rd & Isaac Smith St
Kingsford;
it is a
single room Clubhouse with a
small
Functions Room in the back of the premises. The
kitchen i
s located opposite the Function Room and
most
dining
is currently
conducted in
the main Clubhouse area
and little in the Function Room
.
The Halfway House is located
approximately
3
.5
kms from the Clubhouse on the 9
th
hole
and can be acc
essed by
a private r
oad which runs off Wentworth Avenue. Some food
preparation can be done using the kitchen in the Club house however,
most
preparation
and cooking will need to conducted onsite at the Halfway House
.
2.2
Equipment
2.2.1
Clubhouse
The Club has a fully funct
ioning kitchen which includes a gas stove, oven,
a twin fryer and wok stove. In addition the kitchen has a double door
fridge, a double door freezer and a top loader freezer.
A dish washer and two sink areas are available as well as a cold and dry
store.
The Club currently has an assortment of cutlery and crockery that the
caterer may choose to use.
2.2.2
Halfway House
The halfway house has an operational fridge and pie oven. Any additional
equipment required will need to be supplied by the Contract Cate
rer.
2.2.3
Cleaning
The contract caterer will be responsible for the cleaning
of the kitchen and
dining area in the Clubhouse and the Kitchen and the Outdoor eating
areas
of the Halfway House.
The standards
met must be in accordance with
Standards
Austr
alia
–
“Standard 3.2.2 Food Safety practices and general requirements.”
2.2.4
Pest Control
The Club undertake
s quarterly pest control checks
for the Clubhouse
and
this will remain the responsibility of the Club.
It is the responsibility of the Contract Caterer
to conduct pest control
checks at the halfway house.
3.
Allowable Catering Activities
The contract caterer will be able to use the
kitchen
facilities
only for
activities
that are
“Club related”
;
the kitchen must not be used for personal catering or catering
to
other
third
parties unless otherwise negotiated.
4.
Contract Agreement
The
period for the initial
contract agreement will be
negotiated and will be dependent on
the financial contribution made
by the Contract Caterer
.
5.
Breaches And Non
-
Compliance With
Performance Standards
If the contract caterer is to be found to be in breach of any part of the tender agreement
&/or contract they will be notified in writing by the General Manager or
designated officer.
6.
Catering Review Panel
The Catering review panel w
ill consist of the General Manager
and
President
and two
Directors
of EGC
.
7.
Financial Management
The Financial Management of the catering service will be
the sole
responsibility of the
contract caterer.