You are putting one department on risk of redundancy that department will have told the other departments by that afternoon. So, you need to be having a combined communication strategy so that while one person, the club manager and maybe a couple of people from the committee are talking to the department that’s at risk.
The other committee members are talking to the ones that are not at risk explaining what’s going on. Otherwise, you’re going to have rumors going left right and center. And if you’re only doing F&B but and you haven’t told green keepers yet, the green keepers might be waiting for you to tell them that they’re at risk of redundancy and it’s just all going to go extremely badly very quickly.
