Crescent Resources Golf Rumors and Facts

Jason Stasa let go at Grand Haven Golf Club

Palm Coast, FL – August 3, 2011RUMOR:  The on again – off again saga at Crescent Resources’ Florida and Georgia golf courses continues. Crescent exited Chapter 11 bankruptcy last year and has been attempting to sell non-key assets. I’ve been told that the Palm Coast courses and Osprey Cove in Georgia are under contract (or possibly letters of intent) again. However, the properties are still listed for sale on the broker’s website. One source tells me that a local golf professional is involved with the purchase of The Grand Club’s three courses; Cypress, Pine Lakes, and the closed Matanzas course. The potential Grand Haven buyer is said to be someone who had negotiated unsuccessfully with Crescent in the past.
FACT:  In spite of the apparent buyer interest, Crescent is aggressively cutting operating costs. Five weeks ago, Hampton Golf, who operates the courses for Crescent, announced major staff reductions at Cypress and Pine Lakes. The cuts included Head Pro Cindy Jackson, the Pine’s food and beverage manager, and a chef from Cypress along with several other staff members. Dinners are no longer served at the Cypress clubhouse.
FACT:  GoToby.com learned today, that Hampton let go food and beverage manager, Jason Stasa, due to "budget considerations." Under Jason, Grand Haven’s food and beverage operation showed a profit last year; for the first time. Jason also won several awards on behalf of the club at the annual Chamber of Commerce Taste of Flagler event. After six years with Hampton, Jason was not offered a severance package. He is a Certified Chef who wants to stay in Palm Coast with his young family. If you or someone you know can make use of Jason’s talents, please call him at 386-846-8876.

18 replies
  1. GENE
    GENE says:

    THE WRONG PERSON GOT FIRED

    Jason did a wonderful job by bringing the quality of food and service to a more than acceptable level. He has done something that none of his predecessors were able to do.
    It is a shame that he was let go, and to do so without a severance package shows a total lack of dignity and class. Apparently it is impossible to obtain any degree of loyalty from them.

  2. David J. Widom
    David J. Widom says:

    Grand Club

    I joined the Grand Club about 4 years ago, and was told the Pines was going private. I moved here permanently 3 years ago, and was paying monthly dues to the grand club. Not only wasn’t it private, but the Pines was nothing more than a daily play type course. I have been playing the newly renovated city course, which is much more crowded, due to the poor comnditions of Pines & Cypress. I have heard that those two courses have been run into the ground.

  3. Member4Jason
    Member4Jason says:

    MONEY

    Big man Mark bowlus gets a regional Manager Promotion ($100,000.00+ Salary) and One of Hampton Golfs Best Food and Beverage managers gets fired for "Budget" reasons…..I guess we know where the money came from for the big guys promotion/raise…..Mark Bowlus should be ashmed of himself!!!

  4. Golf I
    Golf I says:

    It’s All Smoke & Mirrors

    How else to make the Grand Club look profitable? Now that Boulus is in charge of all the Palm Coast courses, a "hot pencil" & shuffle $$$’s from GH to make things look good. I thought Crescent was trying to sell the Palm Coast courses as a "package" – GH, MW, Pines, & CK.
    See ya! Down the middle – Golf I

  5. George
    George says:

    We keep asking and asking..

    We kept asking Hampton when the Developer pledged Amenity Golf Course – Matanzas Woods was going to be restored back to us.
    Additionally several times we contacted C.B. Eliss asking if they have a idea WHEN approximately this will happen.
    We really miss this Federally ordered ‘Consumer Redress’ for us , the ‘Four Sisters’ golf courses being part of the Federally ordered ‘Compliance Report’ and they are listed in the ‘Exhitits’.
    ( For the newer arrivals the offering was for FOUR named and identified Golf Courses with paying only ONE membership fee to use all FOUR – the FEE and USAGE requirements clearly stated within the Federally ordered ‘Compliance Report’. That is how the FOUR Courses came into being, we all paid premium and platinum prices for the Golf Course Locations – but…what is perplexing is that FEATURES we were offered and paid for the first time around are now being *rented*, etc. It still is perplexing how we can be *gifted* something we already paid for – anyone answer this one? Thank you.).

  6. Bob Hilton
    Bob Hilton says:

    Jason

    Well here we go Toby’s sour grapes rumor mill and unfounded facts ,some real estate site , fact is Jason was in over his head ,and Grand Haven dining room made money because of the Chef we have doing the cooking not Jason, and the minimun that was put in place that brought out support from the members.We have a very good club don’t let these Rumors sway you.

  7. Employee_at_GH
    Employee_at_GH says:

    Chef

    Mr. Bob Hilton (Mark Bowlus),

    Truth of the matter is that Jason Stasaa, a fine man who I have had the oppourtunity to work with, was in the kitchen helping Chef here and there, especially during the times (summer)that the rest of us were cut because of the penny pinching Hampton Golf Way. Because Jason was on salary, and a chef, he and the Chef would do different events on there own to cut labor, and we would suffer because of it. You can’t fire me because you won’t ever find out who I am!!! Hahahaaa!!!!!

  8. Debra
    Debra says:

    Jason Stasa

    Grand Haven management made a big mistake letting Jason Stasa go. I have scheduled a large banquet there for the past 4 years BECAUSE Jason was such a wonderful chef and so easy to work with. If I find out where Jason is next, I will probably take my banquet to his new location.

    Management might have been penny wise, but they were definitely pound foolish.

  9. Jana Sloan
    Jana Sloan says:

    My Two Cents

    The quality of the food at Grand Haven isn’t going to change as a result of Jason Stasa’s firing as he was the Food and Beverage Manager, not the Chef. The current Chef has been there for years so he and the rest of the kitchen staff have most likely been the ones catering our parties and cooking up our meals. I find it rather funny that everyone is so upset about this seeing that no one even knew what Jason did. I trust the management at Grand Haven to hire and fire who they please. As long as the quality of the club isn’t diminished, I will continue to be supportive.
    Also,I am assuming that the source of this "rumor" was the person who got fired in the first place and therefore the facts of the matter should be taken with a grain of salt.

  10. Jana Sloan
    Jana Sloan says:

    My Two Cents

    The quality of the food at Grand Haven isn’t going to change as a result of Jason Stasa’s firing as he was the Food and Beverage Manager, not the Chef. The current Chef has been there for years so he and the rest of the kitchen staff have most likely been the ones catering our parties and cooking up our meals. I find it rather funny that everyone is so upset about this seeing that no one even knew what Jason did. I trust the management at Grand Haven to hire and fire who they please. As long as the quality of the club isn’t diminished, I will continue to be supportive.
    Also,I am assuming that the source of this "rumor" was the person who got fired in the first place and therefore the facts of the matter should be taken with a grain of salt.

  11. GH Member - Public Information
    GH Member - Public Information says:

    Sheriffs Office

    I performed my own search within the community to see if Jason had done anything wrong that would poorly represent GH. That is the only thing that I could think of; look what I found.

    Keep in mind that this information is public and can be seen at the Flagler County Sheriffs website:

    Our wonderful Chef:

    https://www.myfcso.us/fcso-data.cfm?BookingNumber=2010-00001327

    A member of our wonderful Kitchen Staff:

    https://www.myfcso.us/fcso-data.cfm?BookingNumber=2009-00000896

    Christine told me about these two, our dining room managers boyfriend and his brother, who has worked for GH more than once:

    https://www.myfcso.us/fcso-data.cfm?BookingNumber=2011-00001976

    https://www.myfcso.us/fcso-data.cfm?BookingNumber=2011-00001803

    I don’t know the full names of everyone at the club but once I get a list I will check all of them out.

    So Jason didn’t do anything outside of GH, looks like it might have been "budget considerations" as Toby is mentioning.

  12. Brian
    Brian says:

    Hampton Similar

    FYI looks like Greenpointe/Hampton are trying to flip River Hall.We are supposedly under contract and MG is escourting the investors group around for several days-We have neither food &Beverage mgr nor chef-food awful-no staff in Amenity center on weekends-Only magor builder pulled out,could not get along with management-only redeeming factor is course is in great shape.Residents hope Grpt takes the money and goes

  13. Robert Witty
    Robert Witty says:

    Broker Associate

    Jason brought the Grand Haven Club to a place to go to, not run from. Under Jason we looked forward to dining at the club. Prior to Jason we would not go there.
    Lets hope the quality and service remain high or more members will vacate and refuse to eat there.
    A Club should rerflect quality that enhances the membership but Hamption does not understand that term or what loyalty means. It comes from the top and M.G is a self serving, pompous individual and has been since Hampton took over management.

  14. Toby
    Toby says:

    Replly to Bob Hilton

    Please read the article again. Nowhere, either in this article or any other I’ve written have I said Grand Haven is not a good club. Grand Haven and its membership are great. Hampton Golf on the other hand….

    If you manage top line revenue while paying attention to expenses and take good care of your people, the bottom line will take care of itself.

    Hampton micro-manages from the bottom line up and does not treat their people well.

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