A
sk any experienced manager to
name the essential elements of a
successful business, and hiring and
developing outstanding staffers will always
be at the top of the list.
Generals can never succeed without their
foot soldiers, and while management makes
the key plans and decisions, the front-line
staffers are the ones who execute those plans
and help drive a business forward.
One such staffer is Augustine Morales, a
line cook and dishwasher at Bellatrix Restau-
rant since July 2015.
This behind-the-scenes superstar remains
a huge asset at Bellatrix, making it one of the
most popular eateries and party venues in
the Coachella Valley.
His dedication, hard work and can-do
approach earned him Classic Club's 2017
Employee of the Year award, presented
by General Manager Greg Rubino at the
club's year-end holiday party at Tommy
Bahamas.
"Augustine always displays a positive at-
titude in any given situation," said Julian
Gastelum, Classic Club's Director of Food
and Beverage. "The kitchen could be really
backed up with orders to prepare, and he
will stay positive and work with a smile at
all times. For example, he's prepared our sig-
nature desserts and has stepped up to create
some of his own ideas, working with our
chef on brainstorming changes to the dessert
menu."
The award included a certificate of appre-
ciation signed by Rubino and Executive Chef
Gerard Brunett, along with a $250 gift certifi-
cate.
"I was in shock when I learned that I won
the award, and I'm so happy," Morales said.
"I really like helping out, and the people
here are great."
The other 2017 Employee of the Year final-
ists were rosa linares, a greenskeeper in the
Maintenance Department, and Tom
Ketchum, who works as a course starter
and has done some marshalling out on the
golf course.
Augustine Morales works as a
line cook and dishwasher.
sTAFF supErsTAr
Augustine Morales is named Classic Club's 2017 Employee of the Year
AwArds
BOOK
A TEE
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