Bill Stevenson - Par Excellence

Like most things that are luxuries, the landscape and realities of the business of country clubs have changed in the last couple of years. Clubs with dwindling membership bases have lost some of their mystique and luster from their glory days and are in need of a jump-start and change of pace. When Bill Stevenson took his office at the Medallion Club in Westerville, he saw a club on life-support and a new challenge that he welcomed.
Since Stevenson came to Medallion more than a year ago, when Arnold Palmer management took over, he and his team have almost doubled membership and are approaching the capacity of what the club is intended to handle. They came in with a plan to drive in new members – and they
did – with record-setting numbers, bringing the golf addicts back to their links in droves.
“It was really unheard of in the country club world what we’ve been able to do here in the last year and a half,” says Stevenson. “Adding over 200 members to the club in such a short time is really a testament to our dedicated team.”
As a general manager, Stevenson likens his job to that of an orchestra conductor, always in the background making sure that all the moving parts are performing correctly, and there are more moving parts at a club than most people realize.
In the past, Stevenson was a chef working the kitchens at four-star restaurants, so one would assume that a lot of his organization and delegating skills came from this period in his life. It sounds like this was a time he enjoyed, but the opportunities and challenges in the kitchen didn’t appeal to him as much as those of a general manager.
“A lot of people think of the GM as a guy that is always in the clubhouse dining with members or out on the course playing golf all the time,” says Stevenson. “I’m not that guy. There’s always something going on and something to take care of every day.”
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