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Oak Hills Park reports winter losses but remains $309,000 ahead year‑to‑date; staffing and vendor issues noted

2978887 · March 3, 2025
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Summary

Oak Hills Park Authority told the Board of Estimate and Taxation that December and January were slow, producing small monthly losses, but the operation remains about $309,000 better than budget year-to-date; management reported turnover in greens and mechanic positions and said the restaurant operator’s rent is weighted to revenue.

Alan Dutton, representing the Oak Hills Park Authority, updated the Board of Estimate and Taxation on March 3 on the park’s finances and operations, reporting winter losses for December and January but a positive year-to-date position.

Dutton said the golf operation experienced two slow winter months, resulting in net losses of about $20,000 in December and approximately $20,000 in January, but that "after seven months, we find ourselves a hundred and $90,000 better than budget on a profit basis, with a number of $309,000 profit after 7 months."

Dutton attributed lower restaurant receipts to the negotiated first-year rent structure with the operator, ODINs, which pays a low base rent and a larger percentage based on business. "The deal we did with ODINs is kind of heavily weighted to the amount of business they do," he said. He told the board there are no current payment issues with the operator; the arrangement simply means the restaurant’s rent is lower in a transition year.

The authority also reported staffing turnover in greens and maintenance: an assistant accepted an out-of-area superintendent role, a long‑time foreman left for better benefits, and the mechanic left for a higher-paying country-club position. Dutton said replacements have been hired but acknowledged benefit levels and pay competitiveness are a challenge for the park compared with private clubs. He said the authority is exploring options to access better benefits through city plans or a Connecticut nonprofit coalition.

Board members praised the restaurant service and food quality at recent events and asked routine follow-ups about rates and resident versus nonresident pricing; Dutton reiterated a philosophy of favoring residents on rate increases. No formal action was taken; the presentation was accepted for the record.