| Line | FY19 | FY20 | FY21 | FY22 | FY23 | Δ total |
|---|---|---|---|---|---|---|
| Revenue | $4.6M | $5.8M | $5.8M | $5.5M | $6.6M | +43.0% |
| Expenses | $4.7M | $4.9M | $4.9M | $5.8M | $7.1M | +49.4% |
| Net surplus | -$104K | $942K | $942K | -$289K | -$452K | +334.9% |
| Total assets | $13.8M | $14.3M | $14.3M | $17.8M | $18.3M | +32.8% |
| Total liabilities | $3.4M | $3.0M | $3.0M | $6.3M | $6.5M | +88.1% |
| Net assets | $10.3M | $11.3M | $11.3M | $11.5M | $11.8M | +14.4% |
| Officer · Employee | Reportable | Other |
|---|---|---|
ERIC GIFFORD GROUNDS SUPER· 45h/wk | $280,177 | — |
BILL BLACKETT Head Golf Professional· 40h/wk | $141,830 | — |
GUY WOZNIAK Executive Chef· 45h/wk | $121,624 | — |
+ 9 unpaid officers/directors as reported (CHRIS GOSE, DOUG SMITH, JOHN MILLER, +6 more)
CFounded in 1943, Country Club reported $6.63M of revenue for FY23, at an operating margin of -6.8%. Revenue moved up 20.0% against the prior posted return. Every figure on this page is drawn from the club’s Form 990 as filed; a dash marks a value the filing did not report.