Robert has been highly sought after by a range of clubs, previously working at Ardeer Golf Club, Harbour Town Golf Links in South Carolina, Loch Lomond Golf Club and Lough Erne Golf Resort in Northern Ireland.
Previous to arriving at Helensburgh he was at Verdura Golf & Spa Resort in Sicily where he oversaw the course from it being built to ultimately hosting the 2012 Sicilian Open.
He said: “We took the course from construction completion to hosting a televised European tour event in only three years. The challenge there was for the course to peak for a very ridged deadline with the demands to meet the very exacting standards of the European Tour.
“Here at Helensburgh the challenge is somewhat different in that the demands are for the best possible conditions throughout the golfing season. The actual standards of presentation and green speeds demanded by the Tour are no different to what we are achieving here at Helensburgh with the only real difference being setting the golf course up for a much wider skill set of golfers. The intention at Helensburgh is for the golf course to be challenging and enjoyable.
“I have been fortunate to work at some of the best golf clubs in world golf which involved working in different countries with very differing climates. No matter the country or size of golf club the biggest challenge always comes from the same places and these are climate and resources.” Robert leads a team of five at Helensburgh and he thinks the way the club is run has given the team the best possible chance to ensure the course is in a great condition—along with their hard work of course.
He said: “I consider myself fortunate to have inherited a very good, progressive and productive team which has made managing the team very easy.
“The team take great pride in what we are achieving here and are given almost daily reminders from members and visitors alike of the progress on the golf course. Helensburgh is a very well-run golf club which has given the club the ability to continue to invest in the greenkeeping department, be that machinery or capital projects. We endeavour to minimise interruption to play on the course and manage our work around this.
For instance, during the growing season when greens are cut or rolled every day, we start work around 5.30am and plan our work to ensure that the early holes are completed first.”