Club CEO Daniel Perkiss said the Ex-Services' Club was facing major economic hits due to cancellations and a drop in trade directly related to the spread of the coronavirus.

Mr Perkiss said the club needed to rationalise to limit its losses.

"With outgoing operating expenses of $500,000 per week, the club needs to be agile and responsive to these unprecedented external headwinds," he said.

He said the golf course at Bloomfield had been due to close on June 30 as part of the amalgamation with Wentworth Golf Club but that had been brought forward due to the economic situation.

Golfers now have just three days to play their last rounds at the course which is proposed to be replaced by Orange's $25 million sporting complex and other uses.

The club will maintain the bowls facilities at the club but they will not be used while the coronavirus spread continues due to a statewide ban by Bowls NSW.

"These measures have been taken on the back of monumental cancellations in the club's functions, conferencing and accommodation," Mr Perkiss said.

"Even though the Orange Ex-Services' Club has incurred some significant hits to our business our main focus is to ensure the business continuity for the community and financial stability.

"The rationalisation of club operations is primarily aimed at reducing operating costs so the club remains a significant going concern on the other side of this Covid-19 pandemic."

Mr Perkiss said he had met with staff and was working to determine what impact the slowdown in business and the club closure would have on employment.

The club employs 210-250 people across both sites.

Mr Perkiss said the club had also introduced changes to its Anson Street site to comply with coronavirus regulations.

"The club has implemented best-practice cleaning standards," he said.

That includes the requirement that all club patrons sanitise their hands on entry to the club.

He said cleaning staff were operating throughout the building wiping down poker machines and furniture.

Mr Perkiss said all self-serving, including for menus, had been removed from the dining areas and no cutlery would be placed on the tables before use.

He said they had room and separate areas to comply with the government requirements banning meetings of more than 100 people in an enclosed area.

And he said the rooftop Greenhouse space was well-equipped to handle crowds of up to 500 people allowed under the regulations.

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