Laurel Oak Country Club
Laurel Oak Country Club is a distinctive family-oriented private county club situated within the gates of Laurel Oak Estates in Sarasota Florida. With two exceptional courses, designed by Rees Jones and Gary Player, consistently ranked the best in our market and combined with an incredible clubhouse, club amenities, engaging family activities and a vibrant social tmosphere, Laurel Oak County Club represents the best of private club lifestyle for its Members and Guests.
For the Members of Laurel Oak, the 45,000 square foot clubhouse, newly renovated Lounge & Lounge Patio, Men’s, and Women’s Locker Rooms, provide an abundance of space and opportunity to enjoy all aspects what our Club has to offer. Each day is filled with a buzz of activity as our golf and tennis groups finish daily games, and social groups get together for cards and morning book club readings, all of whom are here to enjoy their benefits of membership. The culinary scene at Laurel Oak covers a variety of offerings that cater to the needs and preferences of our Membership, while also focusing on innovation and constant pursuit of the "Wow Factor". From themed action stations, club traditions and à la carte dining to multi-course specialty dinners, private events and non-member events, we accept the challenge of exceeding the expectations of a very diverse audience.
At Laurel Oak, one of the significant pillars of our success is the culture of our team members and how that translates to the social environment of our club and membership. We cherish every opportunity to create an exceptional experience for our members and guests. The Food & Beverage department is the one amenity that impacts all categories of membership and therefore, is at the forefront of executing our Club Vision.
Laurel Oak Country Club is the premier, private, family-oriented club in Southwest Florida, presenting our membership with a relaxed and comfortable sense of community while offering superior amenities, facilities, and social programming. While providing the highest service standards with uncompromising attention to detail, our goal is to enrich experiences and enrich your life.
Salary & Benefits
$120k - $140k a year dependent upon qualifications and experience, plus annual bonus
Full health care benefits package, Medical, Dental, Vision, 401k with company match, and paid time off.
HOW TO APPLY
Please upload your resume and cover letter using the link below. You should have your documents fully prepared to be attached when prompted for them during the online application process. Prepare a thoughtful cover letter addressed to Mr. Jamie Selby, General Manager & COO of Laurel Oak Country Club, and Regional Manager, and clearly articulate your alignment with this role and why you want to be considered for this position.
Laurel Oak By the Numbers
- 987 Memberships – Approximately 2100 Members with 270 children
- Average Age of Membership - 60
- Annual Gross Income/Revenue (all sources) approximately $18.5M
- Net Operating Income – Approximately $1 Million
- Annual Capital Income – Approximately $4 Million
- Annual F&B Revenue is approximately $3.6M
- 67% A La Carte; 33% Banquets; 46 % food cost target
- 17-20 Kitchen employees including (Executive Sous Chef, and Banquet/Sous Chef)
- 141 total number of club employees
- POS – Jonas and Clubessential
- Men’s and Women’s Locker Room Renovations – completed in 2021
- Practice Facility Renovation – completed in 2022
- Kitchen Renovation – completed in 2022
- Player Course Renovation – completed in 2023
- The Lounge Renovation and construction of Outdoor Patio – completed in 2023
- Golf and Tennis Pro Shop Renovations – planned Summer of 2024
- Garden Room and Laurel Room Renovations – planned Summer of 2025
- Jones Course Renovation – planned Summer of 2026
Laurel Oak Food & Beverage Program
The Garden Room – 125 a la carte seating with a banquet capacity of 200 - this multi-function space features lunch and dinner with a centerpiece bar and wrap around patio. With multiple partition zones, the flexibility of this space allows us to cover a la carte overflow while also serving a private function, both occurring without interruption.
The Laurel Room – Our primary space for catering with the ability to seat 200+ depending on room layout. A classic dining space, utilized for formal dining and space-catered functions. This space connects with the Laurel Bar and Laurel Foyer, as well as the Laurel Ceremony Lawn. With partitions stored away, it also seamlessly connects to the Garden Room and Garden Bar, allowing for indoor seating of 400+, perfect for large scale member events, holiday event, private parties, and weddings. The kitchen is directly connected to this space for quality access to food delivery.
The Lounge – 84 a la carte dining includes bar – beautifully renovated with a classic yet modern elegance, panoramic views and a glass wine cellar with private member storage. The space is open Tuesday – Sunday throughout the year for Lunch and Wednesday – Saturday for dinner.
The Lounge Patio – Upper patio seating to accommodate 80, lower patio seating with firepits will accommodate 40-60. Seamlessly connecting to the Garden Patio, Garden Room, and Clubhouse, it’s a transitional space utilized daily to accommodate the expanding utilization of all F&B offerings.
Men’s Locker Room – 60 a la carte seating including the bar. Catering to the daily needs of our golfing membership; lunch service, bar service and dinner service available whenever the clubhouse F&B operation is open. Full service space with bartenders and food runners as needed.
Women’s Locker Room – An elegant space for conversation, relaxation, and a game of Bridge or Mahjong. Light snacks, beverages, and a la carte service are desired.
Splash Bar – Pool and Tennis bar and grab & go plus limited F&B services. Currently setup to service our tennis and pool need based days and times with additional events and themed nights programmed throughout the years. No kitchen on site, all food is prepared at the clubhouse and delivered to the pool or Splash Bar.
Wine Lockers – 60 personalized lockers in a temperature-controlled space.
Job purpose
Plans meals, coordinates, executes and or supervises the preparation and cooking of food by cooks and other kitchen personnel, i.e., ensuring that the food is prepared economically, technically correct, in a timely manner and as ordered. Audits food when required by cooks, inspects portioning and garnishing of foods. Provide excellence in product, cost controls and sales in all areas of the Food & Beverage Operation. Responsible for the financial operation of the food preparation department as per the annual operating budget.
Duties and responsibilities
- Establish and maintain an F&B Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes.
- Participate in the responsibility to hire, train, direct and supervise kitchen employees as per the guidelines and service standards defined in the F&B Manual.
- Plans meals, prepares dynamic menus, considering the activity in the F&B department.
- Establish written standardized food recipes to ensure the production of consistent quality and portion control. When supervising, stations self in front of cooking ranges checking sizes of portions, methods of preparation, cooking, garnishing of foods, provides instruction and guidance when necessary and sees that the food is prepared as ordered.
- Receives and checks food and supplies into the kitchen and storerooms, ie. inspect condition of contents, checks against invoices & orders, and freshness of product. Stores new and reuse products in proper temperatures and proper wrappings.
- Maintain cleanliness and organization in all kitchen areas.
- Prepare and submit weekly employee schedules and bi-weekly payroll summaries to the AGM/GM
- Adjust actual schedules to ensure efficient use of employees.
- Assist in the preparation and adherence of the F&B Operational Budget.
- Attend and participate in the weekly department head and other periodic employee meetings.
- Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory as per F&B Manual.
- Conduct daily walk through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout. See F&B Manual for guidelines.
- Protect the assets of the Club.
- Operate within the guidelines, policies, standards, and constraints as established by Hampton Golf.
- Maintain Food Managers Certificate.
- Assumes complete control of the kitchen.
Qualifications
Culinary or hospitality degree OR, Any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved