Banquet Director - Laurel Oak Country Club

Laurel Oak Country Club

Laurel Oak Country Club, a distinctive family-oriented private county club, is 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, combined with an incredible clubhouse, club amenities, engaging family activities and a vibrant social atmosphere; 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

Annual salary: $70k - $75k, depending on experience, plus commission with bonus potential.

Full health care benefits package, including medical, dental, and ancillary insurance,401k and paid time off.

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

This position plays a major role in members and guests’ dining experience and works closely with the Food & Beverage Director and the General Manager to maintain a high standard of quality. This role provides members and guests with friendly, courteous, knowledgeable, and quality dining room and bar service. The Director of Banquets and Events is ultimately responsible for securing and facilitating outside catering events such as weddings, baby showers and other events.

Duties and responsibilities

• Recruit, secure and facilitate outside catering events such as weddings, baby showers and other events.
• Responsible for contracting and tracking all expenses for each activity and/or event.
• Participate in the responsibility to hire, train, direct and supervise F&B employees.
• Comply and enforce the F&B Manual, which reflects service standards, food quality production, portion, cost control, while conforming to State Health Department Codes.
• Assist in the ongoing training and development of all Front of House staff.
• Comply and enforce beverage procurement guidelines, Liquor Control Board requirements and observe responsible alcohol beverage service to protect from liability.
• Maintain cleanliness and organization in all F&B areas.
• Complete opening and closing checklists.
• Promote, organize and service F&B activities.
• Attend and participate in the weekly department and other periodic employee meetings.
• Plan, organize and manage daily activity.
• Manage and monitor daily accurate activity and financial requirements, ordering of products, stock levels and monthly inventory.
• Conduct daily walk-through to ensure the facility is safe and presentable and that courtesy and efficiency are being exercised throughout.
• Protect the assets of the Club.
• Operate within the guidelines, policies, standards and constraints as established by Hampton Golf.
• Works directly with Laurel Oak Country Club’s Food & Beverage Director, Executive Chef, and General Manager to meet departmental budget guidelines for forecasting costs for future years.
• Responsible for entering correct information in the current year’s budget templates and entering data for building an accurate and historical budget for department.
• Maintain Food Handlers Certificate.

Qualifications

Culinary or hospitality degree OR any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved.