October 2010  

Community Service

On Sept. 15, 2010, the Houston Chapter of Nace donated time, effort and money to raise awareness and funds for the Houston Food Bank.  The following is a list of those companies and individuals that contributed. 

Avalon Music
Courtyard on St. James
Darryl and Co.
A Day to Remember
Perfect Touch Linens
Southwest Casino Productions
Casino Table Sponsors:
Avalon Music
DJs Unlimited
Elegant Beginnings
Adam Rineer, CMP
Silent Auction Donations:
A Finer Event
Bay Oaks Country Club
Bright Star Productions
Cakes By Gina
Crowne Plaza West
The Cookie Girl
Divisi Strings
Elegant Beginnings, Inc.
The Glacier Group
Hilton Americas
Hilton Houston Post Oak
Intercontinental Houston Near The Galleria
Houston Dynamos
Houston Zoo, Inc.
Howl at The Moon
Java Pura Coffee Roasters
Kingwood Country Club
Lia Sophia Jewelry – Patsy and Noel Wilson
Marriott Medical Center
Marriott Woodlands
Michael Lyndon
Moody Gardens
Northgate Country Club
SOK Salon On Kirby
S Factor
The Tasting Room
Trevisio Restaurant and Conference Center
Westin Memorial City
The Woodlands Resort

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Position Responsibilities:

  • Develop creative and unique event designs utilizing vendor equipment and product to procure an impressive and bespoke look for each client event
  • Manage event budgets without sacrificing the event’s identity or integrity
  • Accountable for the quality of all deliverables and performance throughout the installation and through the duration of the event
  • Be fully knowledgeable of Houston area venues, specs, loading dock and security procedures
  • Attend site visits with vendors and the AFE team
  • Participate in event execution and installation as well as facilitate vendors
  • Communicate project status, timelines, and delivery information to clients and internal teams
  • Stay current in fashion and design trends, technology, fabrication techniques, design elements, as well as vendor products
  • Collaborate with vendors to ensure quality, workability, and that the elements meet the core objectives of the event
  • Collaborate with co-workers in all AFE departments to foster a teamwork atmosphere and innovation
  • Design of customizable items, day-of-event items, invitations and other paper goods such as menu signage
  • PartyCAD diagram design to effectively scope the venue appropriate for the event and the event production
  • Uphold company core values: respect, integrity and accountability, transparency and honesty, customer dedication, teamwork, creativity, innovation, and leadership


Skills & Experience:

  • 3 years of experience in Event Production and Design
  • A solid eye for typography, composition, and color
  • Solid knowledge of visual design fundamentals including brand identity, layout, color, typography, and photography
  • Understanding of the Adobe Creative Suite (InDesign, Photoshop, and Illustrator)
  • Solid understanding and appreciation for the distinction between creative expression and business objectives
  • Self-starter and self-motivated
  • Professional appearance and outstanding work ethic
  • Extreme attention to detail


Description of Package:

  • Daily office hours: 9 a.m. – 5:30 p.m.
  • Event setup and execution as needed based on event calendar – weekdays and weekends
  • Reviews: 3-month Employee Introductory Period Review plus annual Summer performance/compensation review



Send us your resume for consideration at



This position will be responsible for overseeing the Club's food and beverage operations by directing and overseeing all related facets to ensure the highest quality in food and beverage service in accordance with the Club standards at high volume levels, menu specifications and production schedules. The Food & Beverage Director will be expected to maintain a high level of food and beverage service with the aim of exceeding our members and guests expectations.


  • Establish and maintain the highest level of operating standards in an exclusive luxury Club setting.

  • Establish strong rapport with Club Members and preserve excellent levels of internal and external member service. Identify member needs and respond pro-actively to all their concerns.

  • Clearly describes, assigns and delegates responsibility and authority for the Club's food and beverage operations of the various sub-departments (i.e. Member Dining, Bar and Private Events) on all day-to-day operations and ensure that all food and beverage services are operating to the required standards throughout the designated Club hours.

  • Participates with the Executive Chef, Sous Chef, Service Managers and Director of Catering in the creation of menus to entice variety of appetites including member dining and private events while recommending a menu pricing structure that will support the bottom line goals.

  • Works closely with the General Manager to prepare and monitor annual budget (subject to approval by General Manager / Finance Committee / Board of Directors), revenue goals and the expenses for the Food & Beverage department as well as generating various (weekly, monthly, etc.) business volume forecasts and planning accordingly.

  • Reviews and analyzes various financial results/reports to monitor overall Food & Beverage performance and takes any corrective actions that may be needed. Monitors market conditions that impact menu offerings, business volume, and profitability.

  • Responsible for interviewing, hiring, training, planning assigning, directing work, evaluating performance, rewarding, disciplining employees, addressing complaints and resolving problems. Identify team members' developmental needs and both coach and mentor to improve knowledge and skills. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. Will provide reviews on a regular basis to staff.

  • Implements policies and procedures for the Food and Beverage department including compliance of Club standards relating to quality of products and services.

  • To foster a good team spirit at all times, act as a leader, policy maker and implementer, and as a professional. To encourage employee recruitment and retention by determining employee needs and overseeing and implementing benefits, work schedules and levels of responsibility consistent with overall Club guidelines and goals.

  • Monitoring the performance for all service staff and dealing with any shortfalls immediately. Any unresolved issues to be reported to the General Manager.

  • To ensure statutory regulations are adhered to, and to ensure that all employees are trained to uphold the conditions of food hygiene policies. To ensure that employees are properly trained to work in a safe and sanitary manner. To manage safety and emergency training for all service employees independently and in coordination with the Club's guidlines.

  • To manage service staff employee relations by ensuring staff communicates with each other and members in an appropriate and respectful manner at all times. To be flexible and willing to help other departments at busy times if required.

  • Oversee and ensure that adequate staff are scheduled to work according to the business demands with consideration being given to peak or off peak periods, trends, patterns and strengths and weaknesses of individual staff. Payroll costs should be monitored and staffing levels should always reflect the levels of business accordingly, while providing upscale service.

  • To ensure that all complaints, suggestions or inquiries by members and guests are dealt with accordingly and timely.

  • Maintains appearance, upkeep and cleanliness of all food and beverage service areas.

  • Works closely with the Food/Entertainment Committee and Wine Committee to create wine lists/ programs.

  • Communicate regularly with vendors.

  • Works closely with the Director of Membership to develop initiatives and cultivate an overall Club experience to attract and retain Club members. Assists in planning and implementing procedures for special Club events and private events. Develops interesting ways of promoting Club functions in the dining rooms and other areas.

  • To undertake all other duties commensurate with the post as and when directed by the General Manager.

The individual must possess the following knowledge, skills and abilities to be able to explain and demonstrate that he/she, can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.  

  • Ability to read, analyze, and interpret general business professional publications, technical procedures, manuals or statutory regulations.

  • Ability to write reports, business correspondence, and standard of performance manuals.

  • Ability to coordinate a variety of tasks in a timely, accurate, and appropriate manner.

  • Ability to effectively present information and respond to questions from groups of managers, suppliers, members, and employees.

  • Ability to be tactful, courteous and diplomatic when dealing with members, guests, and fellow employees.

  • Ability to coordinate and communicate with other supervisors and employees to get work accomplished and ensure member satisfaction.

  • Ability to work with a multi-cultural staff, as a team member and independently.

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  

  • Regularly required to talk and hear sufficient enough to communicate with members, guests, vendors and staff.

  • Required to stand, walk, climb stairs, balance stoop, crouch, crawl and/or sit up to 8 hrs per day or more.

  • Use hands to finger, handle or feel objects, tools and/or controls.

  • Reach with hands and arms.

  • Occasionally lift, push and/or move up 15 lbs to waist height.

  • Specific vision abilities required by this job include close vision, distance vision, vision sufficient enough to read, color vision, peripheral vision, depth perception, and the ability to adjust focus.

  • Independent mobility through Club.

  • Must be able to fluently speak and write the English language.

  • 45+ hours a week as a salaried employee.


  • Regular attendance in conformance with the standards, which may be established by the Petroleum Club from time to time, is essential for the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

  • Employees may be required to work varying schedules to reflect the business of the Club, this is to include some Holidays.

  • Upon employment, all employees are required to fully comply with the Petroleum Club rules and regulations for the safe and efficient operation of the Club’s facilities. Employees who violate the Petroleum Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.


  • Ability to keep information confidential.

  • Must possess an outgoing personality.

  • Must possess honesty and integrity.

  • Must be courteous and tactful at all times.

  • Must treat others with kindness and respect.

  • Ability to effectively communicate policy and programs in a professional manner to members and staff.

Working knowledge of various computer software programs, including, but not limited to, Microsoft Word, Excel and Microsoft Outlook.


  • 4 year degree in Hospitality preferred but not required.

  • 5 year minimum experience in Private Club, Five Star Class Hotel or Top Rated Restaurant

  • Food and wine knowledge and creativity.

  • Leadership/supervisory experience required.

  • Spanish speaking skills preferred, in addition to required English speaking skills

AM Dining Room Manager, PM Dining Room Manager, Banquet Manager, Beverage Manager and Wine Steward

Qualified candidates should email:
Jeremie Millwee, CPCE

Please include your resume in an attached PDF or Word format.
No phone calls please.

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