housekeeper

steward

server

bartender

beverage server

River Oaks Country Club

I’ve worked in the ROCC Catering Department since 2013. The level of service, volume of business, and variety of events types require a strong level of dedication and a lot of hard work. It’s not for everyone, and if you’re not willing to dig in and grow it will probably feel very challenging. If you’re willing to work hard, adapt, and challenge yourself then ROCC is one of the best places to grow your career. I’ve seen many people, including leadership, come and go. While no place is perfect, the Catering department has come a very long way in the 6+ years that I have been there. We’ve created balance, distribution and a supportive environment. Leadership in the Catering team works very hard to ensure the team is supported and has spent many hours advocating for educational opportunities, more personal balance, and eliminating challenges the team has faced in the past. I know that I am always supported in my Department and across the Club. The ROCC team is my second family, and my experience has allowed me the growth, security and opportunities that are very hard to find in today’s hospitality industry. 

For those who don't know, ROCC hosts some of Houston's elite as members. The management, especially the CEO and Club Manager, thinks they are those people (they are not) and believes everyone who works for them should be happy to be told what to do by them regardless of how ridiculous the request may be. Smile and do as your told, no questions asked. There is an expectation of no work/life balance, no actual goals or communication from the higher ups, no discipline to the club members when they are verbally abusive to the staff members, no support or encouragement for growth, and zero care for how the employees are ACTUALLY doing. The management, like most of the members, think they can do and say whatever they want because they have a lot of money. The only employees/staff there who think it is a good place to work are the ones who have never had an actual healthy work environment and don't know any better. 

The environment as a whole is great, and its a great opportunity to work in a building that established. But management is the absolute weakest point of ROCC. From the GM all the way down, except for a select few...  When the GM does make an appearance, it's too little too late, and there is little to no respect for him
All major managers have all been there 15+ years, far too comfortable and complacent. There is no real observation of the managers and how they REALLY treat the employees. 
But gossip and tensions between employees is ridiculous. Its a shame that such a gorgeous facility is being wasted on the people that are running it. 
On top of it, they are so cheap to the culinary employees that the turnover is unreal. Maybe if they paid decent wages for employees that could be worth it, it would be another story. 
Its not hard to find decent culinary work in Houston, its just a shame.

My time at this country club was disappointing. The hiring and onboarding processes felt disorganized, lacking clear guidance for new employees. The workplace culture didn’t meet my expectations, with what I perceived as inconsistent leadership and limited positive feedback. Workload demands were high, often without recognition, which made the role feel unfulfilling.
The club’s reliance on technology seemed hindered by systems that felt outdated to me, creating inefficiencies in daily tasks. I also sensed a lack of accountability among leadership and perceived favoritism in how opportunities were distributed, which impacted morale. While the club has a prestigious reputation, I found the work environment challenging and would suggest exploring other opportunities for a more supportive workplace.

I worked here for several months in the banquet department. This is the only banquet/catering place I have worked where the servers are not given gratuity. At the end of events the event host is given an option for gratuity which they tip most of the time. However, the gratuity is not split among the hard working banquet servers, instead its free money in the pockets of the general manager. The banquet uniform costs nearly 200 dollars and it takes months to pay it off from your paycheck. They will overwork you to death and pay you peanuts compared to the ridiculous amount of millions this club makes every year. Nobody wants to work here that's why they hire illegals from staffing agencies. If youre desperate for a job you will get hired here easily but I do not recommend it.

River Oaks is a special place. It's a huge operation with more than 50 private events each week, a major tennis tournament in the spring, well-utilized member dining areas, as well as busy golf, tennis, swim and fitness facilities year round. The membership is caring and welcoming, and would do almost anything for the employees. The tenured employees are fantastic and add to the charm of the Club. No workplace is perfect, but the Club is making great strides to make sure employees are happy and that improvements to the facility are ongoing to make it a great place for members and employees alike. All in all, a great place to work!

 At first i loved this job so much. After five months of working here, i realized the managers were not fair. They have one favorite staff member who gets away with everything. As in this worker would drink alcohol on the job and they knew about it. They did not fire that member. I asked for more hours and the manager said, "No because it wouldn't be fair to the other full time workers." Which was a lie because i asked the full time workers and they said they really did not care. I asked to be full time or to have more hours and the manager gave the part-time workers more hours instead of me. Sometimes they have good food and the staff are more caring than the managers.

After I left the club I went to another job where I spoke to a ROCC member who frequently books events at the club. He told me that there is an automatic 20-25 percent gratuity charge to every banquet event he books there... my question is, where is that money going??? Because banquet servers are already severely underpaid there as it is, $13 an hour is the most you can make and thats with a ton of experience. Its a shame that they dont give servers gratuity from credit cards but its legal in the state of Texas and this club takes advantage of that.

A typical work day is from 1:30-10pm. Most begin their prep at 2 pm. Depending on the season, it can get very busy with covers over 250 some nights. There is no prep cook, so everyone is responsible for his or her station. The hardest part of the job is finishing prep before service while orders are still coming in before hand. For the most part, everyone works as a team and try to help out one another when they can. The most enjoyable part of the job is the rush, that is when tension is the least and adrenaline is pumping.

What is the best part of working at the company?
The management staff was excellent I would recommend it to my family and friends if they needed a job

What is the most stressful part about working at the company?
Functions going up and down as far as amount of people to be served

What is the work environment and culture like at the company?
Good environment to work in good management staff

What is a typical day like for you at the company?
Taking care of the guess purchasing necessary items for functions and the maintainance of the restaurant checking in all necessary materials but a function of the club

Top Job Titles	Average Salary
Housekeeper 10 salaries reported	$15.05 per hour
Steward 4 salaries reported	$14.25 per hour
Server 7 salaries reported	$16.00 per hour
Bartender 5 salaries reported	$21.80 per hour
Beverage server 2 salaries reported	$15.50 per hour

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