line cook

banquet manager

food & beverage supervisor

banquet cook

pastry cook

Wascana Country Club

Its Regina's only private golf club, and was home to the 2018 CP Women's Open, which placed the club on the world stage.  I have learned the importance of developing effective business and strategic plans to help facilitate a projected budget and have been very successful in obtaining my forecasted goals.  My ability to forecast and create accurate budgets within operations not only increased sales, but more importantly increased member and staff satisfaction.  Over the years of planning and marketing small and large-scale events in various work places I have always found success through team work and strategic planning. Whether it was coming up with a new promotion each week in a competitive hospitality business or producing an event that lasted months, customer satisfaction always came first.  Workplace vs life balance is difficult at times, as is the hours away from family during everyone else's summer holidays.

I thoroughly enjoyed working here! The staff were awesome, and I got along with almost everybody. The club members were very sweet to me, and treated me well. I definitely connected well with them. Management was a bit iffy when I worked there as there was a lot of workplace politics, but I'm sure they sorted themselves out.

Started in Maintenance then worked in the Back Shop and Pro shop. Had a total of 14 years there and it was fun every day. I really liked coming to work, the Head Pro and Assistant Pro's were amazing to work with and very personable and fun. The only thing I wished they provided was an RRSP program at the time.

The most enjoyable part of the day is all day as I can talk to the members while they wait to tee off or wait for rest of their party. Another part I like is driving the golf carts to and from shop and the holes if there is a problem with the one they have.

Very independent job and the management had so many good people. You become very familiar with the position quickly and you feel apart of the team. Great tips and benefits is a bonus.

Management was very good with everyone and for every problem they were helpful. On my time there I learned a lot how to deal and interact with costumers. The benefits and treatment of workers at the facility was exceptional.

Pretty nice course to work at. I would have liked more variety in the job, not doing the same thing over and over for the summer.  The boss is cool, just not very professional.  Place is disorganized at times. 

Working in the kitchen it's great when is crazy busy. 2 restaurants going on the moment and events at the same time allows to keep busy and enforce concentration to succeed on every meal

Very demanding schedule, as in daily tasks to be performed on the course VS a very very hectic tee sheet, nevermind the outside tournament schedule.

great place to hone skills and aquire more experience in the culinary field. worked my way up from prep to the line. good tips and good pay for seasonal work.

Top Job Titles	Average salary
Line cook 4 salaries reported	$17.94 per hour
Banquet manager 1 salary reported	$65,000 per year
Food & beverage supervisor 1 salary reported	$19.00 per hour
Banquet cook 3 salaries reported	$16.50 per hour
Pastry cook 1 salary reported	$18.00 per hour

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