Chef and Food and Beverage Manager (Chef & B)- The Patch

Bobby Jones Links•Augusta, GA

6d•$70,000 - $80,000•Onsite

About The Position

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do. The Patch, currently under construction, and located in Augusta, GA, is managed by Bobby Jones Links and is hiring a Chef and Food and Beverage Manager. The Chef and Food and Beverage Manager is responsible for leading all aspects of culinary and dining, and event operations. This role combines culinary knowledge with strong operational and financial management. The position ensures that exceptional food and beverage experiences are consistently delivered to guests while maintaining quality, cost control, and team excellence.

Requirements

Strong leadership and people management skills.
Proficiency in Excel, Word, and club point of sales systems.
Familiarity with food handling, safety, and other restaurant guidelines.
Significant experience in the food and beverage industry.

Responsibilities

Oversee all kitchen and dining operations to ensure exceptional food quality and service.
Supervise and train kitchen and front-of-house staff, fostering teamwork and professionalism.
Collaborate with management to set menu pricing, design promotions, and execute events.
Maintain budgetary control over food, beverage, and labor costs.
Ensure compliance with health, safety, and sanitation regulations.
Monitor inventory, purchasing, and positive vendor relationships for both food and beverage departments.
Develop and implement BJL service standards and standard operating procedures.
Handle guest feedback and resolve service issues to maintain high satisfaction levels.
Prepare reports on performance, costs, and guest satisfaction for management review.
Meet with clients to understand event needs, timelines, and special requests.
Prepare detailed banquet event orders (BEOs) and communicate effectively with culinary, sales, and operations teams.
Oversee room setup, décor, AV requirements, and service flow for each event.
Ensure compliance with health, safety, and alcohol service regulations.