Food and Beverage Manager- The Patch

Bobby Jones Links•Augusta, GA

1d•Onsite

About The Position

Bobby Jones Links, a club management and development company, is seeking a Food and Beverage Manager for The Patch in Augusta, GA. The Patch, a historic golf property revitalized in partnership with Masters Tournament Charities, Augusta Technical College, and The First Tee of Augusta, features redesigned courses by renowned architects. The Food and Beverage Manager will be a key component of the leadership team, responsible for overseeing all aspects of food and beverage operations, including team leadership, event execution, front-of-house management, culinary support, POS systems, inventory control, and cost management. The role requires a commitment to creating exceptional experiences for members, guests, and employees, aligning with Bobby Jones Links' core values.

Requirements

3+ years of experience in food & beverage management.
Hands-on kitchen experience preferred.
Strong leadership and team management skills.
Experience with POS systems and sales reporting.
Knowledge of inventory control and cost management practices.
Excellent communication, organization, and customer service skills.
Ability to work flexible hours, including evenings, weekends, and holidays.

Nice To Haves

Hands-on kitchen experience

Responsibilities

Train, mentor, and supervise all food and beverage staff and event team members.
Enforce service standards, policies, and appearance guidelines.
Assist in hiring, onboarding, and performance management.
Foster a positive, team-oriented work environment.
Manage the planning and execution of all events from both a product and service perspective.
Develop event proposals, contracts, and BEOs (Banquet Event Orders).
Coordinate with kitchen, bar, and operations teams to ensure seamless event delivery.
Oversee event setup, service execution, and breakdown to ensure high-quality standards.
Identify opportunities to increase revenue through upselling and enhanced service offerings.
Supervise daily front-of-house operations including dining, bar, and event service areas.
Ensure staff deliver professional, friendly, and efficient service.
Lead by example in guest engagement and service recovery.
Manage scheduling, staffing levels, and labor efficiency.
Assist the culinary team in menu execution, prep, and service as needed, particularly during high-volume events.
Maintain a strong understanding of kitchen operations, food safety, and plating standards.
Support the development and execution of event menus in collaboration with the Chef or culinary leadership.
Ensure communication between front and back of house is seamless and proactive.
Oversee and maintain POS system accuracy, including menu programming, pricing, and reporting.
Monitor daily sales performance and provide reports to the General Manager.
Train staff on POS usage, cash handling, and sales procedures.
Ensure all transactions are accurate and compliant with company policies.
Manage food and beverage inventory levels, ordering, and receiving processes.
Conduct regular inventory counts and maintain accurate records.
Monitor cost of goods sold (COGS) and implement strategies to control waste and loss.
Work closely with culinary team to ensure proper product utilization.