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.

Primary responsibilities of The Chef and Food and Beverage Manager at The Patch Include:

• 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.
• Event Planning & Coordination
• 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.

Required Skills

• 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.

PHYSICAL DEMANDS & WORK ENVIORNMENT REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Indoor conditions that may be warm.
• Work near: grill and fryer.
• Noise level in the work environment is frequently loud.