Description

Overlooking the Bobby Jones Golf Course along Tanyard Creek in Buckhead, Boone’s offers high-quality service and cuisine in an easygoing, neighborhood atmosphere. Remarkable cocktails, a wide variety of craft beers on tap and a distinctive wine-by-the-glass list add to the Boone’s experience—one that’s not found anywhere else in the city. Named after Augusta businessman, philanthropist and avid golfer Boone Knox, Boone’s is operated by the nonprofit Bobby Jones Golf Course Foundation. The restaurant is part of the overall charitable mission of the Foundation and Bobby Jones Golf Course to make a difference through golf.

Bobby Jones Links is hiring a Director of Food and Beverage. Compensation for this position is salary commission.

Primary responsibilities include:

• Assists in the preparation of the club’s annual food and beverage budget and financial goals and then religiously monitors and manages this department in the achievement of these goals.
• Holds all food and beverage department associates accountable for reaching their monthly and annual financial goals.
• Passionate about and actively engaged in the process of providing excellent service.
• Has the ability to complete an accurate inventory count each month and has a firm understanding of the cost of goods sold.
• Operates the food and beverage department within the budgeted payroll and adjusts it as sales increase or decrease.
• Understands the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars, as they relate to the net income of the restaurant.
• Holds a weekly restaurant staff meeting that covers training, customer service, the area’s progress since the prior month, and basic financials that can pertain to the entire department.
• Plans the weekly schedule for all the food & beverage department’s employees.
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Plans, promotes, and directs all restaurant activities.
• Manages the sale, operation, billing and collection of all banquet functions.
• Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
• Develops food and beverage sales and promotions as the business dictates.
• Incorporates safe work practices and safe food handling standards.
• Hires and trains all restaurant personnel.
• Ensures all I-9 paperwork, e-verify, and onboarding is completed within three days of an associate’s hire date.
• Follows all State, Federal, and Bobby Jones Links rules regarding human resources including such key policies as hiring and firing, discrimination, and harassment.
• Works directly with the club’s House committee to maximize communication and execution of their priorities.

Qualifications

The Food and Beverage Director of a Bobby Jones Links club must have the following skills:

• Strong leadership and people management skills,
• Proficiency in Excel, Word, and club point of sales systems.
• Understanding of Club financials.
• Significant experience in the food and beverage industry.

PHYSICAL DEMANDS & WORK ENVIRONMENT 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. While performing the duties of this job, the employee may:

• Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
• Indoor conditions that may be very hot or cold.
• Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
• Noise level in the work environment is frequently loud.