Food and Beverage Manager/Sous Chef- The Patch

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.

Opened in 1928, Augusta Municipal Golf Course, known locally as The Patch, has long been a gathering place in the community for those who love the game. In 2023, Masters Tournament Charities, Augusta Technical College and The First Tee of Augusta entered into a partnership to revitalize this historic property and preserve it for future generations. The Patch, managed by Bobby Jones Links, features a redesigned 18-hole course, led by golf course architects, Tom Fazio and Beau Welling, and a new 9-hole short course, The Loop at The Patch, designed by Tiger Woods and TGR Design. 

 The Patch is hiring for a Food and Beverage Manager/Sous Chef. This position is responsible for overseeing all catering, events, and meeting operations from initial sales through execution, while also supporting back-of-house culinary operations. This role supervises front-of-house service and collaborates closely with the kitchen to ensure consistency, quality, and efficiency across all food and beverage offerings.

The ideal candidate is highly organized, service-driven, and experienced in both event coordination and daily restaurant/lounge operations, with a strong culinary background and the ability to step into a sous chef role when needed.

Primary responsibilities include:

Catering & Event Sales / Execution

Manage the planning, and execution of outside function of Banquet Events under the direction of the Director of Food and Beverage.
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

Front of House Operations

Supervise daily front-of-house operations including dining, bar, and event service areas
Ensure staff deliver professional, friendly, and efficient service at all times
Lead by example in guest engagement and service recovery when needed
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
Step into a sous chef role when required to support service, staffing gaps, or special events

POS & Sales Management

Oversee and maintain POS system accuracy, including menu programming, pricing, and reporting
Monitor daily sales performance and provide reports to the Director of Food & Beverage
Train staff on POS usage, cash handling, and sales procedures
Ensure all transactions are accurate and compliant with company policies

Inventory & Cost Control

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

Team Leadership & Development

Train, mentor, and supervise front-of-house 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

Required Skills

• 3 years of experience in food & beverage management, with a strong emphasis on catering and events
• Hands-on kitchen experience required; prior experience as a Sous Chef or in a leadership culinary role strongly 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

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.

Salary : $45,000 - $60,000