Job DetailsJob Location: The Patch - Augusta, GA 30909Salary Range: $65,000.00 - $75,000.00 Salary/yearEstablished 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. Primary responsibilities include:
Team Leadership & Development
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
Serve as a key component of the leadership team at the Patch.
Attend weekly staff meetings, continuing the improve the business in aspects managed by the F&B Manager.
Catering & Event Sales / Execution
Manage the planning, and execution of all events from both a product and service perspective. Work closely with the General Managers and other departments heads on all events and daily activities at the Patch.
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 always
Lead by example in guest engagement and service recovery when needed
Manage scheduling, staffing levels, and labor efficiency
Culinary Support & Back of House Coordination
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
POS & Sales Management
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
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
QualificationsRequired Skills
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
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.
