Food and Beverage Manager/Sous Chef- The Patch

Bobby Jones Links, established in 2000 and based in Atlanta, Georgia, is a distinguished club management and development company that serves a diverse range of golf courses, including private, resort, daily fee, and public venues. With a rich history rooted in a passion for golf and community service, Bobby Jones Links prides itself on its commitment to creating exceptional experiences for members, guests, and employees alike. The company operates under core values that emphasize happiness, integrity, excellence, drive, and continuous growth, reflecting the philosophy of legendary golfer Bobby Jones, who famously said, "The secret of golf is to turn three shots into two." These values not only guide their approach to golf course management but also nurture a vibrant and supportive company culture that drives ongoing success and innovation.

One of Bobby Jones Links' flagship managed properties is the Augusta Municipal Golf Course, affectionately known as The Patch, which has been a cornerstone of the Augusta community since its opening in 1928. In a recent revitalization effort spearheaded by Masters Tournament Charities, Augusta Technical College, and The First Tee of Augusta, The Patch underwent a significant redesign to modernize its facilities and ensure its preservation for future generations. Under the expert management of Bobby Jones Links, the course now features a rejuvenated 18-hole layout designed by renowned golf course architects Tom Fazio and Beau Welling, along with an innovative 9-hole short course called The Loop at The Patch, crafted by Tiger Woods and TGR Design. This blend of heritage and contemporary excellence underscores Bobby Jones Links' dedication to elevating the golf experience.

Currently, The Patch is seeking a dedicated Food and Beverage Manager/Sous Chef to join their team. This position plays a pivotal dual role, combining leadership responsibilities in catering, event coordination, and front-of-house operations with culinary expertise in back-of-house support. The Food and Beverage Manager/Sous Chef will oversee all phases of event management, from initial sales and proposal development to execution and post-event evaluation, ensuring seamless coordination among kitchen, bar, and service teams. The role also involves supervising daily restaurant and lounge operations, maintaining high standards of service quality, and enhancing guest satisfaction.

The ideal candidate will possess a strong background in both food and beverage management and culinary operations, demonstrating hands-on kitchen experience and the ability to fulfill sous chef duties as needed. This role demands an individual who is highly organized, service-oriented, and capable of managing staffing, scheduling, and cost control measures effectively. The manager will utilize POS systems to track sales, perform inventory management, and implement strategies to optimize food and beverage costs. Equally important is the responsibility to lead, mentor, and develop team members, fostering a positive and professional work environment that aligns with the company's core values.

Working at The Patch offers a unique opportunity to contribute to a historic golf venue's ongoing legacy while being part of a company known for its excellence and commitment to community and employee development. The Food and Beverage Manager/Sous Chef position requires flexibility to work varied hours, including evenings, weekends, and holidays, reflecting the dynamic nature of hospitality and event service. Physical demands include the ability to handle moderate lifting and operate in a fast-paced, sometimes loud environment near kitchen grills and fryers.

This role is vital in maintaining and enhancing The Patch's reputation as a welcoming and high-quality golf and event destination, making it an excellent career opportunity for professionals seeking to combine culinary arts with hospitality management in a supportive and growth-oriented setting.