Food and Beverage Manager- Cypress Landing Golf Club

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.

Cypress Landing Golf Course, managed by Bobby Jones Links, is nestled among lovely homes, tall pines, and the signature 15th Hole overlooks the scenic Chocowinity Bay with one of the best views around.

The 18-hole, par 72 golf course was designed by Bill Love with Ault, Clark & Associates. Cypress Landing Golf Course has maintained a 4-star rating from Golf Digest and garnered recognition from the USGA and the Carolina Golf Association.

Cypress Landing is hiring for a Food and Beverage Manager. The Food and Beverage Manager ensures an exceptional dining and hospitality experience for our members, guests, and events while maintaining operational efficiency and profitability. They oversee every aspect of the club’s food and beverage operations.

Primary responsibilities include:

Oversee the recruitment, training, evaluation, and scheduling of food and beverage staff.
Handle customer complaints by resolving issues diplomatically and courteously.
Work closely with the kitchen to ensure timely ticket handling, high-quality food, and proper plate presentation.
Plan, promote, and oversee all restaurant activities.
Managed sales, operations, billing, and collections for banquet functions.
In collaboration with the Executive Chef, ensure precise food and beverage ordering aligns with inventory requirements and the menu items listed.
Ensure product quality and consistency by performing regular inspections of seasonings, portion sizes, and food presentation.
Develop food and beverage sales along with promotions as dictated by business needs.
Integrate safe work practices and adhere to safe food handling standards.
Comply with and enforce all local liquor laws.
Create an operating budget for each departmental revenue stream and track performance, making adjustments as necessary to achieve budgeted sales and cost targets.
Develop a capital budget for essential food and beverage equipment and recommend necessary facility renovations.
Ensure that proper cash handling procedures are followed, and that documentation is reported accurately and promptly.
Responsible for proper cash and charge procedures, analyzing guest checks, preparing tip reports, managing ticket controls, and compiling daily sales reports and analyses.
Manage the department’s long-term staffing requirements. Assist in planning and approving scheduling strategies.
Monitor employee records to minimize overtime and maintain labor costs within budget.
Ensure all standard operating procedures for revenue and cost control are consistently followed.
Confirm that all club policies and procedures are observed. Assist in planning and approving external and internal marketing and sales promotion activities for the department’s outlets and special club events.
Approve menu items, pricing, and designs for all outlets, special occasions, and banquet events.
Establish quantity and quality output standards for staff in all positions within the department.
Ensures that all legal requirements are consistently met, including wage and hour laws and federal, state, or local regulations concerning food safety and the sale or consumption of alcoholic beverages.
Ensure that all energy management, preventive maintenance, and other standards are adhered to and consistently met.
Ensure that all new employees receive the proper safety instructions and training; establish and enforce all safety policies and procedures, including OSHA regulations, and make sure that adequate proof of training is documented in the employees’ personnel files.
Researches new products and evaluates their cost and profit benefits.
Oversees purchasing and receiving processes to guarantee the correct quantity, quality, and cost of all acquisitions.
Greets guests and oversees actual service on a routine basis.
Helps develop wine lists and wine sales promotion programs.
Monitors the appearance, maintenance, and cleanliness of all food and beverage equipment and facilities.
Ensures employee dress codes are followed according to policies and procedures.
Approves all product invoices before submitting them to the Accounting Department.
Audits and approves the weekly payroll.
Approves all entertainment activities.
Establishes and maintains professional business relationships with vendors..
Conduct periodic inventories of china, glassware, and silverware.
Implement and oversee sanitation and cleaning practices schedules.
Completes other appropriate assignments from the General Manager.