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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $80,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Paid Time Off
Paid holidays
Earned wage access
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short term disability
long term disability
accident insurance
critical illness insurance
401k
Tuition Reimbursement
Employee assistance program
Referral program
Employee Discounts
Job Description
The Vendue, Charleston's first-ever hotel dedicated to the arts, stands as a distinctive landmark in the heart of Charleston's French Quarter and Art District. Known as The Art Hotel, it offers guests an immersive experience not only through its hospitable services but also via an ever-changing canvas of art that stimulates all the senses. This unique blend of hospitality and arts makes The Vendue a favored destination for visitors and locals alike. Situated at 19 Vendue Range, steps away from famous attractions such as Waterfront Park, Charleston City Market, and Rainbow Row, the hotel combines its rich cultural context with... Show More
Job Requirements
- High school diploma or equivalent
- College degree preferred
- At least 5 years of restaurant experience
- At least 2-3 years in restaurant management
- ServSafe certification a plus
- SC Alcohol Server Certification required or obtained within 30 days
- Must be able to work varied schedules from week to week
- Must be able to stand & walk 8+ hours
- Must be able to lift at least 30 pounds
- Must be able to work in a fast paced, high volume restaurant and bar
- Ability to cope with frequently changing priorities & deadlines with professionalism
- Must have excellent communication and interpersonal skills
- Ability to operate restaurant POS and inventory computer systems
- Ability to maintain compliance with health and safety regulations
- Must be flexible with schedule including weekends and holidays
Job Qualifications
- High school diploma or equivalent
- College degree preferred
- Degree in hospitality management a plus
- At least 5+ years of restaurant experience
- At least 2-3 years of experience in restaurant management
- ServSafe certification a plus
- SC Alcohol Server Certification required or obtained within 30 days of employment
- In-depth working knowledge of alcoholic & non-alcoholic beverages
- Knowledge of food preparation & presentation
- Excellent verbal & written communication skills
- Strong interpersonal & interaction skills
- Proven servant leadership mentality & management skills
- Ability to promote customer service & focus among staff
- Ability to multi-task, delegate, resolve problems, handle conflict, make effective decisions under pressure
- Excellent computer skills
- Proficiency in restaurant POS & inventory applications
- Knowledge of basic accounting principles including cost & payroll control, budgeting, & financial data analysis
- Ability to forecast & strategically plan for business needs
Job Duties
- Maintains patron satisfaction by monitoring, evaluating, & auditing food, beverage & service offerings
- Initiates improvements
- Builds relationships with preferred patrons
- Ensures competitive advantage by identifying & maintaining knowledge of competitors' offerings
- Accepts ownership for spearheading new & different requests
- Explores opportunities to add value to job accomplishments
- Understands & meets overall restaurant business objectives set forth by senior leadership
- Ensures the restaurant meets or exceeds all regulation & compliance standards required by South Carolina Alcohol Beverage Licensing, Department of Health & Environmental Control, Department of Employment & Workforce, & all other applicable agencies
- Prepares policies & standard operating procedures
- Implements production, productivity, quality, & patron-service standards
- Determines & implements system improvements
- Works with Avocet marketing department to attract patrons by developing & implementing marketing, advertising, public & community relations programs
- Evaluates program results
- Identifies & tracks changing demands
- Assists with budget development, cost analysis, & financial reporting
- Develops & implements creative strategies to increase revenues
- Manages beverage & supplies inventories ensuring competitive pricing through vendor management
- Monitors business volume forecast & plans accordingly in areas of labor, productivity, costs, etc
- Recruits, trains, schedules, coaches, & disciplines staff
- Communicates job expectations
- Monitors & reviews job contributions
- Enforces policies & procedures
- Ensures all aspects of bi-weekly payroll including tip allocations, position codes, & paid time off are correct & payroll is submitted in a timely manner
- Maintains professional & technical knowledge by tracking emerging trends in the restaurant industry
- Attends educational workshops
- Reviews professional publications
- Establishes personal networks
- Benchmarks state-of-the-art practices
- Participates in professional societies
- Works closely with other departments to ensure guest satisfaction & safety
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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