Citrus Club Assistant Manager

The Dewberry Charleston•Charleston, SC

1d•Onsite

About The Position

The Citrus Club Assistant Manager is responsible for supporting the daily operations, service execution, teammate performance, and guest experience within Citrus Club. This role works closely with Food & Beverage leadership to ensure the outlet operates efficiently while maintaining The Dewberry’s luxury service standards, brand expectations, and polished rooftop cocktail experience. The Citrus Club Assistant Manager provides visible floor leadership, supports and motivates hourly teammates, monitors service flow, resolves guest concerns, and partners with bar, service, host, culinary, and hotel teams to deliver seamless and memorable guest experiences. This position also supports training, outlet readiness, operational communication, revenue goals, and compliance with all food, beverage, safety, and responsible alcohol service standards. The ideal candidate is a confident and composed hospitality leader with experience in luxury hotels, upscale cocktail environments, high-volume bars, or refined restaurant operations. This individual must demonstrate strong leadership presence, sound judgment, attention to detail, and the ability to uphold service excellence while supporting the Food & Beverage Manager and stepping into leadership responsibilities when needed.

Requirements

High school diploma/GED required
Previous POS experience
Excellent customer service and problem-solving abilities.
Knowledge of food and alcoholic beverages required.
Ability to work flexible hours, including weekends, nights, and holidays.

Nice To Haves

Bachelor's degree preferred
Previous experience in an upscale or luxury hotel operation, including restaurants, bars, and in-room dining preferred.

Responsibilities

Lead by example by consistently showcasing professional, polished, engaging, and anticipatory service standards.
Serve as a liaison between Food & Beverage leadership, culinary teams, bartenders, and front-of-house service teams.
Support daily floor operations while assisting management in maintaining service flow, outlet readiness, and guest satisfaction.
Open or close the outlet on behalf of leadership two to three days per week, as assigned.
When opening or closing for leadership, review reservations, large party notes, BEOs, kitchen notes, staffing needs, service concerns, and closing communication.
Conduct pre-shift stand-ups, communicating service expectations, menu updates, large parties, VIPs, 86s, specials, operational notes, and leadership priorities.
Execute, manage, and accurately ring in large parties, private dining needs, and BEOs according to outlet standards and leadership direction.
Train, mentor, coach, and support all incoming servers and front-of-house teammates to ensure consistency in service execution and luxury hospitality standards.
Assist with onboarding and continued development of new and existing teammates.
Conduct ongoing training related to food and beverage menus, cocktail knowledge, wine and spirits, service standards, steps of service, Forbes-level hospitality, and guest engagement.
Monitor teammate performance and provide real-time feedback, coaching, and accountability throughout service.
Coach and correct teammates when steps of service, communication, presentation, cleanliness, or guest engagement standards are missed.
Ensure all teammates are following approved steps of service and delivering polished, anticipatory, and personalized guest experiences.
Create an inspiring team environment built on professionalism, open communication, teamwork, accountability, and mutual respect.
Maintain an open line of communication between guests, leadership, culinary teams, bartenders, hosts, back servers, and service staff to ensure seamless operations.
Communicate service concerns, guest feedback, teammate performance concerns, operational needs, and follow-up items to F&B leadership in a timely and professional manner.
Proactively resolve guest concerns and service opportunities with professionalism and urgency while involving leadership when appropriate.
Maintain thorough knowledge of all food and beverage offerings, including ingredients, preparation methods, allergens, dietary restrictions, wine, spirits, cocktails, garnishes, and current menu changes.
Support leadership in achieving sales, service, revenue, and guest satisfaction goals.
Utilize suggestive and anticipatory selling techniques to elevate the guest experience and drive revenue opportunities.
Utilize the Point-of-Sale system accurately and efficiently while ensuring all guest requests, modifiers, special instructions, and large party items are properly communicated and rung in.
Maintain a personal cash bank and follow all company money-handling procedures.
Support outlet closing procedures, cash handling, checkout review, and leadership communication when closing in leadership’s absence.
Maintain par levels for operational supplies, including service tools, menus, paper goods, pens, check presenters, guest-facing supplies, side work supplies, and other items needed for successful service.
Assist with inventory awareness, organization, and communication regarding product needs, supply needs, and operational efficiencies.
Communicate low-stock items, missing tools, supply concerns, equipment issues, and operational needs to F&B leadership.
Ensure all outlet spaces remain clean, organized, fully stocked, and aligned with Dewberry presentation standards throughout service.
Support opening and closing responsibilities while ensuring all side work and operational duties are completed to standard.
Ensure side stations, service areas, dining spaces, menus, POS stations, server supplies, and guest-facing areas are properly set, maintained, and reset throughout service.
Attend and actively participate in daily pre-shift meetings, luxury service trainings, leadership trainings, compliance trainings, and ongoing departmental trainings.
Monitor teammate appearance, professionalism, punctuality, uniform standards, grooming standards, and readiness for service.
Follow all local and state laws as well as The Dewberry policies and procedures related to food safety, sanitation, alcohol service, responsible service, guest privacy, and professional conduct.
Hold themselves to the highest standards of professionalism, accountability, communication, punctuality, service knowledge, and leadership presence.
Lead by example and support a positive, accountable, team-focused service culture.