Dining Room Manager, Chef Daniel Humm x The Charleston Place

The Charleston Place•Charleston, SC

59d

About The Position

The primary role of the Dining Room Manager / Assistant Restaurant Manager at The Charleston Place is to support the day-to-day operations of the restaurant and ensure an exceptional guest experience. Assist the Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality.

Requirements

College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.
Minimum five years of experience in a leadership position in a 4- or 5-star restaurant, with a minimum of three years of progressive management.
Accounting, budgeting, and financial statement working knowledge.
Proven leadership qualities.
Full working knowledge of restaurant operations, budgets, and management.
Ability to communicate with hotel guests, suppliers, and employees to their understanding.
Knowledge of all applicable State/Federal labor, liquor, and restaurant laws & regulations.
Ability to provide friendly, efficient, and courteous service to guests.
Ability to analyze written reports and prepare written or typed reports.
Ability to access, input, and retrieve information on the computer system.
Ability to work independently and exercise judgment to resolve personnel and production issues that arise during daily operations.
Ability to handle the stress inherent in overseeing operations, interacting with colleagues, and resolving guest problems.
Ability to work under pressure, be organized, self-motivated, and work well with others.
Strong positive attitude and ability to initiate a light conversation with guests.
Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and the surrounding areas.
Ability to provide legible communication.
Must be able to complete work in a timely, accurate, and thorough manner.
Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
Understanding of the luxury hotel environment.
Must be able to lift equipment, supplies, etc., of at least 30 pounds.
Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
The role may require extended periods of time on your feet, especially during peak hotel hours or events.
Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.
Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Nice To Haves

Additional foreign language skills are a plus.

Responsibilities

Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.
Be thoroughly familiar with all Meeting at Market menu items, specials, beverages, etc.
Maintain safe working conditions and practices.
Conduct daily pre-meal meetings with service staff.
Supervise the floor during operation. Coordinate all functions in the dining room during service.
Set service staff schedules.
Monitor and handle guest complaints, ensuring guest satisfaction.
Review departmental profits, payroll expenses, etc.
Review and maintain other expense control sheets.
Identify and implement methods for efficiency and reduction of payroll costs.
Administer pay increases according to length of service, performance evaluation, and hotel policy standards.
Assist in the development of new marketing ideas within the department.
Prepare monthly, quarterly, and yearly budget forecasts.
Conduct performance evaluations and disciplinary procedures.
Expedite table turnover and table resetting.
Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct the monthly inventory of supplies.
Negotiate with external vendors.