Job Description

ABOUT BHC:

Founded in 2021, BHC is a Charleston, SC-based luxury urban resort destination whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus on generational ownership and longstanding partnerships, BHC is building a portfolio of interconnected hospitality and entertainment experiences designed to stimulate the senses and enrich lives. The collection originated with the acquisition of BHC’s flagship property The Charleston Place, a landmark in the heart of historic downtown Charleston, and has continued to grow with the development of The Cooper, downtown Charleston’s only luxury waterfront hotel, opening in 2025; Sorelle, a multi-level Italian restaurant concept; The Riviera Theater, a revitalized iconic entertainment venue; and Credit One Stadium, a world-class venue for sports and entertainment.

OUR VALUES:

• Excellence
• Integrity
• Passion
• Grace
• Communication
• Learning
• Humility

Position Summary:

The primary role of the Meeting at Market Assistant Manager is to support the day to day operations of the restaurant and ensuring exceptional guest experience. Assist the Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Assist Meeting at Market 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 floor during operation. Coordinate all functions in dining room during service.
• Set service staff schedules.
• Monitor and critique the quality of the food.
• Monitor guest satisfaction comment cards; provide feedback to the Chef and F&B Director.
• Check reservations against VIP list from front desk; handle special attention details as needed.
• Ensure service to all guests follows established standards, is consistent, efficient, and courteous.
• Assist staff with their job functions to ensure optimum service to guests.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department's logbook.
• Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
• 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 forecast.
• Interview, select and train excellent staff.
• Motivate staff to perform at their highest abilities. Communicate upselling techniques.
• Conduct performance evaluations and disciplinary procedures.
• Expedite table turnover and table resetting.
• Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct monthly inventory of supplies.
• Negotiate with external vendors.
• Implement sales promotions and merchandising programs.
• Oversee/monitor credit card charge procedures, reconciliation/deposits, house charges, and check controls.
• Enforce all liquor liability laws, including prohibiting sale of liquor to intoxicated guests and to minors.
• Maintain knowledge of hotel features/services, outlets, hours of operation, etc.
• Achieve objectives through direction and delegation.
• Practice emergency procedures in compliance with hotel/ company standards; react and assist in hotel emergencies as needed.
• Be an ambassador of the hotel and the company at all times, in and outside of the workplace.
• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
• Maintain confidentiality and security of all guests and general hotel information.
• Assist in other areas as needed.

Required Skills/Abilities:

• 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 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.
• Additional foreign language skills a plus.

Education and Experience:

• College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.
• Minimum five years of experience in leadership position in a 4- or 5-star restaurant, with minimum three years of progressive management.

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