Job Openings

Salary $50k
Polished Casual Restaurant

Independently-owned and rapidly expanding
Hands-on management with excellent growth opportunity
From-scratch menu
Good hours
Benefits

About the opportunity
Exciting, fast-paced and hands-on environment. Chief responsibilities include motivating and coaching a talented hourly staff to deliver outstanding customer experiences to guests and upholding top-notch standards in food and beverage quality in a high-volume atmosphere. Responsibilities also include other management tasks to ensure profitability and sound operations, such as inventory control and maintaining a clean, safe environment.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100 percent customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Qualifications

• Have high volume experience of $3 million or above
• Minimum 3 years experience as a salaried manager
• Must be at least 21 years old
• Must have full flexibility with your scheduleFOH

Salary $80k
Upscale Finer Dining

Independently-owned
Excellent growth opportunity
From-scratch menu
Five-day work week
Competitive salary, quarterly and annual bonus progam
Full benefits

About the opportunity
A high-volume, from-scratch restaurant focused on great food, great service, and a great place for their employees to work. This is a place where your opinions matter, and you can make a direct impact on the business. The company is financially strong and growing yet small enough to avoid the corporate feel.

Responsibilities

• Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team
• Ensures OSHA, local health and safety codes, and company safety and security policies are met
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Recruits, interviews, and hires team members; motivates and trains team members; conducts performance appraisals; takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100 percent customer satisfaction
• Ensures complete and timely execution of corporate and local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team

Salary $60-65k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded
Outstanding benefits

JOB DESCRIPTION

Locally-owned and a longtime favorite in the community, this team operates with the company’s core values at the heart of everything they do: a commitment to hospitality, high quality ingredients that are responsibly and thoughtfully sourced, health, safety and a positive culture and work environment. 

KEY RESPONSIBILITIES

• Lead and drive daily operations including the kitchen, dining room, bar and host stand.
• Hospitality and guest engagement; receive and share feedback to better understand areas of opportunity and strengths.
• Create an environment that is safe, warm and welcoming for all guests and team members.
• Food safety best practices; assist the BOH team in enforcing key safety standards.
• Monitor and coach team members on performance and compliance. Train and develop team members to their highest potential.
• Evaluate work procedures and identify methods for increasing efficacy or productivity.
• Write weekly work schedules to accommodate team members and sales volumes.
• Recruit and interview applicants, hire and onboard new team members.
• Cash handling including cash drops, review of credit card totals and verification of deposit slips; completion of all required reports and paperwork accurately and on time.
• Clear and consistent communication with the team and our guests. 

BENEFITS

• Bonus programs based on meeting company set goals
• Medical and dental coverage
• Meal discounts
• Paid training
• Two one-week paid vacations per year
• Thanksgiving, Christmas, Easter and July 4 off
• 401(k) plan
• ServSafe Certification classes and ongoing health/safety training 

REQUIREMENTS

• Previous supervisory OR hospitality industry experience preferred but not required.
• Exceptional people skills - you enjoy talking to everyone, all of the time.
• High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.
• Strong interpersonal, verbal and communication skills
• Must be at least 21 years of age.

Salary $65k
Polished Casual

Growing restaurant group
Well-respected concept

Characteristics

• Professional attitude
• Works well with others
• Can lead, train, develop line cooks
• Attitude that aspires to bring out excellence in every aspect of the job

Qualifications

• Two to three years prior exec chef or sous chef experience
• Culinary training
• 50-55 hour work week
• Excel and Word knowledge

Salary $85k
Upscale Casual

Growing restaurant group
Well-respected concept
Fresh, sustainable products

Restaurant Group looking for a true leader to manage a green kitchen

Responsibilities

• Responsible for inventory management including purchasing, inventory control, and storage
• Ensure consistent high quality of food preparation and service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal, state, and local laws and ordinances
• Uphold all ServSafe guidelines
• Adhere to all DHEC requirements, including but not limited to temperature logs, sanitizing stations, overall order and cleanliness of floors, walls, ceilings, walk-ins and storage areas, as well as equipment maintenance and cleaning
• Standardize recipes, plate presentations, and insist on superb cuisine
• Work with management to create a memorable experience for guests

Salary $150k
Luxury Hotel

Comprehensive healthcare plan including dental, vision and prescription
Work-life balance culture – flexible scheduling and PTO
Employer 401(K) Match Savings Plan, FSAs and retirement services
Annual Management Development Program
Vacation tab for community service
Discounts at company properties
Cash bonus and incentives

Job Purpose

The purpose of the Director of Sales is to assure the overall success of the hotel by meeting or exceeding the company’s expectations for top line revenue, efficiently managing sales and marketing expenses, train and develop sales team members, and actively participate in company events and programs. Additional responsibilities include developing and implementing continuous improvements of process and performance in full support of company programs and expectations.

Supervisory Responsibilities 

Directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include, but are not limited to: interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Major Responsibilities

• Ensures that each guest receives outstanding Guest Service by providing a guest-friendly environment which includes greeting and acknowledging every guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing the hotel professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.
• Understands and apply all property safety and security procedures to maintain a secure and safe environment for associates and guests at all times. In the event of an accident or emergency, gets medical attention, if necessary, and contacts the GM or Human Resources immediately.
• Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.

Essential Job Functions

• Expectation to dedicate significant portion of time to participation and training of all aspects of direct solicitation sales in support of the company’s (CCE) Customer Contact Expectation program.
• Be a lead generator to property to support the sales process and development of new business opportunities.
• Assist hotel in meeting or exceeding assigned revenue goals, primarily, but not limited to: Rooms, F&B, Meeting Room Rental, Incremental and RevPAR Index.
• Represent the hotel at all times, in a hospitable and professional manner, to our clients and guests and business partners.
• Assure that all actions and transactions are handled in a legal, ethical manner.
• Monitor, measure and provide direction on all sales and marketing standards and expectations related to property and associate performance.
• Provide ongoing property updates, both verbally and written, to the Vice President of Sales and Marketing as directed on an ongoing basis.
• Works directly with hotel Integrated Services to ensure that all company and brand standards and programs are being properly utilized.
• Work efficiently and effectively with all hotels to operate as a team, ensures positive communication and support between sister properties.
  • Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing the hotels professionally with our guests and assuring that all transactions with guests are handled in a legal and ethical manner.
• Understand and apply all hotel safety and security procedures to maintain a secure and safe environment for employees and guests at all times. In the event of an accident, get medical attention if necessary and contact GM or MOD. Responsible for making sure a Worker’s Comp or General Liability claim is filed within 24-hours.
• Assists in the development and monitoring of sales goals for each hotel in their region, goals must always be fair to the hotel, the property and the associates.
• Ensures department operates within cost constraints.
• Maintains efficient reporting through use of current Monthly Sales Templates, Customer Contact Expectations, PSR’s and Action Plan follow up. Additional reports may be introduced and existing reports are subject to change.
• Actively participate in budgeting, forecasting and managing expenses to achieve company expectations.
• Performs Sales Audits to ensure information accuracy in property management systems, sales and catering software systems and general reporting.
• Trains Sales Managers on all key components of direct sales process to solicit existing and new clients, foster additional business, repeat bookings, or referrals to other hotels.
• Meets and exceeds customer expectations by ensuring department provides customer service and teamwork
• Provides Sales Managers with the skills training to provide value added service to customers with the purpose to enhance revenues.
• Provide extensive sales support to property General Managers.
• Maintains proper flow of information within the region and to Corporate office.
• Participates in yield management meetings in properties, as necessary
• Leads daily stand up meetings, weekly sales meetings and participates in all hotel related meetings as directed by General.
• Assist Sales Managers in increasing sales volume and profitability by developing and executing projects for all market segments as stated in the hotel business plan
• Develops plans, special sales activities, and promotions, monitors Return on Investment of all sales and marketing action plans and promotions.
• Ensures that property has maximized use of all company, brand and local CVB
• Conducts market analysis to determine client needs, occupancy potential, rates desired for hotel.
• Participates in solving problems with other department as required related to business booked in the hotel including space conflicts, threatened cancellations, and compromises between customer needs and hotel facilities.

Education

• Required - Bachelors or better in Hospitality and Resort Management or related field.

Experience

• Required – three (required) to five years hotel sales management/leadership experience for a major hotel chain or management company.

Salary $80k
Luxury Hotel

Comprehensive healthcare plan including dental, vision and prescription
Work-life balance culture – flexible scheduling and PTO
Employer 401(K) Match Savings Plan, FSAs and retirement services
Annual Management Development Program
Vacation tab for community service
Discounts at company properties
Cash bonus and incentives 

JOB PURPOSE

The purpose of a Front Office Manager is to assure the overall success of the hotel by meeting or exceeding the guest expectation for service.

SUPERVISORY RESPONSBILITIES

Directly or indirectly supervises associates and supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities include, but are not limited to: interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. 

ESSENTIAL JOB FUNCTIONS

• Responsible for the overall guest service of the hotel by maintaining an organized and efficient Front Desk operation.
• Prepares work schedules in accordance with forecasted occupancy.
• Supervises day-to-day activities of front desk, bell and valet staff.
• Utilizes leadership skills and motivation techniques in order to maximize employee productivity and satisfaction of direct reports.
• Meets and exceeds customer expectations by ensuring department provides outstanding customer service and teamwork.
• Coordinates staffing and payroll to conform with productivity and budgetary standards.
• Prepares payroll and schedules as required; monitors actual versus budget payroll activities.
• Works side by side with front desk associates when necessary to provide outstanding guest service; works scheduled Manager-on-Duty shifts on a weekly basis.
• Coordinates Front Desk work with other departments: Housekeeping, Engineering, Banquets.
• Participates in daily Yield Management Meetings.
• Ensures that all employees follow safety rules and procedures and takes corrective action where required to improve safety of work area.
• Coordinates the collection and submission of hotel news to the quarterly newsletter.
• Maintains proper front desk supplies inventory, conducts inventories as assigned and recommends purchase of products (remaining within budget).
• Confers closely with GM/AGM at all times and takes every opportunity to become familiar with all aspects of the hotel in order to assist wherever required.

EXPERIENCE/EDUCATION

• College degree in Hotel Administration
• Two-three years hotel management/supervisory experience or equivalent combination of education and experience.
• Marriott experience preferred.

Salary $70k
Upscale Casual

Growing restaurant group
Well-respected concept
Fresh, sustainable products

Restaurant Group looking for a true leader to manage a green kitchen

Responsibilities

• Responsible for inventory management including purchasing, inventory control, and storage
• Ensure consistent high quality of food preparation and service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal, state, and local laws and ordinances
• Uphold all ServSafe guidelines
• Adhere to all DHEC requirements, including but not limited to temperature logs, sanitizing stations, overall order and cleanliness of floors, walls, ceilings, walk-ins and storage areas, as well as equipment maintenance and cleaning
• Standardize recipes, plate presentations, and insist on superb cuisine
• Work with management to create a memorable experience for guests

Salary $55K
Upscale entertainment venue
High-volume
Great benefits

Description

This company strives to create a fun and casual atmosphere where any guest can feel welcomed and relaxed. Employees are offered great benefits including discounts on food and entertainment; vacation; and medical, vision, dental, and 401k plans.

Position Summary

The Operations Manager is tasked with leading a team and managing multiple areas in a fast-paced work environment. In addition, the Operations Manager is responsible for making decisions in a timely manner, understanding and achieving financial goals, and leading their team to work in a collaborative effort to exceed guest expectations.

Responsibilities

• Developing and leading a team of 30-40 hourly team members to exceed guest's expectations
• Displaying financial understanding by summarizing/analyzing information for budgeting revenues, measuring cost of goods sold on a weekly basis, daily labor and financial management
• Demonstrating proactive leadership by ensuring positive staff and guest experiences through personal interactions
• Interacting with guest service focused team members in areas of recruiting, hiring, coaching, training and contentious professional development
• Living our core values along with leading others to do so while collaborating with the management team to achieve high-quality and timely results
• Embracing teamwork while leading others to do the same

Requirements

• Minimum two years management experience in the hospitality and/or entertainment industry
• Equivalent combination of the education and experience
• Base knowledge of legal and human resource issues with regard to the hospitality industry as well as federal, state and local laws regarding liquor, labor and health codes / statues
• Computer literate

$80k
Upscale Casual Restaurant

Great team environment
Well-respected, award-winning concept
High volume
Bonus potential
Benefits

Responsibilities

• Overall responsibility of running a high-volume, full-service, upscale casual restaurant
• Hire, train, coach and perform corrective action for all employees
• Hold regular staff meetings to keep employees informed of company policies, procedures and changes
• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Schedule employees to meet labor budgets
• Execute successful food and beverage marketing programs, artfully leverage revenue management within margins, driving profit to the bottom line with strong financial controls
• Coordinate with Executive Chef on menus and work with sales to create enticements that capture both in-house guests and local market
• Develop and implement creative strategies to increase revenues and average checks
• Build strong relationships with team members, vendors and guests
• Complete financial analyses and forecasting
• Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws

Qualifications

• Passion for quality and service
• Evidence of loyalty and personal accountability
• Proven ability to train and motivate a team
• High energy with the ability to make decisions quickly
• Proven track record in maintaining strong cost controls and quality standards
• Steady progression in restaurant management , including experience in both FOH and BOH
• Good communication and interpersonal skills
• Able to perform tasks several tasks simultaneously
• Must be able to work flexible days and hours, including weekends and holidays
• Must have command of the English language, written and verbal
• Basic mathematical skills for report/forecast preparation and other calculations
• Basic computer usage skills
• Good hearing and vision with or without corrective lenses
• Able to lift at least 20 pounds
• Involvement in local community a huge plus

Salary $60-65k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded
Outstanding benefits

JOB DESCRIPTION

Locally-owned and a longtime favorite in the community, this team operates with the company’s core values at the heart of everything they do: a commitment to hospitality, high quality ingredients that are responsibly and thoughtfully sourced, health, safety and a positive culture and work environment. 

KEY RESPONSIBILITIES

• Maintain food quality and safety standards.
• Oversee all phases of food production including inventory, ordering, storage, preparation and execution to service time standards.
• Monitor and coach team members on performance and compliance; train and develop team members to their highest potential.
• Evaluate work procedures and identify methods for increasing productivity.
• Write weekly work schedules to accommodate team members and sales volumes.
• Maintain a clean and functional kitchen. Maintain the working condition of all equipment to reduce operating costs.
• Recruit and interview applicants, hire and onboard new team members.
• Monitor and control food and labor costs using established methods to meet goals for the store.

BENEFITS

• Bonus programs based on meeting company set goals
• Medical and dental coverage
• Meal discounts
• Paid training
• Two one-week paid vacations per year
• Thanksgiving, Christmas, Easter and July 4 off
• 401(k) plan
• ServSafe Certification classes and ongoing health/safety training 

REQUIREMENTS

• Previous supervisory and/or hospitality industry experience required.
• Strong understanding of food safety best practices; ServSafe certified.
• High degree of flexibility and adaptability. Must be able to manage multiple projects and work well under pressure.
• Strong communication skills and a willingness to learn.
• Must be at least 21 years of age.

Salary $70k

High-energy environment
Great food and service
Committed to building a talented team
Community-minded
Outstanding benefits 

COMPANY DESCRIPTION

The company is locally owned, and their dedicated team operates with company core values at the heart of everything they do: a commitment to hospitality, high quality ingredients that are responsibly and thoughtfully sourced, health, safety and a positive culture/work environment.

JOB DESCRIPTION

The AGM assist the General Manager in leading total restaurant operations in line with company values, meeting profitability and quality goals, and ensuring efficient restaurant operations. Responsible for profit and loss, training and development of hourly team members, daily execution and focus on safety and sanitation, quality food preparation and guest service and satisfaction.

EXPERIENCE & ATTRIBUTES

• Current, management experience in a high-volume (5+ million), full service restaurant
• Strong passion for culinary excellence and guest service
• Proven ability to develop teams
• Knowledge of systems, methods and processes that contribute to great execution
• Stable job history with demonstrated upward career and salary progression
• Strong computer, internet, and POS skills
• Highly organized
• High ethical standards
• Is courteous, honest and responsible

BENEFITS

• Medical and dental coverage
• Meal discounts
• Paid training
• 2 one-week paid vacations per year
• Thanksgiving, Christmas, Easter and July 4 off
• 401(k) plan
• ServSafe Certification classes and ongoing health/safety training 
• Bonus programs based on meeting company set goals

Salary $75k
Upscale Finer Dining

Financial rewards for creating menu items and specials
Excellent growth opportunity
From-scratch menu
Five-day work week
Health/Dental/Vision benefits
Long and short-term disability and life insurance
Competitive salary, quarterly and annual bonus progam

About the opportunity
A high-volume, from-scratch restaurant focused on great food, great service, and a great place for their employees to work. This is a place where your opinions matter, and you can make a direct impact on the business. The company is financially strong and growing yet small enough to avoid the corporate feel.

Responsibilities and Qualifications

• Oversee Daily operations of this high-volume, from scratch kitchen
• Create specials and menu items – and be rewarded financially for doing so!
• Ensure the highest level of food quality & its execution
• Coach and develop kitchen staff
• Must have 3+ years of Sous Chef experience high-volume, from scratch restaurant
• Must be passionate about food and committed to ongoing learning of food trends / cooking techniques
• Proven track record of leading a team in a high volume, positive kitchen
• No more than 3 jobs in five years, or 3 jobs in 9 years
• High school diploma. Culinary training is a plus!

Salary $110k
Upscale Casual

Growing restaurant group
Well-respected concept
Fresh, sustainable products

Restaurant Group looking for a true leader to manage a green kitchen

Responsibilities

• Responsible for inventory management including purchasing, inventory control, and storage
• Ensure consistent high quality of food preparation and service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal, state, and local laws and ordinances
• Uphold all ServSafe guidelines
• Adhere to all DHEC requirements, including but not limited to temperature logs, sanitizing stations, overall order and cleanliness of floors, walls, ceilings, walk-ins and storage areas, as well as equipment maintenance and cleaning
• Standardize recipes, plate presentations, and insist on superb cuisine
• Work with management to create a memorable experience for guestsE

Salary $65k
Full-Service

Farm-to-Table
Fresh concept

About the Opportunity

This restaurant aspires to maintain an infinitely evolving culture of hospitality. Through superior quality ingredients and exceptional service, this restaurant is cultivating an environment of food, drink and company that aims to enrich the lives of their guests and their team. Their passion for meaningful and memorable dining experiences is embedded in every detail of their art deco décor, every sip of their impeccably crafted cocktails and every bite of their fresh, locally-sourced small plates.

Responsibilities

• Overall responsibility of running a full-service, upscale casual restaurant
• Hire, train, coach and perform corrective action for all employees
• Hold regular staff meetings to keep employees informed of company policies, procedures and changes
• Provide the vision, leadership and strategy to inspire employees to deliver exceptional service and drive financial success
• Schedule employees to meet labor budgets
• Execute successful food and beverage marketing programs, artfully leverage revenue management within margins, driving profit to the bottom line with strong financial controls
• Coordinate with Executive Chef on menus and work with sales to create enticements that capture both in-house guests and local market
• Develop and implement creative strategies to increase revenues and average checks
• Build strong relationships with team members, vendors and guests
• Complete financial analyses and forecasting
• Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws

Qualifications

• Passion for quality and service
• Evidence of loyalty and personal accountability
• Proven ability to train and motivate a team
• High energy with the ability to make decisions quickly
• Proven track record in maintaining strong cost controls and quality standards
• Steady progression in restaurant management, including experience in both FOH and BOH
• Good communication and interpersonal skills
• Able to perform tasks several tasks simultaneously
• Must be able to work flexible days and hours, including weekends and holidays
• Must have command of the English language, written and verbal
• Basic mathematical skills for report/forecast preparation and other calculations
• Basic computer usage skills
• Good hearing and vision with or without corrective lenses
• Able to lift at least 20 pounds
• Involvement in local community a huge plus