General Manager for The Charleston Grill

The primary role of the General Manager is to oversee and manage the daily operations of The Charleston Grill. Operating in a premium fine dining environment, the successful candidate will control the quality of service and presentation, and coach employees to enhance guests' experiences. Keeping staff focused on their daily goals and handling high-stress situations calmly and with good judgment to please customers will be critical. The General Manager will need to handle wine supply orders, scheduling of staff, payroll, and the overall budget. Responsibilities include hiring staff such as servers, bussers, and hosts, and creating standards of job performance for these new hires. 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:

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees following restaurant policy.

• Works parallel with the Chef to support food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.

• Handles customer complaints, resolving issues diplomatically and courteously.

• Ensures compliance with alcoholic beverage regulations.

• Estimates and controls beverage costs and prepares inventory of wine, liquor, and beer.

• Works with Chef to manage inventory and purchase supplies.

• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

• Periodically evaluate restaurant equipment for repairs, maintenance, and service schedules.

• Collaborates with the Chef to develop appetizing and creative menus.

• Works with the Chef and Owner to plan parties and special events.

• Responsible for monitoring P&L performance.

• Maintains sales records, allocates employee tips, and tracks cash receipts using POS.

• Oversees restaurant cash controls, AP, and AR.

• Handles all POS item maintenance and changes.

• Performs other duties as assigned.

REQUIRED SKILLS & EXPERIENCE:

• Ability to build a strong, cohesive relationship with back-of-house leadership.

• Strong supervisory and leadership skills.

• Excellent interpersonal skills with a focus on customer service.

• Excellent time management skills.

• Excellent organizational skills and attention to detail.

Familiarity with food handling, safety, and other restaurant guidelines

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• 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 on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

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BHCis an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.