Restaurant General Manager - Avocet Hospitality Group

Charleston’s first-ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever-changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority.

**What we have to offer**

Location:

• Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.
• Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.

Hourly Pay:

• Generous annual salary of $60,000-$65,000 depending on experience
• Annual bonus opportunities
• Exempt, full-time position

Benefits:

• A culture that values curiosity, boldness, intentionality, and delight!
• Opportunities for internal growth and development
• Paid Time Off & Paid Holidays
• Earned wage access through PayActiv - access your earned wages before payday!
• Affordable medical, dental, and vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5%
• Referral program & Employee Assistance Program & Tuition Reimbursement Program
• Discounts at all Avocet-owned hotels and restaurants

**Who We Are Looking For**

Revival is seeking an exceptional General Manager with fine-dining expertise to lead our team of passionate professionals. You will plan and direct all restaurant operations while maintaining high standards of food, guest service, health, and safety. You will ensure maximum profitability and efficient performance of the restaurant along with the optimal utilization of staff and resources. You will be responsible for exemplifying Revival’s culture as well as promoting the whole property as both the Destination and Employer of Choice!

**Primary Duties & Responsibilities**

• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with preferred patrons. Ensures competitive advantage by identifying and maintaining knowledge of competitors’ offerings. Accomplishes company goals by accepting ownership for spearheading new and different requests, and exploring opportunities to add value to job accomplishments. Understands and meets overall restaurant business objectives set forth by senior leadership.
• Ensures the restaurant meets or exceeds all regulation and compliance standards required by SC ABL, DHEC, DEW, and all other applicable agencies.
• Maintains quality of operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Works with Avocet marketing department to attract patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Assists with budget development, cost analysis, and financial reporting. Develops and implements creative strategies to increase revenues. Manages beverage and supplies inventories ensuring competitive pricing through vendor management. Monitors business volume forecast and plans accordingly in areas of labor, productivity, costs, etc.
• Accomplishes restaurant staffing objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions and enforcing policies and procedures. Ensures all aspects of bi-weekly payroll including tip allocations and paid time off are correct and payroll is submitted in a timely manner.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Works closely with other departments to ensure guest satisfaction and safety.

Note that this is not an inclusive list and managers are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by the property General Manager or other senior managers.

**Supervisor Responsibilities**

• Revival and Banquet Staff including Bartenders, Servers, Server Assistants, Hosts, and Banquet Captain

**Job Requirements**

Education/Experience:

• High School Diploma or equivalent. College degree preferred. Degree in hospitality management a plus.
• At least 5+ years of restaurant experience. At least 2-3 years of experience in restaurant management.
• ServSafe certification a plus.

Skills & Abilities:

• In-depth working knowledge of alcoholic and non-alcoholic beverages; of food preparation and presentation.
• Excellent verbal and written communication skills with guests, team members, and management. Strong interpersonal and interaction skills.
• Able to promote customer service and focus amongst staff. Proven servant leadership mentality and management skills - able to effectively lead and develop team members. Strong interpersonal and interaction skills.
• Ability to multi-task, delegate, resolve problems, handle conflict, perform, and make effective decisions under pressure.
• Excellent computer skills; Proficiency in restaurant POS and Inventory applications.
• Knowledge of basic accounting principles including cost and payroll control, budgeting, and analyzing financial data.
• Able to forecast and strategically plan for business needs relating to both inventory and staffing. Proven ability to maximize profitability and proficiency of the operation with a high degree of quality.

**Working Conditions**

Equipment to Be Used:

• Microsoft Office Suite
• Google Suite
• POS computer system
• Various kitchen equipment and beverage equipment

Physical & Mental Requirements:

• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch.
• Regularly required to talk and hear. Requires normal range of hearing and vision.
• Frequently required to use hands to handle, feel, and reach. Requires manual dexterity sufficient to operate standard computer equipment.
• Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds.

Work Environment:

• Revival is an indoor sixty-two-seat dinner-only restaurant and small venue event space. Will occasionally work in other areas of the property including other restaurant/banquet outlets, storage areas, kitchens, guest areas, and shared office spaces.
• The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, etc.

The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

**Who we are**

Modern cuisine with Southern flair… Tastefully creative...

Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to “revive” seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city.

The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.

EOE/DFWP