Restaurant Assistant Manager

The Rooftop, Charleston's #1 rooftop bar, is seeking to hire a hospitality professional that has the desire to lead in a fun, fast-paced environment.

Up top is where it’s at! A legend unto itself and Charleston’s original rooftop bar. Constantly voted #1. The Vendue’s lively rooftop boasts views for miles – harbor or city skyline. Pick your pleasure. With tasty food and pulse-pounding drinks to help fuel our guests’ merry-making. This is where it’s at. Every guest should leave thinking, “damn, that was good fun.” - and you can be part of the team that makes it happen!

• Who We Are Looking For**
  
  

The Rooftop is seeking a top-notch Assistant Manager who will support the Rooftop General Manager in planning and directing all restaurant operations while maintaining high standards of food, guest service, health, and safety. You will support all efforts for maximum profitability, efficient restaurant performance, and optimal utilization of staff and resources. You will be responsible for exemplifying The Rooftop’s culture as well as promoting the whole property as both the Destination and Employer of Choice!

• What we have to offer**
  
  

Salary

• $55,000-$58,000 annual salary depending on experience
• Annual bonus opportunities up to 20%
• 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
  
  

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.
• Primary Duties & Responsibilities**
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; suggesting improvements; and building relationships with preferred patrons. Supports efforts to ensure competitive advantage by identifying and maintaining knowledge of competitors’ offerings. Accomplishes company goals by accepting ownership for spearheading new and different requests. Understands and supports 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. Supports and enforces company policies and procedures; production, productivity, quality, and patron-service standards; and system improvements.
• Orders, schedules, and receives delivery of beverages and operating supplies. Assists with monthly inventory counts. Assists Rooftop General Manager to accomplish restaurant human resource objectives by recruiting, training, scheduling, coaching, and disciplining staff; communicating job expectations; monitoring and reviewing job contributions; and enforcing policies and procedures. Assists Rooftop General Manager in ensuring all aspects of bi-weekly payroll including tip allocations, position codes, 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.
• Supervisory Responsibilities**
• Rooftop Front of House Staff
• Job Requirements**
  
  

Education/Experience

• High School Diploma or equivalent. College degree preferred. Degree in hospitality management a plus.
• At least 3+ years of restaurant experience. At least 1-2 years of experience in restaurant management a plus.
• ServSafe certification a plus
  
  

Skills & Abilities

• 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
• 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
• Working Conditions**
  
  

Equipment To Be Used

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

Physical & Mental Requirements

• Ability to work varied schedules from week to week based on business demands in excess of 40 hours including holidays and weekends with flexibility in schedule from time to time with minimal notice.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism, and 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

• Fast-paced, high-volume restaurant and bar. 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.
• Ability to work in temperatures of varying degrees and in various weather conditions.
  
  

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.

EOE/DFWP