Assistant Manager — Fine Dining & Guest Experience

BHC; Charleston, Northern (SC, KY); Hybrid; USD 60,000 - 85,000; Full time

Job summary

Sorelle in Charleston, part of Beemok Hospitality Collection (BHC), invites an experienced hospitality professional to manage dining room operations and lead a dynamic team. You’ll oversee Captains and the Host department, ensuring warm hospitality and consistent service aligned with brand standards.

The role requires 2-3 years in culinary & wine, strong communication, and solid Excel/POS/payroll skills; you will drive scheduling, budgeting and staff training in a fast-paced, guest-focused

Qualifications

• 2-3 years of culinary & wine experience, preferably in a fine dining environment.
• Bachelor’s Degree and/or Culinary degree preferred.
• Excellent communication and organization skills.
• Ability to interact professionally and diplomatically with business partners.
• Fluency in Microsoft Office Suite: Word, Excel (Advanced), PowerPoint; prior accounting software, POS, and payroll/HRIS experience.

Responsibilities

• Lead dining room service and supervise Captains and Host department to meet hospitality standards.
• Schedule labor and manage labor cost objectives; participate in WMM.
• Support management in achieving weekly and monthly targets for sales, service and quality.
• Prepare payroll, time clocks, accruals, and monthly financial reports with accounting.
• Ensure compliance with health, safety and labor regulations; train staff through classes and seminars.
• Develop relationships with internal and external customers to enhance guest experiences.

Skills

Culinary & wine experience

Foodservice leadership

Communication skills

Organization skills

Education

Bachelor's Degree / Culinary Degree

Tools

Microsoft Excel

Microsoft Word

PowerPoint

Accounting software

POS systems

Payroll/HRIS systems

Job description

Sorelle in Charleston, part of Beemok Hospitality Collection (BHC), invites an experienced hospitality professional to manage dining room operations and lead a dynamic team. You’ll oversee Captains and the Host department, ensuring warm hospitality and consistent service aligned with brand standards.

The role requires 2-3 years in culinary & wine, strong communication, and solid Excel/POS/payroll skills; you will drive scheduling, budgeting and staff training in a fast-paced, guest-focused