Rooftop Bar & Dining Assistant Manager

BHC; Charleston (SC); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Bar Marti, perched on the rooftop at The Cooper in Charleston, seeks an Assistant Manager to support daily restaurant operations and ensure an exceptional guest experience. You will assist in staffing, scheduling, inventory, and managing budgets, while maintaining high standards of service.

You should bring a college or vocational degree in hotel/restaurant management, with at least five years in a leadership role in a upscale restaurant. Strong accounting and communication skills are essential.

Qualifications

• College or vocational degree in hotel/restaurant management, sales, or marketing.
• Minimum five years of leadership experience in a 4- or 5-star restaurant.
• Strong knowledge of accounting, budgeting, and financial statements.
• Ability to communicate with guests, suppliers, and hotel staff.
• Ability to work under pressure and manage staff scheduling.

Responsibilities

• Assist Restaurant Manager in staffing, scheduling, and inventory management.
• Maintain knowledge of menu items, beverages, and specials.
• Conduct pre-meal meetings with service staff and supervise floor during service.
• Prepare budgets, monitor expenses, and review profits and payroll.
• Coordinate supplies, negotiate with vendors, and manage vendor relationships.
• Develop marketing ideas within the department.
• Ensure guest satisfaction and handle guest complaints.

Skills

Leadership

Budgeting

Financial reporting

Operations management

Customer service

Communication

Education

College or vocational degree in hotel/restaurant management, sales, or marketing

Tools

Accounting software

Job description

Bar Marti, perched on the rooftop at The Cooper in Charleston, seeks an Assistant Manager to support daily restaurant operations and ensure an exceptional guest experience. You will assist in staffing, scheduling, inventory, and managing budgets, while maintaining high standards of service.

You should bring a college or vocational degree in hotel/restaurant management, with at least five years in a leadership role in a upscale restaurant. Strong accounting and communication skills are essential.