Rooftop Restaurant Operations Lead

The Cooper; Charleston (SC); On-site; USD 42,000 - 64,000; Full time

Job summary

Bar Marti in Charleston, SC is seeking an Assistant Manager to support daily restaurant operations and deliver an exceptional guest experience. You will assist in staffing, scheduling, budgeting, and ensuring service standards, while coordinating with the Manager to supervise colleagues, manage inventory, and analyze performance to drive efficiency.

The role requires a college degree in hospitality or related field and at least five years in leadership within a 4- or 5-star restaurant, with

Qualifications

• Five years in a leadership role in a 4- or 5-star restaurant, with progressive management experience.
• College degree in hospitality or related field preferred.
• Accounting, budgeting, and financial statement knowledge.
• Strong leadership and communication abilities.
• Proficiency with restaurant operations, budgets, and policies.

Responsibilities

• Assist Restaurant Manager with staffing, scheduling, and inventory control.
• Be familiar with all menu items, beverages, and specials.
• Maintain safe working conditions and high service standards.
• Conduct daily pre-meal meetings with service staff.
• Supervise floor operations and coordinate dining room functions during service.
• Prepare and monitor staff schedules and payroll considerations.
• Review profits, payroll expenses, and expense control sheets.

Skills

Leadership

Financial acumen

Restaurant operations

Guest service

Scheduling

Communication

Education

College degree in hospitality or related field

Tools

POS systems

Budgeting software

Job description

Bar Marti in Charleston, SC is seeking an Assistant Manager to support daily restaurant operations and deliver an exceptional guest experience. You will assist in staffing, scheduling, budgeting, and ensuring service standards, while coordinating with the Manager to supervise colleagues, manage inventory, and analyze performance to drive efficiency.

The role requires a college degree in hospitality or related field and at least five years in leadership within a 4- or 5-star restaurant, with