We believe that hospitality is a transformative art — that this “place” can do more than inspire and nurture its guests, team, and partners. It can inspire an entire city, country, and world. By captivating the hearts and imaginations of a new generation with renewed passion, purpose, and intention, we are building a hospitality company and place that celebrates humanity. Where we can be a source of hope, care, and delight. Where people are inspired to be the best version of themselves — kinder, more open, and more gracious. And, that we have the power to carry that spirit with us into our hearts, lives, communities, and everywhere we go.

Our Values

Own Your Integrity Deliver Grace Strive for Well-being

Act With Compassion Serve with Excellence Embrace Humility

Job Description

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Assist Meeting at Market Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.
• Be thoroughly familiar with all Meeting at Market menu items, specials, beverages, etc.
• Maintain safe working conditions and practices.
• Conduct daily pre-meal meetings with service staff.
• Supervise floor during operation. Coordinate all functions in dining room during service.
• Set service staff schedules.
• Monitor and critique the quality of the food.
• Monitor guest satisfaction comment cards; provide feedback to the Chef and F&B Director.
• Check reservations against VIP list from front desk; handle special attention details as needed.
• Ensure service to all guests follows established standards, is consistent, efficient, and courteous.
• Assist staff with their job functions to ensure optimum service to guests.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and
• whatever time of day.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department's logbook.
• Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
• Monitor and handle guest complaints, ensuring guest satisfaction.
• Review departmental profits, payroll expenses, etc.
• Review and maintain other expense control sheets.
• Identify and implement methods for efficiency and reduction of payroll costs.
• Administer pay increases according to length of service, performance evaluation and hotel policy standards.
• Assist in the development of new marketing ideas within the department.
• Prepare monthly, quarterly, and yearly budget forecast.
• Interview, select and train excellent staff.
• Motivate staff to perform at their highest abilities. Communicate upselling techniques.
• Conduct performance evaluations and disciplinary procedures.
• Expedite table turnover and table resetting.
• Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct monthly inventory of supplies.
• Negotiate with external vendors.
• Implement sales promotions and merchandising programs.
• Oversee/monitor credit card charge procedures, reconciliation/deposits, house charges, and
• check controls.
• Enforce all liquor liability laws, including prohibiting sale of liquor to intoxicated guests and to
• minors.
• Maintain knowledge of hotel features/services, outlets, hours of operation, etc.
• Achieve objectives through direction and delegation.
• Practice emergency procedures in compliance with hotel/ company standards; react and assist in hotel emergencies as needed.
• Be an ambassador of the hotel and the company at all times, in and outside of the workplace.
• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
• Be knowledgeable of, implement, communicate, and comply with policies The Charleston Place.
• Maintain confidentiality and security of all guests and general hotel information.
• Assist in other areas as needed.

Required Skills/Abilities:

• Accounting, budgeting, and financial statement working knowledge.
• Proven leadership qualities.
• Full working knowledge of restaurant operations, budgets, and management.
• Ability to communicate with hotel guests, suppliers, and employees to their understanding.
• Knowledge of all applicable State/Federal labor, liquor, and restaurant laws & regulations.
• Ability to provide friendly, efficient, and courteous service to guests.
• Ability to analyze written reports and prepare written or typed reports.
• Ability to access, input, and retrieve information on the computer system.
• Ability to work independently and exercise judgment to resolve personnel and production issues that arise during daily operations.
• Ability to handle the stress inherent in overseeing operations, interacting with colleagues, and resolving guest problems.
• Ability to work under pressure, be organized, self-motivated, and work well with others.
• Strong positive attitude and ability to initiate a light conversation with guests.
• Knowledge of hotel property and operating hours of each guest service area.
• Basic knowledge of Charleston and surrounding areas.
• Ability to provide legible communication.
• Must be able to complete work in a timely, accurate and thorough manner.
• Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel.
• Understanding of the luxury hotel environment.
• Additional foreign language skills a plus.

Education and Experience:

• Bachelor’s degree in food & beverage or related field preferred or equivalent training and experience.
• Minimum five years of experience in leadership position in a 4- or 5-star restaurant, with minimum three years of progressive management.

Physical Requirements:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Why work at The Charleston Place:

• Enjoy free meals in our employee café.
• Paid Time Off based on hours worked, up to 16 days in your first year
• 8 Paid Public Holidays
• Wellness Reimbursement
• Up to 4.5% Company Match – Retirement Savings Plan
• Medical, Dental, Vision Insurance
• Flexible Spending Account
• Health Savings Account
• Colleague Commuter Benefit
• Hotel discounts at Spa and Dining Outlets
• Friends & Family Hotel Room Discounts

The Charleston Place participates in E-Verify

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The Charleston Place is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law.