Assistant Manager - Sorelle

The Assistant
Manager trains and assists in the operations of Sorelle
. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service & satisfaction, food quality, cleanliness and sanitation.

SOUTHERN ITALY MEETS SOUTHERN HOSPITALITY at Sorelle, a dining destination like no other on Charleston's storied Broad Street.

Inspired by Italy’s all-daycafes, abundant markets and rich culinary traditions, Sorelle featuresa mercato, central bar, wine room, and a grand dining room offering a variety of experiences for every food lover.

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.

• Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times.

• Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.

• Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.

• Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.

• In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to:
  Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.

• Participate in Daily Summary Operations and Weekly Managers Meeting (WMM) for Sorelle.

• Write the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.

• Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.

• Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)

• Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.

• Maintain monthly management notes to establish guidelines for service and restaurant operations into the future.

• Conduct staff interviews and make recommendations for observations and hiring according to BHC policies.

• Organize and lead staff training classes and food & wine seminars.

• Supervise Captains in their running of the dining room service.

• Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.

• Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.

• Support FOH team in all aspects of dining room service.

• Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.

• As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.

• Assist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.

• Prepare month-end accrual sheet for any…