Restaurant Manager - Crossing

Position: Restaurant Manager - The Crossing
The primary role of the
** Restaurant Manager at The Crossing
** is to support the day-to-day operations of the restaurants and ensure an exceptional guest experience. Assist the General Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality.
** About The Crossing:
** The Cooper's signature restaurant is a gathering place where land meets sea, traditions meet new ideas, and a magnificent raw bar meets a world-class wine cellar. Enjoy coastal Mediterranean cuisine with a Low country twist, brought to life by locally sourced seafood and produce. The setting is just as memorable as the menu, with interiors by Meyer Davis and spectacular harbor views.
*
* DUTIES & RESPONSIBILITIES:

*** Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.
* Be thoroughly familiar with all menu items, specials, beverages, etc.
* Maintain safe working conditions and practices.
* Conduct daily pre-meal meetings with service staff.
* Supervise the floor during operation. Coordinate all functions in the dining room during service.
* Set service staff schedules.
* 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 forecasts.
* Conduct performance evaluations and disciplinary procedures.
* Expedite table turnover and table resetting.
* Coordinate and supervise the ordering of all supplies. Conduct the monthly inventory of supplies.
* Negotiate with external vendors.
** REQUIRED

SKILLS & EXPERIENCE:

*** College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.
* Minimum five years of experience in a leadership position in a 4- or 5-star restaurant, with a minimum of three years of progressive management.
* 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 the 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 are a plus.
*
* 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 service hours.
* Clear vision is important for reading reports, analyzing data, and overseeing 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.

* BHC
* * is an equal employment opportunity…