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 Lowcountry 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 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. BHC participates in E-Verify.