General Manager for Charleston Grill

ABOUT BHC:

Founded in 2021, BHC is a Charleston, SC-based luxury urban resort destination whose sole purpose is to create meaningful ways for people to connect and share extraordinary experiences. With a focus on generational ownership and longstanding partnerships, BHC is building a portfolio of interconnected hospitality and entertainment experiences designed to stimulate the senses and enrich lives. The collection originated with the acquisition of BHC’s flagship property The Charleston Place, a landmark in the heart of historic downtown Charleston, and has continued to grow with the development of The Cooper, downtown Charleston’s only luxury waterfront hotel, opening in 2025; Sorelle, a multi-level Italian restaurant concept; The Riviera Theater, a revitalized iconic entertainment venue; and Credit One Stadium, a world-class venue for sports and entertainment.

OUR VALUES:

• Excellence
• Integrity
• Passion
• Grace
• Communication
• Learning
• Humility

JOB DESCRIPTION:

The primary role of the General Manager is to oversee and manage the daily operations of The Charleston Grill. Operating in a premium fine dining environment, the successful candidate will control the quality of service and presentation, and coach employees to enhance guests’ experiences. Keeping staff focused on their daily goals and handling high-stress situations calmly and with good judgment to please customers will be critical. The General Manager will need to handle wine supply orders, scheduling of staff, payroll, and the overall budget. Responsibilities include hiring staff such as servers, bussers, and hosts, and creating standards of job performance for these new hires. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

DUTIES & RESPONSIBILITIES:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees following restaurant policy.
• Works parallel with the Chef to support food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues diplomatically and courteously.
• Ensures compliance with alcoholic beverage regulations.
• Estimates and controls beverage costs and prepares inventory of wine, liquor, and beer.
• Works with Chef to manage inventory and purchase supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluate restaurant equipment for repairs, maintenance, and service schedules.
• Collaborates with the Chef to develop appetizing and creative menus.
• Works with the Chef and Owner to plan parties and special events.
• Responsible for monitoring P&L performance.
• Maintains sales records, allocates employee tips, and tracks cash receipts using POS.
• Oversees restaurant cash controls, AP, and AR.
• Handles all POS item maintenance and changes.
• Performs other duties as assigned.

REQUIRED SKILLS & EXPERIENCE:

• Ability to build a strong, cohesive relationship with back-of-house leadership.
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.

1. Familiarity with food handling, safety, and other restaurant guidelines

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 on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing Concierge 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.