Fine Dining General Manager

Charleston’s first‑ever hotel dedicated to the arts, The Vendue, inspires guests and team members alike with an ever‑changing canvas of art for all the senses. Providing the ultimate guest experiences through a culture that values our team members is our number one priority. Time and again we excel in this pursuit as evidenced by our many accolades and awards in the industry. Start a new career journey with creativity, fun, and passion at The Vendue Position Summary The overall objective and purpose of the Food and Beverage Director position is to direct and oversee all aspects of the organization’s food and beverage operations ensuring the program is in compliance with standards for quality, service and safety, while maintaining a profitable F&B department. This role provides input to strategic decisions that affect the functional area of responsibility in support of the mission, core values, standards and goals established by the organization. Main Duties And Responsibilities Guest Experience & Brand Integration Maintains high levels of patron satisfaction by consistently monitoring, evaluating, and auditing food, beverage, and service standards. Identifies opportunities for continuous improvement and builds strong relationships with repeat and preferred guests. Stays informed of competitor offerings and market trends to ensure Revival maintains a competitive advantage. Operational Excellence, Events & Compliance Ensures the restaurant meets or exceeds all regulatory and compliance requirements, including South Carolina Alcohol Beverage Licensing, the Department of Health and Environmental Control, the Department of Employment & Workforce, and all other applicable agencies. Develops, implements, and maintains policies and standard operating procedures to support quality, productivity, consistency, and guest service standards. Identifies and implements system and process improvements as needed. Oversees all banquet and event operations, including scheduling, ordering, inventory management, and execution, ensuring seamless coordination with culinary, service, and sales teams while maintaining service standards and cost controls. Financial & Business Performance Assists with budget development, cost analysis, and financial reporting. Develops and executes creative strategies to increase revenue and profitability across both restaurant and banquet operations. Manages food, beverage, and event‑related inventories, ensuring appropriate par levels, accurate ordering, and competitive pricing through effective vendor management. Monitors business volume forecasts and plans labor, productivity, and operating costs accordingly. Marketing & Brand Presence Partners with the Avocet Marketing Department to develop and execute marketing, advertising, public relations, and community engagement initiatives. Evaluates program performance and adapts strategies to meet changing guest demand. Responsible for capturing and posting social media content that reflects the Revival brand and guest experience, including banquets and special events when appropriate. People Leadership & Payroll Oversight Leads all human resource functions for the restaurant, including recruiting, training, scheduling, coaching, and performance management. Communicates clear job expectations, monitors and reviews team member performance, and enforces company policies and procedures. Ensures accuracy and timely submission of bi‑weekly payroll, including tip allocations, position codes, and paid time off. Professional Development & Collaboration Maintains professional and industry knowledge by tracking emerging restaurant and event trends, attending educational workshops, reviewing industry publications, networking with peers, and benchmarking best practices. Works collaboratively with other departments to ensure guest satisfaction, safety, and operational alignment across restaurant and banquet functions. Note: This job description is not intended to be all‑inclusive. The General Manager may be asked to assist with additional duties as needed to support the business. Other tasks may be assigned by the Food & Beverage Director or senior leadership. Supervisory Responsibilities Revival & Banquet Staff including Bartender, Server, Server Assistant, Host, & Banquet Captain Job Requirements Education & Experience: High School Diploma or equivalent. College degree preferred. A degree in hospitality management is a plus. At least 5+ years of restaurant experience. At least 2-3 years of experience in restaurant management. ServSafe certification is a plus. Skills & Abilities In‐depth working knowledge of alcoholic and non‑alcoholic beverages, as well as food preparation, presentation, and service standards. Excellent verbal and written communication skills with the ability to effectively engage guests, team members, and senior leadership. Strong interpersonal skills with the ability to build trust, collaborate across teams, and foster positive working relationships. Demonstrated commitment to exceptional guest service and a proven servant‑leadership approach; ability to lead, coach, and develop high‑performing teams. Highly organized and adaptable; able to multi‑task, delegate effectively, resolve problems, manage conflict, and make sound decisions in a fast‑paced, high‑pressure environment. Strong computer proficiency, including experience with restaurant POS systems and inventory management applications. Solid understanding of basic accounting and financial principles, including cost control, payroll management, budgeting, and financial analysis. Ability to forecast business demand and strategically plan for staffing and inventory needs while maximizing operational efficiency, profitability, and quality standards. WORKING CONDITIONS Equipment To Be Used Microsoft Office Suite Google Suite POS computer system Various kitchen equipment and beverage equipment Physical & Mental Requirements Must be able to resolve problems, handle conflict, and make effective decisions under pressure. Ability to multitask and delegate effectively Ability to perform under pressure Must be available Weekdays, Weekends, Mornings, Nights, holidays. Servant Leadership mentality Must be able to stand and walk 8+ hours. Frequently required to sit, climb or balance, stoop, kneel, and crouch. Regularly required to talk and hear. Requires normal range of hearing and vision. Frequently required to use hands to handle, feel and reach. Requires manual dexterity sufficient to operate standard computer equipment. Must be able to lift at least 30 pounds; push and pull equipment, supplies, etc., at least 30 pounds. Work Environment Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. What We Have To Offer Location: Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District. Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining. Salary $70,000-75,000 annual salary depending on experience Annual bonus opportunities up to 20% Exempt, full‑time position Benefits A culture that values curiosity, boldness, intentionality, and delight Opportunities for internal growth and development Paid Time Off & Paid Holidays Earned wage access through PayActiv - access your earned wages before payday Affordable medical, dental, and vision insurance plans Company provided life insurance Short & Long Term Disability and Accident and Critical Illness Insurance Traditional 401(k) and Roth 401(k) with employer matching of up to 3.5% Referral program & Employee Assistance Program & Tuition Reimbursement Program Discounts at all Avocet-owned hotels and restaurants Who We Are The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com. Modern cuisine with Southern flair… Tastefully creative... Revival tastefully merges traditional local heirloom ingredients with modern concepts and delicious execution. A true fusion of old school and new school. Working with local farmers to "revive" seasonal, indigenous ingredients has injected a unique spin on our menu and is a nod to our fair city. EOE/DFWP #J-18808-Ljbffr