Front of House Manager

Job Details - Fine Dining Manager

Method Hospitality is building the team for The Quinte + Lowland Tavern.

The Quinte + Lowland Tavern, bookend the alley that leads to The Pinch Hotel, just off King St. in downtown Charleston. Helmed by Executive Chef, Jason Stanhope, Lowland is a modern and elevated tavern, featuring sustainable and local fare with an expansive and modern wine list. The Quinte, Lowland’s sister restaurant, is a lively oyster bar, serving chilled seafood and creative cocktails in a charming space.

We are looking for skilled and passionate hospitality professionals to join our team!

Managers should have knowledge of the latest culinary and hospitality trends and be passionate about providing exceptional hospitality. Managers are responsible for ensuring the quality of foods and services to maintain the guests’ overall satisfaction on their dining experience. Managers must have excellent communication, business, interpersonal, organizational, time management and motivational skills, and the ability to multitask and think quickly when under pressure. A hands-on management style coupled with the ability to delegate, create an increase in manager productivity, collaboration, quality, and profitability is what will allow Managers to succeed.

Duties & Responsibilities:

• Achievement of budgeted food sales, beverage sales, labor costs and profitability.
• Completion of daily, weekly and monthly sales reports
• Completion of Customer Follow-up calls on a timely basis
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day
• All other duties as directed by Director of Operations
• Participation in Manager on Duty shifts as required
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared
• Assure the completion of weekly schedule and shift duties while maintaining a labor cost at or below the budgeted expectation
• Completion of monthly inventory
• Teamwork-Relations with co-workers and management
• Responsible for staff training and development
• High employee retention
• Personal development and growth
• Discipline of personnel when required
• Responsible for overseeing all scheduling within the department
• Achieving service that exceeds expectations
• Overall maintenance of the operation at a level in keeping with the standards prescribed
• Report any deficiencies in equipment and facilities

Required Experience:

• Prior use of Resy preferred.
• Minimum 2-3 years of experience as a Restaurant Manager
• Strengths must include multi-tasking, problem resolution, and customer relations.
• Must have excellent written and verbal communication skills.
• Must be a team player with a strong work ethic.