Assistant Restaurant Manager at Madeline Hotel and Residences Auberge Resorts Collection

Johns Island, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Apr, 26

Salary

62000.0

Posted On

24 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Management, Team Leadership, Service Standards, Guest Experience, Training, Coaching, Quality Assessment, Marketing Strategies, Attention To Detail, Communication Skills

Industry

Hospitality

Description

Company Description The Dunlin, Auberge Collection, is a coastal escape in South Carolina’s Sea Islands set within the exclusive waterfront community of Kiawah River. Named after a beautiful local shorebird, this charming getaway is an experience-driven, design-led boutique luxury retreat embodying the eternal Southern summer home. Inviting guests to experience the outdoor bliss of coastal living on 2,000 picturesque acres, the nature-embraced Johns Island resort is just 20 miles from Charleston. Designed by Amanda Lindroth, the property offers 72 cottage-style guest rooms and suites. Adventure beckons with 20 miles of riverfront and scenic nature trails and flora- and fauna-rich marshlands, while two Auberge dining concepts and a destination spa celebrate the rich heritage of South Carolina and the simple wonder of life on the river. For more information: auberge.com/the-dunlin Follow The Dunlin on Instagram and Facebook at @DunlinAuberge Job Description Oversee and influence the service and culture of our dining operations. As a passionate, creative, and energetic leader, ensure an excellent guest experience by directing, implementing, and maintaining service standards and motivating and guiding members of the team. Plan and execute all aspects of service delivery and oversee day-to-day operations. Ensure high standards are maintained by providing the team with ongoing training, coaching, and guidance. Monitor and assess quality, service, and guest satisfaction trends and make adjustments accordingly. Initiate and implement marketing strategies and up-selling techniques to promote satisfaction and maximize overall revenue. Maintain and champion the Auberge Collection culture. Pay $60 - 62,000 Additional Benefits: Free Parking Free Team Member Cafeteria Holiday Pay Team Member Stay Program 50% off F&B + Spa Qualifications One to two years’ experience in managing food and beverage operations. Proven experience in leading F&B teams. Experience executing events in a variety of settings with a keen eye for detail. Demonstrated track record of strong attention to detail and effective communication skills. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Kiawah River Hospitality Group LLC is an Equal Opportunity Employer, M/F/D/V. Kiawah River Hospitality Group LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Kiawah River Hospitality Group LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Management

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Responsibilities

Oversee and influence the service and culture of dining operations while ensuring an excellent guest experience. Plan and execute service delivery and maintain high standards through ongoing training and guidance.