Job Description

Job Description

Job Description

Do you want to work at an island escape with 24/7 ocean views, frozen drinks, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Assistant General Manager opening at BLU Restaurant and Bar and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.

WHO WE ARE:

Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.

Location: 1 Center St, Folly Beach, SC 29439

BENEFITS:

• A culture that values passion, individuality, and fun!

• Opportunities for internal growth and development

• Paid Time Off (PTO)

• Paid holidays

• Earned Wage Access through PayActiv- access to your earned wages before payday!

• Affordable medical, dental, & vision insurance plans

• Company provided life insurance

• Short & Long Term Disability and Accident and Critical Illness Insurance

• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%

• Tuition Assistance

• Referral program

• Employee Assistance Program

• Discounts at all Avocet-owned hotels & restaurants

JOB TITLE: BLU Assistant General Manager

DEPARTMENT: Food & Beverage

LOCATION: BLU Beach Bar & Grill

REPORTS TO: BLU General Manager

POSITION SUMMARY:

The Assistant General Manager (AGM) is a key leadership role responsible for assisting the General Manager in overseeing the day-to-day operations of BLU. The AGM ensures optimal performance across all areas, driving exceptional guest service and maximizing profitability. In this role, the AGM is instrumental in promoting the values and culture of The Tides Hotel and BLU, positioning both as the premier destination and employer of choice. With a strong commitment to excellence, the AGM fosters an environment of loyalty, success, and guest satisfaction. This full-time managerial position requires flexibility and a dedication to delivering an outstanding guest experience while leading by example.

MAIN DUTIES AND RESPONSIBILITIES:

• Directly supervises and mentors the Restaurant Manager while working closely with the BLU General Manager and other hotel departments

• Develops and implements strategies to increase revenue and control costs, including budgeting, marketing plans, and operational objectives in collaboration with the General Manager

• Takes leadership in developing and executing new promotions, events, and strategic initiatives

• Oversees the hiring process and assists in final hiring decisions for all restaurant staff

• Participates in hiring, training, evaluating, and necessary disciplinary actions of restaurant staff.

• Takes a proactive approach to coaching and counseling, creating a comfortable atmosphere to encourage committed and loyal team members

• Ensure a high level of guest satisfaction, responding to any guest concerns or inquiries quickly

• Works with culinary leadership to develop and implement new food menu concepts

• Manages and analyzes financial performance, including revenue tracking, payroll management, and expense control

• Establishes and maintains vendor relationships and supply chain management

• Leads monthly management meetings and oversees staff training programs

• Ensures compliance with all safety, security, and sanitation standards across operations

• Develops and implements long-term strategic plans for the restaurant's growth

• Acts as the General Manager in their absence, ensuring smooth operations and maintaining the brand's high standards

• Other duties as assigned by the BLU General Manager or leadership team

SUPERVISORY RESPONSIBILITIES:

All BLU Front-of-House (FOH) team members

JOB REQUIREMENTS:.

Education: Bachelor’s degree in Hospitality Management or related field preferred

Experience: Minimum 3-5 years of restaurant management experience, with at least 2 years in a senior management position preferred

Skills:

• A genuine desire to understand and anticipate the needs of others in a fast-paced environment

• Proven ability to enhance customer satisfaction through exceptional service and operational excellence.

• Excellent leadership and team development skills focused on motivating and mentoring staff.

• Refined verbal and written communication skills.

• Strong attention to detail and the ability to manage multiple tasks simultaneously in a fast-paced environment.

• Strong financial acumen, including experience in budgeting and managing profit and loss statements.

• Advanced food and beverage operations knowledge, including wine, spirits, and beer expertise.

• Advanced knowledge of POS systems and financial management software.

• Excellent problem-solving and analytical skills, with the ability to adjust to rapidly changing priorities.

WORKING CONDITIONS:

The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical & Mental Requirements:

• Ability to stand and walk for extended periods of time

• Ability to lift and carry up to 25 lbs at shoulder height

• Ability to push/pull up to 75 lbs

• Capable of simple grasping, fine manipulation, and repetitive hand & arm movements

• Capable of operating standard office equipment and point of sale systems including, but not limited to Micros, Opera, M3, ADP, ClearCompany, Microsoft Office, and Google Suite.

• Must be at least 21 years of age

• Must be authorized to work in the United States

Work Environment:

• Primarily operates in a fast-paced, customer-facing environment, including both front-of-house (FOH) and back-of-house (BOH) settings.

• Must be comfortable in a shared space with constant noise and frequent changes in priorities and deadlines.

• Must exhibit professionalism, optimism, and collaboration when handling shifting demands and pressures.

• Work schedule varies weekly and may exceed 40 hours, including weekends, holidays, and occasional short notice.

EOE / DFWP

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