{"id":1587035,"url":"https://alion.io/job/the-cooper-assistant-manager-sorelle","title":"Assistant Manager - Sorelle","company":{"id":2052174,"name":"The Cooper","domain":"thecooper.com","url":"https://alion.io/company/thecooper","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":null},"role":"Customer Success","role_family":"Customer Success","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Charleston, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":31000,"max_usd":60000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":1114},"experience_years_min":2,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[{"name":"Microsoft Excel","optional":false},{"name":"Microsoft Office","optional":false}],"status":"live","first_seen_at":"2026-09-08T00:00:00Z","employer_posted_date":"2026-09-08","last_verified_at":"2026-10-14T13:44:49Z","board_verified":true,"closed_at":null,"days_open":37,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":37},"description":"The Assistant Manager trains and assists in the operations ofSorelle. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service & satisfaction, food quality, cleanliness and sanitation.\nAbout Sorelle:\nSOUTHERN ITALY MEETS SOUTHERN HOSPITALITY at Sorelle, a dining destination like no other on Charleston’s storied Broad Street.\nInspired by Italy’s all-day cafes, abundant markets and rich culinary traditions, Sorelle features a mercato, central bar, wine room, and a grand dining room offering a variety of experiences for every food lover.\nhttps://www.sorellecharleston.com/ \nDuties/Responsibilities:\nAct with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.\n\nEnsure that all guests feel welcome and are given responsive, professional and gracious service at all times.\n\nUnderstand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.\n\nRepresent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.\n\nCollaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities.\n\nIn partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation and Michelin. Adhere to the service foundation and philosophies established by Sorelle.\n\nAchieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.\n\nControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.\n\nParticipate in Daily Summary Operations and Weekly Managers Meeting (WMM) for Sorelle.\n\nWrite the weekly staff schedule. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed, as needed, and that labor cost objectives are met.\n\nMaintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.\n\nIdentify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)\n\nConduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.\n\nMaintain monthly management notes to establish guidelines for service and restaurant operations into the future.\n\nConduct staff interviews and make recommendations for observations and hiring according to BHC policies.\n\nOrganize and lead staff training classes and food & wine seminars.\n\nOversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.\n\nEnsure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.\n\nSupport FOH team in all aspects of dining room service.\n\nSubmit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.\n\nAs necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.\n\nAssist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.\n\nPrepare month-end accrual sheet for any uncounted invoices and credits.\n\nAssist accounting department in collection of outstanding balances from hourly colleagues (ie. shortages of resolved bar banks, gratuity refunds, etc)\n\nAssist, as necessary, with on and off-site special events and photo shoots.\n\nUpdate Sorelle and partner website with all current menus, wine lists, special event and private dining information.\n\nAssist in the preparation of all financial reports for the Weekly Manager Meetings and monthly Profit & Loss reviews.\n\nPrepare various operational reports; keep records pertaining to purchases, sales, and requisitions. Develop relationships with internal and external customers with effective communication.\n\nSource, order and re-stock all restaurant office supplies.\n\nMaintains Crash Kit, Maintenance and Restaurant POS and Reservations System\n\nPoint of contact for repairs and maintenance of restaurant.\n\nFully understand and comply with all federal, state, county and municipal regulations which pertain to health, safety and labor requirements of the restaurant, colleagues, and guests.\n\nRequired Skills/Abilities:\nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\n2-3 years of culinary & wine experience, preferably in a fine dining environment.\n\nBachelor’s Degree and/or Culinary degree preferred.\n\nExcellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.\n\nFluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint\n\nPrior experience with accounting software, POS systems, and payroll/HRIS systems.\n\nEducation and Experience:\nMinimum of 2 years’ experience in the restaurant/hospitality industry.\n\nMust have a working knowledge of restaurant management and operations.\n\nMust have strong computer skills with working knowledge of Microsoft Excel and Word.\n\nFour-year college or culinary degree preferred .\n\nAbility to read and interpret general business documents.\n\nAbility to write reports and business correspondence.\n\nAbility to effectively present information and respond to questions from partners, managers, guests, and executives.\n\nPhysical Requirements:\nThe physical demands described here are representative of those that must be met by a Manager to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.\nWhile performing the duties of this job it is regularly required to stand, walk, sit, talk or hear.\n\nFrequently it is required to use hands and arms to reach, finger, handle, feel objects, tools, or controls.\n\nOccasionally required to bend, stoop, kneel, crouch or crawl.\n\nMust be able to lift and/or move up to 30 pounds\n\nMust be be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water or wine, chairs and dining room tables.\n\nReasonable accommodation may be made to enable individuals with disabilities to perform essential functions.\n_______________________________________________________________________________\nBHC is an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. 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