Supervisor – Guest Room Dining

The primary role of the Server Assistant – Palmetto Cafe is to ensure all guests are greeted and served in a friendly and courteous manner using appropriate procedures, in accordance with The Charleston Place.

Duties/Responsibilities: 

• Assist servers during meal period. 

• Provide a strong sense of welcome; greet all guests in a genuinely friendly warm manner, using names when possible. 

• Be thoroughly familiar with all Meeting at Market menu items, ingredients, specials, beverages, etc. 

• Stock needed supplies in side stands. 

• Polish silverware and glassware. 

• Pick up clean linen; return dirty linen. 

• Buss and set tables. 

• Refill pitchers during meal period. 

• Refill guests' glasses when necessary. 

• Ensure service to all guests follows established standards, is consistent, efficient and courteous. 

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 

• Maintain knowledge of hotel features/ services, outlets, hours of operation, etc. 

• Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed. 

• Be an ambassador of the hotel and the company at all times, in and out of the work place. 

• Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community. 

• Assist in other areas as needed. 

Required Skills/Abilities: 

• Ability to communicate in English with hotel guests, suppliers, and colleagues to their understanding.  

• Ability to provide friendly, efficient and courteous service to guests.  

• Ability to access, input and retrieve information on the computer system. Ability to memorize menus. 

•  Ability to handle the stress inherent in interacting with co-employees and resolving guests' problems.  

• Ability work under pressure, be organized, self-motivated and work well with others. Strong positive attitude and ability to initiate light conversation with guests. 

•  Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and surrounding areas.  

• Ability to provide legible communication.  

• Ability to complete work in a timely, accurate and thorough manner. 

• Ability to work effectively and relate well with senior management, colleagues, and individuals inside and outside the hotel.  

• Additional foreign language skills a plus. 

Education and Experience: 

High school diploma or equivalent. 

Physical Requirements: 

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: 

• Must be able to lift equipment, supplies, etc. of at least 30 pounds. 

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure. 

• The role may require extended periods of time on your feet, especially during peak hotel hours or events. 

• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities. 

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. 

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Server Assistant at The Crossing is responsible for overseeing table maintenance, maintaining the flow of service, and assisting the servers in the dining room.  Duties include: clearing food & utensils from tables, resetting, water service, monitoring guest satisfaction, and assisting the kitchen in expediting the service process. Must be pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations, and provide quality service.

ESSENTIAL JOB FUNCTIONS:   

• Understand and perform job duties to the expectations of Service, Food, Beverage, and Wine manuals.

• Perform all side work applicable to assigned station.

• Participate in Pre-Shift meetings and learn new menu items.

• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.

• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.

• Liaise with server to ensure communication at all times about wants and needs of guests.

• Maintains the cleanliness of the dining room.

• Stocks and organizes linen.

• Polishes china, glass and silverware.

• Maintain a clean, safe environment all times in the Dining Room and all service stations.

REQUIRED QUALIFICATIONS:

To 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.

• Minimum 1-2 years of fine dining service experience. 

• Knowledge of service and food and beverage, and thorough knowledge of fine dining, service procedures and functions.

• Cleanliness, organization and the ability to work well in a team situation are crucial to this position.

• Food and wine knowledge a plus. 

• Must be minimum age to serve alcohol.

• High school or equivalent education required.

• Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. 

• Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Server Assistant to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Most work tasks are performed indoors.  Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must have the ability to bend, squat and lift up to 30 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.

• Requires manual dexterity to use and operate all necessary equipment.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Primary role of the Host at The Crossing is to be responsible welcoming guest warmly and ensuring they have a positive start to their dining experience. The Host manages reservations, seating arrangements, and waitlist and communicates effectively with the serving team to provide seamless service. Exceptional organizational and customer service skills are key to creating a memorable dining experience for all guests.

DUTIES & RESPONSIBILITIES:

• Greet guests warmly as they enter the restaurant and assess their seating preferences.

• Escort guests to their table and present menus, ensuring a smooth and welcoming experience.

• Communicate wait times to guests when necessary and keep them updated while they wait.

• In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions.

• Manage reservations and maintain an organized seating chart to maximize table turnover and efficiency.

• Use the reservation or waitlist system to assign tables based on reservations, guest preferences, and server sections.

• Update the waitlist and communicate with guests, ensuring prompt seating as tables become available.

• Maintain cleanliness and organization in the host station and entrance area.

• Ensure menus are clean and presentable, replacing any damaged menus as needed.

REQUIRED SKILLS & EXPERIENCE:

• High school diploma or equivalent.

• Prior hospitality and/ or food & beverage experience preferred.

• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.

• Must be able to read and write to facilitate the communication process.  

• Requires good communication skills, both verbal and written.

• Must possess basic computer skills.  Must have complete knowledge of POS system.

• Knowledge of the appropriate table settings and service ware.

• Ability to describe all menu items, prices and methods of preparation.  And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.

• Must have complete knowledge of products and specifications that is outlined in the dinner menu.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis.

• Must be able to stand and exert well-paced mobility for 8 hours in length. 

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The primary role of Cook II – The Crossing at The Cooper is to oversee and manage all team members who work in their designated area, as well as the general kitchen area. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.

• Prepares food items of consistent quality according to guest orders, following recipes, as well as production, portion, and presentation standards.

• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment. 

• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the front of house team. Return all food items not used to the designated storage areas. 

Required Skills/Abilities:

• Full understanding of knife skills and knife maintenance. Be able to execute all basic knife cuts.

• Required to have full knowledge of all basic cooking techniques, such as Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.

• Strong knowledge of health codes

• Ability to learn a new station fully and effectively within two weeks, Attention to detail, work in a careful manner, and a strong sense of urgency.

• Solid communication and organization skills.

• Strong interpersonal and team player skills.

Education and Experience:

• High school diploma or equivalent.

• Minimum 2-4 years of experience in similar kitchen/hotel operations

Physical Requirements:

The physical demands described here are representative of those that must be met by a colleague to perform the essential functions of this job successfully:

• Must be able to lift equipment, supplies, etc., of at least 70 pounds.

• Must be able to continuously stand for up to 8 hours per shift.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Food Runner at Sorelle is responsible for overseeing table maintenance, maintaining the flow of service, and assisting the servers in the dining room.  Duties include delivering food to tables, describing the dishes to guests, performing tableside service, monitoring guest satisfaction, and assisting the kitchen in expediting the service process. Must be pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

DUTIES & RESPONSIBILITIES

• Act with integrity, honesty, and knowledge that promote the culture, and values of Sorelle.

• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.

• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.

• Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.

• Operate within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.

• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.

• Understand the philosophy of management and owner. Displays consistent attention to detail and follows through on all restaurant policies.

• Represents the restaurant professionally through effective communication, cooperation, and relationships with all business partners. 

• Perform all side work applicable to the assigned station.

• Participate in Pre-Shift meetings and learn new menu items.

• Welcome all guests and ensure guests receive responsive, professional, and gracious service always.

• Describes dinner features as needed (including changes and additions).

• Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have.

• Liaise with the server to always ensure communication about the wants and needs of guests.

• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.

• Assists the Chef in expediting the food to the dining room.

• Aware of all upcoming orders and the status of tables expecting food.

• Always uses position numbers and proper spiels.

• Keeps expediter station and the kitchen stocked with plates, plate wipes, doilies, etc. throughout service.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.

• Maintain a clean, safe environment always in the Dining Room and all service stations.

• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.

REQUIRED SKILLS & EXPERIENCE:

• Must be able to read and write to facilitate the communication process.  

• Requires good communication skills, both verbal and written.

• Must possess basic computational ability.  

• Must possess basic computer skills. 

• Knowledge of the appropriate table settings and service ware.

• Ability to describe all menu items, prices, and methods of preparation.  And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.

• Must have complete knowledge of and use the service guidelines outlined in the Food Runner/Back Server Manual.

• Must have complete knowledge of products and specifications that are outlined in the dinner menu matrix and cuisine manual.

• Further duties not currently listed in this outline may be added at the manager’s discretion.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a Food Runner to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Most work tasks are performed indoors.  Temperature is moderate and controlled by the building environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length. 

• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert a well-paced ability to reach other areas of the building on a timely basis.

• Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.

• Must be able to exert well-paced ability in limited space.

• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing abilities, and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

We are looking for a friendly, upbeat, and reliable Counter Attendant to join our team at CurrentBurger. The Counter Attendant is the first point of contact for every guest at the outlet and sets the tone for the entire dining experience. This role is responsible for greeting guests, accurately processing food and beverage orders, handling all payment transactions, and supporting the daily operation of the restaurant through attentive service, cleanliness, and teamwork. The standard is not speed alone. It is speed with care, accuracy with warmth, and consistency without exception.

BHC 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. BHC participates in E-Verify.

The Minibar Attendant is responsible for maintaining, restocking, and auditing in-room minibars and refreshment centers in accordance with Forbes 5-Star standards. This role ensures guests enjoy a seamless and luxurious experience by discreetly replenishing items, maintaining pristine presentation, and accurately tracking usage and inventory. The ideal candidate demonstrates a keen eye for detail, integrity in handling guest charges, and a refined sense of discretion while entering guest rooms.

DUTIES & RESPONSIBILITIES:

• Restock all guestroom minibars and refreshment centers based on par levels and guest consumption.

• Maintain accurate records of consumption, expiry dates, and spoilage for each room.

• Post minibar charges promptly and accurately through the property management system.

• Set up minibars for arriving guests, including VIP amenities or special requests as coordinated with Front Office or Guest Relations.

• Ensure proper product rotation (FIFO), cleanliness, and presentation of all minibar units.

• Enter guest rooms respectfully, following all Forbes-level etiquette, timing, and privacy protocols.

• Respond to guest requests for additional minibar items or replenishments promptly and courteously.

• Alert leadership to any unusual activity or guestroom conditions (e.g., damage, maintenance issues, strong odors, etc.).

• Ensure that minibar offerings reflect brand standards and contribute to the overall luxury experience.

• Conduct daily inventory checks and reconcile with POS charges and consumption reports.

• Monitor stock levels and inform management of low inventory, product shortages, or overages.

• Assist with monthly inventory counts and loss prevention audits.

• Handle minibar products and guest charges with accuracy and integrity.

• Maintain the cleanliness and organization of all minibar units, including glassware, fridges, trays, and cabinets.

• Clean spills or expired product residues immediately to uphold health and hygiene standards.

• Ensure minibar items are labeled, sealed, and displayed per hotel presentation guidelines.

• Communicate with Housekeeping, Engineering, and Front Office teams to coordinate room access, maintenance needs, and guest preferences.

• Report equipment malfunctions (e.g., fridges not cooling, broken doors) immediately for repair.

REQUIRED SKILLS & EXPERIENCE:

• High school diploma or equivalent required.

• Previous experience in luxury hospitality, food & beverage, or housekeeping preferred.

• Prior experience in a Forbes 5-Star or AAA Five Diamond hotel highly desirable.

• Strong numerical accuracy and attention to detail.

• Ability to work independently and with minimal supervision.

• Comfortable using handheld devices, POS systems, and property management systems.

• Professional appearance and demeanor with a high level of discretion and guest sensitivity.

• Must be honest, reliable, and maintain guest confidentiality at all times.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to stand, walk, and push carts for extended periods.

• Must be able to bend, reach, and lift up to 40 lbs.

• Comfortable working in guestroom environments with occasional interruptions.

• Available to work mornings, evenings, weekends, and holidays based on occupancy.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
   

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. 

BHC 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. BHC participates in E-Verify.

The Transport Coordinator will help lead a team of executive chauffeurs and colleagues in an efficient, safe, and productive manner. Among other duties, this position is responsible for daily transportation reporting, implementing business objectives, valet organization and posting, bellperson communication and direction, as well as maintaining department standards and objectives related to Forbes and LQA standards. This person will additionally be responsible for ensuring adherence to safety guidelines, delegating work assignments to drivers, ensuring guest satisfaction, and managing information.

DUTIES & RESPONSIBILITIES

• Ensuring team is well informed and aware of daily events, rides, hotel updates, etc.

• Audit reservations, process paperwork, complete charges and resolve any outstanding payments.

• Complete reservations for same day and future requests via email, website and/or telephone.

• Valet organization and daily postings.

• Bellman direction and daily schedule maintenance.

• Maintain efficient email communication within department and company.

• Provides support to transportation department and department manager as needed.

• Responsible for reporting all reservation information to department manager.

• Responsible for reporting colleague information to department manager.

• Critical thinking to ensure best solutions achieved when conflicts in reservations arise.

• Responsible for reporting any incidents / accidents / breakdowns immediately to People and Culture, Security and Manager on Duty.

• Responsible for processing any relevant administration with outside parties in the event of an accident.

• Ensure that the hotel’s health, safety, and hygiene policy is followed.

• Enforces all hotel policies including uniforms.

• Immediately report any equipment issues to department manager.

• Maintain a work friendly atmosphere and a team environment.

• Keep vehicle staging area clean and professional.

• Maintain a high level of communication and service for all guests and clients.

• Anticipate guest needs and resolve guest issues proactively or in a timely manner.
   

Supportive Functions

• Ensures that daily accounting reports are on time and accurate.

• Assists with front office as needed-Valet, Luggage, lobby.

• Maintains front of house presence for guest arrival and departure.

• Greets guests entering and exiting the building and provide assistance when possible.

• Recognizes where the team and individual performers need to improve and trains and coaches.

• Ensures all team members have been trained in safety and loss prevention procedures.

REQUIRED SKILLS & EXPERIENCE:

• Knowledge of computer programs utilized in property management (Microsoft Office, Alice, and Limo Anywhere)

• Working knowledge of general business practices including accounting, human resources, and customer service.

• Strong customer service skills, guest relationship experience.

• Knowledge of front and back of house operations

• Fluent and professional communication both written and verbal

• Works well under pressure, multitasking, and team player

• Extreme attention to detail in all areas, organizational skills, and thinks strategically.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to sit for extended periods while entering data

• Must be able to lift equipment, supplies, etc. of at least 50 pounds.

• Position may require flexibility to align with purchasing and receiving schedules​

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Server at The Thoroughbred Club is responsible for selling & serving food & beverages using their knowledge, hospitality, and service skills.  Must be pleasant, conscientious, and professional with excellent knowledge of food & alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations, and provide quality service.

BHC 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. BHC participates in E-Verify.

As a Housekeeping Houseperson at The Cooper, you are an essential part of the housekeeping team, supporting room attendants and ensuring all guest and public areas reflect the highest standards of cleanliness, comfort, and sophistication. Your role ensures seamless housekeeping operations by maintaining cleanliness in common areas, restocking supplies, and promptly responding to guest and team member requests. Your efficiency, reliability, and attention to detail contribute directly to the refined guest experience that defines our hotel.

DUTIES & RESPONSIBILITIES:

• Assist Room Attendants by delivering and retrieving linens, amenities, cleaning supplies, and caddies.

• Ensure hallways, elevators, back-of-house areas, and service closets are clean, tidy, and well-stocked at all times.

• Remove trash, soiled linens, and room service items from guest floors promptly and discreetly.

• Respond to housekeeping and guest service requests in a timely and professional manner.

• Monitor and report any maintenance issues, safety hazards, or damage to property.

• Handle lost and found items with care and in accordance with hotel procedures.

• Support setup and breakdown of special events, guest room preparations for VIPs, and other operational needs as assigned.

• Assist in other areas as needed.

REQUIRED SKILLS & EXPERIENCE:

• Previous experience in housekeeping or janitorial services within a luxury or high-volume hospitality environment preferred.

• Ability to lift, push, and pull heavy items and stand or walk for extended periods.

• Good communication and interpersonal skills.

• Strong attention to detail and commitment to maintaining luxury standards.

• Ability to work flexible hours including evenings, weekends, and holidays.

• Professional appearance and demeanor.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

• Available to work varied shifts, including nights, weekends, and holidays.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

As a Public Area Attendant, you will play a vital role in preserving the beauty, warmth, and refinement of our property. You will ensure that all guest-facing spaces—including lobbies, parlors, corridors, and public restrooms—are impeccably clean, well-presented, and reflective of the gracious hospitality that defines Charleston. This role requires attention to detail, a welcoming spirit, and a pride in maintaining an environment of Southern sophistication and comfort.

DUTIES & RESPONSIBILITIES:

• Maintain the cleanliness and presentation of all public spaces, including entrances, hallways, lounges, event spaces, elevators, public restrooms and back of the house areas.

• Ensure a warm, inviting ambiance throughout the property by keeping décor polished and public spaces neat and orderly.

• Restock supplies such as hand towels, tissues, and toiletries in public restrooms and other guest areas as needed.

• Promptly report any maintenance issues, safety concerns, or guest-related incidents to appropriate departments.

• Greet and assist guests courteously and knowledgeably, embodying the spirit of Charleston’s Southern hospitality.

• Maintain discretion and professionalism at all times while working in guest-facing areas.

• Follow all cleanliness protocols, safety regulations, and hygiene standards aligned with 5-star and Forbes Travel Guide expectations.

• Support special event setups or seasonal décor changes in coordination with housekeeping and event teams.

• Care for cleaning equipment and ensure proper and safe use of chemicals.

REQUIRED SKILLS & EXPERIENCE:

• Previous experience in housekeeping or janitorial services, preferably in a luxury or historic hotel setting.

• Deep appreciation for detail, elegance, and cleanliness.

• Friendly, helpful attitude with strong interpersonal skills.

• Physical ability to stand, walk, bend, and lift during long shifts.

• Reliable and punctual with a strong work ethic.

• Flexibility to work varied schedules including weekends, evenings, and holidays.

• Basic communication skills in English; additional language skills are a plus.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

• Available to work varied shifts, including nights, weekends, and holidays.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Primary role of the Host at The Thoroughbred Club is to be responsible welcoming guest warmly and ensuring they have a positive start to their dining experience. The Host manages reservations, seating arrangements, and waitlist and communicates effectively with the serving team to provide seamless service. Exceptional organizational and customer service skills are key to creating a memorable dining experience for all guests.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

As a Turndown Attendant, you will play a key role in delivering an exceptional and tranquil end-of-day experience for our guests. Your focus on thoughtful detail, elegance, and warm Southern hospitality will ensure that each room is transformed into a serene retreat. With Charleston’s reputation for grace and charm, your nightly service reflects the refined standards and comfort our guests expect.

DUTIES & RESPONSIBILITIES:

• Perform evening turndown service in guest rooms and suites to the highest luxury standards, including Forbes Travel Guide expectations.

• Prepare beds by turning down sheets, placing decorative pillows appropriately, dimming lights, and drawing curtains.

• Replenish in-room amenities such as towels, bottled water, slippers, and luxury toiletries.

• Deliver Charleston-inspired turndown touches—such as local artisan chocolates, lavender pillow mist, or handwritten weather cards.

• Remove trash and used items, tidy the room discreetly, and ensure a relaxing, clutter-free environment.

• Respect guest privacy and adhere strictly to "Do Not Disturb" signs and room confidentiality.

• Communicate promptly with the housekeeping and front office teams regarding any maintenance issues, special requests, or VIP preferences.

• Maintain a professional, polished appearance and exude a calm, gracious demeanor in all guest interactions.

• Uphold all health, safety, and cleanliness protocols.

REQUIRED SKILLS & EXPERIENCE:

• Previous housekeeping or turndown service experience in a luxury or boutique hotel, preferably in Charleston or similar historic markets.

• Exceptional attention to detail and a passion for creating a peaceful guest experience.

• Ability to work evenings, weekends, and holidays with reliability and efficiency.

• Professional, discreet, and guest-focused approach.

• Physical ability to walk, stand, bend, and lift during shift hours.

• Basic English proficiency is required; additional language skills are a plus.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

• Available to work varied shifts, including nights, weekends, and holidays.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Server at Perch is responsible for selling & serving food & beverages using their knowledge, hospitality, and service skills.  Must be pleasant, conscientious, and professional with excellent knowledge of food & alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations, and provide quality service.

DUTIES & RESPONSIBILITIES:

• Provide a strong sense of welcome; greet all guests in a genuinely friendly, warm manner, using guests’ names when possible.

• Seat guests using the rotation sheet when the Host Person and Manager, or Supervisor are busy.

• Be thoroughly familiar with all menu items, ingredients, specials, beverages, etc.

• Take guests' orders, using upselling and suggestive selling.

• Complete station set-up, breakdown, and side work.

• Constantly check tables and side stands during the shift.

• Ensure service to all guests follows established standards, is consistent, efficient, and courteous.

• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.

REQUIRED SKILLS & EXPERIENCE:

• Ability to provide friendly, efficient, and courteous service to guests.

• Ability to access, input, and retrieve information on the computer system. Ability to memorize menus.

• Ability to handle the stress inherent in interacting with co-employees and resolving guests' problems.

• Ability to work under pressure, be organized, self-motivated, and work well with others. Strong positive attitude and ability to initiate light conversation with guests.

• Knowledge of hotel property and operating hours of each guest service area. Basic knowledge of Charleston and the surrounding areas.

• Ability to provide legible communication.

• Ability to complete work in a timely, accurate, and thorough manner.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc., of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading reports, analyzing data, and overseeing (enter department) activities.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Group Billing Lead is responsible for the accurate, consistent, and timely billing of group, event, and corporate accounts across BHC’s multi-property portfolio. Operating as a centralized point of expertise, this role standardizes group billing practices across properties while respecting each hotel’s brand standards and guest relationships. The role reports to the Director of Finance and works in close coordination with the Finance Coordinator and property-level accounting teams.

This position requires sharp financial acumen, exceptional attention to detail, and the discretion and professionalism expected when managing high-value accounts on behalf of a luxury brand, often for the same corporate clients, agencies, and event planners across multiple hotels. The Group Billing Lead serves as the senior escalation point for billing inquiries and disputes that span properties, and carries authority to review, approve, and grant exceptions to credit applications and direct bill arrangements under portfolio-wide credit policy.

Duties/Responsibilities:

Group Billing Operations and Invoicing

• Oversee end-to-end group billing across all properties, including master account setup, folio splits, and direct billing arrangements.

• Reconcile group master accounts against contracts, banquet event orders (BEOs), and rooming lists prior to invoicing, coordinating with each property’s events and front office teams.

• Prepare, issue, and audit itemized invoices, including complex split billing across multiple cost centers, sponsors, or properties for multi-hotel events.

• Investigate and resolve billing discrepancies, disputed charges, and chargebacks, maintaining the discretion and professionalism expected of a luxury brand.

• Maintain detailed audit trails and documentation to support internal controls and external audits across the portfolio.

Credit, Collections, and Client Relations

• Review, approve, and where warranted grant exceptions to credit applications, deposits, advance payments, and direct bill arrangements under portfolio-wide credit policy, with authority to adjust credit limits and resolve disputes without escalation to the Director of Finance.

• Serve as the senior escalation point for meeting planners, travel agencies, and corporate accounts on billing inquiries and disputes that span multiple properties.

• Monitor group accounts receivable aging across properties and drive timely collections in partnership with each hotel’s credit and collections team.

• Partner with Sales, Catering and Events, and Front Office leaders at each property to ensure billing terms align with signed contracts and negotiated rates.

Standardization, Reporting, and Process Improvement

• Standardize group billing policies, templates, and controls across properties to ensure a consistent client experience regardless of which hotel a client is billed from.

• Support month-end close by reconciling group revenue postings and providing variance explanations at both the property and portfolio level.

• Identify and recommend process improvements and system integration opportunities to streamline group billing and reduce disputes portfolio-wide.

• Represent group billing operations in portfolio-level finance reviews and provide reporting to the Director of Finance on trends, risks, and outstanding balances.

• Train and align front office and accounting teams across properties on consistent group billing procedures and PMS workflows.

Required Skills/Abilities:

• Three to five years of experience in hotel accounting, group billing, or accounts receivable, with luxury or full-service hospitality experience strongly preferred.

• Prior experience supporting multiple properties or a portfolio-level shared services finance structure strongly preferred.

• Working knowledge of PMS platforms (Infor, Opera) and their billing and accounting modules across different property configurations.

• Strong understanding of hotel folio structures, group contracts, BEOs, and direct billing arrangements.

• Excellent attention to detail and comfort managing high transaction volumes with accuracy across several concurrent properties.

• Excellent written and verbal communication skills, with the professionalism expected for direct client interaction on behalf of a luxury brand.

• Proficiency in Excel; familiarity with accounting systems such as Sage Intacct and ProfitSword.

• Familiarity with catering and event management software (Delphi, Salesforce for Hospitality) preferred.

• Certification in hospitality finance or accounting (CHAE) preferred.

• Bachelor’s degree in accounting, finance, or a related field preferred.

Physical Requirements:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Prolonged periods of sitting at a desk and working on a computer, including extended use of financial and PMS systems.

• Ability to travel periodically between BHC properties to review billing practices, meet with property teams, and support portfolio-level financial reviews.

• Ability to read, review, and process financial documents, invoices, and reports with sustained concentration and accuracy.

• Occasional standing and walking during on-property reconciliation work and audits.

• Ability to work extended hours during month-end close, year-end, and peak event periods as needed.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Accounts Payable (AP) Clerk at BHC is responsible for processing vendor invoices, ensuring timely and accurate payments, and maintaining organized financial records in compliance with BHC policy and internal controls. 

BHC 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. BHC participates in E-Verify.

The primary role of the Care Team & Rooms Preventative Maintenance (PM) Technician is to ensure proper maintenance and safety in accordance with hotel standards. While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Maintain accurate records on scheduled and unscheduled repairs.

• Perform general maintenance, preventative maintenance, inspections, and emergency repairs as assigned.

• Adhere to safety, security, and emergency procedures, react appropriately during emergency situations, and act promptly to correct hazards. Adhere to security procedures concerning the handling of guest room and master keys, security of boiler and electrical rooms and other engineering areas, proper storage of all chemicals, etc.

• Listen to and promptly act to resolve guest problems and complaints with a strong emphasis on customer service.

• Have intermediate experience troubleshooting and repairing electrical systems and plumbing systems, including drain line clearing.

• Have basic carpentry skills.

• Have strong mechanical skills for operation and repair of hotel equipment and possess the knowledge and ability to perform a variety of general maintenance repairs.

• Possess a strong drive to overcome roadblocks and complete all assigned and necessary tasks.

• Clean and organize engineering shop and spaces

• Keeps Chief Engineer or Assistant Director of Engineering promptly and fully informed of all problems or unusual matters of significance so that prompt corrective action can be taken.

Required Skills/Abilities:

• Know how to operate hand and power tools (drills, saws, drain cleaners, pressure washing equipment and a wide variety of meters and testers)

• Read manufacturer instructions, blueprints, diagnostic trees and the ability to discern various colors of electrical wiring.

• Make effective judgments on the various aspects of general repairs and maintenance and effectively solve guest and operational problems.

• Operate work order program to include detailed notes and status of tickets

• Operate software programs that control HVAC and monitor central plant

• Communicate effectively with other departments such as housekeeping and stewarding to work towards a common goal

• Be flexible in scheduling

• Be teachable, have drive to better oneself

Education and Experience:

• High school diploma or equivalent.

• Minimum 2 years maintenance experience

Physical Requirements:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 75 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading labels, instructions, blueprints, reports, analyzing data, and guest interactions.

• Good hearing is necessary for effective communication with team via radios, with colleagues, guests, and stakeholders.

• Frequently required to sit, climb or balance, stoop, kneel, crouch and crawl.

• Regularly required to climb ladders, stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Primary role of the Guest Room Dining Server is to adhere to The Cooper specifications and standards in maintaining the highest standards possible for guests by ensuring quick, efficient, and professional Room Service.  While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. 

Duties/ Responsibilities:  

• Understand completely all programs, procedures, standards, specifications, guidelines and training programs. 

• Consistently follow steps of service in preparing, delivering, and servicing orders.  

• Prepare in-room dining trays or carts, ensuring all items are complete, clean, and visually appealing. 

• Deliver food and beverages promptly to guest rooms, following the established room service standards. 

• Set up trays, carts, or tables as per guest preference, ensuring a welcoming presentation and providing any necessary accompaniments or condiments. 

• Collect used trays, carts, or dishes promptly from guest rooms, hallways, or service areas. 

• Maintain cleanliness and order in designated room service stations and storage areas. 

• Follow hotel sanitation standards for food and beverage items and practice safe food handling. 

• Restock service items and maintain adequate supplies of trays, condiments, utensils, and other necessities. 

Required Skills / Abilities  

• Must be able to speak, read, write and understand the primary language(s) used in communication with guests, suppliers, and colleagues.  

• Must be able to read and write to facilitate the communication process.    

• Requires good communication skills, both verbal and written.  

• Must possess basic computer skills.  Must have complete knowledge of POS system. 

• Knowledge of the appropriate table settings and service ware. 

• Ability to describe all menu items, prices and methods of preparation.  And to use suggestive selling techniques to encourage the guests to choose items that are house specialties. 

• Must have complete knowledge of products and specifications that is outlined in the dinner menu.  

Education and Experience: 

High school diploma or equivalent. 

Prior hospitality and/ or food & beverage experience preferred  

Physical Requirements: 

The physical demands described here are representative of those that must be met by a Server to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Must be able to lift equipment, supplies, etc. of at least 30 lbs. on a regular and continuing basis. 

• Must be able to push and pull carts and equipment weighing up to 75 lbs. frequently. 

• Must be able to stand and exert well-paced mobility for 8 hours in length.   

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception. 

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

REQUIRED SKILLS & EXPERIENCE: 

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

The Assistant Manager trains and assists in the operations of Sorelle. 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.

About Sorelle:

Duties/Responsibilities:

• Act with integrity, honesty and knowledge that promote the culture, values and mission of Sorelle.

• Ensure that all guests feel welcome and are given responsive, professional and gracious service at all times.

• Understand the philosophies of management for Sorelle. Display consistent attention to detail and follow through of all Sorelle policies.

• Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners. 

• Collaborate 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.

• In 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.

• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of colleagues and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.

• Participate in Daily Summary Operations and Weekly Managers Meeting (WMM) for Sorelle.

• Write 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.

• Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.

• Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)

• Conduct pre-shift meetings keeping staff informed about developments in the restaurant, the industry, and the future.

• Maintain monthly management notes to establish guidelines for service and restaurant operations into the future. 

• Conduct staff interviews and make recommendations for observations and hiring according to BHC policies.

• Organize and lead staff training classes and food & wine seminars.

• Supervise Captains in their running of the dining room service.

• Oversee the Host department to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.

• Ensure continuous improvement in quality of service, operational effectiveness and colleague retention and satisfaction.

• Support FOH team in all aspects of dining room service.

• Submit complete and accurate time clock and labor reports to the accounting department for processing. Understand all payroll practices.

• As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.

• Assist to ensure that all monthly liquor and beer transfers are accurate and up-to-date.

• Prepare month-end accrual sheet for any uncounted invoices and credits.

• Assist accounting department in collection of outstanding balances from hourly colleagues (ie. shortages of resolved bar banks, gratuity refunds, etc)

• Assist, as necessary, with on and off-site special events and photo shoots.

• Update Sorelle and partner website with all current menus, wine lists, special event and private dining information.

• Assist in the preparation of all financial reports for the Weekly Manager Meetings and monthly Profit & Loss reviews.

• Prepare various operational reports; keep records pertaining to purchases, sales, and requisitions. Develop relationships with internal and external customers with effective communication.

• Source, order and re-stock all restaurant office supplies.

• Maintains Crash Kit, Maintenance and Restaurant POS and Reservations System

• Point of contact for repairs and maintenance of restaurant.

• Fully 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.

Required Skills/Abilities:

To 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.

• 2-3 years of culinary & wine experience, preferably in a fine dining environment.

• Bachelor’s Degree and/or Culinary degree preferred.

• Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.

• Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint

• Prior experience with accounting software, POS systems, and payroll/HRIS systems.

Education and Experience:

• Minimum of 2 years’ experience in the restaurant/hospitality industry.

• Must have a working knowledge of restaurant management and operations.

• Must have strong computer skills with working knowledge of Microsoft Excel and Word.

• Four-year college or culinary degree preferred .

• Ability to read and interpret general business documents.

• Ability to write reports and business correspondence.

• Ability to effectively present information and respond to questions from partners, managers, guests, and executives.

Physical Requirements:

The 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.

• While performing the duties of this job it is regularly required to stand, walk, sit, talk or hear.

• Frequently it is required to use hands and arms to reach, finger, handle, feel objects, tools, or controls.

• Occasionally required to bend, stoop, kneel, crouch or crawl.

• Must be able to lift and/or move up to 30 pounds

• Must 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.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

The Purchasing Manager oversees all procurement, sourcing, receiving oversight, inventory control, and vendor management for The Cooper. This role ensures that every product and service the hotel requires is acquired on time, at the right cost, and to the quality standard the property demands. The Purchasing Manager is the primary liaison between hotel departments, vendors, contractors, and receiving operations, and leads the Purchasing, Receiving, and Storeroom team.

Procurement in a luxury hotel is not a back-office function. What the guest experiences in the room, at the restaurant, and throughout the property begins with what was sourced, when it arrived, and whether it met the standard. This role owns that chain from requisition through delivery, and is accountable for the cost discipline, vendor quality, and operational reliability that the property depends on.

JOB DESCRIPTION

Procurement Operations

• Manage all purchasing activities for the hotel, ensuring timely procurement of goods and services required for daily operations across food and beverage, operating supplies, equipment, linens, guest amenities, spa products, engineering supplies, retail merchandise, and contracted services.

• Review and approve purchase requisitions and purchase orders in accordance with company policies and authorization guidelines.

• Ensure purchasing activities align with approved budgets, operating forecasts, and financial objectives.

• Monitor market conditions, pricing trends, and supply availability to identify cost-saving opportunities and minimize operational disruptions.

Vendor Management and Strategic Sourcing

• Serve as the primary point of contact for hotel vendors, suppliers, and service providers.

• Develop and maintain vendor relationships that deliver competitive pricing, service reliability, and product quality consistent with BHC standards.

• Negotiate contracts, pricing agreements, payment terms, and service-level expectations.

• Evaluate vendor performance and address quality concerns, delivery issues, shortages, and discrepancies promptly.

• Identify and qualify new suppliers that support the hotel’s operational and service standards.

Inventory Control and Receiving Oversight

• Oversee inventory management practices to ensure proper stock levels and minimize waste across all departments.

• Collaborate with Receiving and Storeroom teams to verify deliveries, inventory accuracy, and product quality.

• Enforce FIFO inventory practices across all applicable departments.

• Monitor inventory turnover and purchasing trends to optimize stock levels and reduce carrying costs.

• Investigate and resolve inventory variances, damaged goods, and receiving discrepancies.

Financial Reporting and Compliance

• Analyze purchasing data and spending patterns to identify cost-saving opportunities and inform leadership.

• Prepare purchasing reports, vendor performance metrics, and cost analyses for hotel leadership.

• Support annual budget preparation, forecasting processes, and month-end inventory and financial reconciliation.

• Ensure accurate coding of purchases and adherence to departmental budgets.

• Maintain accurate purchasing records, contracts, supplier documentation, and procurement files in compliance with company policies, internal controls, and audit requirements.

• Ensure compliance with local regulations, food safety requirements, and sustainability initiatives.

Cross Departmental Collaboration and Team Leadership

• Partner with Food & Beverage, Housekeeping, Spa, Engineering, Security, and all operational departments to anticipate business needs and ensure timely delivery of products and services.

• Coordinate with Finance and Accounts Payable to ensure accurate invoice reconciliation and timely vendor payments.

• Provide flexible support to purchasing operations at other BHC properties when needed.

• Lead, train, and develop Purchasing, Receiving, and Storeroom team members, establishing departmental goals, procedures, and performance standards.

• Conduct regular coaching, training, and performance evaluations for all direct reports.

QUALIFICATIONS

• Minimum of five years of progressive purchasing, procurement, supply chain, or hospitality management experience; luxury hotel experience preferred.

• Strong knowledge of procurement practices, inventory management, contract negotiation, and cost control.

• Experience with purchasing and inventory systems such as Infor, BirchStreet, Coupa, or comparable procure-to-pay platforms.

• Proven ability to manage vendor relationships and negotiate favorable pricing and service agreements.

• Strong analytical, organizational, and financial management skills.

• Excellent communication and leadership abilities with demonstrated success building cross-functional partnerships.

• Bachelor’s degree in business, supply chain management, hospitality, or a related field required.

PHYSICAL CAPABILITIES:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to move throughout hotel operational areas, storerooms, receiving docks, cooler and freezer areas, and vendor locations as needed.

• Ability to lift, carry, push, or pull up to 50 pounds regularly; occasional lifting up to 75 pounds with appropriate equipment or assistance.

• Ability to stand, walk, bend, and reach for extended periods during inventory audits, receiving inspections, and operational walkthroughs.

• Ability to work in varying environments, including warehouse, dock, cooler, and freezer areas.

• Prolonged periods of sitting at a desk and working on a computer during procurement, reporting, and administrative work.

• Ability to work a flexible schedule, including occasional evenings, weekends, and holidays based on business needs.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The People & Culture Business Partner (HRBP) reports directly to the Director of People & Culture at The Charleston Place and serves as a strategic partner to assigned business units. This role aligns business objectives with colleagues and leadership, driving initiatives that support both organizational goals and a positive colleague experience.

Operating at a strategic level, the HRBP builds strong partnerships across the HR function to deliver value-added solutions in areas such as workforce planning, employee engagement, employee relations, and organizational effectiveness. The HRBP also acts as a trusted advisor on complex employee relations matters, guiding leaders through investigations, performance management, conflict resolution, and compliance issues to ensure fair, consistent, and legally sound practices.

Employee Relations

• Lead and resolve complex colleague relations matters with professionalism and confidentiality.

• Provide day-to-day performance management guidance (coaching, counseling, career development, and disciplinary actions).

• Partner with managers to strengthen work relationships, build morale, and increase productivity and retention.

• Conduct thorough and objective investigations into colleague concerns and policy violations.

Strategic HR Management

• Partner with the Director of People & Culture to align HR initiatives with business objectives.

• Coach and develop a small team while overseeing HR operations, including compensation, benefits, payroll, leave administration, and HRIS.

Performance Management

• Support workforce planning, onboarding, succession planning, and career development initiatives.

• Guide leaders in setting performance expectations and conducting appraisals; support performance improvement plans and analyze metrics to drive results.

• Proactively support organizational design and structure to meet evolving business needs.

HR Policy, Compliance & Total Rewards

• Ensure compliance with federal, state, and local employment laws and regulations.

• Develop and maintain HR policies and provide expert guidance on compliance.

• Lead benefits and compensation planning processes, ensuring regulatory filings are completed.

• Serve as a subject matter expert on Total Rewards, aligning programs with business needs and colleague experience.

• Oversee colleague benefits programs and day-to-day administration.

• Ensure timely completion of all required regulatory filings (ERISA, DOL, EEOC, IRS, ACA, Affirmative Action, EEO-1, Vets, W-2, etc.).

HRIS & Analytics

• Lead performance management and development processes to foster colleague contribution and growth.

• Oversee and expand the Workday HRIS platform; design dynamic dashboards for Executive Leadership.

• Partner with internal teams to implement automated solutions for compensation, performance, and talent management.

Change Management

• Develop and execute change management strategies to support organizational change, restructuring, or other transformational activities.

Qualifications

• Bachelor’s degree in Human Resources or related field, or equivalent training and experience.

• Minimum 3 years in a strategic HR or HR Business Partner role, luxury hospitality industry preferred.

• Professional HR certifications (PHR, SPHR, SHRM-CP/SCP) strongly preferred.

Skills & Competencies

• In-depth knowledge of HR principles, practices, employment laws, and labor relations.

• Proven ability to build strong relationships, influence stakeholders at all levels, and serve as a trusted advisor.

• Strong analytical skills; able to collect, research, and interpret data to inform decisions and present clear reports.

• Excellent interpersonal, verbal, and written communication skills with high emotional intelligence.

• Proficient in Microsoft Office Suite; Workday or similar HRIS experience a plus.

Physical & Mental Requirements

• Ability to move throughout the office and attend on-site or off-site meetings and events.

• May occasionally perform tasks requiring bending, standing, carrying, or moving equipment up to 30 lbs.

• Good vision for reading documents, using computers, and presenting information.

• Ability to hear and communicate effectively in person and over the phone.

• Manual dexterity for computer work and paperwork.

• Strong problem-solving skills, emotional resilience, and ability to manage stress in a fast-paced environment.

• Capacity to work both independently and collaboratively as part of a team.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

The Director of Programs is responsible for developing and executing a world-class calendar of member experiences that define life at the Club. This individual will envision, curate, and oversee programming across culinary, arts and culture, wellness, family, travel, entertainment, education, sports, and lifestyle experiences.

This role requires an individual who is equally creative and operational; someone who can imagine exceptional experiences while ensuring every detail is flawlessly executed. Working collaboratively across the organization, the Director will build strategic partnerships, cultivate relationships with world-class talent and brands, lead a growing programming team, and establish the Club as one of the country's most sought-after private membership communities.

The ideal candidate possesses exceptional taste, relentless curiosity, strong operational discipline, and a passion for creating experiences that leave lasting impressions.

DUTIES & RESPONSIBILITIES:

Develop the Club's Programming Vision

• Develop and execute a comprehensive annual programming strategy that reflects the Club's brand, values, and member interests.
• Create a balanced calendar of recurring traditions, signature events, and exclusive one-of-a-kind experiences.
• Continuously identify emerging trends, cultural moments, and partnership opportunities that elevate the member experience.
• Ensure programming evolves alongside the needs and interests of an engaged membership.

Curate Extraordinary Member Experiences

Design and oversee programming across a broad range of experiences, including:

• Culinary events and chef collaborations
• Wine and spirits programming
• Artist residencies and exhibitions
• Live music and entertainment
• Guest speakers and thought leadership events
• Wellness and fitness programming
• Family and children's experiences
• Marina and outdoor recreation
• Sporting events and VIP hospitality
• Cultural excursions and curated travel
• Holiday celebrations and signature annual events

Lead Program Execution

• Oversee the planning and execution of all Club programming from concept through completion.
• Develop production timelines, budgets, staffing plans, and operational processes.
• Ensure every event is executed with exceptional attention to detail and reflects the highest standards of luxury hospitality.
• Evaluate programming performance and continuously refine offerings based on member engagement and feedback.

Build Strategic Partnerships

• Develop relationships with chefs, artists, performers, speakers, luxury brands, cultural organizations, and experience providers.
• Identify unique collaborations that create exclusive access and memorable member experiences.
• Negotiate partnerships and manage external vendors while maintaining exceptional quality and fiscal responsibility.

Lead and Develop the Programming Team

• Build, mentor, and lead a high-performing programming team.
• Establish departmental processes, standards, and operating procedures.
• Foster a collaborative, creative, and accountable culture.
• Assess organizational needs and help shape the future structure of the department as the Club grows.

Partner Across the Organization

• Collaborate closely with Membership, Food & Beverage, Marketing, Club Operations, Finance, and Executive Leadership to ensure programming aligns with the Club's strategic objectives and consistently delivers extraordinary member experiences.

REQUIRED SKILLS & EXPERIENCE:

The successful candidate will likely bring experience creating and delivering exceptional experiences within luxury hospitality, private clubs, lifestyle brands, cultural institutions, luxury travel, entertainment, or experiential organizations.

Experience may include:

• Luxury private clubs
• Luxury hotels and resorts
• Lifestyle hospitality brands
• Cultural or performing arts organizations
• Luxury travel companies
• Experiential marketing agencies
• Sports and entertainment venues
• High-end event production

Most importantly, this individual has demonstrated the ability to curate experiences that inspire engagement, build community, and create lasting loyalty.

SUCCESS PROFILE

The ideal candidate is:

• Highly creative with exceptional taste and aesthetic judgment.
• Naturally curious and constantly seeking new ideas and experiences.
• Equally comfortable developing strategy and executing details.
• A relationship builder with an extensive network of partners and collaborators.
• Exceptionally organized and capable of managing multiple priorities simultaneously.
• Calm under pressure and energized by fast-paced environments.
• Passionate about hospitality and creating meaningful moments for others.
• A collaborative leader who develops high-performing teams and elevates those around them.

WHAT SUCCESS LOOKS LIKE

Within the first year, the Director of Programming will have:

• Established a compelling annual programming strategy that differentiates the Club in the luxury marketplace.
• Created signature experiences that become defining moments for members.
• Built strong partnerships with leading chefs, artists, performers, brands, and cultural organizations.
• Developed scalable operational processes that support consistent, high-quality execution.
• Built and developed a high-performing programming team.
• Increased member engagement through thoughtful, innovative, and memorable experiences that reinforce the value of Club membership.

BHC 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. BHC participates in E-Verify.

The Loading Dock Porter is responsible for keeping the back-of-house operation clean, organized, and moving. This position handles the collection, transportation, and disposal of all waste, recycling, and compostable materials across the property. This position additionally provides direct operational support to the Purchasing and Receiving team with deliveries, storage organization, and material movement as needed.

This is physical, consistent work. The loading dock, receiving areas, storage rooms, and exterior grounds reflect BHC’s standards only when someone owns the condition of those spaces every shift. Waste is removed before it accumulates. Recyclables are properly segregated. Deliveries are supported without being asked. The standard is not doing the job when directed. The standard is seeing what needs to happen and handling it.

DUTIES & RESPONSIBILITIES

Inventory Management & Stock Control

• Receive, inspect, and store incoming goods according to established SOPs.
• Verify quantities and quality against packing slips and purchase orders.
• Ensure proper labeling, dating, and rotation based on FIFO (First In, First Out).
• Maintain accurate stock levels for all OS&E, housekeeping supplies, spa products, minibar items, F&B non-perishables, and operational materials.
• Conduct regular cycle counts and participate in monthly/quarterly/year-end inventories.
• Report low stock levels, discrepancies, damaged goods, or quality concerns promptly.

Storeroom Organization & Cleanliness

• Maintain storerooms in a clean, organized, and Forbes-standard condition at all times.
• Ensure proper shelving, storage layout, and accessibility for all items.
• Uphold sanitation standards, proper chemical storage, and safety compliance.
• Monitor and maintain cleanliness schedules, including sweeping, mopping, and trash removal.

Requisitions & Distribution

• Accurately pick, pack, and distribute items based on approved department requisitions.
• Deliver goods in a timely and courteous manner to Housekeeping, Engineering, Spa, F&B, Retail, Security, and other departments.
• Assist with the organization of special deliveries and high-value or controlled items.
• Ensure all transactions are recorded in the hotel’s inventory or purchasing system.

Receiving Support

• Assist the Receiving team with unloading deliveries, checking invoices, and staging goods for stocking.
• Help maintain order and safety within the loading dock and receiving areas during high-volume delivery periods.
• Coordinate with the Loading Dock Manager on delivery discrepancies or storage concerns.

Compliance, Safety & Standards

• Follow all hotel policies, safety procedures, and HACCP or sanitation guidelines where applicable.
• Ensure chemical and equipment storage meets local regulations and brand requirements.
• Support sustainability initiatives such as recycling, proper waste sorting, and minimizing product waste.
• Maintain security and accountability for high-value items and controlled storeroom access.

REQUIRED SKILLS & EXPERIENCE

• Prior experience in a storeroom, warehouse, retail stock, or receiving operations preferred; hospitality experience strongly valued.
• Basic understanding of inventory systems and stock control procedures.
• Strong attention to detail, accuracy, and organizational skills.
• Ability to prioritize tasks and manage time in a fast-paced environment.
• Strong communication and teamwork abilities.
• Experience using procurement/inventory systems preferred but not required.

PHYSICAL REQUIREMENTS

• Ability to lift, push, pull, and carry 30–50 lbs frequently.
• Prolonged periods of standing, walking, and moving inventory items.
• Bending, kneeling, reaching, and climbing ladders or step stools as needed.
• Ability to operate pallet jacks, carts, and hand trucks safely.
• Comfort working in varying temperatures (storerooms, loading dock, walk-ins).
• Ability to work early mornings, evenings, weekends, or holidays based on operational needs.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Front Desk Agent at The Charleston Place leads efforts in providing unparalleled guest accommodations and comfort during their stay.  This desirable role provides a flexible work environment, as it is a dual role comprised of the Lobby Host (Front of House) & Operations Host (Back of House) shifts.  These shifts (Operations vs Lobby) are determined based on business needs as well as your personal skillset. Both the Operations & Lobby Host shifts support the hotel’s operations, with Lobby Hosts primarily interacting face-to-face with guests and property visitors and Operations Hosts primarily interacting with guests and employees via telephone and other virtual means.  As the internal experts on Rooms Operations, this team is fluent in property and system knowledge and provides intuitive services and seamless interactions for our guests.

DUTIES & RESPONSIBILITIES:

• Maintains knowledge of hotel features/services, outlets, hours of operation, etc. 

• Practices emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.

• Acts as an ambassador of the hotel and the company at all times, in and outside of the workplace.

• Observes standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.

• Maintain confidentiality and security of all guests and general hotel information.
   

While on Front of House (FOH) Lobby Host Shifts, this role:

• Monitors all guest and visitor activity coming through the hotel’s entrance.

• Looks after daily hotel check-ins and check-outs.

• Assists in-house guests with stay-related questions and requests.

• Monitors internal radio communications.

• Assists in other areas as needed. 
   

While on Back of House (BOH) Lobby Host Shifts, this role:

• Assists pre-arrival and in-house guests with stay-related questions and requests.

• Monitors all recorded hotel guest needs.

• Leads room blocking efforts.

• Attends daily Operations Meetings.

• Pre-registers guests.

• Serves as an internal operator for Host Desk calls.

• Assists in other areas as needed.

REQUIRED STRENGTHS, SKILLS, & EXPERIENCE:

• Comfortable engaging with people face-to-face and/or telephone interactions and working in a fast-paced environment.

• Enjoy strategic and structured tasks.

• Experience in front office or customer service, preferably in a luxury environment.

• Proficient in using property management systems.

• Excellent communication and interpersonal skills.

• Professional appearance and polished demeanor.

• Fluency in English; additional languages are an asset.

• Ability to multitask, stay calm under pressure, and solve problems efficiently.

• Available to work varied shifts, including nights, weekends, and holidays.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds. 

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure. 

• The role may require extended periods of time on your feet, especially during peak hotel hours or events. 

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. 

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

BHC 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. BHC participates in E-Verify.

The Kitchen/Refrigeration Technician is responsible for maintaining and repairing all kitchen, refrigeration, and HVAC equipment to ensure efficient and safe operations within the hotel. The technician will conduct regular inspections, diagnose issues, perform preventive maintenance, and respond to emergency repairs, ensuring equipment meets health, safety, and operational standards.

DUTIES & RESPONSIBILITIES:

• Perform preventive maintenance and repairs on kitchen equipment (ovens, dishwashers, fryers, etc.), refrigeration units, ice machines, and HVAC systems.

• Diagnose mechanical, electrical, plumbing and gas issues with kitchen and refrigeration equipment, applying technical knowledge to resolve issues efficiently.

• Assist with the installation of new kitchen and refrigeration equipment as needed.

• Ensure that all equipment adheres to safety and health standards, including following refrigeration regulations for handling coolants and hazardous materials.

• Maintain accurate records of all maintenance and repair work. Report equipment failures or required upgrades to management promptly.

• Respond quickly to emergency repair requests to minimize downtime, disruption to kitchen operations and loss of food products.

• Maintain inventory of parts and tools required for repair and maintenance work.

• Work closely with kitchen staff, engineering team, and external vendors to coordinate maintenance and repairs.

• Perform routine cleaning and preventative maintenance on all coolers, freezers and various other equipment as necessary.

• Provide guidance and training to kitchen staff on proper equipment usage and maintenance best practices.

• Keep the Chief Engineer or Assistant Director of Engineering promptly and fully informed of all problems or unusual matters of significance so that prompt corrective action can be taken.

REQUIRED SKILLS & ABILITIES:

• Proven experience as a Kitchen Technician or Refrigeration Technician, preferably in a hotel or hospitality setting.

• Knowledge of commercial kitchen equipment, refrigeration systems, and HVAC repair and maintenance.

• Familiarity with electrical, mechanical, and plumbing systems (water, gas and drains).

• Strong problem-solving skills with the ability to troubleshoot complex issues.

• Ability to read and interpret blueprints, manuals, and wiring diagrams.

• EPA 608 Universal Certification is required.

• Ability to handle multiple tasks efficiently and prioritize in a fast-paced environment.

• Strong attention to detail and commitment to safety. Communicate effectively with other departments such as housekeeping and stewarding to work towards a common goal.

• Be teachable. Have a drive to better oneself.

• High school diploma or equivalent.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with team via radios, guests, and stakeholders.

• Ability to work in hot, cold, and noisy environments (kitchens, refrigeration units).

• Flexibility to work shifts, including nights, weekends, and holidays, as required.

• Clear vision is important for reading labels, instructions, blueprints, wiring diagrams, reports, analyzing data, and guest interactions.

• Frequently required to sit, climb or balance, stoop, kneel, crouch and crawl.

• Regularly required to climb ladders.
   

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Butler serves as The Charleston Place's ambassador and one point-of-contact for guests. They have a high responsibility and ownership of the guest experience and are encouraged to execute on guest needs, both requested and unexpressed.  This team utilizes pre-arrival knowledge and face-to-face interactions to truly understand our guests and their individual experiences in order to ideate, anticipate, and provide a tailored experience. Each Personal Concierge owns their guests and delivers seamless service that eliminates guest stress and builds brand bond. 

DUTIES & RESPONSIBILITIES:

• Actively represents the hotel and BHC within all interactions

• Maintains communication with guests during their stay, actioning and owning all guest requests 

• Ensures guest rooms are tailored to guest preferences

• Provides the welcome and check-in experience for guests arriving on property 
• Provides packing and unpacking services
• Serves an evening apertif at the guest room using a custom mobile bar

• Owns customer experience elements, including service recovery (escalating when needed) 

• Engages with guests and takes part in enhancing their visit

• Coordinates with Housekeeping and Engineering

• Builds relationships and rapport with guests pre, during, and post -stay

• Facilitates fond farewell for departing guests

• Supports the planning and coordination of special guest recognition 

• Works at the busiest time including evenings, weekends, holidays while properly leading the team

• Understands what objectives are important to the hotel and ensures the entire team is focused on exceeding expectations

• Treat guests, team members and third-party vendors with courtesy, respect, and dignity

• Practices preventative safety procedures daily

• Must maintain stability, dependability, and professionalism when faced with changing, stressful, and challenging situations

• Performs other duties as assigned for the operation

REQUIRED STRENGTHS, SKILLS, & EXPERIENCE:

• Enjoys multi-tasking and communicating in a fast-paced environment.

• Likes to engage with people and understand what makes them unique.

• Takes action in making things happen and can adapt when needed.

• Strong customer service skills, guest relationship experience.

• Knowledge of front and back of house operations.

• Fluent and professional communication both written and verbal.

• Works well under pressure, multitasking, and team player.

• Extreme attention to detail in all areas, organizational skills, and thinks strategically.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

• Available to work varied shifts, including nights, weekends, and holidays.

BHC 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. BHC participates in E-Verify.

The primary role of the Room Attendant is to maintain a clean, sanitary, comfortable environment for hotel guests. This includes cleaning guest rooms, replenishing amenities, and reporting maintenance issues.  

BHC 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. BHC participates in E-Verify.

The Purchasing Clerk is responsible for accurate and timely data entry within the ADACO and Yellowdog purchasing systems to support inventory control, ordering, and receiving functions. This role plays a key part in ensuring purchasing records, vendor information, and inventory data are maintained correctly to support operational and financial accuracy.

DUTIES & RESPONSIBILITIES:

System & Data Entry

• Enter and maintain purchase orders, requisitions, and receipts in ADACO/Yellowdog accurately and efficiently

• Update item counts, product descriptions, pricing, and units of measure within the system

• Assist with inventory adjustments, transfers, and counts as needed

• Ensure all entries comply with company purchasing policies and procedures

Purchasing Support

• Verify orders against invoices, packing slips, and receiving documentation

• Flag discrepancies such as pricing variances, missing items, or incorrect quantities

• Maintain vendor records, including contact details and product catalogs

• Support purchasing staff with routine administrative tasks

Accuracy & Compliance

• Review data for errors, duplicates, or missing information

• Maintain organized electronic and paper records for audits and reporting

• Follow internal controls related to purchasing and inventory management

Communication & Collaboration

• Work closely with Purchasing, Accounting, and Operations teams

• Communicate issues or system concerns promptly to supervisors

• Provide basic reporting or data pull support from ADACO/Yellowdog when requested

• High school diploma or equivalent

• Strong attention to detail and data accuracy

• Basic computer proficiency (data entry, spreadsheets, email)

• Ability to learn and navigate software systems efficiently

• Prior experience with ADACO/Yellowdog or similar purchasing/inventory systems

• Experience in purchasing, inventory control, hospitality, healthcare, or supply chain environments

• Familiarity with purchase orders, invoices, and receiving processes

• Maintain a high level of data accuracy

• Meet daily and weekly data entry deadlines

• Demonstrate reliability, professionalism, and confidentiality

• Continuously improve system knowledge and efficiency

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Ability to sit for extended periods while entering data

• Must be able to lift equipment, supplies, etc. of at least 50 pounds.

• Position may require flexibility to align with purchasing and receiving schedules​

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

As the Housekeeping Coordinator, you will serve as the vital communication link between housekeeping staff, other departments, and hotel management. You will ensure the smooth and efficient operation of the housekeeping department by managing administrative duties, coordinating daily activities, and maintaining high standards of service and cleanliness expected in a luxury environment. This role requires exceptional organizational skills, attention to detail, and a strong commitment to guest satisfaction.

DUTIES & RESPONSIBILITIES:

• Coordinate daily housekeeping operations including room assignments, special requests, and service prioritization.

• Communicate effectively with Room Attendants, Housepersons, and Supervisors to ensure timely and accurate room status updates.

• Maintain close coordination with Front Office, Engineering, and other departments for efficient room turnover and guest satisfaction.

• Input and manage data in property management systems including room status, maintenance issues, and guest preferences.

• Monitor inventory and requisitions for linens, cleaning supplies, and amenities as needed.

• Prepare and distribute daily reports including room occupancy, arrivals, departures, and VIP or special requests.

• Respond to guest requests or complaints related to housekeeping services promptly and professionally.

• Support the Housekeeping leadership team in administrative duties such as scheduling, timekeeping, and training documentation.

• Ensure compliance with hotel standards, safety procedures, and hygiene protocols.

• Assist with inspecting rooms when required to ensure quality and readiness.

• Assist in maintaining a high morale level in the department by displaying a positive attitude.

• Maintain clean and organized work area, including storage areas.

REQUIRED SKILLS & EXPERIENCE:

• Minimum one year in a hotel or hospitality environment.

• Knowledge of front and back of-house operations.

• Previous experience in handling phone calls and computer systems.

• Extreme attention to detail in all areas, organizational skills, and strategic thinking.

• Excellent communication skills – oral and written.

• Excellent guest service skills.

• Flexibility to work varied shifts including weekends, holidays, and evenings.

• Professional appearance and demeanor.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

• Available to work varied shifts, including nights, weekends, and holidays.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

As a Concierge at The Charleston Place, you will embody the warmth of Southern hospitality while delivering world-class guest service. You will be the key liaison between our guests and the best Charleston has to offer—ensuring each stay is memorable, refined, and tailored to individual needs. From arranging yachting experiences on the waterway to securing sought-after dining reservations, you will craft authentic Lowcountry itineraries with precision and care.  Along the way, this role is encouraged to build relationships with our guests as well as local partners, oftentimes meeting with them in outlets and around the city of Charleston.  This role is also responsible for attending internal planning meetings and communicating individual guest itineraries and details, taking a proactive role to guest engagement.

DUTIES & RESPONSIBILITIES:

• Extend a warm Southern welcome to guests, offering gracious, attentive, and personalized service at all times.

• Provide professional and timely communication with guests via face-to-face interactions as well as through email, text, and phone.

• Serve as a knowledgeable ambassador for Charleston, offering expert recommendations on historic sites, art galleries, plantation tours, culinary hotspots, festivals, and hidden gems.

• Take a proactive approach to getting to know guests by visiting events and areas of the hotel and introducing yourself.

• Coordinate guest requests including dining, transportation, spa treatments, golf tee times, yachting excursions, and bespoke local excursions.

• Understand who our top partners are within the city and maintain strong partnerships with those restaurants, tour providers, and event organizers.

• Assist with special occasions such as anniversaries, proposals, and VIP celebrations—ensuring every detail exceeds expectations.

• Handle guest issues with discretion, professionalism, and prompt resolution, maintaining the hotel’s standard of excellence.

• Maintain accurate records of guest details, preferences, requests, and services delivered.

• Collaborate with all departments to ensure a seamless and luxurious guest experience.

• Stay informed about seasonal events, culinary trends, and developments in Charleston’s hospitality scene.

• Uphold the hotel's image and reputation through immaculate grooming, etiquette, and service excellence.

• Attend internal meetings and meet with key stakeholders to discuss guest itineraries.

• Track pending, completed, and canceled activities and itineraries within the Concierge platform (Alliants).

REQUIRED STRENGTHS, SKILLS, & EXPERIENCE:

• Proven experience in a luxury hotel environment, ideally in a similar concierge or guest relations role.

• Excellent interpersonal and communication skills in English; knowledge of additional languages is a plus.

• Strong organizational skills, multitasking abilities, and attention to detail.

• Maintains a professional, upbeat, and enthusiastic disposition during interactions with guests

• In-depth knowledge of local and regional attractions, events, and services.

• Familiarity with hospitality software systems.

• Professional appearance and demeanor, with a strong customer-focused attitude.

• Passion or involvement in hospitality or concierge associations preferred

• Passion for delivering memorable guest experiences with creativity and enthusiasm.

• Discretion and diplomacy in handling sensitive guest information and requests.

• Available to work varied shifts, including nights, weekends, and holidays.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Personal Concierge serves as The Cooper's ambassador and one point-of-contact for guests. They have a high responsibility and ownership of the guest experience and are encouraged to execute on guest needs, both requested and unexpressed.  This team utilizes pre-arrival knowledge and face-to-face interactions to truly understand our guests and their individual experiences in order to ideate, anticipate, and provide a tailored experience. Each Personal Concierge owns their guests and delivers seamless service that eliminates guest stress and builds brand bond. 

DUTIES & RESPONSIBILITIES:

• Actively represents the hotel and BHC within all interactions
• Maintains communication with guests during their stay, actioning and owning all guest requests 
• Ensures guest rooms are tailored to guest preferences
• Provides the welcome and check-in experience for guests arriving on property 
• Owns customer experience elements, including service recovery (escalating when needed) 
• Engages with guests and takes part in enhancing their visit
• Coordinates with Housekeeping and Engineering
• Builds relationships and rapport with guests pre, during, and post -stay
• Facilitates fond farewell for departing guests
• Supports the planning and coordination of special guest recognition 
• Works at the busiest time including evenings, weekends, holidays while properly leading the team
• Understands what objectives are important to the hotel and ensures the entire team is focused on exceeding expectations
• Treat guests, team members and third-party vendors with courtesy, respect, and dignity
• Practices preventative safety procedures daily
• Must maintain stability, dependability, and professionalism when faced with changing, stressful, and challenging situations
• Performs other duties as assigned for the operation

REQUIRED STRENGTHS, SKILLS, & EXPERIENCE:

• Enjoys multi-tasking and communicating in a fast-paced environment.
• Likes to engage with people and understand what makes them unique.
• Takes action in making things happen and can adapt when needed.
• Strong customer service skills, guest relationship experience.
• Knowledge of front and back of house operations.
• Fluent and professional communication both written and verbal.
• Works well under pressure, multitasking, and team player.
• Extreme attention to detail in all areas, organizational skills, and thinks strategically.

PHYSICAL REQUIREMENTS:
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• The role may require extended periods of time on your feet, especially during peak hotel hours or events.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Available to work varied shifts, including nights, weekends, and holidays.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

The BHC culinary team is currently seeking passionate and detail-oriented individual to join us as Cook I at The Cooper, preparing and presenting vibrant food, in a luxury hospitality environment. This role ensures the consistent delivery of flavorful dishes that reflect commitment to quality and guest satisfaction. This role is essential to daily restaurant operations, with a focus on efficiency, respect, and genuine hospitality.  

DUTIES & RESPONSIBILITIES: 

• Prepare, season, cook, and present dishes according to established recipes and quality standards. 

• Produce station mis-en-place according to specific recipe and prep list guidelines.  

• Collaborate with kitchen leadership to ensure timely and high-quality guest experiences.  

• Responsible for teamwork with other stations, inter-station timing and communication. 

• Maintain quality, portioning, and presentation standards for all menu items. 

• Ensure a clean, neat, and organized work area. 

• Demonstrate a strong understanding of flavor pairings and presentation aesthetics. 

• Communicate effectively with team members during service and prep shifts. 

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. 

• Ensure all kitchen members uniform, and personal appearance are clean and professional. 

• Adhere to all food safety, sanitation, and cleanliness standards, including HACCP protocols. 

• Maintain proper labeling, storage, and rotation of all ingredients. 

• Uphold BHC’s Daily Intentions, especially those related to Cleanliness, Safety, Ambiance, and Professionalism. 

REQUIRED SKILLS & EXPERIENCE: 

• 4+ years of experience in restaurant or hotel kitchens.  

• Food Handler Certification required; ServSafe Certification preferred. 

• Proficient knife skills. 

• Proper usage and handling of various kitchen machinery. 

• Adapt to varying business volumes, including high demand during peak hours and late-night service. 

• Demonstrated professionalism, including punctuality, a clean appearance, and a commitment to excellence in every task. 

• Ability to maintain professionalism and composure under pressure. 

• Must be able to communicate clearly, both verbal and written.  

• Ability to work evenings, weekends, and holidays as required. 

BHC 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. BHC participates in E-Verify.

The Server Assistant at Sorelle is responsible for overseeing table maintenance, maintaining the flow of service, and assisting the servers in the dining room.  Duties include: clearing food & utensils from tables, resetting, water service, monitoring guest satisfaction, and assisting the kitchen in expediting the service process. Must be pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations, and provide quality service.

ESSENTIAL JOB FUNCTIONS:   

• Understand and perform job duties to the expectations of Sorelle and the restaurant Service, Food, Beverage, and Wine manuals.

• Perform all side work applicable to assigned station.

• Participate in Pre-Shift meetings and learn new menu items.

• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.

• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.

• Liaise with server to ensure communication at all times about wants and needs of guests.

• Busses tables.

• Sets tables.

• Stocks stations.

• Performs Bread service.

• Serves and refills water.

• Prepares and serves coffee and tea.

• Maintains the cleanliness of the dining room.

• Stocks and organizes linen.

• Polishes china, glass and silverware.

• Maintain a clean, safe environment all times in the Dining Room and all service stations.

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.

REQUIRED QUALIFICATIONS:

To 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.

• Minimum 1-2 years of fine dining service experience. 

• Knowledge of service and food and beverage, and thorough knowledge of fine dining, service procedures and functions.

• Cleanliness, organization and the ability to work well in a team situation are crucial to this position.

• Food and wine knowledge a plus. 

• Must be minimum age to serve alcohol.

• High school or equivalent education required.

• Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment. 

• Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Server Assistant to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Most work tasks are performed indoors.  Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to stand and exert well-paced mobility for a minimum of 8 hours in length.

• Must be able to exert well-paced ability in limited space.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must have the ability to bend, squat and lift up to 30 lbs., including, but not limited to, lifting trays of food or food items on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The primary role of Cook II is to oversee and manage all team members who work in their designated area, as well as the general kitchen area. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Duties/Responsibilities:

• Operate, maintain, and properly clean a deep fryer, broiler, stove, steamer, food processor, mixer, meat and cheese slicer, oven, steam table, tilt kettle, waffle iron, and flat-top grill.

• Prepares food items of consistent quality according to guest orders, following recipes, as well as production, portion, and presentation standards.

• Operates, upholds, and properly cleans kitchen equipment while maintaining a safe, sanitary work environment. 

• Label and date all food containers and rotates as per policies; check pars for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages; Communicate this information with the Chef and the front of house team. Return all food items not used to the designated storage areas. 

Required Skills/Abilities:

• Full understanding of knife skills and knife maintenance. Be able to execute all basic knife cuts.

• Required to have full knowledge of all basic cooking techniques, such as Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.

• Strong knowledge of health codes

• Ability to learn a new station fully and effectively within two weeks, Attention to detail, work in a careful manner, and a strong sense of urgency.

• Solid communication and organization skills.

• Strong interpersonal and team player skills.

Education and Experience:

• High school diploma or equivalent.

• Minimum 2-4 years of experience in similar kitchen/hotel operations

Physical Requirements:

The physical demands described here are representative of those that must be met by a colleague to perform the essential functions of this job successfully:

• Must be able to lift equipment, supplies, etc., of at least 70 pounds.

• Must be able to continuously stand for up to 8 hours per shift.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The Vice President, Talent Acquisition & Employer Brand leads the recruiting function and owns how BHC presents itself to the external talent market as an employer. The mandate has two equal halves: operational excellence in talent acquisition at volume, and strategic ownership of employer brand, the story BHC tells the market about what it means to work here and the experience every candidate has of that story, whether they join or not.

This is a build role. The team, the standards, the systems, and BHC’s position in the talent market are to be established, not inherited and maintained. The VP reports to the EVP of People and Culture with regular visibility to senior leadership and is expected to build a function designed with the same intention BHC brings to its properties, its culture, and its guest experience.

JOB DESCRIPTION

Talent Acquisition Strategy and Operations

• Design and lead the operating model for portfolio-wide recruiting: service levels, time-to-fill targets by role tier, sourcing strategy, and quality standards that hold regardless of hiring volume.

• Set and refine qualifying criteria and performance targets for the placement-based incentive model, recalibrating as real performance data informs the approach.

• Build the reporting infrastructure that gives senior leadership clear visibility into pipeline health, time to fill, retention, offer acceptance, and the leading indicators that surface problems before they appear in turnover.

• Select and own the CRM, ATS, and talent tracking infrastructure the function runs on.

Employer Brand and Candidate Experience

• Define how BHC presents itself to the external talent market: as a cultural catalyst with a clear point of view, not as a hospitality operator filling shifts.

• Own the candidate experience end to end, including for candidates who do not receive an offer. BHC’s reputation as an employer is shaped as much by how it treats people who do not join as by how it treats people who do.

• Partner with Communications and Marketing to ensure BHC’s employer brand and guest-facing brand tell one consistent story across all channels.

• Design the instruments that measure the function’s performance, candidate satisfaction, and hiring manager satisfaction, and build them to be honest rather than flattering.

Workforce Planning, Compensation, and Immigration

• Own BHC’s talent acquisition strategy across all properties and functions, including international recruitment initiatives, employment-based immigration programs, and seasonal workforce planning.

• Oversee the end-to-end administration of the J-1 Visa Program and other visa sponsorship processes, ensuring compliance while delivering an exceptional candidate experience.

• Serve as the strategic compensation partner for the organization: compensation philosophy, market benchmarking, salary structures, job evaluations, offer strategy, annual compensation planning, and pay governance to ensure external competitiveness, internal equity, and alignment with business objectives.

• Partner with executive leadership on workforce planning, using talent market intelligence, compensation data, and hiring trends to proactively identify talent needs and develop strategies that support BHC’s long-term growth.

Team Leadership and Function Development

• Lead and develop the recruiting team across senior recruiting, discipline-based hiring, and research and intelligence support.

• Set standards, coach performance, and make the judgment calls the compensation and incentive model leaves to the VP.

• Resource the team against hiring volume and build the capacity to run multiple searches at different levels of complexity simultaneously without losing quality in any of them.

• Participate in recurring talent reviews with senior leadership, presenting the state of the market, pipeline health, and where the function needs to evolve.

QUALIFICATIONS

• Minimum of seven years in talent acquisition leadership, including direct management of a recruiting team, in hospitality, luxury, or another service-intensive, reputation-sensitive industry.

• Demonstrated experience building or meaningfully reshaping a recruiting function, not just operating an existing one.

• Experience owning employer brand or candidate experience as a strategic responsibility, not a byproduct of recruiting operations.

• Experience leading compensation strategy, including market benchmarking, salary structure design, and pay governance at the organizational level.

• Experience with international recruitment programs and visa sponsorship administration, including J-1 programs.

• Proven ability to build and run function-level metrics and reporting: retention, time to fill, candidate satisfaction, and the judgment to know when a number is telling the truth and when it is not.

• Experience partnering with senior executives on talent strategy, including the ability to hold a professional point of view under pressure.

• Bachelor’s degree in Human Resources, Business, Hospitality, or a related field required. Advanced degree preferred.

PHYSICAL CAPABILITIES:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Prolonged periods of sitting at a desk and working on a computer during strategic planning, reporting, and administrative work.

• Ability to travel between BHC properties, recruiting events, industry conferences, and partner institutions on a regular basis.

• Ability to stand and walk for extended periods during property tours, career events, and leadership meetings.

• Ability to read and produce written materials, presentations, and reports with accuracy and sustained concentration.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

The primary role of the Groundskeeper is to maintain, repair and clean the grounds of the property. Specifically, the exterior and loading dock. Some tasks are also in common hallways and mall areas inside the property.

DUTIES & RESPONSIBILITIES:

• Maintain accurate records on preventative maintenance, scheduled and unscheduled repairs.

• Perform maintenance, preventative maintenance, inspections, cleaning, and emergency repairs as assigned.

• Takeover jobs that fall outside of the Duty Engineers scope 

• Adhere to safety, security, and emergency procedures, react appropriately during emergency situations, and act promptly to correct hazards.

• Adhere to security procedures concerning the handling of guest room and master keys, security of boiler and electrical rooms and other engineering areas, proper storage of all chemicals, etc.

• Listen to and promptly act to resolve guest problems and complaints with a strong emphasis on customer service.

• Have advanced experience in the care of and protection of the property and its landscaping 

• Have strong knowledge of operation and repair of relevant hotel equipment and possess the knowledge and ability to perform a variety of tasks and repairs. This includes minor drip irrigation repairs, sprinkler repairs, minor hose bibb repairs, operation of power washers and cleaning equipment.

• Act as a liaison to the landscaping company on behalf of the property to ensure the vision and property expectations are being met

• Assist with trash pickup all around the hotel with emphasis on debris outside and around the property.

• Assisting with trash pickup around loading dock and trash compactor

• Possess a strong drive to overcome roadblocks and complete all assigned and necessary tasks.

• Clean and organize engineering shop and spaces

• Keeps Chief Engineer or Assistant Director of Engineering promptly and fully informed of all problems or unusual matters of significance so that prompt corrective action can be taken.

REQUIRED SKILLS & EXPERIENCE:

• High school diploma or equivalent.

• Minimum 2 years property maintenance or groundskeeping experience.

• Know how to operate hand and power tools (drills, saws, drain cleaners and pressure washing equipment)

• Read manufacturer instructions, blueprints, diagnostic trees and the ability to discern various colors of electrical wiring.

• Make effective judgments on the various aspects of general repairs and maintenance and effectively solve guest and operational problems.

• Operate work order program to include detailed notes and status of job

• Communicate effectively with other departments such as housekeeping and stewarding to work towards a common goal

• Be flexible with schedule

• Stay teachable. Have a drive to better oneself.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 75 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading labels, instructions, blueprints, reports, analyzing data, and guest interactions.

• Good hearing is necessary for effective communication with team via radios, with colleagues, guests, and stakeholders.

• Frequently required to sit, climb or balance, stoop, kneel, crouch and crawl.

• Regularly required to climb ladders, stand, walk, talk and hear; frequently required to use hands to finger, handle, feel and reach with hands and arms.

• Ability to navigate uneven or obstructed terrain

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions ​

BHC 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. BHC participates in E-Verify.

The Uniform Attendant / Tailor is responsible for repairing, altering, and maintaining staff uniforms, guest garments, and hotel fabrics. This role ensures that all fabric-related items within the hotel meet the highest standards of presentation and durability.

DUTIES & RESPONSIBILITIES:

• Perform sewing, alterations, and repairs on hotel linens, staff uniforms, and guest clothing.

• Measure, fit, and tailor uniforms for hotel employees to ensure a professional appearance.

• Mend tears, replace zippers, adjust hemlines, and perform other garment modifications.

• Operate and maintain sewing machines, irons, and related tailoring equipment.

• Maintain an inventory of sewing materials, including thread, buttons, zippers, and fabrics.

• Ensure proper labeling, organization, and storage of garments.

• Coordinate with the valet/laundry department to prioritize workload and urgent requests.

• Provide minor repairs for hotel drapes and decorative fabrics as needed.

• Handle guest alteration requests professionally and in a timely manner.

• Maintain cleanliness and organization in the sewing work area.

• Assist guests with mending requests as needed.

• Support the laundry team by assisting with the cleaning and pressing of uniform garments.

• Follow hotel/company emergency procedures and assist in emergency situations when required.
   

REQUIRED SKILLS & EXPERIENCE:

• Minimum of 2 years of experience as a seamstress or tailor.

• Formal training in tailoring, fashion design, or a related field is a plus.

• Previous experience in a hotel, laundry service, or fashion industry is an advantage.

• Proven experience as a seamstress, tailor, or in a similar role.

• Proficiency in sewing, hemming, and garment alterations.

• Knowledge of various fabrics and appropriate care techniques.

• Ability to operate industrial sewing machines and related equipment.

• Strong attention to detail and craftsmanship.

• Excellent organizational and time-management skills.

• Good communication and customer service skills.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.

• The role may require extended periods of time on your feet, especially during peak hotel hours or events.

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
   

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHC 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. BHC participates in E-Verify.

The primary function of Restaurant Manager at CurrentBurger is to maintain and establishing new training for all positions. The ideal candidate will be proactive and enhance service, and ensure all colleagues are following BHC Values. The Manager is expected to be continuously looking to improve and develop our services, which allows us to stay on top of new trends, all while maintaining our reputation for outstanding service in the industry. The Manager will have previous progressive Food and Beverage management experience, previous experience creating and maintaining a budget, and experience managing multiple outlets simultaneously.

About CurrentBurger:

Times change, but burgers never go out of style. Inspired by classic soda shops, this casual eatery serves a variety of elevated comfort foods, including juicy smash burgers and hand-spun milkshakes. Eat in, or pick up your order from our take-out window bordering Waterfront Park.

HOURS OF OPERATION:

DUTIES & RESPONSIBILITIES:

• Assist F&B management in the overall day-to-day operations.

• Ensure completion of all service shift opening/closing duties.

• Ensure the set-up of all dining outlets, common spaces, and function spaces for the day.

• Inspect the restaurant environment and entrance area, ensuring that all standards are met, rectifying any deficiencies, and maintaining cleanliness at all times.

• Inspect tables and stations, ensuring that all setups meet the departmental standards, check throughout the meal period, and report any deficiencies.

• Ensure quality Food & Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.

• Conduct pre-meal informational briefings with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.

• Behave as a role model, communicate effectively with employees, act as a motivating influence, training all new team members.

• Assist F&B management in training, scheduling, and Payroll.

• Handle any guest incidents, ensuring 100% guest satisfaction. Record and distribute all Glitch reports, following up on any incidents.

• Ensure respect for safe food handling procedures and a safe working environment.

• Complete Daily Pass-along, communicating all relevant notes for each shift.

• Work as an active member of the management team. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and supporting all team members, including the Manager on Duty Shifts.

• Provide cross-functional leadership across multiple F&B outlets, including restaurants, bars, banquets, and in-room dining.

• Fill in for outlet managers during absences or peak periods to ensure seamless operations.

• Support special events, pop-ups, and new outlet openings with operational oversight.

• Ensure consistent service standards and guest experience across all venues.

• Train and mentor staff in various outlets, adapting to each team’s needs and service style.

• Troubleshoot operational issues and implement quick, effective solutions.

• Collaborate with culinary and service teams to maintain high-quality food and beverage delivery.

• Monitor guest feedback and implement improvements to enhance satisfaction.

• Maintain compliance with health, safety, and sanitation standards across all outlets.

• Assist with scheduling, payroll, and inventory management as needed in each outlet.

REQUIRED SKILLS & EXPERIENCE:

• Minimum of two (2) years in a luxury hotel restaurant managerial role.

• Excellent knowledge of food, wine, and fine dining operations.

• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.

• Strong supervisory and leadership skills. Ability to build a strong, cohesive relationship with back-of-house leadership. 

• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail. 

• Familiarity with food handling, safety, and other restaurant guidelines.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job: 

• Must be able to lift equipment, supplies, etc. of at least 30 pounds. 

• Must be able to resolve problems, handle conflict, and make effective decisions under pressure. 

• The role may require extended periods on your feet, especially during peak hotel hours or events. 

• Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities. 

• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders. 

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. 

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.

BHC 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. BHC participates in E-Verify.