WHO WE ARE:
Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.
Pier 101 Restaurant & Bar
Located just 10 miles from Charleston, South Carolina, beach lovers have been partying at the Folly Beach pier since the 1930’s. It is our goal with Pier 101 Restaurant & Bar to bring back the carefree, easy going, beach vibes from the piers of the 1930’s, 1940’s, 1950’s, 1960’s and 1970’s. Much of our menu and décor is intended to reflect these decades gone by. We hope you enjoy cold drinks, fried seafood and live music at the Edge of America on Folly Beach!
JOB TITLE: HOST
DEPARTMENT: FOOD AND BEVERAGE
LOCATION: PIER 101
REPORTS TO: GENERAL MANAGER, LEAD HOST
POSITION SUMMARY:
A Host presents a positive first impression of the establishment's friendliness, excellent service and high standards. The Host also greets guests upon arrival, informs guests of their wait time, monitors a waiting list, enters guest names into the computer system, shows guests to their table and bids guests farewell as they leave. Additionally, the Host takes care of our guests by refilling beverages and performs light housekeeping duties such as cleaning glasses and menus. Host ensures restrooms are clean, stocked, and orderly. The Host also needs to answer the phones and fill to-go orders when needed.
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.
MAIN DUTIES AND RESPONSIBILITIES:
Welcome guests in a warm and friendly manner.
Be aware of their dining needs.
Seat guests and coordinate the seating chart.
Monitor restaurant activity to determine seating and dining flow.
Responds to guest inquiries and requests in a timely, friendly, and efficient manner.
Sell retail.
SUPERVISORY RESPONSIBILITIES:
None.
JOB REQUIREMENTS:
Education: High School Diploma or GED
Experience: No experience required
Skills:
Customer service.
People skills.
Professionalism.
High energy.
Multitasking ability.
Thoroughness.
Planning.
Basic math.
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: Resy, POS System
Physical & Mental Requirements:
Must be able to lift 25+ lbs.
Must be able to support yourself throughout a complete shift without any assistance.
Work Environment:
Hosts are stationed near the restaurant entrance and are on their feet throughout their shifts.
They must maintain a neat appearance and always be courteous to guests.
SALARY: $15 per hour with annual bonus opportunities
BENEFITS:
A culture that values passion, individuality, and fun!
Opportunities for internal growth and development
Paid Time Off (PTO)
Paid holidays
Earned Wage Access through PayActiv- access to your earned wages before payday!
Affordable medical, dental, & vision insurance plans
Company provided life insurance
Short & Long Term Disability and Accident and Critical Illness Insurance
Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
Tuition Assistance
Referral program
Employee Assistance Program
Discounts at all Avocet-owned hotels & restaurants
EOE / DFWP
Read LessDo you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Breakfast Cook opening at BLU Restaurant and Bar and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.
Location: 1 Center St, Folly Beach, SC 29439
Salary: $20.00-$22/hr with annual bonus opportunities
Benefits:
A culture that values passion, individuality, and fun!Opportunities for internal growth and developmentPaid Time Off (PTO)Paid HolidaysAffordable Medical, Dental, & Vision Insurance PlansCompany provided Life InsuranceShort & Long-Term Disability and Accident and Critical Illness InsuranceTraditional 401(k) & Roth 401(k) with Employer Matching of up to 3.5%Referral ProgramTuition Assistance ProgramEmployee Assistance ProgramDiscounts at all Avocet-owned Hotels and RestaurantsPOSITION SUMMARY:
As a breakfast chef, you would be responsible for preparing and delivering breakfast service and providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.
MAIN DUTIES AND RESPONSIBILITIES:
Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
Cooking and managing breakfast service and assisting with lunch service.
Setting up and cleaning down the kitchen after breakfast.
Ensure the kitchen is kept clean and hygienic at all times.
Ensure all stocks are kept under optimum conditions.
Ensure all mise-en-place is always freshly prepared and on time.
Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
Ensure any issues are communicated promptly to the Head Chef.
Monitor and Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
To be fully aware of the Hotel’s Fire Safety Procedures and Health & Safety regulations.
To attend any training and meetings, as and when required.
SUPERVISORY RESPONSIBILITIES:
NONE
JOB REQUIREMENTS:
Education: High School Diploma or equivalent
Experience: 1 year line cook experience preferred
Skills:
Cook eggs properly to order
Follow recipe directions
Understand sanitation guidelines
Knife skills including dice, julienne, slice and rough chop
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: stove, oven, mixer, dish machine
Physical & Mental Requirements:
Remain stationary for long periods of time.
Use their hands to handle, control, or feel objects, tools, or controls.
Repeat the same movements.
Move about or traverse for long periods of time.
Bend or twist their body.
Work Environment:
Work with sharp utensils
Work close to open flames, heating elements, and handling hot objects and equipment
Work in extreme hot and cold conditions
Work on potentially slippery surfaces
Tight-knit quarters
Exposure to loud noises
Fast-paced
EOE / DFWP
Read LessWHO WE ARE:
Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.
Pinky's on the Beach:
Pinky’s on the Beach—Folly’s favorite hangout! Your front-row seat to salty air, live tunes, and local flavor served with serious style. From craveable snacks to cocktails with cult followings, everything at Pinky’s is made to turn heads and keep spirits high. The atmosphere? Bold, beachy, and buzzing with good vibes. The team? Passionate pros who know how to keep it cool while running a tight ship. And the view? Let’s just say it never gets old. If you’re looking to work where the ocean is your backdrop and the energy never quits, Pinky’s on the Beach is the place to be.
JOB TITLE: Hostess or Host
DEPARTMENT: Pinky’s on the Beach
LOCATION: TIDES Hotel
REPORTS TO: Pinky's General Manager
POSITION SUMMARY:
Host responsibilities include greeting guests, providing accurate wait times and escorting customers to the dining and bar areas. For this role, you should have solid organizational and people skills to make sure our guests have a positive dining experience from the moment they arrive till their departure.
MAIN DUTIES AND RESPONSIBILITIES:
Welcome guests to the venue
Provide accurate wait times and monitor waiting lists
Manage reservations and seating chart
Escort customers to assigned dining or bar areas
Provide food and beverage menus
Greet customers upon their departure
Coordinate with wait staff about available seating options
Maintain a clean reception area
Cater to guests who require extra attention (e.g. children, elderly)
Answer incoming calls and address customers’ queries
Assist wait staff as needed
Take carry out orders and collect payments
SUPERVISORY RESPONSIBILITIES:
NONE.
JOB REQUIREMENTS:
Education: High School Diploma or GED
Experience: 1-2 years hosting/customer service experience, preferred.
Skills:
Ability to communicate fluently in English with hotel/restaurant guests and employees.
Ability to provide friendly, efficient and courteous service to guests.
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.
Customer focus and drive to deliver optimal employee and customer satisfaction.
Must have the ability to multi-task and perform well under stressful circumstances.
Ability to handle money and operate a point-of-sale system
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: point of sale system; reservations system
Physical & Mental Requirements:
Must be able to lift 50lbs;
Ability to bend, kneel, squat;
Ability to stand/walk for an 8 hour shift
Work Environment:
High guest interaction
Fast paced; high volume
Subject to extreme weather conditions including high heat, rain, wind, etc.
LOCATION: Your hotel’s physical address
SALARY: $15 per hour with annual bonus opportunities
BENEFITS:
A culture that values passion, individuality, and fun!Opportunities for internal growth and developmentPaid Time Off (PTO)Paid holidaysEarned Wage Access through PayActiv- access to your earned wages before payday!Affordable medical, dental, & vision insurance plansCompany provided life insuranceShort & Long Term Disability and Accident and Critical Illness InsuranceTraditional 401(k) & Roth 401(k) with employer matching of up to 3.5%Tuition assistance discount programsReferral programEmployee Assistance ProgramDiscounts at all Avocet-owned hotels & restaurantsEOE / DFWP
Read LessWHO WE ARE:
Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.
Pinky's on the Beach:
Pinky’s on the Beach—Folly’s favorite hangout! Your front-row seat to salty air, live tunes, and local flavor served with serious style. From craveable snacks to cocktails with cult followings, everything at Pinky’s is made to turn heads and keep spirits high. The atmosphere? Bold, beachy, and buzzing with good vibes. The team? Passionate pros who know how to keep it cool while running a tight ship. And the view? Let’s just say it never gets old. If you’re looking to work where the ocean is your backdrop and the energy never quits, Pinky’s on the Beach is the place to be.
JOB TITLE: Server Assistant
DEPARTMENT: Pinky’s on the Beach
LOCATION: TIDES Hotel
REPORTS TO: Pinky’s General Manager
POSITION SUMMARY:
We are looking for a hard-working and enthusiastic Server Assistant to join our team. This individual will assist our hosts and waitstaff by ensuring the dining room is clean and set before service. They will be responsible for clearing and resetting tables, refilling beverages and assisting in delivering food to tables and rooms.
MAIN DUTIES AND RESPONSIBILITIES:
Set up tables and ensure they are clean and ready for meal service
Replenish drinks for guests
Remove empty dishes from tables promptly
Ensuring dining areas and server stations are clean after service
Assist in delivering food and beverages to guests (dine-on or room service)
Assist in other duties as assigned by Food & Beverage Management staff, hotel General Manager or Hotel Assistant General Manager
SUPERVISORY RESPONSIBILITIES:
NONE.
JOB REQUIREMENTS:
Education: High school diploma or GED; required
Experience: 1 year previous server assistant/busser experience; preferred
Skills:
Ability to communicate fluently in English with hotel/restaurant guests and employees.
Ability to provide friendly, efficient and courteous service to guests.
Ability to work under pressure, be organized, self-motivated and work well with others.
Customer focus and drive to deliver optimal employee and customer satisfaction.
Must have the ability to multi-task and perform well under stressful circumstances.
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical & Mental Requirements:
Must be able to lift 50lbs;
Ability to bend, kneel, squat;
Ability to stand/walk for an 8 hour shift
Work Environment:
High guest interaction
Fast paced; high volume
Subject to extreme weather conditions including high heat, rain, wind, etc.
EOE / DFWP
Read LessDo you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Kitchen Supervisor opening at Pinky's on the Beach and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.
WHO WE ARE:
Tides Folly Beach is a beachfront hotel driven and defined by a singular passion: community. We go above and beyond to provide an expectation-exceeding, smile-inducing, memory-making experience for our community of guests. Internally, we focus on building a strong, tight-knit team community through growth, support, camaraderie, and pride. We embrace the community, culture, and spirit of Folly Beach while also being a steward in the evolution of the town as a coastal destination.
MUST HAVE OPEN AVAILABILTY INCLUDING WEEKENDS AND HOLIDAYS.
JOB TITLE: Kitchen Supervisor
DEPARTMENT: Kitchen
LOCATION: Tides Folly Beach
REPORTS TO: Chef De Partie/Sous Chef
POSITION SUMMARY:
The Kitchen Supervisor is responsible for directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.
MAIN DUTIES AND RESPONSIBILITIES:
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staff.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Actively responds to and handles guest problems and complaints.
Maintain Quality levels of receiving, storage, production and presentation of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
Frequently review finished products for quality and presentation before the orders are sent to guests.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
SUPERVISORY RESPONSIBILITIES:
Line Cooks, Stewards, Expo
JOB REQUIREMENTS:
Education: high school diploma, culinary certificate or degree
Experience: 5 years kitchen experience, 1 year in a lead role
Skills:
Must be able to speak, write and understand English
Must have complete understanding of the fundamentals of the culinary operation
Must be able to accurately follow instructions, both verbally and written
Must be able to work with an around kitchen equipment
Must be able to work with and around a diverse group of food, seasonings, etc.
Must possesses excellent communication skills, verbal and written
Must be professional in appearance and demeanor
Must be able to work under pressure
Must be able to work in a fast-paced environment
Must have excellent listening skills
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: stove, oven, mixer, knives, computer
Physical & Mental Requirements:
Stand for long periods of time.
Use their hands to handle, control, or feel objects, tools, or controls.
Repeat the same movements.
Walk or run for long periods of time.
Bend or twist their body.
Work Environment:
Always work indoors.
Often wear uniforms such as aprons or jackets.
Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
Sometimes wear protective and safety attire, such as gloves.
Work physically near others.
May work near contaminants and hazardous equipment.
Sometimes work in a noisy and distracting environment
Read LessDo you want to work at an island escape with 24/7 ocean views, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Banquet Server opening and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.
JOB TITLE: BANQUET SERVER
DEPARTMENT: BANQUETS
LOCATION: TIDES
REPORTS TO: CONVENTION SERVICES MANAGER
POSITION SUMMARY
The banquet server is responsible for delivering unique dining experiences, with the utmost care placed on accuracy, timeliness, and hospitality for our guests.
MAIN DUTIES AND RESPONSIBILITIES
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.
Serve patrons food and beverages in a positive and friendly manner and maintain dining ambiance with an enthusiastic attitude
Help to set up chairs, tables, linens, buffets, etc. for banquet events according to the clients’ request
Read banquet event orders and diagrams and correctly execute the details of the event
Present food service in a prompt and efficient manner with appropriate condiments
Respond to guest requirements by inquiring of needs and observing the dining process
Maintain table cleanliness by removing courses when completed, replenishing utensils as needed, refilling beverages, and being alert to patron spills or other needs
Complete all required side work to include polishing silverware and glassware, cleaning, and preparing the banquet areas
Assist in the setup and break down of events, and return all furniture and equipment to appropriate storage area
Assist in any other aspect of banquet event service where necessary
Abide by all company and state guidelines regarding safe food handling and the sales and service of alcoholic beverages
Maintain regular and punctual on-site attendance with the ability to work a flexible schedule which may include days, evenings, weekends, and holidays when business requires
JOB REQUIREMENTS
Education / Experience
High school diploma or equivalent preferred
One to three years of food service experience required
Banquet service or equivalent experience preferred
Certifications
If bartending TIPS certification is required.
Skills
Excellent verbal and written communication skills with guests, team members, and management
Ability to work efficiently with strong attention to detail
Ability to work both independently and and as a team and remain motivated
WORKING CONDITIONS
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used
Food and beverage service equipment, including but not limited to: hand cart, food service tray, general food service equipment
Chair and table cart and dolly
Cleaning equipment, including but not limited to: broom, vacuum, mop, mop bucket, cleaning chemicals
Physical and Mental Requirements
Ability to frequently lift, carry, push, pull, or otherwise move up to 50 pounds and occasionally lift, carry, push, pull, or otherwise move up to 75 pounds with or without assistance
Ability to stand for extended periods of time, sometimes more than 8 hours
Ability to hand carry service trays with 10 covered entree plates
Ascend and descend stairs with varying levels of height
Ability to traverse all banquet service areas (12 venues, 17,000 square feet)
Hear at a basic level and communicate with coworkers and guests
Ability to multitask and work effectively in a high-demand, fast-paced environment with changing variables
Ability to apply patience and understanding to all persons and situations
Ability to perform well under pressure to meet the needs of guests, team members and/ or management
Work Environment
The work environment includes high guest contact; may involve varying conditions and circumstances with guests, staff, visitors, etc.
Ability to work varied shift lengths including weekends and late night events
This position requires the ability to work in temperatures of varying degrees
EOE / DFWP
Read LessPOSITION SUMMARY:
The Kitchen Manager is responsible for leading The Rooftop kitchen and exemplifying The Vendue’s culture as well as promoting the whole property as both the Destination and Employer of Choice! The Kitchen Manager will balance excellent cooking skills with managerial decision-making and team leadership; always following The Vendue’s vision, principles, and standard operating procedures. The Kitchen Manager will support all efforts for maximum profitability, efficient back-of-house performance, and optimal utilization of staff and resources.
PRIMARY DUTIES & RESPONSIBILITIES:
Responsible for the efficient daily functioning of the kitchen.Ensure all stations are supplied and set for maximum effectiveness.Ensure proper kitchen management, organization, inventory ordering, and stocking activity.Process invoices through the system for timely payment to vendors.Hire, train, and manage kitchen staff.Create and roll out standardized recipes while maintaining quality and cost control.Collaborate with The Rooftop General Manager regarding new menu items and specialty offerings.Ensure cleanliness, proper handling, and use of all kitchen equipment and food products according to company and SCDA guidelines.Maintain logs, manuals, and procedures in compliance with The Vendue and governing body standards.Note that this is not an inclusive list and culinary team members are at times asked to assist with other tasks to best serve the business. Other tasks may be assigned by The Rooftop General Manager or other managers.
SUPERVISORY RESPONSIBILITIES:
Back-of-House staff including Kitchen Supervisor, Line Chefs and Dishwasher/StewardsJOB REQUIREMENTS:
Education/Experience:
Associate's Degree or related work experience. Formal culinary training either from a Culinary/hospitality associates program or related work experience a plus.Minimum 5 years work experience. 2 years management experience.ServSafe Managers Certification - have current ServSafe Managers Certification or become certified within 90 days of employment.Skills & Abilities:
Commitment to guest satisfaction and service excellence.Accuracy and speed in executing assigned tasks. Ability to work under pressure, be calm, organized, self-motivated, and work well with others.Be able to demonstrate proper cooking techniques of fish, meats, sauces, and vegetables in accordance with the outlet’s recipe book and menu cards.Possess and demonstrate superior knife skills to ensure proper and even cuts, correct portioning/fabrication of proteins, and consistent plate presentation of menu items.Be familiar with casual dining.Must have a creative, almost visionary approach to the day-to-day business identifying, fleshing out, and implementing ideas to stay relevant as opposed to staying static.Manage time and the kitchen team effectively to find the most productive workflow to maximize profit and minimize customer wait time.Ability to lead a team in a proactive and positive manner.WORKING CONDITIONS:
Equipment to Be Used:
General cooking appliances to include, but not limited to the following: Gas Range, Grill, Charbroiler, Fry-o’later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.Microsoft Office Suite, and Google Suite.Physical & Mental Requirements:
Must be able to stand and walk for extended periods of time, typically 8+ hours.Ability to work varied schedules from week to week based on business demands in excess of 40 hours including holidays and weekends with flexibility in schedule from time to time with minimal notice.Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.Must be able to push, pull, lift, and carry up to 50 pounds.Must be able to communicate with team members and other members of management both verbally and written.Work Environment:
Commercial Kitchen environment and storage areas with tile flooring.The position requires the ability to work in both extreme heat from the hot line and sub-zero temperatures from walk-in freezer.High pressure, high volume, fast-paced, team-oriented.The working conditions described are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
WHAT WE HAVE TO OFFER:
Location:
Located at 19 Vendue Range, Charleston, SC 29401, The Vendue is in the heart of Charleston’s French Quarter and Art District.Steps away from Waterfront Park, Charleston City Market, and Rainbow Row, along with other historic attractions, shopping, and dining.Salary:
$55,000-$58,000 annual salary depending on experienceAnnual bonus opportunities up to 20%Exempt, full-time positionBenefits:
A culture that values curiosity, boldness, intentionality, and delight!Opportunities for internal growth and developmentPaid Time Off & Paid HolidaysEarned wage access through PayActiv - access your earned wages before payday!Affordable medical, dental, and vision insurance plansCompany provided life insuranceShort & Long Term Disability and Accident and Critical Illness InsuranceTraditional 401(k) and Roth 401(k) with employer matching of up to 3.5%Referral program & Employee Assistance Program & Tuition Reimbursement ProgramDiscounts at all Avocet-owned hotels and restaurantsWHO WE ARE:
Up top is where it’s at! The Rooftop, a legend unto itself, Charleston’s original rooftop bar. Constantly voted #1, Vendue’s lively rooftop boasts views for miles – harbor or city skyline. Pick your pleasure. With tasty food and pulse-pounding drinks to help fuel our guests’ merry-making, this is where it’s at. Every guest should leave thinking, “damn, that was good fun.” - and you can be part of the team that makes it happen!
The Vendue is not traditional in its aesthetic, vibe or the way we serve our guests. Neither is this position. We’re here to shake things up to bring our guest experience to the next level–with some flair, and a touch of showmanship. You'll have everything you need to shine - great location? Check. An epic rooftop bar? Best in the city! 200+ piece curated art collection? Yup, but we don't want to brag. We could go on. But we are missing one thing - YOU. What level of creativity, fun, beauty, and inspiration can you bring to the team? Can you match our moxie? We'd love to find out. To learn more, visit thevendue.com.
EOE/DFWP
Read LessDo you want to work at an island escape with 24/7 ocean views, frozen drinks, fresh coastal cuisine, and blissed-out beach vibes? Submit your application for our Night Auditor opening and find out what it truly means to be a part of the Tides Folly Beach team.
Compensation: $17.00 per hour
Location: 1 Center St, Folly Beach, SC 29439
JOB TITLE: NIGHT AUDITOR
DEPARTMENT: GUEST SERVICES
LOCATION: TIDES FOLLY BEACH
REPORTS TO: GUEST SERVICE MANAGER
POSITION SUMMARY:
Responsible for handling reservation inquiries, modifications, and cancellations in an attentive, courteous, and efficient manner. Quote available rates and upsell room types to maximize revenue. Ensure a consistent focus on providing an exceptional experience to every guest while maximizing profitability at the same time. Must possess strong quality control skills, task management, and communication with internal and external clients. Must be able to work a flexible schedule based on business needs. 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.
MAIN DUTIES AND RESPONSIBILITIES:
Perform all check-in and check-out tasks
Manage online and phone reservations
Inform customers about payment methods and verify their credit card data
Register guests collecting necessary information (like contact details and exact dates of their stay)
Welcome guests upon their arrival and assign rooms
Provide information about our hotel, available rooms, rates, and amenities
Respond to clients’ complaints in a timely and professional manner
Liaise with our housekeeping staff to ensure all rooms are clean, tidy, and fully-furnished to accommodate guests’ needs
Confirm group reservations and arrange personalized services for VIP customers and event attendees, like wedding guests
Upsell additional facilities and services when appropriate
Maintain updated records of bookings and payments
Processes guest charges vouchers and credit card vouchers.
Post charges to the guest accounts that have not been posted or were incurred on the night audit shift.
Transfer charges and deposits to master accounts.
Check to see that all charges are assigned to the appropriate departments.
To verify that all transactions performed at the front desk are supported by documentary evidence and signatures as necessary and that they have been correctly posted and allocated into the PMS system.
To Verify that all charges posted from the POS Software SPA software had reached the correct guest folios and also not missing.
Verifies all account postings and balances.
Verifies that room rates are correct and posts those rates to guest accounts.
Monitors the current status of coupons, discount, and other promotional programs.
Tracks room revenues, occupancy percentages, and other front office statistics.
Prepares a summary of cash, check, and credit card activities.
Summarizes results of operations for management.
Check figures, postings, and documents for accuracy. Record, store, access, and/or analyze computerized financial information.
Follow the End of Day / Night Audit Checklist.
Must have complete knowledge of emergency procedures.
Balance the day’s charges, making corrections as necessary.
Performs wake-up calls.
Run end of day process in property management software (PMS).
Understand principles of auditing, balancing, and closing out accounts.
Perform nightly balancing of in-room video and long-distance telephone services
SUPERVISORY RESPONSIBILITIES :
Night Security Officer.
JOB REQUIREMENTS:
Education: High school graduate or equivalent.
Experience: Minimum one year of hotel front desk supervisory experience, experience handling cash, accounting procedures, and general administrative tasks. Work experience as a Hotel Front Desk Agent, Receptionist, or similar role. Experience with hotel reservation software, like Cloudbeds and RoomKeyPMS. Understanding of how travel planning websites operate, like Booking and TripAdvisor. Degree in hotel management is a plus.
Skills:
Possess a positive customer service attitude.
Excellent communication and organizational skills
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: Computer, Phone, walkie-talkie
Physical & Mental Requirements:
Requires grasping, writing repetitive motions
Prolonged periods of sitting and walking
May occasionally have to lift, push, pull or carry up to 40 pounds.
Standing, standing, sitting, walking, repetitive motions, hearing, visual acuity, and may on occasion, have to lift and carry up to 40 pounds.
Work Environment:
While primarily an indoor job, one must be able to walk outside in a variety of weather conditions.
Will work primarily in public areas of the hotel
Must be comfortable working in a shared space, with frequent noise, without the use of a private office.
EOE/ DFWP
Read LessDo you want to work at an island escape with 24/7 ocean views and blissed-out beach vibes? Submit your application for our Barista opening and find out what it truly means to be a part of the Tides Folly Beach and Avocet Hospitality team.
Salary: $14.00 per hour + tips with annual bonus opportunities
Location: 1 Center St, Folly Beach, SC 29439
Benefits:
A culture that values passion, individuality, and fun!Opportunities for internal growth and developmentPaid Time Off (PTO)Paid HolidaysAffordable Medical, Dental, & Vision Insurance PlansCompany provided Life InsuranceShort & Long-Term Disability and Accident and Critical Illness InsuranceTraditional 401(k) & Roth 401(k) with Employer Matching of up to 3.5%Referral ProgramEmployee Assistance ProgramDiscounts at all Avocet-owned Hotels and RestaurantsJOB TITLE: BARISTA
DEPARTMENT: ROASTED
LOCATION: TIDES HOTEL
REPORTS TO: ROASTED SUPERVISOR
POSITION SUMMARY:
Barista responsibilities include educating customers on our beverage menu, making recommendations based on their preferences, up-selling special items and taking orders. A barista should have excellent customer service skills and the ability to multitask.
MAIN DUTIES AND RESPONSIBILITIES:
Greet customers as they enter, identify their needs and answer questions about menu items.
Take orders while paying attention to details (e.g. preferences of coffee blend, dairy and sugar ratios).
Prepare and serve hot and cold beverages such as coffee, espresso, cappuccino, tea, chai, frappe etc., following recipes.
Prepare and serve limited food items, like cookies, pastries, sandwiches and muffins.
Record sales, operates a cash register, and follows cash and credit handling policies as required).
Assist with store set-up, clean-up, and stocking of merchandise.
Follow all safety and sanitation procedures.
SUPERVISORY RESPONSIBILITIES:
NONE.
JOB REQUIREMENTS:
Education: None
Experience: 1 year barista experience; preferred
Skills:
Ability to multitask.
Knowledge of coffee and espresso beverages.
Cash and credit card handling.
Punctuality
Possess strong customer service skills.
Possess strong communication skills.
Ability to work well under pressure.
WORKING CONDITIONS:
The working conditions described below are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Equipment to Be Used: Point of sale system; coffee machine; espresso machine and milk steamer; drink blender.
Physical & Mental Requirements:
Must be able to lift 50lbs.
Ability to bend, kneel, squat.
Ability to stand/walk for an 8 hour shift.
Work Environment:
High guest interaction
Fast paced; high volume
EOE / DFWP
Read Less