General Manager

About Planters Inn and Peninsula Grill

When Planters Inn was built in 1844, it secured the best location of all Charleston hotels. Today, the iconic hotel famously presides over the corner of Market & Meeting Street — the very heart of Historic Charleston, South Carolina.

Planters Inn is South Carolina’s only Relais & Châteaux Hotel. Our historic hotel in Charleston is an oasis of beauty and gentility for guests who appreciate luxury, personal space, and added privacy.

In Charleston, S.C., the crown jewel of the dining scene is Peninsula Grill, the beguiling Four-Diamond and Four-Star restaurant hidden amidst a lush moonlit garden in the very heart of the Historic District.

Loved by locals and guests from around the world, Peninsula Grill offers a genuinely resplendent dining experience that pulls out all the stops—a spectacular setting, fresh and delicious cuisine, fantastic service that seamlessly anticipates a guest’s wants and needs, an award-winning wine list, a famous signature dessert, and one more ingredient… a bit of enchantment.

About Us

The Yarrow Group is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.

Our Values

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

JOB OVERVIEW 

The General Manager (“GM”) is responsible for all aspects of operations at the hotel, team management, and guest experience. The GM is an ambassador for the hotel and The Yarrow Group (corporate office). The ideal candidate is well rounded in sales, hotel operations (Rooms and F+B), human resources, guest service and asset management. This role manages and directs staff management in engineering, rooms, food and beverage and administration. The role is responsible for the overall direction, coordination, and evaluation of the hotel’s leadership team and for carrying out leadership responsibilities in accordance with the organization’s policies and applicable laws. 

In addition to overall hotel operations, this role includes direct oversight of the hotel's fine dining restaurant and café, ensuring both venues deliver exceptional guest experiences, maintain brand and service standards, achieve financial performance goals, and operate in compliance with all health, safety, and hospitality best practices.

ESSENTIAL JOB FUNCTIONS 

• Develops a positive workplace culture through implementation of action plans that are designed to improve team member retention and to foster teamwork, communication, engagement, and trust, and models the behavior that is expected of all hotel employees 

• Thoroughly understands all duties of all staff and departmental functions 

• Monitors and develops team members’ performance, to include positive supervision, constructive feedback, professional development, coaching, counseling, mentorship, performance management, and appropriate recognition of achieved goals 

• Accountable for hotel recruitment, staffing, and training, and ensures department managers and supervisory staff are qualified and effective in their roles  

• Sets measurable departmental objectives and performance expectations  

• Ensures compliance with Yarrow Group standards of product, quality, and operational performance 

• Responsible for the execution and impact of all policies and procedures for the hotel 

• Reviews and evaluates feedback from guests both written and verbal, and demonstrates the ability to proactively identify and respond to related opportunities and trends  

• Ensures customer satisfaction by soliciting feedback and improving standards 

• Understands revenue generation and yield management, works in conjunction with the corporate team on maximizing revenue through rate positioning and optimizing occupancy through segmentation  

• Controls expenses in accordance with accurate revenue forecasts, making necessary adjustments in order to maximize profitability 

• Maintains proper staffing guidelines based on budget forecast and occupancy 

• Actively manages the budget process, P&L reporting 

• Prepares ownership operation and marketing reports 

• Directs the overall property sales effort in partnership with the Corporate Vice President of Sales and Marketing 

• Provides ultimate oversight and accountability for guest service recovery and problem resolution 

• Ensures employee satisfaction as reported and measured through the hotel’s annual employee engagement survey 

• Meets overall growth objectives  

• Works well cross-functionally and with management group and hotel owners 

• Works with relevant property staff, corporate support partners and third-party vendors and suppliers. Oversee all repairs, renovations, alterations and improvements to the hotels as shall be necessary for the proper maintenance and preservation of the facility. Focus must be given to life safety matters and to any other situation that creates risk for guests, team members or the property 

• Responsible for ensuring quality and efficiency of all contracted work completed onsite. 

• Upholds contractors to scope of work agreed to in their contract along with hotel standards. 

• Maintains the relationship with contracted labor agencies. 

• Supports a process for inspections and preventative maintenance.  

• Through regular audits and/or inspections, identifies any operational, productivity, performance, and/or efficiency gaps and implements measures to correct those deficiencies 

• Ensures that all licenses and permits required in connection with the operation and management of the hotels are applied for on time and maintained in good standing 

• Ensures hotel is in compliance with all Brand and Governmental requirements such as life safety, ADA compliance, food safety training, responsible alcohol service training, human trafficking training, and hiring practices 

• Maintains a strong presence as a leader in the local community 

• Provides direct oversight of all food and beverage operations, including fine dining restaurant and café, ensuring exceptional guest experiences, operational efficiency, and profitability 

• Develops and enforces service standards that align with the fine dining restaurant’s brand image, including menu presentation, wine service, and overall guest interaction 

• Collaborates with the to create seasonal menus, maintain high-quality food presentation, and ensure adherence to health and safety regulations 

• Oversees beverage programs, including wine list curation, specialty coffee offerings, and cocktail innovation, in partnership with culinary and beverage leadership 

• Ensures consistent delivery of luxury-level service in the fine dining restaurant and casual, high-quality service in the café, tailored to each concept’s target clientele 

• Monitors cost control measures for both venues, including labor, food, and beverage costs, ensuring alignment with budgetary goals 

• Implements marketing initiatives and promotional events to drive revenue and enhance visibility of the restaurant and café in the local community and with hotel guests 

• Conducts regular walk-throughs of dining venues to ensure cleanliness, ambiance, and service standards are upheld 

• Recruits, trains, and develops management and service teams for the restaurant and café, fostering a culture of hospitality, teamwork, and continuous improvement 

• Reviews guest feedback specific to the fine dining restaurant and café, addressing service gaps, recognizing top performers, and adjusting operational strategies accordingly 
• Performs any other job-related duties as assigned   

ESSENTIAL QUALIFICATIONS 

• Bachelor’s degree in hospitality management or equivalent field of study and/or progressive industry experience  

• Ten years of progressive leadership experience in hotel operations  

• Strong customer service aptitude and ability  

• Strong analytical and reasoning skills   

• Extensive knowledge of yield and revenue management 

• Understanding of budgetary and fiscal responsibility  

• Excellent verbal and written communication skills 

• Excellent organizational and time management skills 

• Excellent problem solving and conflict resolution skills 

• Be an active team player and ability to collaborate across teams 

• Be a carrier of the Yarrow Group culture and serve as the example for other leaders to follow  

PHYSICAL DEMANDS & WORK ENVIRONMENT 

The physical demands & work environment described here are representative of those that must be met by an employee 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, the employee is regularly required to stand; use hands to handle or feel, reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 

All your information will be kept confidential according to EEO guidelines.