Founded by Chef Patrick Owens in 2003, Owens Dining Group (ODG) that consists of Langdon’s, Opal, Wood & Grain and Tierra al Mar (opening in October 2021) is credited with raising the bar for fine cuisine in Mount Pleasant and championing the local fishing industry and farms. Under the leadership of Chef Owens, the ODG restaurants continue to be rated at the top of Mount Pleasant’s dining scene, with Langdon’s being the only AAA Four Diamond restaurant in Mount Pleasant.
We are currently looking for a recruiting coordinator who will play a pivotal role in finding candidates that best meet our culinary team’s culture and company’s objectives. They will source passive candidates, identify key skills, and build a contact list that the company can use to quickly fill positions with the right people. We need our recruiting coordinator to build strong relationships with our hiring managers. They should feel comfortable screening candidates, arranging interviews, and tracking the hiring process every step of the way.
– Working with hiring managers to determine company hiring needs
– Developing recruitment objectives and process
– Conducting job interviews
– Creating a shortlist of candidates for relevant positions
– Ensuring that all candidate information is thoroughly reviewed and verified
– Using talent networks to build a list of candidates
– Sourcing new talent from a variety of places (social media, direct postings, etc.)
– Ensuring that all privacy and hiring regulations are being followed
– Tracking key metrics (time to hire, first-year attrition, etc.) and adjusting the recruitment process as needed
– Running reports and presenting findings to management
Necessary Skills & Qualifications:
– At least 1 year of experience in a recruiting role
– Experience with hospitality industry marketing strategies
– Proven success in sourcing candidates
– Outstanding multi-tasking abilities and organizational skills
– Clear written and verbal communication
– High school diploma (or equivalent)
Preferred Skills & Qualifications:
– Industry certifications in recruitment marketing
– Bachelor’s degree in HR, communications, or a business-related field
Please email resumes to email@example.com
Join us for Open Job Interviews at Langdon’s, Opal and Wood & Grain, every Wednesday from 2-4pm.
We are no longer serving lunch at Langdon’s. However, we are now open seven days a week, including Sunday from 5 to 10 p.m.
Every Monday, enjoy half off all bottles of wine under $100. Every Tuesday, all charcuterie plates are half off.
Monday through Sunday, 4-6pm
Enjoy $6 glass of house wines, $6 Shrimp Bruschetta, $6 Charcuterie, $8 Warm Mozzarella and $2 Oysters.
Making a charcuterie plate is a work of art. Opal has perfected this art and is now launching a new special holiday offer “charcuterie to go”. Either it is a charcuterie platter for a special holiday party or dinner with friends, customers can now enjoy the selection of 8 meats and 8 cheeses accompanied by gourmet condiments such as honey, pickled vegetables and spicy mustard in the comfort of their home.
Platters will be priced per piece in accordance with the menu pricing and guests can pick any meats and cheese they want. BYOP (bring your own platter) or purchase one from the restaurant for additional $20.
Loved waking up and seeing our Poached Farm Eggs with Pistou Puree, Crema, Prosciutto, Frisse, + Truffle Vinaigrette on the cover of Charleston Scene! Here’s a link to the full article about new brunch spots in Charleston: http://www.charlestonscene.com/article/20150401/CS/150409906/1187/bountiful-brunch-options-charleston-restaurants-jump-into-the-brunch-game&source%3DRSS
Excited to announce that Opal is now serving brunch on Sundays from 10:30 a.m. to 2 p.m. In keeping with our Mediterranean-style cuisine, Chef Patrick Owens and his team created a brand new menu filled with bright and seasonal offerings perfect for a leisurely midday meal.
Toast to the weekend with our Bloody Caesar made with vodka, Clamato, celery salt and topped with a raw shucked oyster. We offer a variety of dishes great for sharing…or not!
Menu highlights include:
Apple Salad | Arugula, Gorgonzola Dulce, Hazelnuts + Rioja-Thyme Vinaigrette
Spicy Local Shrimp Bruschetta | Chiles + Garlic
Oysters on the Half Shell
Smoked Duck Ham Omelet | Wild Mushrooms + Chevre + Petite Salad
Angus Burger | Fresh Mozzerella, Charred Onions, Garlic Fries
Baked Farm Eggs | Tomato, Mozzarella, Chorizo, Basil, Petite Salad, Crispy Bread
Fresh Waffle | Bananas, Walnuts, Vanilla-Maple Syrup
We are pulling out the stops once again for our annual New Year’s Eve dinners on Wednesday, December 31. Each restaurant will featuring a multi-course, prix fixe menu.
Langdon’s: 4 courses for $75 | Opal: 3 courses for $59
Wine pairings are available for an additional charge. Reservations are required and may be made by calling Langdon’s at 388-9200 or Opal at 654-9070.
Opal’s got a spiffy new look! Our friends Emily Woolcott (designer) + John Duckworth (artist) helped us polish our space with a new paint palette, custom drapery and stunning oversized photography featuring images taken by John many miles offshore our own Charleston coastline.
To accompany the new look, we’re rolling out some fun specials: Monday + Wednesday nights = $30 bottles of wine; Tuesdays = 1/2 off all charcuterie plates. Three more reasons to join us for dinner!