Join to apply for the General Manager role at BOND Hospitality
Join to apply for the General Manager role at BOND Hospitality
This range is provided by BOND Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range
$150,000.00/hr - $160,000.00/hr
The Place:
Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience.
Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale.
The Role:
The General Manager is responsible for overseeing all food and beverage operations at
Sartiano’s and its associated outlets, including the café, lobby experience, in-room dining, private dining,
the main restaurant. This role requires a visionary leader with deep expertise in
hospitality, operations, and guest experience, ensuring the highest levels of service, quality, and
profitability.
Responsibilities:
Strategic Leadership & Operations
- Develop and implement strategies to enhance the overall food and beverage experience while
- Lead and mentor teams across all Sartiano’s outlets, fostering a culture of excellence and hospitality.
- Oversee day-to-day operations, ensuring seamless execution across all venues.
- Implement operational efficiencies to optimize costs, labor, and service quality.
- Ensure compliance with all health, safety, and licensing regulations.
- Support the expansion of Sartiano’s, including new openings and pop-up activations.
- Maintain and enhance service standards across all outlets, ensuring consistency and excellence.
- Foster a personalized and elevated guest experience that aligns with Sartiano’s brand identity.
- Act as a visible presence in the restaurant and outlets, engaging with guests and ensuring satisfaction.
- Handle VIP and high-profile clientele with discretion and care.
- Develop and manage budgets, financial targets, and P&L statements.
- Monitor revenue streams and control costs to maximize profitability.
- Oversee inventory management, purchasing, and vendor relationships to maintain quality and cost
- Identify opportunities for increased revenue through menu development, promotions, and strategic
Team Development & Culture
- Recruit, train, and develop a high-performing team across all outlets.
- Foster a strong service culture through coaching, training, and continuous improvement initiatives.
- Collaborate with HR to implement retention strategies and maintain high employee engagement.
- Work closely with the culinary and beverage teams to ensure menus reflect seasonality and remain
- Ensure that food and beverage offerings stay innovative and align with market trends.
- Provide insight and feedback to maintain a dynamic and compelling menu selection
Seniority level
Seniority level
Mid-Senior level
Employment type
Employment type
Full-time
Job function
Job function
ManagementIndustries
Restaurants
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