SA Hospitality Group
FOH - General Manager - East Hampton
SA Hospitality Group, East Hampton, New York, United States
Overview
SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose:
This person is responsible for overseeing overall operation of the restaurant. This position requires an established restaurant professional with the ability to lead, uphold guest satisfaction and maintain the integrity of the business on a full-time basis based on hours of operation of the restaurant. Key Responsibilities / Accountabilities
Managerial
Responsible for departmental logistics efficiency – monitor what works and what does not and be flexible to adjust to achieve expected outcome. Continue to suggest new offerings for dining room guests based on demand and guest feedback and/or current trends; present to Chef and Director of Operations to analyze, seek decisions, and follow up on outcomes. Assist and work closely with all employees – train and teach about products and items we sell, monitor how they speak with customers and guide them if they need to improve. Responsible for all new hire training checklist completion; responsible for full training of employees – following company standards (especially barista). Communicate any counter or product related problems to Director of Operations. Ensure all operational tasks and procedures are adhered to by the management team and follow up on performance to drive tasks to completion. Dining Room Service
Be an amazing host and create memorable experiences through personalized service. Represent the products and present them to customers, explaining the brand and flavors using effective sales techniques. Create relationships with regular customers to encourage return visits. Communicate all company-wide changes, changes in SOPs, product-related facts, and any other changes to all employees. Assist dining room staff during service and oversee service flow by being present on the floor during all meal periods when scheduled. Communicate guest-related issues or requests to the appropriate service staff and culinary team and guide them toward resolution. Support dining room staff with other tasks and resolve issues, communicating resolutions with Director of Operations, VP, or ownership. Personalize service by leading by example - using guests’ names, building relationships with loyal guests, and checking on satisfaction at tables. Labor Management
Create and manage schedules on the scheduling platform according to labor budgets, considering applicable laws and regulations regarding breaks and the 80/20 rule. Direct daily work activities of all scheduled staff and monitor staffing levels in your absence under the leadership of the Assistant General Manager and other managers. Continuously review performance of all staff - address shortcomings and recognize success. Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management, and guide peers in decision making by elaborating on examples and learning from mistakes. Support and work closely with Assistant General Manager and other managers to uphold service and hospitality standards in the restaurant. Product Presentation
Monitor and ensure quality of food and beverages is at its highest. Maintain control over inventories – beverage, china/glassware/silverware. Oversee grooming of service staff. Monitor neatness and attractiveness of showcase displays with pastries and desserts. Conduct or assist in inventories – beverage/wine, china/glassware/silverware. Monitor florals and overall dining room decoration and aesthetics of outdoor areas. Ensure service staff grooming and cleanliness of FOH areas; coordinate with BOH as needed. Financial
Adhere to an organizational structure that maximizes productivity and communication; oversee daily floor plan, section division, and side-work completion. Maintain safety and security of all employees, guests, and company assets. Maximize financial performance and profitability by managing food & beverage costs. Suggest promotions, drive revenue, train staff on up-selling, build guest loyalty, monitor schedules and hours worked. Enforce federal, state, and local laws including health & labor regulations. Administrative
Ensure accuracy of menus, wine list, beer and house cocktail lists and POS postings. Respond personally to guest requests and/or complaints in a timely manner. Respond to company/operation emails professionally and when possible, not during service. Monitor Avero reports regarding daily performance. Ensure daily reports and invoices are submitted to the office timely. Communicate employee matters (terminations, disciplinary actions, HR issues) urgently to HR. Ensure timely ordering of supplies (coffee, tea, paper products, cleaning supplies, uniforms, linens). Coordinate repairs and communicate outcomes to all involved and Avero. Attend all required meetings scheduled by Director of Operations or ownership. This job description will be reviewed periodically as duties change with business necessity. Essential and marginal functions are subject to modification. You may be asked to stay current on industry trends; the company will assist educational goals related to duties with prior management approval. Minimal Essential Requirements
Ability to work as part of a team, and personal cleanliness. Basic food handling, preparation, and cleaning skills are welcomed. Time management and ability to work under pressure in a high-volume environment. Active listening and learning skills. Ability to communicate in English to ensure safety and interaction with staff and guests. Reading and speaking comprehension skills. Discipline to follow set standards. Ability to lift up to 25 lbs. Current Food Handler’s Certificate. ADA:
SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law. Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.
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SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose:
This person is responsible for overseeing overall operation of the restaurant. This position requires an established restaurant professional with the ability to lead, uphold guest satisfaction and maintain the integrity of the business on a full-time basis based on hours of operation of the restaurant. Key Responsibilities / Accountabilities
Managerial
Responsible for departmental logistics efficiency – monitor what works and what does not and be flexible to adjust to achieve expected outcome. Continue to suggest new offerings for dining room guests based on demand and guest feedback and/or current trends; present to Chef and Director of Operations to analyze, seek decisions, and follow up on outcomes. Assist and work closely with all employees – train and teach about products and items we sell, monitor how they speak with customers and guide them if they need to improve. Responsible for all new hire training checklist completion; responsible for full training of employees – following company standards (especially barista). Communicate any counter or product related problems to Director of Operations. Ensure all operational tasks and procedures are adhered to by the management team and follow up on performance to drive tasks to completion. Dining Room Service
Be an amazing host and create memorable experiences through personalized service. Represent the products and present them to customers, explaining the brand and flavors using effective sales techniques. Create relationships with regular customers to encourage return visits. Communicate all company-wide changes, changes in SOPs, product-related facts, and any other changes to all employees. Assist dining room staff during service and oversee service flow by being present on the floor during all meal periods when scheduled. Communicate guest-related issues or requests to the appropriate service staff and culinary team and guide them toward resolution. Support dining room staff with other tasks and resolve issues, communicating resolutions with Director of Operations, VP, or ownership. Personalize service by leading by example - using guests’ names, building relationships with loyal guests, and checking on satisfaction at tables. Labor Management
Create and manage schedules on the scheduling platform according to labor budgets, considering applicable laws and regulations regarding breaks and the 80/20 rule. Direct daily work activities of all scheduled staff and monitor staffing levels in your absence under the leadership of the Assistant General Manager and other managers. Continuously review performance of all staff - address shortcomings and recognize success. Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management, and guide peers in decision making by elaborating on examples and learning from mistakes. Support and work closely with Assistant General Manager and other managers to uphold service and hospitality standards in the restaurant. Product Presentation
Monitor and ensure quality of food and beverages is at its highest. Maintain control over inventories – beverage, china/glassware/silverware. Oversee grooming of service staff. Monitor neatness and attractiveness of showcase displays with pastries and desserts. Conduct or assist in inventories – beverage/wine, china/glassware/silverware. Monitor florals and overall dining room decoration and aesthetics of outdoor areas. Ensure service staff grooming and cleanliness of FOH areas; coordinate with BOH as needed. Financial
Adhere to an organizational structure that maximizes productivity and communication; oversee daily floor plan, section division, and side-work completion. Maintain safety and security of all employees, guests, and company assets. Maximize financial performance and profitability by managing food & beverage costs. Suggest promotions, drive revenue, train staff on up-selling, build guest loyalty, monitor schedules and hours worked. Enforce federal, state, and local laws including health & labor regulations. Administrative
Ensure accuracy of menus, wine list, beer and house cocktail lists and POS postings. Respond personally to guest requests and/or complaints in a timely manner. Respond to company/operation emails professionally and when possible, not during service. Monitor Avero reports regarding daily performance. Ensure daily reports and invoices are submitted to the office timely. Communicate employee matters (terminations, disciplinary actions, HR issues) urgently to HR. Ensure timely ordering of supplies (coffee, tea, paper products, cleaning supplies, uniforms, linens). Coordinate repairs and communicate outcomes to all involved and Avero. Attend all required meetings scheduled by Director of Operations or ownership. This job description will be reviewed periodically as duties change with business necessity. Essential and marginal functions are subject to modification. You may be asked to stay current on industry trends; the company will assist educational goals related to duties with prior management approval. Minimal Essential Requirements
Ability to work as part of a team, and personal cleanliness. Basic food handling, preparation, and cleaning skills are welcomed. Time management and ability to work under pressure in a high-volume environment. Active listening and learning skills. Ability to communicate in English to ensure safety and interaction with staff and guests. Reading and speaking comprehension skills. Discipline to follow set standards. Ability to lift up to 25 lbs. Current Food Handler’s Certificate. ADA:
SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law. Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.
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