Required Years of Experience
2 years
Job Details
Position Purpose: the Counter Manager will be in command of overall operations of the restaurant in the absence of General Manager and Assistant General Manager.
Key Responsibilities/Accountabilities:
Managerial
- Facilitate coaching, counseling opportunities and disciplinary discussions to employees.
- Interview, assess and select employees for employment with AGM/GM.
- Direct daily work activities of all scheduled staff including but not limited to floor plans, section assignment & side work.
- Monitor, manage and report and discrepancies with registers between shifts.
- Responsible for overall grooming service staff.
- Monitor what works and what does not and communicate your observations and suggestions for improvements.
- Assist with training of all new hired and existing staff and training materials generation.
- Focus on specifically assigned area of restaurant needs that need attention when requested by
- General Manager – such as beverage, wine sales, service, etc.
Service
- Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.
- Support staff with any tasks, resolve operational and employee issues and communicate and/or consult resolution with General Manager and/or Assistant General Manager.
- Personalize service by leading by example (e.g., using guest’s name, building relationships with guests to achieve loyalty
and build regular clientele, check on satisfaction by being involved and speaking with every guest dining with us, etc.)
- Represent all products and present them to our customers explaining the brand and flavors using skilled sales techniques.
- Monitor and make sure quality of food and beverages is at its highest.
- Personally handle the service in the dining room and oversee the service staff and flow of entire restaurant by being present on the floor during all meal periods when scheduled.
Product Presentation
- Monitor and make sure quality of food and beverages is at its highest.
- Assist with inventories if requested by GM and AGM – beverage, china/glassware/silverware.
- Responsible for freshness and look of the florals of the entire dining room and overall decoration and esthetics of outdoor area and the dining room; communicate needs to AGM/GM.
Labor Management
- Direct daily work activities of all scheduled staff – floor plans, section assignment, side work, etc,
- Continually review performance and attendance 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.
- Support and work closely with the rest of the management team so as team you uphold the service and hospitality standards in the restaurant.
- Work closely with staff to establish a group-hospitality minded employees who will develop and maintain our philosophy and values.
- Understand, follow and direct others in current safety procedures.
Administrative
- Monitor and ensure the accuracy of menus, wine list, beer and house cocktail lists and POS postings.
- Find a way to actively respond to all company/operation emails whenever possible and always in professional manner (not on the floor in the view of the guests and not during the service)
- Participate and monitor Avero reports regarding the daily performance of the restaurant.
- Follow up on all needed repairs immediately by informing GM and AGM or directly calling appropriate maintenance persons, be present and communicate outcome in detail to all involved and Avero.
- Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
Financial
- Suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every single table, monitor schedules and actual hours worked, etc.
- Monitor and manage registers between shifts.
- Enforce federal, state, and local laws including health & labor
Self-Development
It is understood that as Floor Manager you are responsible to maintain current knowledge of the world of restaurants when it comes to food, wine, beer, and spirits. You will be required to continually develop this knowledge on your own time and stay on top of current industry trends. Your progress in education will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Assistant General Manager (with prior management approval).
Minimal Essential Requirements:
- The ability to work as part of a team, and personal cleanliness.
- Food handling, preparation, and cleaning skills are welcomed. Food handler’s certification required.
- Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
- Time management and ability to work under pressure to manage high volume of production.
- Active listening and learning skills.
- Reading and speaking comprehension skills.
- Discipline to follow set standards.
- Ability to lift up to 25lbs.
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.
#sahg
Compensation Details
Compensation: Salary ($70,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Managerial Skills
Coaching and Counseling
Interviewing and Assessing Candidates
Team Management
Sales Techniques
Customer Service
Product Presentation
Labor Management
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Part of SA Hospitality Group
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 12 restaurant locations in Manhattan, Southampton, NY and Palm Beach, FL.The second half of the 20th century saw the brand both flourish at home, and expand across the Atlantic.
In 1982, the first Manhattan location of Sant Ambroeus arrived on Madison Avenue, opening its doors to a new crop of locals and international visitors.
Guests of Manhattan’s first Sant Ambroeus location quickly became regulars, gathering each morning to savor a cappuccino or espresso crafted with an exacting devotion to tradition. For meals, the denizens of the Upper East Side collected under glittering chandeliers to savor authentic, time-honored recipes and homemade sweets.
It wasn’t long before a new generation was discovering firsthand, the memorable draws and delectable flavors of this Italian Icon. Sant Ambroeus soon grew beyond Madison Avenue, spreading its signature sensibility.
Today, New York diners can choose between five locations in Manhattan—in thriving neighborhoods like the West Village, Soho, and the Upper East Side—as well as an outpost in the seaside community of Southampton.
Sant Ambroeus has remained true to Milanese origins—and to the flavors, atmosphere, and standout service of that first location. Each outpost boasts a unique character and design: a nod to ’60s and ’70s Italy here, Etro textiles or Le Corbusier prints there, with perhaps an oversized Clifford Ross photo adding a contrast in minimalism.
Throughout, the soul is always the same: quality, craftsmanship, and the feeling of being among friends. Depending on the location, those friends may include a mix of artists, tastemakers, fashion editors, and writers, many of whom claim to do their best thinking over a vitello tonnato or a perfectly made cappuccino.
In the fall of 2016, Sant Ambroeus Palm Beach opened its doors to a new community, bringing a touch of old-world Milan—via contemporary Manhattan—to sunny Florida.
