Required Years of Experience
3 years
Job Details
Position Purpose: The AGM at one of our Sant Ambroeus restaurants will be in command of overall operations of Sant Ambroeus restaurant in the absence of General Manager. This position requires an established restaurant professional with the ability to lead, uphold guest satisfaction and maintain the integrity of the business.
Key Responsibilities/Accountabilities:
Directorial
- Responsible for departmental logistics efficiency – monitor what works and what doesn’t and be flexible to adjust to achieve expected outcome with the approval of GM.
- Continually assist in creating new offerings for dining room guests based on demand and guest’s comments and feedback and/or current trends (suggestions for new menu options, brunch offerings, cocktails, etc.)
- Responsible for all new hire and existing staff training and materials generation to include menu dish descriptions, service manual updates, following up on on-going trainings, etc.
Dining Room Service
- Assist dining room staff during service and oversee the service and flow of entire restaurant by being present on the floor during all meal periods.
- Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession.
- Support dining room staff with any other tasks and resolve brought up issues.
- Personally liaise with all private dining contract contacts during PDR events.
- Personalize service by leading by example - using guest’s name, building relationships with loyal guests, checking on satisfaction by being involved and touching every single table.
Labor Management
- Direct daily work activities of all scheduled staff including management.
- Utilize Ceridian Dayforce daily to edit time sheets and time cards, check daily staffing roster, create schedules, and compare to budgets.
- Continually 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.
- Cultivate and nurture a management team who will uphold the service and hospitality standards.
- Work closely with the rest of the management 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.
Product Presentation
- Monitor and make sure quality of food and beverages is at its highest.
- Maintain control over inventories – beverage, china/glassware/silverware.
- Responsible for overall grooming of service staff
Financial
- Follow an organizational structure that ensures maximized productivity and communication – overview of daily floor plan and section division, assign manager duties, follow up on side work completion, etc.
- Maintain the safety and security of all employees, guests, and company assets.
- Maximize financial performance and profit – keep the food & beverage costs down.
- 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.
- Enforce federal, state and local laws including health & labor.
Administrative
- Ensure accuracy of menus, wine list, beer and house cocktail lists and POS postings.
- Keep all departmental literature in circulation from the Support Office up to date including, but not limited to:
- Job Descriptions
- Training Manual
- Forms: New Hire, Termination, etc.
- Most current Menu Descriptions
- In the absence of General Manager - personally respond to all guest requests and/or complaints in timely manner
- 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.
- Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
Self-Development
It is understood that as Assistant General 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.
- Very basic food handling, preparation, and cleaning skills are welcomed.
- Time management and ability to work under pressure to manage high volume of production.
- Active listening and learning skills.
- Reading and speaking comprehension skills.
- 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.
- 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 ($90,000.00 - $100,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Leadership
Guest Satisfaction
Staff Training
Menu Development
Customer Service
Labor Management
Financial Management
Product Presentation
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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.
