Required Years of Experience
3 years
Job Details
Position Purpose: this person 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.
#sabf
Compensation Details
Compensation: Salary ($85,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts
Required Skills
Leadership
Conflict Resolution
Team Building
Customer Service Orientation
Sales Skills
Attention to Detail
Problem Solving
Adaptability
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Italian
Fine Dining
Part of SA Hospitality Group
Sant Ambroeus offers its heritage of Milanese hospitality and coffee culture downtown. A meeting place with a mixture of Milanese tradition and classic New York elegance for both neighborhood families as well as professionals to gather all day long.
The espresso and cappuccino bar remains an institution due to its addictive cornetti, famous gelato, and homemade cakes and cookies.
The restaurant’s formal dining area showcases a menu of Italian dishes, curated by Chef Iacopo Falai, with an emphasis on Milanese cuisine. A section on the menu is dedicated to pasta, featuring dishes such as Tonnarelli Cacio e Pepe and Fettuccine alla Bolognese. In addition to the Sant Ambroeus classic appetizers, there will be a seasonal Verdure section selected from local farms, as well as local meats. Fish offerings will range from Sogliola di Dover, flown in from Normandy in the western part of France, to Branzino from the Mediterranean Sea.
