Assistant General Manager

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, the group has expanded to a selective collection of iconic neighborhoods with its three brands—Sant Ambroeus, Casa Lever, and Felice—spanning 24 locations in Manhattan, Southampton, East Hampton, Aspen, Milan, and Palm Beach.

About the role

This position leads the overall operations of Sant Ambroeus restaurant in the absence of the General Manager. It requires an established restaurant professional who can uphold guest satisfaction and maintain the integrity of the business.

Responsibilities

• Monitor departmental logistics and adjust workflows to achieve expected outcomes with General Manager approval.
• Develop new dining-room offerings based on guest feedback, trends, and demand (e.g., menu items, brunch, cocktails).
• Oversee all training for new and existing staff, including generating training materials, updating service manuals, and conducting ongoing sessions.
• Assist dining-room staff during service and oversee the flow of the entire restaurant by being present on the floor during all meal periods.
• Communicate guest-related issues to service and culinary teams and guide them toward resolution.
• Support dining-room staff with tasks and resolve any issues that arise.
• Personally liaise with private-dining contract contacts during events.
• Personalize service by leading by example—using guests’ names, building relationships with loyal guests, and touching every table.
• Direct daily work activities of all scheduled staff, including management.
• Use Ceridian Dayforce to edit time sheets, check staffing rosters, create schedules, and compare actual hours to budgets.
• Review staff performance, address shortcomings, and recognize success.
• Serve as a role model and mentor in all aspects of business and personnel management.
• Cultivate a management team that upholds service and hospitality standards.
• Work with the management team to foster a group of hospitality-minded employees who embody the company’s philosophy and values.
• Understand, follow, and direct others in current safety procedures.
• Monitor and ensure the highest quality of food and beverages.
• Maintain control over inventories—beverage, china, glassware, silverware.
• Oversee overall grooming of service staff.
• Follow an organizational structure that maximizes productivity and communication, including daily floor plans, section division, and manager duties.
• Maintain the safety and security of all employees, guests, and company assets.
• Maximize financial performance and profit by controlling food and beverage costs.
• Suggest promotions and revenue-increasing ideas, train staff on upselling, build guest loyalty, monitor schedules, and enforce labor and health laws.
• Ensure accuracy of menus, wine lists, beer lists, house cocktail lists, and POS postings.
• Keep all departmental literature up to date, including job descriptions, training manuals, forms, and menu descriptions.
• In the absence of the General Manager, personally respond to all guest requests and complaints in a timely manner.
• Actively and professionally respond to company and operational emails.
• Participate in and monitor Avero reports regarding daily restaurant performance.
• Attend all necessary meetings scheduled by the General Manager, Director of Operations, or ownership.

Requirements

• Ability to work as part of a team and maintain personal cleanliness.
• Basic food handling, preparation, and cleaning skills.
• Strong time management and ability to work under pressure in a high-volume environment.
• Active listening and learning skills.
• Reading and speaking comprehension in English.
• Ability to communicate, understand directions, and engage with co-workers, managers, and guests in English to ensure workplace safety.
• Discipline to follow set standards.
• Ability to lift up to 25 lbs.

Self-Development

As Assistant General Manager, you are responsible for maintaining current knowledge of the restaurant industry, including food, wine, beer, and spirits. You will continually develop this knowledge on your own time and stay on top of industry trends. Your progress will be evaluated on an ongoing basis. The company will support educational goals related to your duties with prior management approval.