General Manager - Sant Ambroeus

SA Hospitality Group; New York (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

SA Hospitality Group is seeking a Restaurant Manager to oversee operations at their New York location. The ideal candidate will lead the team, ensure guest satisfaction, and manage daily activities effectively. This role requires strong leadership skills, a valid Food Handler’s Certificate, and the ability to adapt to industry trends.

Qualifications

• Ability to lift up to 25 lbs.
• Maintain current knowledge of industry trends.
• Support educational goals with management approval.

Responsibilities

• Oversee overall operation of the restaurant.
• Manage staff schedules and monitor staffing efficiency.
• Ensure guest satisfaction and address issues promptly.

Skills

Teamwork

Cleanliness

Time Management

Active Listening

Effective Communication

Education

Valid Food Handler’s Certificate

Job description

950 3rd Ave #500, New York, NY 10022, USA Req #956

Thursday, May 22, 2025

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 the 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 the 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 outcomes.
• Suggest new offerings for dining room guests based on demand, feedback, and trends; collaborate with management, Chef, and Director of Operations for analysis and implementation.
• Assist and work closely with all employees—training, monitoring, and guiding them to improve customer interactions.
• Complete all new hire training checklists and ensure full training of employees according to company standards.
• Communicate product or operational issues to the Director of Operations.
• Ensure all operational tasks and procedures are followed by the management team, with follow-up on performance and task completion.

Dining Room Service

• Create memorable experiences through personalized service.
• Present products, explain brand and flavors, and employ effective sales techniques.
• Build relationships with regular customers to encourage repeat visits.
• Communicate company-wide changes and updates to staff.
• Assist during service and oversee restaurant flow by being present on the floor during scheduled meal periods.
• Address guest issues or requests promptly and communicate with the team to resolve issues.
• Support staff and resolve issues, consulting with management as needed.
• Lead by example to personalize service, using guest names and engaging with guests.

Labor Management

• Create and manage staff schedules considering labor budgets and legal regulations.
• Direct daily staff activities and monitor staffing efficiency.
• Review staff performance, address shortcomings, and recognize successes.
• Mentor and develop peers, supporting team efforts to uphold service standards.
• Collaborate with management to maintain a hospitality-minded team and ensure safety procedures are followed.

Product Presentation

• Monitor food and beverage quality.
• Ensure proper grooming of staff and cleanliness of the dining area.
• Manage inventory and oversee the aesthetics of display and decor.
• Maintain safety and security standards.
• Maximize financial performance through cost control and revenue strategies.

Administrative

• Ensure accuracy of menus, POS postings, and financial reports.
• Respond promptly to guest requests and complaints.
• Handle communications professionally and participate in performance reports.
• Oversee ordering, repairs, and employee communications.
• Attend scheduled meetings and pursue ongoing professional development.

Additional Requirements

Maintain current knowledge of industry trends and develop skills accordingly. Support educational goals with management approval. Essential skills include teamwork, cleanliness, basic food handling, time management, active listening, and effective communication in English. Ability to lift up to 25 lbs. and hold a valid Food Handler’s Certificate is required.

Equal Opportunity & Legal Compliance

SA Hospitality Group is an equal opportunity employer and complies with ADA accommodations. All new hires must verify employment authorization as per federal law.