Assistant General Manager

SA Hospitality Group•West Palm Beach, FL

98d

About The Position

SA Hospitality Group is an Italian-inspired hospitality company founded by Gherardo Guarducci and Dimitri Pauli. Since 2003, it has grown to 24 restaurant locations across New York City, Southampton, East Hampton, Aspen, Milan, and Palm Beach, operating the Sant Ambroeus, Casa Lever, and Felice brands. The Assistant General Manager is responsible for the overall operation of the Sant Ambroeus restaurant when the General Manager is absent. This established restaurant professional supports daily restaurant operations, leads and develops staff, maintains guest satisfaction, and protects the integrity and financial performance of the business. The role involves being present on the dining room floor during meal periods, supporting service, managing labor and inventories, maintaining service and safety standards, and handling administrative responsibilities. The Assistant General Manager is also expected to maintain and develop knowledge of food, wine, beer, spirits, and current restaurant industry trends. The company may assist with education related to the role with prior management approval. Duties may be reviewed or modified as business needs change.

Requirements

Ability to work as part of a team and maintain personal cleanliness.
Time management skills and ability to work under pressure in a high-volume production environment.
Active listening and learning skills.
Reading and speaking comprehension skills.
Ability to communicate and understand directions in English for workplace safety and to understand, respond to, and engage with coworkers, managers, and guests.
Discipline to follow established standards.
Ability to lift up to 25 pounds.
Maintain current knowledge of food, wine, beer, spirits, and restaurant industry trends.

Nice To Haves

Very basic food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Oversee restaurant operations in the absence of the General Manager.
Monitor departmental logistics and recommend or implement adjustments, with General Manager approval, to achieve expected outcomes.
Help develop new dining offerings based on guest feedback, demand, and current trends, including menu items, brunch offerings, and cocktails.
Manage staff training and training materials, including dish descriptions, service manual updates, and follow-up on ongoing training.
Be present on the dining room floor during meal periods, assist staff, and oversee restaurant service and flow.
Communicate guest issues and requests to service and culinary staff and guide them toward resolution.
Support dining room staff with tasks and help resolve issues.
Liaise personally with private dining contract contacts during private dining events.
Lead personalized guest service by example, build relationships with loyal guests, use guests’ names, and check satisfaction at every table.
Direct daily work activities of scheduled staff, including management.
Use Ceridian Dayforce to edit time sheets and time cards, review staffing rosters, create schedules, and compare staffing to budgets.
Review staff performance, address shortcomings, recognize success, and serve as a role model and mentor.
Develop a management team and employee group that uphold the company’s hospitality standards, philosophy, and values.
Understand, follow, and direct others in current safety procedures.
Monitor food and beverage quality and maintain beverage and tableware inventories, including china, glassware, and silverware.
Maintain the grooming standards of service staff.
Organize floor plans and section assignments, assign manager duties, and follow up on side work to support productivity and communication.
Maintain the safety and security of employees, guests, and company assets.
Support financial performance by controlling food and beverage costs, suggesting promotions and revenue-increasing ideas, training staff in upselling, building guest loyalty, and monitoring schedules and hours worked.
Enforce applicable federal, state, and local health and labor laws.
Ensure the accuracy of menus, wine, beer, and house cocktail lists, and point-of-sale postings.
Keep departmental literature current, including job descriptions, training manuals, forms, and menu descriptions.
In the absence of the General Manager, respond to guest requests and complaints promptly.
Respond to company and operational emails professionally whenever possible, away from the guest floor and outside service periods.
Participate in and monitor Avero reports on restaurant performance.
Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
Maintain and continually develop knowledge of food, wine, beer, spirits, and restaurant industry trends.
Work collaboratively, maintain personal cleanliness, manage time and high-volume work under pressure, listen and learn, communicate in English, follow directions and standards, and lift up to 25 pounds.