Open Positions

Staff Accountant

Position Reports to: Controller

The Staff Accountant is to support the Sant Ambroeus Finance team. Engages with clients and the team alike in a warm and respectful manner.

The primary responsibilities for the Staff Accountant include,
but are not limited to:

  • Reconciling bank accounts
  • Opening and processing paper mail
  • Making journal entries for sales and expenses
  • Creating new vendors in the system
  • Communicating with vendors and outsourced accounting company
  • Assist in the preparation of financial statements and budgets
  • Assist with tax audits and tax returns
  • Verify, allocate, post and reconcile accounts payable and receivable
  • Ensure compliance with GAAP principles
  • Performing variance analyses and preparing account reconciliations
  • Coordinating more complex accounting projects and initiatives with other members of the accounting and finance team or with other departments
  • Thorough knowledge of basic accounting procedures
  • In-depth understanding of Generally Accepted Accounting Principles (GAAP)
  • Advanced MS Excel Skills including VLOOKUP’s and Pivot Tables
  • Aptitude for numbers and quantitative skills
  • BS degree in Accounting or Finance
  • Hands-on experience with accounting software packages
  • Is expected to work a minimum of 45 hours per week, however is flexible and understands that hours worked will be based on business needs.
  • This position may require prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 40 pounds, and repetitive hand and wrist motion.
  • Must be able to communicate in the common language, both written and verbal.
  • Must show leadership qualities.
  • Willingly takes on other tasks not limited to the above as needed, to support the corporate team and company at large.

Social Media and Content Manager

Position Reports to: Director of Communications

Job Type: Full Time

We are looking for an enthusiastic and creative social media manager, an expert in content creation and community management.  In this role, he/she will photograph, and capture video content at our locations following brands’ guidelines. We are looking for a storyteller, with editorial skills and capable of creating beautiful visual assets for our social media channels.

  • You have a talent in writing compelling and interesting copy.
  • You have a solid portfolio of food, interiors photography. Photography experience with a hospitality brand (food, hotels, etc.) is a plus.
  • You have proven history of social media management for brands.
  • You are able to tell a story about the brands through photos – and can capture the things that make it unique.
  • You know how to produce video, working with videographers to capture the right stories for usage across social media and other digital channels.
  • You are organized and committed. You take responsibility seriously, and never miss appointments or deadlines.
  • You are receptive to feedback. We have tight guidelines and a strict review process. We are looking for people who take feedback positively and are willing to make changes accordingly.
  • You have knowledge of Social Media advertising tools, Google ads and boosting posts.
  • You’re collaborative and a team player. You enjoy sharing ideas, and are a good listener when it comes to other people’s opinions.
  • Manage social media channels and content to support SA Hospitality Group's brands (Felice, Sant Ambroeus, Casa Lever)
  • Write content for social and marketing activities.
  • Photograph our restaurant locations and food/beverage offerings weekly.
  • Edit, re-touch and format images to meet the requirements in our guidelines, for social, eblast and editorial needs.
  • Responsible of maintaining a photo archive available for usage by the communication, design and mkt teams.
  • Responsible for updating of photography content on Yelp.com, Google.com, Open Table, etc.
  • Partner closely with Communications and Mkt department, Culinary, Creative Design, and Operations teams to develop and maintain a forward-looking social calendar that aligns with key product, category, seasonal and brand milestones.
  • Maintain a calendar of daily social media posts for each brand. Calendar must be coordinated with mkt team and follow approval process.
  • Analyze metrics relevant to social media and adjust strategy accordingly.
  • Use promotional tools, such as social ads and boosting posts on selected and targeted activities and projects. Work together with external digital media agency.
  • Suggest promotions and bring revenue increase ideas, stay on top of trends and blogs that company could participate in and benefit from.
  • Synthesize customer insights gleaned from social media (e.g., social sentiment) and develop mechanisms for feeding those insights into product and marketing roadmaps
  • Amplify influencer programs, including integrating influencer content into our posting schedule.
  • Actively engage in the brand’s online communities, building deeper relationships with customers, inspiring testimonials, and driving advocacy.
  • Utilize deep brand and product knowledge to develop creative that raises the bar and delivers on key strategic needs.
  • 3-5 years social media experience
  • Editorial and copywriting experience
  • Photography experience
  • Excellent problem-solving skills and willingness to roll-up sleeves to make things happen
  • High attention to detail and proven ability to manage multiple, competing priorities simultaneously.
  • Excellent quantitative data analysis and critical thinking skills
  • Bachelor’s degree in Fine Arts and Photography; Communications, Advertising, or related field.

Recruitment Manager

Position Reports to: VP of Human Resources

Place of Work: New York, NY

Job type: Full Time / Exempt

Your contribution to SA Hospitality Group’s success will be supporting strategic staffing goals to attract, develop and retain a high- quality diverse talent pool.
This position concentrates on recruiting Front and Back of House hourly talent up to Director-level positions.
Models and acts in accordance with SA Hospitality Group’s ethos.

  • Develops and manages relationships with external parties to build a high quality and diverse candidate pool.
  • Engages in timely and appropriate communications with all candidates, hiring managers, Human Resources and vendors.
  • Strong partnerships with Human Resources and department leaders to understand strategic business objectives and organizational design to meet current and future staffing needs.
  • Fosters relationships and continuously builds and sustains a high-quality diverse candidate pipeline to be placed in a “Pipeline” for future opportunities.
  • Ensures that candidates have a highly positive experience during the SA Hospitality Group’s recruitment and selection process.
  • Supports special staffing projects and initiatives.
  • Manages the full-cycle recruiting process across our business and all departments including but not limited to conducts post interview debrief meetings to select finalists, makes job offers, negotiates with candidates, and closes offers.
  • Ensures that the hiring process complies with SA Hospitality Group’s policies and procedures and with employment laws and regulations.
  • Supports new recruitment strategies and proactively identifies and implements effective sourcing strategies.
  • Consults with hiring managers and Human Resources on current and future approved openings.
  • Ability to communicate clearly and concisely, both orally and in writing
  • Experience in a high growth, fast-paced Hospitality environment 3-5 years required
  • Staffing and recruitment experience of 7+ years
  • Strong candidate assessment skills and the ability to generate candidates
  • Ability to balance multiple priorities and meet deadlines
  • Advanced skills in Microsoft Word and Excel, applicant tracking systems and the Internet as a recruitment resource.
  • Excellent organizational and strong analytical skills
  • Ability to work both independently and as part of a team
  • Knowledge of employment regulations
  • Ability to influence, consult, and negotiate
  • Staffing skills, including reporting, measurement, use of automated staffing systems and process development

Beverage Manager/Sommelier

Position Reports to:Director of Operations

Direct Reports: Bartenders and Support Staff

Two Positions Available: Brookfield Place and Madison locations

The Beverage Manager is responsible for overseeing the Beverage operation throughout the restaurant, driving sales, ensuring the beverage program’s overall success, managing all areas of the floor, and be present in the day-to-day operations of the dining room.

  • Ensure all beverages are prepared and served in accordance with bar and company service standards
  • Support local Managers in prioritizing a top-notch guest experience and that all members and guest’s expectations are met every time while following SA Hospitality ethos
  • Responsible for training the bar staff of each site to be able to meet company standards & expectations
  • Direct the “bar mis en place” standards, implement processes that ensure consistency and standards are being followed at all times
  • Being present in day-to-day services where the business needs require support
  • Assist with the development, implementation and / or execution of operational and strategic functions created in support of the restaurant
  • Maintain menus accuracy and that they are kept up-to-date for all digitally or printed versions
  • Establish departmental targets and objectives that maintain and improve people, product and efficiency
  • Oversee weekly operational aspects of stocking product, understanding beverage costs and budgets as they impact the business
  • Verify the right equipment and glassware is used that their par levels and breakage levels are met & in accordance to site/company standards, that equipment stock takes happen monthly and to attend them on a regular basis
  • Responsible for understanding financial targets and take proactive approach to maximize bar sales and generate revenue
  • Ensure cleanliness standards and procedures for the bar and beverage teams & their areas are in accordance with site, company and legal health and safety standards
  • Forecast any necessary risk assessments are completed for all bar employees
  • Attend daily site briefings and manager’s meetings and ensure open / effective communication between the bar and other departments
  • Creating bar schedules that meet business needs and are aligned with wage / labor budgets
  • Proactively assist with any recruitment needs, assess trials against site and company standards
  • Develop the bar teams through on boarding, on the job training, holding training sessions and implement further development opportunities
  • Administer yearly appraisals to ensure the individual development of the bar
  • Oversee company grooming standards for the bar and that uniforms are being worn correctly and in accordance with the site
  • Motivate, support and direct all bar teams and lead the team by example
  • Liaise with Controller on a regular basis to give feedback on variance against budget
  • Strong verbal and written communication and presentation skills
  • Ability to liaise with a wide range of people, both internally and externally, at all levels, while maintaining a high level of professionalism
  • Sommelier certification
  • Proactive, flexible approach with limited need for direction or supervision
  • Organized, with ability to multi-task and effectively plan and prioritize work

Food Runner

Position Reports to:General Manager

Job Type: Non-exempt

SA Hospitality Group is composed of three iconic brands: Sant Ambroeus, Casa Lever, and Felice. With over a dozen locations throughout NYC, Southampton and Palm Beach, our restaurants offer authentic, traditional Milanese dishes in chic, stylish environs.
We are now seeking skilled, passionate bartenders to join our group. If you are interested in working at one of our locations, please apply today!

  • Deliver the food from the kitchen to the dining room.
  • Clean and wipe down all plates from sauces prior to picking them up from the expo line.
  • Routinely clear tables off dirty plates and bring them back to the dishwashing breakdown area.
  • Completing assigned opening and closing duties before and after service such as preparing the trays, folding napkins needed to hold hot plates, etc.
  • May assist with other duties as assigned by management.
  • Follow opening and closing procedures before and after the service.
  • Always maintain professional demeanor with all staff.
  • Assist staff with any aspect of service steps to satisfy the guests such as: food delivery.
  • Be accessible to all staff and guests to answer any service and beverage related questions.
  • Follow service steps based on our service and training manual and assist in communicating same to all staff who handle or serve food and beverages.
  • The ability to work as part of a team, work quickly and follow directions.
  • 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.
  • 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.


Server

Position Purpose:This person is responsible for creating positive guest interactions while serving them in a friendly and efficient manner to create an exceptional dining experience.

SA Hospitality Group is composed of three iconic brands: Sant Ambroeus, Casa Lever, and Felice. With over a dozen locations throughout NYC, Southampton and Palm Beach, our restaurants offer authentic, traditional Milanese dishes in chic, stylish environs.
We are now seeking skilled, passionate bartenders to join our group. If you are interested in working at one of our locations, please apply today!

  • Greet all guests and explain our menus and offerings.
  • Take beverage and food orders in a prompt and professional manner.
  • Serve beverages and food to guests.
  • Clear and clean tables in a prompt and efficient manner.
  • Perform side-work, and any other service opening or service closing duties as required.
  • Ensure that wait staff stations are clean and maintained throughout the shift.
  • Alert Management of any service, guest and/or safety issues.
  • Make appropriate service recovery gestures according to established guidelines to ensure total guest satisfaction.
  • Receive and process guest’s payments when closing the checks.
  • Assist with other service-related duties assigned by management.
  • Follow service opening and service closing procedures before and after the service.
  • Always maintain professional demeanor with all staff.
  • Assist staff with any aspect of service steps to satisfy the guests such as: food delivery.
  • Be accessible to all staff and guests to answer any service and beverage related questions.
  • Follow service steps based on our training manual and assist in communicating same to all staff who handle or serve food and beverages.
  • Collect contact tracing from table and return to host.
  • Prompt guests to wear mask if they stand up from the tables to walk around or use restroom.
  • Maintain expertise on food menu, wine menu, cocktail menu. Attend continued education classes when provided.
  • Be an expert on our brand and offerings.
  • 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.
  • 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.


Host

Position Purpose:This person is responsible welcoming, greeting, and seating guests and ensuring that the needs of the guests are met while they are waiting.

SA Hospitality Group is composed of three iconic brands: Sant Ambroeus, Casa Lever, and Felice. With over a dozen locations throughout NYC, Southampton and Palm Beach, our restaurants offer authentic, traditional Milanese dishes in chic, stylish environs.
We are now seeking skilled, passionate bartenders to join our group. If you are interested in working at one of our locations, please apply today!

  • Greet guests in a prompt and courteous manner with smile; seat guests ensuring a seat assignment done by management is followed.
  • Promote teamwork and quality service through daily communication and coordination with other co-workers and managers.
  • Answer phones and provide guests with requested information and arrange bookings.
  • If asked, routinely clear and reset tables and assist with opening tasks such as making sure flower arrangements on tables are clean, door glass has no fingerprints and there are no pieces of trash or paper on the floors, etc.
  • May be asked to handle guest complaints and special requests.
  • If assigned to a coat check area – receive coats, umbrellas, briefcases, or bags from guests, keep organization in the coat closet, issue items to guests based on ticket with a number.
  • May assist with other duties as assigned by restaurant management.
  • Follow opening and closing procedures.
  • Always maintain professional demeanor with all staff.
  • Assist staff with any aspect of service steps to satisfy the guests such as: food delivery.
  • Be accessible to all staff and guests to answer any guest and reservation related questions.
  • Follow service steps based on our service and training manual and assist in communicating same to all staff who serve our guests.
  • 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.
  • 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.


Bartender

SA Hospitality Group is composed of three iconic brands: Sant Ambroeus, Casa Lever, and Felice. With over a dozen locations throughout NYC, Southampton and Palm Beach, our restaurants offer authentic, traditional Milanese dishes in chic, stylish environs.
We are now seeking skilled, passionate bartenders to join our group. If you are interested in working at one of our locations, please apply today!

  • Great bar guests and make guests waiting for tables feel welcomed and acknowledged.
  • Make the cocktails and coffee drinks, (if no barista is present) for dining room as ordered by dining room servers and serve the bar guests.
  • Ensure proper measurements of cocktail ingredients, especially signature cocktails.
  • Ensure that a credit card is used to open any tabs that are not being closed right away.
  • Ensure that all drinks are correctly entered on all checks.
  • Maintain correct pars of beers, wines by the glass, juices, and waters in bar refrigerators.
  • Maintain appearance of bar in an on-going manner throughout service.
  • Follow and complete closing bar check list prior to departure unless otherwise assigned by management.
  • Perform the cash drawer checkout after each shift and place the “cash payments amount” in a separate envelope in the office (with only the checkouts).
  • Accurately maintain the organization and cleanliness of the bar and the front lounge area in accordance with Health Department standards.
  • Requisition all needed liquor, beer and wine and keep the bar stocked at all times and restock based on needs.
  • Make sure to have all ingredients and garnishes needed for preparation of beverages and signature cocktails.
  • Communicate any problems (lighting, cooling units, etc.) to management immediately.
  • Leave the bar and coffee station clean and fully stocked at the end of the shift.
  • Assist with delivery tablets and delivery couriers as needed.
  • Maintain expertise on food menu, wine menu, cocktail menu. Attend continued education classes when provided.
  • Be an expert on our brand and offerings.
  • 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.
  • 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.


Office Administrator

Position Reports to: General Manager

Job Type: Non-exempt

Purpose: This person is responsible for coordinating and maintaining all office duties and support for the BOH and FOH management.

Financials

  • Responsible for bank transactions
    • Daily Cash Deposit - count, compare to sales report, prepare deposit slips.
    • Daily Change – Make change on 5 registers (AM and PM) count change left in change box and fill in the change request.
  • Petty cash procedures
    • Receipts- daily collect, record and reimburse employees for petty cash spent. Obtain approval from GM or AGM on purchases
  • Replenish petty cash
  • Reconcile petty cash on a weekly basis.
  • Reconcile and communicate petty cash at EOM to Axel and GM.
  • Keep daily separate record of register extras.

Employees

  • Employee Records- have new employees fill out all forms of hire package. Scan and e-mail documents to HR. Scan employee fingerprint for clocking in/out. Communicate Traliant anti sexual harassment training and ensure employee completion.
  • Time adjustments- using labor report add to the Time adjustment list and have employees sign when they forget to clock in or out and adjust in Time Pro. Scan and send to HR.
  • Tip sheet – Daily basis to fill in template using labor report, compare on a weekly basis to POS systems sales report to make sure both match. Post tip sheet for employees to see daily.
  • Payroll – Enter hours, tips, PTO onto the payroll template
  • Request employee letters and changes from HR

Customers

  • House Accounts- update information when needed and scan receipts.
  • Fulfill receipt requests by searching on POS systems.
  • Send and receive credit card authorization forms for large reservations or guests looking to pay part of full dinner for someone else.
  • Process and ship online gift card orders
  • During holidays help with taking, processing, and organizing holiday orders, especially shipping and delivery.

Ordering and Inventory

  • Order – disposables, non-alcoholic beverages, condiments, silverware, china, glassware, supplies, (please check and review ordering lists)
  • Receive deliveries of items ordered, make sure nothing is missing from delivery or that nothing is damaged.
  • Coffee/water inventory – Continuously record water and coffee received and count stocked items (with help from baristas) and enter into appropriate spread sheets.
  • Wine inventory- Enter invoices to our system, import sales, enter items in log book and compare numbers to what is in stock using the counts done by Beverage Manager and the bartender. Print “on hand report” on weekly basis. Print stock value report on the first day of the month and e-mail to Staff Accountant

Menus/Online Platforms

  • Check menu needs with host team/managers and communicate menu pars to menus@sahospitalitygroup.com.
  • Check Online platforms and online menus for accuracy in both items listed, menu descriptions, and pricing
  • Communicate any changes to online menu platforms to menus@sahospitalitygroup.com
  • Review of menus and menu platforms is recommended once a week or bi monthly. When new menus roll out check upon roll out.
  • Review accuracy of QR code with new menu roll outs.

Organization & Maintenance

  • Phone lists: Update phone lists (wholesale, maintenance, service providers employees.
  • Gift Card Log: Use the forms filled out at the moment of purchase to update general, online gift card logs and OT with guests’ information.
  • Prepare the new financial spread sheets for reconciliations needed for the New Year and help maintain and edit others as needed. After the New Year close all the financial sheets and send to the office.
  • Weekly Bag to the office –Gather and send with a messenger, include
    • Daily receipts and reports.
    • Hard copies of employee documents, including payroll package,
    • Invoices arranged by date and company with credit notes
    • Company mail.
    • Petty cash reconciliation along with receipts
    • Once a month send in this bag previous cake orders with receipts, hard copy of Gift card log filled out at the counter at the time of purchase
  • When there are emergencies and GM is not in the restaurant call Maintenance and discuss what the next step to take is. (Whether it should be looked at first or we need to call service company)
  • Maintain cleanliness and organization of the office.

  • 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
  • Discipline to follow set standards.
  • Ability to lift up to 30lbs.

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.


Administrative Assistant

Position Reports to: COO & VP of Operations

This position provides comprehensive administrative support to the COO and the VP of Operations and functions in an efficient, detail-oriented, and proactive manner. The Administrative Assistant is a consummate team player, extremely motivated, resourceful, organized, communicative, and able to leverage the Executive’s time by completing tasks independently with strong attention to detail. This role is responsible for maintaining a high degree of efficiency, exposed to sensitive, proprietary and confidential information. The incumbent must quickly develop rapport and trust with the Executives, gain insights into the company culture and effectively navigate organizational complexity.

  • Ability to work well under stressful, high pressure situations.
  • Provide high-level administrative support by conducting research, preparing statistical reports, handling information requests, and performing clerical functions such as preparing correspondence, receiving visitors, arranging conference calls, and scheduling meetings.
  • Compose, edit and type all correspondence.
  • Manage all travel arrangements, including: flight, ground transport, hotel, and itinerary
  • Interact with people beyond giving and receiving instructions, particularly interaction with the Executives, other SA Hospitality Group personnel, and guests in completing assignments and resolving staff and member issues.
  • Schedule appointments for COO and VP of Operations. Update and maintain daily appointment calendar.
  • Maintain all documentation for the COO and VP of Operations, both accurately and confidentially.
  • Act as liaison for the COO and VP of Operations and as a proxy for him/her in meetings and trainings as needed.
  • Strong and natural connector and network builder who can quickly establish the internal credibility and connections necessary to effectively identify and implement the initiatives.
  • Assist with Ad Hoc Projects and contribute to team’s projects.
  • Interact in courteous and professional manner with guests, customers, vendors and staff who come in contact with the Support Office.
  • Prepares business reports by collecting and analyzing information as it relates to the operations of SA Hospitality Group.
  • Apply principles of rational thinking to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
  • Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
  • Maintain safety and cleanliness of the work area.
  • Performs other duties as assigned by the COO and VP of Operations.
  • Bachelor’s degree preferred
  • 3+ years minimum experience as an Administrative Assistant
  • Ability to multi-task and set priorities
  • Strong project management skills
  • Detail oriented with strong follow-up and decision making skills
  • Flexibility in a fast-paced global environment
  • Strong work ethic
  • Demonstrate initiative and exercise good judgment
  • A willingness to work a flexible schedule
  • Proficiency with Microsoft office functions and any required business software

Learning and Development Director

Position Reports to: VP, People

Direct Reports: None

Status: Exempt

Proactively support the Learning and Development function of SA Hospitality Group in an efficient, creative and engaging manner. The role requires strong attention to detail for administrative responsibilities, while also having a creative flair in assisting the development of new Learning and Development materials and delivery in line with the SAHG Philosophy. The role will be based at the New York Support Office.

  • Coordinate and facilitate Regulatory training sessions in NYC, Southampton and Palm Beach locations.
  • Manage and assist in the delivery of the New Hire Experience program and ensure all new hires receive an “on brand” experience.
  • Work with managers to ensure all new hires are aware of the on-boarding program
  • Support with delivery of Restaurant Schools and new openings.
  • Assess training needs throughout the organization in conjunction with the General Managers and People (HR) Manager.
  • Support all On Job Training where required.
  • Manage the monthly L&D Calendar and coordinate the booking of rooms for trainings and ensure the room set up is to SAHG standards.
  • Support Health and Safety training where required.
  • Support the development of new training materials for the group where required.
  • Partnering with the Service Director frequently monitor and analyze service standards and offering effective training and development solutions where required.
  • Compile and submit a weekly L&D Report to the VP of People and perform monthly training audits.
  • Encourage and support a learning culture throughout all sites

General

  • 3-5 years in a Learning and Development Management role
  • Strong organizational and detail-oriented acumen
  • Microsoft Office experience
  • Ensure the highest level of personal appearance at all times
  • Must be able to travel regularly, flexible schedule
  • Any reasonable requests from Senior Management

Health and Safety

  • Work with Maintenance Director to plan trainings
  • Ensure that all potential and real hazards are reported immediately and rectified
  • Ensure emergency procedures are rehearsed quarterly with attendance records, implemented and enforced to provide for the security and safety of guests and employees

Physical Requirements:

  • Must be able to seize, grasp, turn and hold objects with hands
  • Must be able to travel regularly
  • Must be able to work on your feet as well as stationary for at least 10 hours daily
  • Fast paced movements are required to go from one part of the club to others
  • Must be able to move, pull, carry or lift at least 30 pounds
  • Occasionally kneel, bend, crouch and climb is required

Maintenance & Facilities Manager

Position Reports to: General Manager and Director of Ops

  • Ensure that the restaurant is cleaned every night
  • Oversee the night cleaners and make sure the assigned tasks on the cleaning checklist are performed
  • Inspect equipment, furniture and reported areas to find out malfunctions or damages
  • Schedule the in house repair of all reported areas in the restaurant in timely manner
    • Small paint touchups on wooden furniture and walls
    • Replace burned out light bulbs
    • Replace the water filters as per schedule
  • Paint and upgrade items as needed (including fill in gaps and crevices on walls, sidewalks etc)
  • Undertake light installation or carpentry ( E.g. cabinets, etc)
  • Perform preventive maintenance
  • Keep track that the maintenance contracts we have in places are followed by our contractors
  • Be present during the maintenance work done by outside vendors/companies (be able to assist tradesman with electrical, plumbing, or HVAC repairs)
  • Communicate results of all outside vendors/companies work to “accounting” and office via email
  • Keep clear log of all requested and completed repairs in Asset Panda
  • Keep company’s expenses at minimum by being innovative and open to learn, by observing the repair work of others
  • Be available to drive our van and trailer when needed
  • Purchasing of needed materials needed for particular repairs
  • Providing locations with an update log of performed tasks – keep records of specific parts and equipment, repairs and replacements for future reference per location
  • Use the company credit card for repair/maintenance ONLY – prepare and send weekly reports to the office
  • Create a schedule for the assistants and follow up on their work/performance
  • Note that sometimes the expectation is to work to be done during night time as discussed and agreed (overnight)
  • Make sure that both the Van and the trailer are up to date with their periodic maintenance check ups

Pastry Cook

Position Reports to: Executive Chef

Job Type: non-exempt position

the pastry cook is responsible for following written instructions with precise measurements to create a very specialized product (cake & sponge).

  • Responsible for measurement & mixture of ingredients according to recipe.
  • Decoration of mousse cakes, glazing, sponges, preparing and decorating cakes and tarts.
  • Assistance in planning and execution of the dessert menu and cakes.
  • Testing and tasting of recipes together with Executive Chef.
  • Development of new and maintaining of existing cake designs and recipes.
  • Use exact measurements and pay strict attention to timing.
  • Setting time cycles for products.
  • Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.
  • Draft a list of products and ingredients needed for ordering
  • Keeping the kitchen organized, clean and a sanitary station.
  • Artistically creating and decorating cakes, showpieces or centerpieces.
  • Experimentation with new flavors in assistance with Executive Chef.
  • Know all safety buttons and shut offs within your work area.
  • Update inventory.
  • Wrap, label, and date all items.
  • 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
  • Discipline to follow set standards.
  • Ability to lift up to 30lbs.

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.


Overnight Baker

the baker is responsible for the daily production of bread and other baked goods at the facility.

  • Weigh, measure, and mix ingredients according to recipes, using various kitchen and baking utensils and equipment
  • Check all orders received from restaurant locations and make sure they are executed
  • Inspect food preparation and baking areas to ensure observance of safe, sanitary food-handling practices
  • Update orders if necessary
  • Perform consistent quality check of all baked products throughout the overnight shift
  • Substitute for or assist other cooks during emergencies or rush periods or in their absences
  • Prepare the work area and product for the next shift following overnight (4am)
  • Maintain professional demeanor with staff at all times
  • Follow opening and closing procedures and organize freezer and refrigerator for the morning pastry team to be set for success
  • Measure and mix ingredients into dough according to a recipe
  • Observe all safety rules and regulations including use of personal protective equipment
  • Loads ingredients into mixing machines
  • Operates and monitors mixing equipment, scales, and meters according to established standards and procedures
  • Insure that all ingredients are set up prior to start of production to aid in efficiency of production
  • Be responsible for accurately weighing and measuring ingredients and materials ( might do manual changes to insure quality and correct and consistent weights)
  • Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.
  • Use exact measurements and pay strict attention to timing
  • Mix icings and other toppings and decorate the cookies
  • Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools
  • Stay organized and focused on work at all times
  • Check and make sure that quantities that are being produced are coherent with the order
  • Be innately creative and communicate your ideas to Executive Chef
  • Stay alert when handling ingredients to identify signs of spoilage or substandard quality
  • Loads ingredients into mixing machines
  • Know all safety buttons and shut offs within your work area
  • 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
  • Discipline to follow set standards
  • Ability to lift up to 50lbs

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.


Floor Manager

Position Reports to: General Manager & Assistant General Manager

Exemption Status: This is an Exempt position

The Floor Manager will be in command of the overall operation of Sant Ambroeus especially in the absence of the General Manager and Assistant General Manager. This position requires an established restaurant professional with the ability to lead, uphold guest satisfaction and maintain the integrity of the business on full time basis based on hours of operation of the restaurant.

Managerial

  • Inspect the counters and displays and making sure they have the appropriate and consistent products displayed
  • Audit Product(s) ensuring they are fresh, correctly priced and wrapping is not damaged
  • Audit counter area to pass health department standards
  • Responsible for full training of Counter Sales Associates to follow all company standards including but not limited to products and items, best of class service standards, health and safety standards and provide development plan(s) to improve as necessary
  • Communicate any counter, product or operational related concerns and recommend opportunities for remedy to General Manager and Executive Chef
  • Facilitate coaching, counseling opportunities and disciplinary discussions to employees
  • Interview, assess and select employees for employment
  • Direct daily work activities of all scheduled staff including but not limited to floor plans, section assignment, side work, etc.
  • Monitor, manage and report and discrepancies with registers between shifts
  • Responsible for overall grooming Counter service staff

Service

  • Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession
  • Support counter 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, checking on satisfaction by being involved and speaking with every single guest dining with Sant Ambroeus, 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

Administrative

  • Monitor, modify (as necessary) and ensure accuracy of counter menus and POS postings
  • Audit Payroll throughout the week for accurate submission by the GM to the Support office Payroll department by Monday deadline
  • Respond to all company emails in professional manner within twenty-four (24) hours of receipt and not on the floor during the service especially in the view of guests
  • Monitor Avero reports regarding the daily performance of the restaurant
  • Follow up on all needed repairs immediately by informing General Manager and Assistant General Manager and communicating detailed outcome in Avero
  • Attend all necessary meetings scheduled by General Manager, Director of Operations and/or Ownership
  • Maintain Cash registers and verify opening and closing count
  • Responsible for all aspects of inventory & ordering for the Retail counter

Human Resources Coordinator

Position Reports to: HR Manager

Direct Reports: None

Provide World Class Human Resource administrative support that perpetuates and enhances the Sant Ambroeus culture and organizational philosophy. Results are achieved through intelligent, professional and practical communication, relationship management and social awareness skills.

  • Assist with all internal and external HR related inquiries or requests
  • Serve as first point of contact for employee questions, fielding to other team members where appropriate.
  • Assist with the recruitment process screening candidate applications prior to sending to Recruitment Manager for screening interview
  • Update records of new staff
  • Assist with ad-hoc HR projects
  • Assist HR Operations team with all administrative tasks including HRIS data entries, org chart maintenance, new hire on-boarding and file maintenance.
  • Welcomes new employees to the organization by conducting new hire paperwork
  • Assisting with any payroll inquiries
  • Maintains employee information by entering and updating employment and status-change data.
  • Provides support by entering, formatting, and printing information.
  • Organizes work.
  • Relays messages and maintains office equipment and supplies.
  • Maintains employee confidence and protects operations by keeping human resource information confidential.
  • Maintains quality service by following organization standards.
  • Assist with all benefit tracking
  • Bachelor’s degree in Human Resources or related.
  • 1+ years of experience as an HR Coordinator preferred
  • Effective HR administration and people management skills
  • Strategic thinking, strong interpersonal skills, self-motivated and solutions-focused approach
  • Capable of working flexibly and collaboratively with colleagues at all levels of the organization

Counter Attendant/Barista

Position Reports to: General Manager

Exemption Status: Non-exempt Position

the counter attendant/barista is responsible for handling the counter, greeting guests, and providing guests with requested items.

  • Greet the guests who approach the counter displays and walk into the café.
  • Answer all guest questions related to product and displayed items.
  • Pack and provide the guests with requested items.
  • Ensure that all items are correctly rung-in on checks.
  • Maintain correct pars of items in the display, carefully following the FIFO rules and discarding promptly expired or under standard items.
  • Maintain appearance of counter and the display in an on-going manner throughout the hours of operation.
  • Follow and complete closing counter check list prior to departure.
  • Perform the cash drawer checkout after each shift (ask management for assistance if needed).
  • Accurately maintain the organization and cleanliness of the counter in accordance with the Health Department standards
  • Requisition all needed food items and keep the counter always stocked and restock it in the end of the shift (for example cookie tins, olive oil bottles, etc.)
  • Prepare all packing products needed for wrapping of items and food products.
  • Communicate any problems (lighting, cooling units, etc.) to management immediately.
  • Mark food items with dates at the end of your shift.
  • Clean the counter at the end of the shift (a “soft” maintenance cleaning must be done routinely as well).
  • The ability to work as part of a team, personal cleanliness, and uniform 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
  • 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.


Porter

Position Reports to: General Manager

Exemption Status: Non-exempt Position

This person is responsible for keeping the kitchen organized and clean and support staff as needed.

  • Retrieve clean silverware, china and glassware from washing areas and polish
  • Polish all silverware, china and glassware for service
  • Use designated polishing cloth for polishing – different cloth is required for particular glassware and silverware
  • Prioritize and deliver polished silverware, china and glassware based on immediate needs of the dining room and bar
  • Inspect silverware, china and glassware for possible chips, discoloration and mark defects to make sure they are not used in dining room
  • Notify Chef or General Manager if there is a shortage of silverware, china or glassware
  • Clean garbage cans with water or steam
  • Maintain kitchen work areas, equipment, and utensils in clean and orderly condition
  • Place clean dishes, utensils, and cooking equipment in storage areas
  • Sort and remove trash, placing it in designated pickup areas
  • Prepare fresh squeezed juices for service
  • Assist staff with any aspect of service steps to satisfy the guests such as food delivery
  • Clean garbage cans with water or steam
  • Store delivered items into designated areas assigned by management
  • Maintain kitchen work areas, equipment, and utensils in clean and orderly condition
  • Place clean dishes, utensils, and cooking equipment in storage areas
  • Sort and remove trash, placing it in designated pickup areas
  • Sweep and scrub floors in the kitchen in the area of work only
  • Conduct frequent cleaning and sanitation of all high-risk areas in the bathrooms and frequently touched surfaces like door knobs
  • Maintain sanitation log that documents the date, times and scope of each cleaning/disinfection.
  • Use brooms, mops, squeegees, cleaning brushes, various cleaners and sanitizers, etc. to accomplish various cleaning tasks and understand the proper use and care of such equipment and supplies.
  • Clean and maintain assigned restroom facilities before, during, and after operational hours, including restocking toilet paper, mopping floors, swiping sinks, cleaning mirrors, and toilet seats.
  • Always wear the appropriate protective equipment
  • Complete new cleaning and sanitation procedures as introduced by health agencies and directed by management
  • The ability to work as part of a team, work quickly and follow directions
  • 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, speaking, reading, learning and comprehension skills
  • Discipline to follow set standards
  • Ability to lift up to 20lbs

ADA:  SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.


Maintenance & Repairs Handyman

Position Reports to: Director of Maintenance

  • Inspect equipment, furniture and reported areas to find out malfunctions or damages (including interiors of restaurants - furniture, floor, walls, displays, etc)
  • Repair or replace all reported areas in all restaurants in timely manner
  • Be present during the maintenance work done by outside vendors/companies (be able to assist tradesman with electrical, plumbing, or HVAC repairs)
  • Communicate results of all outside vendors/companies work to “accounting” and office via email
  • Keep clear log of all requested and completed repairs
  • Keep company’s expenses at minimum by being innovative and open to learn, by observing the repair work of others
  • Paint and upgrade items as needed (including fill in gaps and crevices on walls, sidewalks etc)
  • Undertake light installation or carpentry ( E.g. build cabinets, etc)
  • Perform preventive maintenance and routine landscaping when needed
  • Purchasing of needed materials needed for particular repairs
  • Providing locations with an update log of performed tasks – keep records of specific parts and equipment, repairs and replacements for future reference per location
  • Use the company credit card for repair/maintenance ONLY – prepare and send weekly reports to the office
  • Create a schedule for the assistant (Remberto) and follow up on his work/performance
  • Note that sometimes the expectation is to work to be done during night time as discussed and agreed (overnight)

ADA:  SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.


Floor Manager

Position Reports to: General Manager & Assistant General Manager

Exemption Status: This is an Exempt position

Managerial

  • Inspect the counters and displays and making sure they have the appropriate and consistent products displayed
  • Audit Product(s) ensuring they are fresh, correctly priced and wrapping is not damaged
  • Audit counter area to pass health department standards
  • Responsible for full training of Counter Sales Associates to follow all company standards including but not limited to products and items, best of class service standards, health and safety standards and provide development plan(s) to improve as necessary
  • Communicate any counter, product or operational related concerns and recommend opportunities for remedy to General Manager and Executive Chef
  • Facilitate coaching, counseling opportunities and disciplinary discussions to employees
  • Interview, assess and select employees for employment
  • Direct daily work activities of all scheduled staff including but not limited to floor plans, section assignment, side work, etc.
  • Monitor, manage and report and discrepancies with registers between shifts
  • Responsible for overall grooming Counter service staff

Service

  • Communicate all guest related issues or requests to the appropriate service staff and culinary team and guide them towards succession
  • Support counter 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, checking on satisfaction by being involved and speaking with every single guest dining with Sant Ambroeus, 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

Administrative

  • Monitor, modify (as necessary) and ensure accuracy of counter menus and POS postings
  • Audit Payroll throughout the week for accurate submission by the GM to the Support office Payroll department by Monday deadline
  • Respond to all company emails in professional manner within twenty-four (24) hours of receipt and not on the floor during the service especially in the view of guests
  • Follow up on all needed repairs immediately by informing General Manager and Assistant General Manager and communicating detailed outcome in Avero
  • Attend all necessary meetings scheduled by General Manager, Director of Operations and/or Ownership
  • Maintain Cash registers and verify opening and closing count
  • Responsible for all aspects of inventory & ordering for the Retail counter

Assistant General Manager

Position Reports to: General Manager

Exemption Status: This is an exempt position

This person will be in command of overall operations of Casa Lever 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.

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.
  • 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 up to date including, but not limited to:
    1. Job Descriptions
    2. Training Manual
    3. Forms: New Hire, Termination, etc.
    4. 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).

  • 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.
  • 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.