Open Positions

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.



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

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.



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.


Office Administrator

Position Reports to: General Manager

Exemption Status: This is a non-exempt position.

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

Financials

  • 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

  • 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.
  • Answer phones on the fourth ring to better serve our guests and prevent loss of business. Direct calls to appropriate parties, make a reservation, or take a message as needed.

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.

XtraChef

  • Take pictures and upload of all invoices received
  • Stamp all invoices uploaded with the “Scanned” red stamp
  • Place in scanned invoices folder to be sent to office weekly with the weekly bag

Place in scanned invoices folder to be sent to office weekly with the weekly bag

  • 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
    1. Daily receipts and reports.
    2. Hard copies of employee documents, including payroll package,
    3. Invoices arranged by date and company with credit notes.
    4. Company mail.
    5. Petty cash reconciliation along with receipts
    6. 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.


General Manager

Position Reports to: Director of Operations & Ownership

Exemption Status: This is an exempt position.

this person is responsible for overseeing overall operation of restaurant. 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

  • Responsible for departmental logistics efficiency – monitor what works and what does not and be flexible to adjust to achieve expected outcome.
  • Continually suggest 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.), share with your management team and present to Chef and Director of Operations to analyze, seek decision and follow up on outcome.
  • Responsible for all new hire and existing staff training and materials generation.
  • Assisting and working closely with all employees – training and teaching about products and items we sell, monitoring how they speak with customers and guiding them if they need to improve.
  • Responsible for full training of employees – following company standards (especially barista)
  • Communicating any counter or product related problems to director of operations

Dining Room Service

  • Being an amazing host and creating memorable experiences by personalized service
  • Representing all the products and presenting them to our customers, explaining the brand and flavors using sales techniques that work
  • Creating relationships with our regular customers making sure they return
  • Communicating all product related facts and changes to all employees
  • 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 when scheduled.
  • 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 and always communicate/consult resolution of issues with Director of Operations or ownership
  • 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 and monitor efficient staffing levels in your absence under leadership of your Assistant General Manager and other managers.
  • Continually review performance of all staff - address shortcomings and recognize success.
  • Serve as role model and mentor by setting a positive example in all aspects of business and personnel management, develop your peers and guide them when it comes to decision making by elaborating on examples and learning from mistakes.
  • Support and work closely with Assistant General Manager and other managers so as team you uphold the service and hospitality standards in the restaurant.
  • Work closely with the entire staff of Felice Restaurant 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
  • Monitor the neatness and attractiveness of showcase display with pastries and desserts at all times.
  • Conduct or assist in completion of inventories – beverage/wine, china/glassware/silverware .
  • Responsible for monitoring of florals of the entire dining room and overall decoration and esthetics of outdoor area
  • Responsible for overall grooming of service staff and cleanliness of the FOH areas; spot checking and supporting BOH areas by working closely with chef.

Financial

  • 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. Training Manual
    4. Most current Menu Descriptions
  • 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)
  • Update POS system (Aloha) to reflect all changes and updates.
  • Participate and monitor Avero reports regarding the daily performance of the restaurant.
  • Ensure all daily reports and invoices are sent to the office in timely manner.
  • Ensure all ordering is done in timely manner – coffee, tea, paper products, air filters, office supplies, Dine Market, uniforms, and linen based on needs.
  • Follow up on all needed repairs immediately by calling appropriate persons, be present and communicate outcome in detail to all involved and Avero.
  • Attend all necessary meetings scheduled by Director of Operations or ownership

Self-Development
It is understood that as 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.


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.


Sommelier

Position Reports to: General Manager

Exemption Status: This is a non-exempt position.

this person is responsible for ensuring quality and consistency of the restaurant’s beverage program, maintaining, and enhancing service, and educating the staff. This person will work alongside the rest of the management team, striving to constantly improve the guest experience.

Logistics

  • Responsible for departmental logistics efficiency – monitor what works and what doesn’t and offer ideas to achieve the expected outcome – examples include increase of wine sales, cellar organization, re-stocking system, deliveries, etc.
  • Assist in and conduct wine training of new hired and existing staff and materials generation
  • Monitor and spot check wine deliveries and BIN # assignment, proper storage and organization of the wine cellar

Dining Room Service

  • Offer wine expertise, guide guests about wine and oversee service in the entire restaurant by being present on the floor
  • Present, represent and offer wine suggestions to all guests, execute wine service step by step
  • Support dining room staff with any wine related and service related issues
  • 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
  • Build guest loyalty by creating and maintaining guest preference notes related to wine consumption and enjoyment (with assistance of host team), record all guest notes in OpenTable database.

Product Presentation & Staff Education

  • Monitor and make sure quality of wine is at its highest.
  • Monitor the quality and par levels of wine glassware and decanters.
  • Train and guide staff on proper bottle presentation, decanting and pouring, making sure the correct verbiage is used at all times – organize short daily pre-shift trainings and tastings, make sure there is a wine class scheduled once a month.
  • Assist in and conduct wine training of new hired and existing staff and materials generation.
  • Communicate wine lows, 86's and info on new wines to staff.

Inventory Management and Administrative

  • Maintain an inventory system using our programs that allows you to have maximum control over movement of bottles from and to several storage areas.
  • Responsible for full liquor and wine inventory on the last day of every month.
  • Conduct monthly beverage inventory.
  • Maintain and update internal wine inventory sheets after weekly counts are completed.
  • Ensure accuracy of wines on all menus, wine list and POS postings.
  • Communicate all wine changes and pricing updates to corporate wine department and corporate design team to update and print wine menus.
  • Make sure all menus that contain wines by the glass are updated to reflect any changes.
  • Communicate all changes in timely manner - keys for wines in Aloha, which are linked to active inventory numbers.
  • Make sure all wines that are removed from the list are de-activated and taken out of Aloha, inform corporate wine department of all changes.
  • In absence of receiver, fully handle everything related to wine – deliveries, invoices, putting bottles away, etc.

Financial & Legal

  • Maximize financial performance and profit – suggest promotions and bring revenue increase ideas, train staff on up selling, build guest loyalty by touching every single table, build relationships with all guests that dine at our locations.
  • xecute and take responsibility for results of beverage inventories.
  • If asked, assist in purchasing of beverage.
  • Enforce federal, state and local laws including alcohol consumption, including training and enforcing of minimum drinking age requirement, TIPs training, etc.
  • Maintain the safety and security of all employees, guests, and company assets.

Self-Development
It is understood that as Sommelier you are responsible to maintain current knowledge of the world of wines. You will be required to continually develop this knowledge on your own time and stay on top of current industry and wine 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 Sommelier (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 30lbs.

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


Staff Accountant

Position Reports to: Controller

Exemption Status: This is a non-exempt position.

This person is responsible for supporting the Sant Ambroeus Finance team and managing outsourced bookkeeping staff and the team alike in a warm and respectful manner.

  • Providing general audit input and evaluating business processes for effectiveness, internal control adequacy, accuracy of financial records, and efficiency of operations
  • Management of full-time outsourced bookkeeping team
  • Advising outside bookkeepers on properly booking journal entries for sales and expenses
  • Assist in the preparation of financial statements and budgets.
  • Verify and advise allocation of accounts payable and receivable to direct bookkeepers in recording and reconciling expense.
  • 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 other departments
  • Advising outside bookkeepers on reconciling 3rd party vendor payments and other receivables
  • 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
  • Master’s in Accounting or Finance preferred
  • Hands-on experience with accounting software packages
  • Expected to work a minimum of 45 hours per week, schedule may be flexible, and hours worked will be based on business needs.
  • Must be able to communicate in the common language, both written and verbal. Active listening and learning skills.
  • Must have Managerial and Leadership qualities
  • Willingly take on other tasks not limited to the above as needed, to support the corporate team and company at large.
  • The ability to work as part of a team, work quickly and follow directions.

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.


Server

Position Reports to: General Manager

Exemption Status: This is a non-exempt position.

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

  • 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.
This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.

Director of Catering & Events

Position Reports to: Ownership

Exemption Status: This is an exempt position.

Responsible for planning and executing events and remotely overseeing the productivity and the quality of work of Catering/Events assistant (CEA). Responsible for the brand promotion by selling the events and constant networking with potential future clients.

Event Planning and Personnel Management

  • Plan and execute off-premise catering events
  • Select and cost optimal mix of menu items
  • Organize tastings
  • Arrange staff and equipment rental
  • Screen all calls and email requests for larger parties - filter and assign the workload and responses to CEA
  • Review all proposals prepared by CEA– correcting and elevating the areas in need, offering guidance and expertise
  • Stay in the direct communication with CEA to oversee the event planning, intervene and coach when needed
  • Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management
  • Offer guidance on scheduling the ON CALL staff for events based on the contract requirements
  • Be present in person during busy holiday event season and for any larger/more significant events
  • Event Staff management: Find and acquire talent, supervise trial scheduling and staff assessment, organize training seminars, monitor performance
  • Produce contracts based on food and beverage selections and all other details provided by guest/event hosts/their assistants
  • Manage client accounts that specifically request your attention and personal assistance
  • Conceptualize and execute tailored events
  • Communicate all guest related issues or requests to the appropriate service staff management in charge and culinary team and guide them towards successio
  • Support catering events staff with service related tasks and resolve brought up issues
  • Menu development - Track new food movements, restaurant trends, catering developments
  • Develop custom Menus - Test new menu items to determine viability in catering setting
  • Participate in client tastings in conjunction with executive chef
  • Develop all specialty and custom menus
  • Monitor and make sure quality of food, beverages and presentation during Catering and Private Events is at its highest
  • Ensuring health and safety regulations are strictly in compliance
  • Establish and achieve annual sales budget and sales goals
  • Solicit new business opportunities
  • Manage existing account and vendor relations
  • Maximize financial performance and profit by suggesting promotions, bring revenue increase ideas, build guest loyalty
  • Insure accuracy of rentals, proposals, contracts and menu’s postings
  • Actively respond to all guest requests and/or complaints in timely manner
  • Actively respond to all company/operation emails and always in professional manner
  • Scan receipts and provide them to guests per request
  • Attend all necessary meetings scheduled by the Corporate office

It is understood that as Director of Catering & Events you are responsible to maintain current knowledge of the product we serve at Sant Ambroeus Catering and overall the world of 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 in your management role (with prior management approval).

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.