SA 1000 x 200

Restaurant Operations Manager - Multi-unit

950 3rd Ave, New York, NY 10022, USA Req #466
Wednesday, May 29, 2024

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

Title: Restaurant Operations Manager (Multi-Unit)

Position Reports to: Director of Operations (DO)

This is an exempt position.          



Key Responsibilities/Accountabilities:




  1. Assist in creating company policies that will benefit both the work force and the company and makes sure that they are adhered to
  2. Make sure that sales and specifically the service and hospitality delivery are accomplished in line in all assigned restaurant locations by being constantly present in field
  1. Be responsible for the logistics and efficiency in all locations – monitor which offerings or personnel work out and which don’t and be flexible to adjust to achieve expected goals in collaboration with DO
  1. Maintain the safety and security of all employees, guests and company assets by helping to develop systems and procedures that comply with existing Safety Manuals



Floor Presence, Training & Development


  1. Spend time in day to day operations - lead by example to achieve the highest level of guest satisfaction - fill in for managers that are possibly sick or on vacations; be present in locations that need extra mgmt support
  1. Develop and train managers and employees – organize trainings and cross training sessions, visit line ups and motivate staff and managers, create incentive plans and spend "one on one" time coaching, counseling and teaching, build cohesiveness and strengthen relationships among teams and corporate level management
  2. Focus on leadership and building rapport with management teams
  1. Welcome hourly new hires in each location and provide culture overview to each while summarizing the important brand and company information
  2. Develop testing and evaluation procedures for new hired employees in all locations
  3. Attend staff meetings in each location, assist leaders with agenda and materials preparation



Product Presentation


  1. Monitor and make sure the quality of food and beverage is at its highest in all locations– attend tastings and trainings and spot check by being present during the hours of operation
  2. Monitor pricing strategies, menu engineering/reviews and tastings
  3. Maintain control over all food and beverage offerings in all locations by empowering managers to seek feedback from guests and monitoring sales numbers per category
  4. Train and guide on service standards – be present in field, adjust training manuals, ensure new hires are trained properly, provide managers with talking points for pre-shift meetings, provide constructive feedback based on the dining experience
  5. Research, suggest, and introduce methods, products and services to improve the service delivery systems to DO – example: delivery sites subscription, variety of reservation systems, equipment upgrade, etc.
  6. Communicate the daily challenging situations (personnel issues, labor laws rules, and other internal policies) to DO
  7. Spot check and monitor the cleanliness and compliance with Health Department rules
  8. Ensure the uniforms (staff and management) are representing our brand and image






  1. Maximize financial performance and profit – suggest promotions and bring revenue increase ideas, assist in training of managers and staff on up selling, build relationships and network within the city to expose our restaurant brands and bring potential additional revenue
  2. Assist in monitoring schedules/payroll of all locations – keep payroll cost at or under 30%
  3. Assist in planning and meeting goals of budgeted operational expenditures
  4. Bring up items for Capex to DO – gathering and brainstorming on needs for potential investments needed to boost quality and sales in restaurant locations
  5. Enforce compliance in terms of federal, state and local laws in assistance with DO







It is understood that as Assistant Director of Operations you are responsible to maintain current knowledge of the world restaurant trends and new local restaurant ratings and openings. You will be required to continually develop this knowledge on your own time. 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 (with prior management approval).


I have read, fully understand and agree to full responsibility for the duties laid out in the job description.

We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.

Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination. 


Other details

  • Pay Type Salary
  • Min Hiring Rate $110,000.00
  • Max Hiring Rate $115,000.00
Location on Google Maps
  • 950 3rd Ave, New York, NY 10022, USA