SAGA Hospitality Group (SHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal “James” Kent and entrepreneur-led private equity platform SC Holdings. SHG comprises Michel Star restaurants, private members clubs, and world class venues. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across North America. We are seeking creative go-getters to join our team to help elevate our brand. 

The General Manager is responsible for the oversight of all restaurant operations. This role will work closely with the Assistant General Manager and Executive Chef to hire, train and build a high performance management and hourly team with a focus on exceptional hospitality, supporting all company objectives. The General Manager is an integral part of ensuring the restaurant’s high level of performance and profitability. 

• Nurture positive and productive working relationships. 
• Be an exemplary leader by being a self starter and setting the expectations. 
• Self manage timelines to achieve goals and fulfill necessary tasks. 
• Problem solve and address any issues in a courteous and timely manner.
• Implement company policies, protocols, and maintain standards.
• Provide ample training to provide proficiency on menus and exceptional service standards. 
• Ensure company policies and procedures are followed. 
• Be a creative logical thinker with a focus on creating the optimal outcome.

• Take the lead prior to the opening of the restaurant to ensure we fully prepared for Day 1 including staffing, wares, and organizational systems and processes. 
• Oversee the day to day operations of 360 PAS. 
• Build a close partnership with Executive Chef Daniel Garcia and the kitchen team, be a liaison between the dining room and kitchen teams to make sure all teams are aligned with the goals of the restaurant. 
• Lead the management and restaurant teams to ensure we are delivering exceptionable hospitality to our guests on a daily basis. 

• Provide coaching and construction criticism to develop the management and dining room teams. Utilize all channels of the guest feedback to ensure we are always continuing to grow and improve. 
• Build a core group of regulars by maintaining connections and foster relationships.
• Delegate responsibilities in an effort to reduce your administration load and develop the Management team.
• Control operational cost, labor & OT in accordance with budget.

• Compose daily, weekly, and monthly operational reports when needed.
• Report all complaints and issues involving staff or guests to Human Resources.
• Cash handling, opening closing the restaurant.
• Ensure compliance in all spaces at all times. DOH, FDNY, DOB. 
• Payroll - confirm that weekly payroll is completed timely and accurately. 
• Marketing - assist with the strategic planning of holidays and special events.
• Work in tandem with the SHG Events team to facilitate and host extraordinary events. 
• Ensure compliance with sanitation and safety guidelines.
• Work closely with the SHG Home Office Team to support company wide initiatives. 

• Manage Culinary Agents Server, Asst. Server, Kitchen Server job posts in coordination with HR.
• Recruit & interview potential new hires in coordination with F&B Director.
• Engage in the promotional decision making processes in coordination with F&B Director & HR.
• Create promotional path for the various roles under management.
• Issue disciplinary action when required, Engage in the decision making process for terminations in coordination with HR.
• Ensure that all employees receive regular and consistent coaching and/or performance reviews. 
• Update & Maintain Server, Asst. Server & Kitchen Server job descriptions in coordination with HR.
• Oversee New Hire training & facilitate 3 month check in coordination with HR.

ADMINISTRATIVE RESPONSIBILITIES 

• Monthly China, Silver, and Glass Inventories.
• Remain current and compliant with the correct HR practices and policies.
• Complete all administrative requirements accurately and on time. 
• Create dining room schedules in coordination with budget guidelines.
• Manager request off calendar and approve PTO requests.