Requirements: English
Company: SA Hospitality Group
Region: Paris , le-de-France
Position Purpose: the Restaurant Manager will be incommand of overall operations of the restaurant in the absence ofGeneral Manager and Assistant General Manager. *This role is forour new Sant Ambroeus Paris opening Fall 2025. KeyResponsibilities/Accountabilities: Managerial - Facilitatecoaching, counseling opportunities and disciplinary discussions toemployees. - Interview, assess and select employees for employmentwith AGM/GM. - Direct daily work activities of all scheduled staffincluding but not limited to floor plans, section assignment &side work. - Monitor, manage and report and discrepancies withregisters between shifts. - Responsible for overall groomingservice staff. - Monitor what works and what does not andcommunicate your observations and suggestions for improvements. -Assist with training of all new hired and existing staff andtraining materials generation. - Focus on specifically assignedarea of restaurant needs that need attention when requested byGeneral Manager such as beverage, wine sales, service, etc.Service - Communicate all guest related issues or requests to theappropriate service staff and culinary team and guide them towardssuccession. - Support staff with any tasks, resolve operational andemployee issues and communicate and/or consult resolution withGeneral Manager and/or Assistant General Manager. - Personalizeservice by leading by example (e.g., using guests name, buildingrelationships with guests to achieve loyalty and build regularclientele, check on satisfaction by being involved and speakingwith every guest dining with us, etc.) - Represent all products andpresent them to our customers explaining the brand and flavorsusing skilled sales techniques. - Monitor and make sure quality offood and beverages is at its highest. - Personally handle theservice in the dining room and oversee the service staff and flowof entire restaurant by being present on the floor during all mealperiods when scheduled. Product Presentation - Monitor and makesure quality of food and beverages is at its highest. - Assist withinventories if requested by GM and AGM beverage,china/glassware/silverware. - Responsible for freshness and look ofthe florals of the entire dining room and overall decoration andesthetics of outdoor area and the dining room; communicate needs toAGM/GM. Labor Management - Direct daily work activities of allscheduled staff floor plans, section assignment, side work, etc,- Continually review performance and attendance of all staff -address shortcomings and recognize success. - Serve as a role modeland mentor by setting a positive example in all aspects of businessand personnel management. - Support and work closely with the restof the management team so as team you uphold the service andhospitality standards in the restaurant. - Work closely with staffto establish a group-hospitality minded employees who will developand maintain our philosophy and values. - Understand, follow anddirect others in current safety procedures. Administrative -Monitor and ensure the accuracy of menus, wine list, beer and housecocktail lists and POS postings. - Find a way to actively respondto all company/operation emails whenever possible and always inprofessional manner (not on the floor in the view of the guests andnot during the service) - Participate and monitor Avero reportsregarding the daily performance of the restaurant. - Follow up onall needed repairs immediately by informing GM and AGM or directlycalling appropriate maintenance persons, be present and communicateoutcome in detail to all involved and Avero. - Attend all necessarymeetings scheduled by General Manager, Director of Operations, orownership. Financial - Suggest promotions and bring revenueincrease ideas, train staff on up selling, build guest loyalty bytouching every single table, monitor schedules and actual hoursworked, etc. - Monitor and manage registers between shifts. -Enforce federal, state, and local laws including health & laborSelf-Development It is understood that as Restaurant Manager youare responsible to maintain current knowledge of the world ofrestaurants when it comes to food, wine, beer, and spirits. Youwill be required to continually develop this knowledge on your owntime and stay on top of current industry trends. Your progress ineducation will be evaluated on ongoing basis. Likewise, the companywill assist in any way possible with any educational goals thatrelate to your duties as Assistant General Manager (with priormanagement approval). Minimal Essential Requirements: - The abilityto work as part of a team, and personal cleanliness. - Foodhandling, preparation, and cleaning skills are welcomed. Foodhandlers certification required. - Time management and ability towork under pressure to manage high volume of production. - Activelistening and learning skills. - Reading and speaking comprehensionskills. - Discipline to follow set stan