General Manager

The Place:

Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience.
Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale.

The Role:

The General Manager is responsible for overseeing all food and beverage operations at

Sartiano’s and its associated outlets, including the café, lobby experience, in-room dining, private dining,

the main restaurant. This role requires a visionary leader with deep expertise in

hospitality, operations, and guest experience, ensuring the highest levels of service, quality, and

profitability.

Responsibilities:

Strategic Leadership & Operations

• Develop and implement strategies to enhance the overall food and beverage experience while

maintaining brand standards.

• Lead and mentor teams across all Sartiano’s outlets, fostering a culture of excellence and hospitality.

• Oversee day-to-day operations, ensuring seamless execution across all venues.

• Implement operational efficiencies to optimize costs, labor, and service quality.

• Ensure compliance with all health, safety, and licensing regulations.

• Support the expansion of Sartiano’s, including new openings and pop-up activations.

Guest Experience & Service Excellence

• Maintain and enhance service standards across all outlets, ensuring consistency and excellence.

• Foster a personalized and elevated guest experience that aligns with Sartiano’s brand identity.

• Act as a visible presence in the restaurant and outlets, engaging with guests and ensuring satisfaction.

• Handle VIP and high-profile clientele with discretion and care.

Financial Management

• Develop and manage budgets, financial targets, and P&L statements.

• Monitor revenue streams and control costs to maximize profitability.

• Oversee inventory management, purchasing, and vendor relationships to maintain quality and cost

efficiency.

• Identify opportunities for increased revenue through menu development, promotions, and strategic

partnerships.

Team Development & Culture

• Recruit, train, and develop a high-performing team across all outlets.

• Foster a strong service culture through coaching, training, and continuous improvement initiatives.

• Collaborate with HR to implement retention strategies and maintain high employee engagement.

Menu & Culinary Collaboration

• Work closely with the culinary and beverage teams to ensure menus reflect seasonality and remain

competitive within the NYC dining landscape.

• Ensure that food and beverage offerings stay innovative and align with market trends.

• Provide insight and feedback to maintain a dynamic and compelling menu selection