Reports To:
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 Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Role:
A Gelato Cart Attendant’s job involves scooping and serving customers our house-made ice cream, maintaining the cart's cleanliness and operating the point of sale system, all while providing friendly and efficient service.
The Responsibilities:
Customer service first-- greet customers, take orders and process payment while providing excellent customer service Scoop gelato and prepare it for servingMaintain inventory: Ensure adequate stock of gelato flavors, cones, toppings, and other suppliesFollow food safety guidelines-- practice proper food handling and sanitation procedures. Gelato Cart maintenance including cleaning, organizing and restocking all necessary suppliesOperate POS system (Toast handheld device) accurately for transactions. Take inventory of gelato, cones, napkins, cups, spoons, taster spoons, etc.
Qualifications & Disposition:
Proficient in mathematical skills and quick payment handling, preferably familiar with Toast POS systemExcellent energy and communication skillsBasic understanding of food handling and sanitation requirements of the New York State Department of HealthAble to work for the duration of the busy, warm seasonAble to push/pull and lift 50 lbs. of weightAble to work in a fast-paced environmentFlexible availability (at least three days a week)Able to stand, bend and reach for prolonged periods of timeFood handlers certificate a plusBond Hospitality and The Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read LessServer
Job Description
Responsible to:
Management
About
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Role:
We are looking for a server that will uplift the dining experience for our guests and enrich the team. Candidates must possess excellent food and beverage knowledge alongside superior customer service skills which reflect the Sartianos standards and spirit.
Qualifications & Disposition:
Must have a minimum 2-year experienceFlexible schedule based on the needs of Sartianos, their programming, and peak timesPassion and knowledge for food & beverage operationsAbility to build tasteful and respectful relationships with guestsProfessional, tactful, and well-versed in conflict resolutionAbility to understand and follow written and verbal instructionsAbility to multitask and work in a fast-paced environmentAble to handle money accurately and operate a point-of-sale systemBenefits:
Daily family meal providedWeekly wages / direct depositMedical, Dental, Vision insuranceOn-going education of food and beverage trainingsCareer Development
Physical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Service Director
Responsible To:
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 Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Executive Chef:
Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts.
As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York.
The Role:
The Service Director is a key leadership position responsible for ensuring exceptional guest experiences, overseeing front-of-house operations and maintaining the highest standards of service. The ideal candidate will possess strong leadership skills, staff development strategies through training and an unwavering commitment to hospitality excellence.
The Responsibilities:
1. Guest Experience
- Ensure all guests receive an elevated, memorable dining experience.
- Address guest feedback promptly and professionally, resolving issues to maintain high satisfaction levels.
- Cultivate a welcoming and luxurious atmosphere in alignment with the restaurant's brand and standards.
2. Team Leadership and Development
- Recruit and train front-of-house staff, predominantly servers.
- Conduct regular training sessions to uphold service standards and enhance team performance.
3. Operational Excellence:
- Oversee daily service operations to ensure seamless execution, including table management, server scheduling and shift supervision.
- Collaborate with the kitchen and bar teams to synchronize service flow and optimize guest satisfaction.
- Monitor and maintain the cleanliness, ambiance, and readiness of the dining area.
5. Standards and Compliance:
- Ensure compliance with all health, safety, and licensing regulations.
- Maintain the integrity of the restaurant's brand by enforcing fine dining service standards.
- Stay updated on industry trends and implement best practices to continually elevate the guest experience.
Qualifications & Disposition:
-Minimum 2 years experience in a related position
-Strong knowledge of NYS sanitation regulations and food handling
-NYC Food Handler Card strongly preferred
-Individual must possess a good work history and stability
-Proficient in all aspects of wine and spirits service with great attention to detail
-Strong knowledge of food and beverage
-Working knowledge of wine and confident speaking on selections
-Ability to inspire staff to achieve their potential through structured training and floor presence
-Flexible in scheduling and able to work extended hours to meet business demands
-Strong financial acumen and strategic planning
Sartiano's at the Mercer Hotel
99 Prince Street
Head Bar/Restaurant Purchaser
Job Description
Responsible to:
Management
About
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Role:
Will be responsible for all Back of House and Front of House purchasing duties
Including but not limited to:
-Bar N/A Bev & Equipment
-Kitchen Prep Equipment
-Cleaning Supplies
-Janitorial Supplies
-Glassware and smallware’s
-Linens & Laundry Orders
-Miscellaneous Purchases
Daily and weekly tasks will include:
-Weekly Bar Inventory
-Weekly Glassware and Smallware Inventory
-Invoice Management
-Package receiving and organization
-Managing receiver team on daily tasks
-Inventory Organization and restocking
-Director needs-Miscellaneous tasks
-Department of Health Needs
Candidate Qualifications:
-Very detailed oriented and organized
-proactive on work duties
-Strong communication skills
-Computer and Email skills
Physical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Benefits:
401(k)Dental insuranceHealth insuranceVision insuranceSchedule:
8 hour shiftDay shiftEvening shiftMonday to FridayAbility to commute/relocate:
New York, NY 10012: Reliably commute or planning to relocate before starting work (Required)Work Location: In person
Compensation DetailsCompensation: Hourly ($25.00 - $27.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits
Read LessJob Description
Responsible to:
Management
The Role:
The Busser will be responsible for providing a clean and pleasant dining experience throughout Sartianos.
Qualifications & Disposition:
Must have a minimum 1-year experiencePassion for food and beverage operationsAbility to maintain a positive and professional demeanor at all tinesFlexible schedule based on the needs of Sartianos, their programming, and peak timesAbility to understand and follow written and verbal instructionsAbility to multitask and work in a fast-paced environmentBenefits:
Daily family meal providedMedical, Dental, Vision insuranceWeekly Wages / Direct DepositOn-going education of food and beverage trainingsCareer DevelopmentPhysical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and The Mercer 1, LLC (DBA: (sub)mercer at Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read LessSartiano's
Mercer Hotel, 147 Mercer Street (Prince Street)
Sous Chef
Job Description
Responsible to:
Executive Chef
About:
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The executive chef:
Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts.
After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel.
When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table.
As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York.
The Role
Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
The Responsibilities:
Leads kitchen team in Chef's absence
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef
Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once
Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
Produces and maintains the highest food quality and controls for all food products served in all areas
Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
Assures timely set up, schedules well trained cooks in all areas in proper uniform
Ensure teamwork and proper communication with the front of house staff
Ensure that guest and members requests are accommodated when and where possible
Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
Delegate daily tasks to staff to ensure smooth operation and service
Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
Ability to do staff schedule, payroll, and other administrative tasks as required
Performs other duties as assigned by supervisor/manager
Qualifications & Disposition
High school diploma or equivalent
3+ years experience in a related position
Strong knowledge of NYS sanitation regulations
Ability to work independently with minimum supervisor
Ability to communicate effectively both written and verbal
Individual must possess a good work history and stability
Excellent cooking skills
Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations
Has the ability to taste all foods to assure correct preparation
Product cost and quality conscious
Physical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read Less
Chef de Cuisine
Responsible to:
Global Executive Chef
About:
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Role:
Works alongside the Executive Chef to manage daily kitchen activities, including leading the team, aiding with menu, ensuring food quality and freshness to enhance the culinary member experience
The Responsibilities:
● Leads kitchen team in the absence of the Global Executive Chef
● Provides guidance to Sous Chefs and junior kitchen staff, including, but not limited, to line cooking, food preparation, and dish plating
● Oversees and organizes kitchen stock and ingredients
● Enforce food safety, sanitation and workplace safety standards in accordance with NYC Health Department regulations
● Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
● Hires and trains new kitchen employees to restaurant and kitchen standards
● Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
● Supervises all food preparation and presentation to ensure quality and restaurant standards
● Works with Global Executive Chef to maintain kitchen organization, staff ability, and training opportunities
● Verifies that food storage units all meet standards and are consistently well-managed
● Assists with menu creation and specials
● Ensures the efficient operation of food production of areas they are put in charge of by the Global Executive Chef
● Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management
● Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once
● Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard
● Produces and maintains the highest food quality and controls for all food products served in all areas
● Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness
● Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed
● Checks all food outlets and food displays for creativity, quality, cleanliness and food safety
● Assures timely set up, schedules well trained cooks in all areas in proper uniform
● Ensure teamwork and proper communication with the front of house staff
● Ensure that guest and members requests are accommodated when and where possible
● Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered
● Delegate daily tasks to staff to ensure smooth operation and service
● Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef
● Ability to do staff schedule, payroll, and other administrative tasks as required
● Performs other duties as assigned by supervisor/manager
Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.
Read LessBusser
Job Description
Responsible to:
Management
The Role:
The Busser will be responsible for providing a clean and pleasant dining experience throughout Sartianos.
About
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restauranteur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
Qualifications & Disposition:
Must have a minimum 1-year experiencePassion for food and beverage operationsAbility to maintain a positive and professional demeanor at all tinesFlexible schedule based on the needs of Sartianos, their programming, and peak timesAbility to understand and follow written and verbal instructionsAbility to multitask and work in a fast-paced environmentBenefits:
Daily family meal providedMedical, Dental, Vision insuranceWeekly Wages / Direct DepositOn-going education of food and beverage trainingsCareer Development
Physical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and The Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read LessServer (Breakfast/Lunch/Dinner)
Job Description
Responsible to:
Management
About
Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared.
The Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Role:
We are looking for a server that will uplift the dining experience for our guests and enrich the team. Candidates must possess excellent food and beverage knowledge alongside superior customer service skills which reflect the Sartianos standards and spirit.
Qualifications & Disposition:
Must have a minimum 2-year experienceFlexible schedule based on the needs of Sartianos, their programming, and peak timesPassion and knowledge for food & beverage operationsAbility to build tasteful and respectful relationships with guestsProfessional, tactful, and well-versed in conflict resolutionAbility to understand and follow written and verbal instructionsAbility to multitask and work in a fast-paced environmentAble to handle money accurately and operate a point-of-sale system
Benefits:
Daily family meal providedWeekly wages / direct depositMedical, Dental, Vision insuranceOn-going education of food and beverage trainingsCareer Development
Physical Demands:
The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
*The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read LessDirector of Food & Beverage
Responsible To:
Director of Operations
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 Cuisine:
Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant.
The Executive Chef:
Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts.
As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York.
The Role:
The Director of Food & Beverage 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, and Sub Mercer. This role requires a visionary leader with deep expertise in hospitality, operations, and guest experience, ensuring the highest levels of service, quality, and profitability. Additionally, the Director will play a key role in the execution of new Sartiano’s openings and pop-up experiences.
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.
Collaboration & Event Execution
• Partner with the Events and Membership teams to curate private dining and large-scale event experiences.
• Oversee execution of high-profile events, ensuring seamless service and exceptional quality.
• Work closely with marketing on promotional initiatives, partnerships, and brand collaborations.
Qualifications & Experience:
• Minimum of 8+ years of experience in food and beverage leadership roles, preferably within luxury hospitality or high-profile dining establishments.
• Strong financial acumen with experience in budgeting, P&L management, and cost control.
• Deep understanding of culinary and beverage trends, service standards, and guest expectations in a luxury setting.
• Proven track record in team leadership, training, and talent development.
• Exceptional interpersonal and communication skills, with a natural ability to engage with guests and team members.
• Experience in new restaurant openings and pop-up activations is a plus.
• Ability to work in a fast-paced
Bond Hospitality and Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Read Less