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