Position Description: Assistant General Manager
About Saba:
Saba, meaning “Grandfather” in Hebrew, is the flagship restaurant of Pomegranate Hospitality, located in the vibrant Uptown neighborhood of New Orleans. Saba is more than just a dining experience; it is a journey through the rich culinary landscape of Israel, guided by the heritage and personal stories of Chef Alon Shaya. At Saba, we draw inspiration from the diverse influences of the Middle East, Europe, and North Africa, offering our guests a unique taste of this ever-evolving cuisine. From the moment our guests step in, they are immersed in the warmth of our wood-fired pita bread, baked just steps from their table, and the bold flavors of dishes that celebrate the rich culinary traditions of Bulgaria, Yemen, Syria, Morocco, Turkey, Palestine, and Greece.
At Saba, we are committed to sourcing the freshest seafood, meats, and produce from local farms around New Orleans, LA. These ingredients are transformed into family-style platters that are both comforting and innovative, served in a setting that reflects our deep respect for the cultural intersections that have shaped our menu.
Our Mission & Core Values:
At Saba, we believe in creating a space where everyone feels welcomed, respected, and fulfilled—both professionally and personally. Our mission is to foster an environment where love, mutual respect, and a commitment to equality are at the forefront of everything we do. We stand up for our values, ensuring that our restaurant is a place where all people, regardless of their background, can come together and feel at home.
Our core values guide everything we do and are the foundation of our commitment to creating a welcoming and supportive environment for both our team and our guests. We believe in the power of education and strive to continuously learn and grow. Respect is at the heart of our interactions, ensuring that everyone we encounter feels valued and appreciated. We are committed to fairness in all our practices, treating everyone with equity and integrity. Empowerment is key to our success, as we encourage and support each other to reach our fullest potential. We pride ourselves on being reliable, consistently delivering on our promises and maintaining the highest standards. Passion drives us, fueling our dedication to the craft of hospitality and inspiring us to create memorable experiences. Communication is essential to our teamwork, fostering clear, honest, and open exchanges that keep our operations running smoothly. Finally, we maintain a positive attitude, approaching every challenge with optimism and a can-do spirit, creating an environment where happiness and fulfillment thrive.
Overview: The Assistant Manager is responsible for supervising all daily restaurant operations, maintains sanitation standards, and assists the Service staff on the floor in providing exemplary hospitality. The position assists the General Manager in making sure guests’ and employees’ satisfaction is achieved. It is essential to have a strong hold on the company’s culture and values to ensure they are implemented everyday with each employee.
Responsibilities:

Employee Relations:

• Involvement with the recruitment and retention for all staff including corrective action, training, and Employee morale
• Cultivate and maintain professional relationships with all employees through a positive and team-driven work effort
• Maintain superior service levels and helps facilitate ongoing education of all employees
• Creating and implementing a weekly schedule to best suit employees strengths and weaknesses
• Delegating tasks to employees
• Supervise staff for safety and cleanliness according to Health Department regulations
• Effectively communicate with Director of People and Culture regarding employee relations updates i.e. resignations, corrective actions, mandated meetings
• Train staff on cultural uniqueness and importance of specific dishes
• Accommodate staff and guest requests and preferences whenever possible
• Implement activities to encourage menu participation across all Front of House employees
• Involved in the coaching and counseling of employees on proper actions and attitude in the Front of House and take preventative corrective action to address employee issues
• Assists with employee evaluations following guidelines and procedures set for the the Director of People and Culture
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the “open door” policy and reviewing employee satisfaction results to identify and address employee problems or concerns.
• Involved in the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Ensure employee meetings are consistently taking place

Operations:

• Assists in maintenance and upkeep of the dining areas, kitchen, and exterior grounds of the restaurant
• Involved in the monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons
• Ensure Team Members are properly trained in safe work practices and procedures
• Ensures compliance with food handling and sanitation standards.

Financials

• Assists in the management of budgeting, accounting, payroll, and other financial matters.
• Monitors the restaurant’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
• Supervise cash management and ensure accountability for all cash handling practices and administration

Guest Service

• Personally supervises dining room to ensure quality production/delivery of product/service
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
• Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits and reduce guest complaints.
• Always represent the highest of Pomegranate Hospitality standards when communicating with guests in any way, and respond to all guest complaints or inquiries within the required timeline

Experience/Skills:

• College degree is preferred. Bachelor of Science degree in Hotel/Restaurant Management is desirable. A combination of practical experience and education will be considered as an alternative
• 1-3 years management experience, in a high volume setting
• A passion for food and restaurant operations and a desire to make an impact on customers and business
• A “can do” work ethic and the ability to be a role model
• Ability to adapt and succeed in a fast-paced environment
• Works efficiently and timely at all times
• Previous Toast experience an asset
• Excellent communication and organizational skills
• Exceptional interpersonal and problem solving abilities
• Highly responsible & reliable
• Able to stand for a 12-14 hour shift
• Basic PC knowledge and comprehension (Word & Excel)
• Strong business acumen and proficient math knowledge and comprehension

More detail about Saba part of Pomegranate Hospitalit

Please refer the Job description for details