(SUB)Mercer Operations Manager

(SUB)MERCER Operations Manager

The Role:

As the Operations Manager at (SUB)MERCER your vibrant energy and assisting capabilities at the club is extremely important and you will play a valuable role in the overall guest and employee experience. In this role, you will be expected to carry out the duties listed below along with various applicable tasks throughout your shifts. 

The Responsibilities:

• Uphold (SUB)MERCER values and mission statement while performing position’s responsibilities and adhering to company policies and procedures
• Monitors reservation system daily including phone and email inquiries
• Responds to all guest inquiries within 24 hours or less with priority attention to Zero Bond members, in house Mercer hotel guests and VIP’s

• Ensures all staff upholds (SUB)MERCER food and beverage standards
• Ensure that the (SUB)MERCER expectations of personal grooming/uniform standards are met at all times by the staff
• Be instrumental in the recruitment and training of new staff
• Managing food and beverage day to day operations within budget and to (SUB)MERCER standards
• Conduct quarterly staff meetings
• Promote teamwork within the space, creating a positive work environment
• Report on food and beverage sales, results, and productivity
• Ensures DOH compliance throughout the space
• Maintain a clean, safe, hazard-free work environment within area of responsibility
• Set and monitors budgets; analyze budget variances and takes correct actions
• Weekly reporting of financial expense, labor costs and payroll
• Oversees training and evaluating all FOH personnel
• Develops and implements operating procedures
• Identify and evaluate competitors
• Plans and coordinates menus
• Ensures quality of food and presentation
• Excellent ability to multitask in high pressure situations
• Oversees overall maintenance, repairs for all FOH and BOH equipment
• Promotes positive employee relations at all times
• Ensure the highest levels of organization are maintained throughout all FOH/BOH 
• Performs other duties as required or assigned by General Manager or Director of Operations

Requirements:

·       Minimum of 2 years of experience in a similar role within the hospitality industry

·       Excellent verbal and written communication skills

·       Strong leadership and team management abilities

·       Exceptional customer service skills and the ability to handle an array of situations

·       Proven problem-solving and decision-making skills

·       High attention to detail and organizational skills

·       Proficient in using computer systems and software relevant to the position

Benefits:

·       401k

·       Medical, Vision and Dental insurance

·       Commuter Benefits

·       Daily meals provided

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 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.

(SUB)MERCER INFORMATION:

(sub)mercer hours of operation

Thursday   10pm - 3am

Friday   10pm - 3am

Saturday 10pm - 3am

Bar food menu is limited to 10pm - 12am 

Food last call is 11:45pm  

Bar last call is 2:45am 

Last seating is 2:00am 

Team 

Operations Manager - Finnian Honig  - finnian@submercer.com   732-413-5350

(SUB)MERCER Doorman - Julian Williams – julian@submercer.com    

Sartiano’s General Manager -Jorie Morales- jorie@sartianos.com

Marketing Director - Omar Aly - omar@bondhospitality.com

Operations Director - Soraya Larson - soraya@bondhospitality.com

People and Culture Manager - Ash Chandler - ash@bondhospitality.com

Beverage Director - Adam Baca - adam@bondhospitality.com

Wine Director - Cameron Nadler-Smith - cameron@bondhospitality.com

Website: www.submercer.com
Instagram: @submercer

Telephone Number: NONE

Address: 147 ½ Mercer Street, New York, NY 10012 (inside The Mercer with a service elevator entrance) 

What is (SUB)MERCER ?

(SUB)MERCER is a lounge venue under the Sartiano’s restaurant in Soho.  Owned and Operated by Bond Hospitality. Scott Sartiano is the owner and visionary. 

FAQ’s

The Mercer Hotel was built in 1890 for John Jacob Astor II, the six-story, 84,000 square foot brick building has been cited by the New York City Landmarks Preservation Commission as an example of the Romanesque Revival period. Architect William Schickel, known for his extensive work on behalf of the Archdiocese of New York, designed the building as offices for the vast Astor family holdings, resulting in a façade considerably more ornate than its industrial neighbors. Prior to its conversion, the building served as artists' lofts and studios, for which the hotel has now become known. 

●  Who is the interior designer of Sartiano’s? Bill Sofield 

●  Who is the interior designer of the Hotel Rooms? Christian Liaigre 

●  Who are the building owners? Richard Borne, Ira Drukier, Scott Sartiano 

●  Who is the building architect? Architect William Schickel 

Nearest subway stations 

R, W to Prince Street (1 minute walk)
6, B, D, F, M Broadway-Lafayette Street (5 minute walk) C, E to Spring Street (7 minute walk) 

Parking Garages 

Icon Parking
610 Broadway (E. Houston Street between Broadway and Crosby Street) Open: 6:00 AM - 12:00 AM 

Soho Village Parking LLC
156 Crosby Street (corner of Crosby Street and E. Houston Street) Open 24 hours

SoHo Parking
258 Lafayette Street (Lafayette Street between Prince Street and Spring Street) (56th b/w 5th & 6th Ave)
Open: 24hrs 

RESERVATIONS SOP

(SUB)MERCER accepts reservations two weeks in advance by the numerical date starting at 10:00 AM. 

If a guest cancels within twenty four hours of the reservation or fails to show up for the reservation, we reserve the right to charge $250 per group to the guest’s credit card.

Making a Reservation for (SUB)MERCER

(SUB)MERCER offers two booking options:

Table Reservations: available for parties of 4 (you plus 3 guests). There are no table minimums, however, we do enforce a strict 15-minute grace period and a cancellation/no show fee of $250 per group. All table reservations are for a period of 2-hours, afterwards the group may be asked to enjoy the Bar area, pending availability.

Guest List Reservations: available for you and up to 3 guests. A guest list reservation does not mean access is guaranteed if the space reaches capacity and entry is at the doorman's discretion. There is no fee for cancellations/no shows, however, repeat offenders may lose their ability to make future reservations.

Management reserves the right to deny entry to any guests not properly presented.

Make sure to assign Table Reservations to a Table on Resy and add the Guestlist tag to Visit Notes and Unassign Table for Guest List Reservations.