Position Purpose: this person is responsible for performing a range of maintenance and receiving duties for the locations. Responsible for the safe, timely, and accurate receipt of items ordered, all deliveries and placed in specified areas of the restaurant. Must unload packages and check their contents to ensure they match the orders.

*This role will support both Sant Ambroeus Southampton and Sant Ambroeus East Hampton. 

Key Responsibilities / Accountabilities:

Maintenance

• Inspect equipment, furniture and reported areas to find out malfunctions or damages (including interiors of restaurants - furniture, floor, walls, displays, etc.)
• Repair or replace all reported areas in all restaurants in timely manner
• Be present during the maintenance work done by outside vendors/companies (be able to assist tradesman with electrical, plumbing, or HVAC repairs)
• Communicate results of all outside vendors/companies work to “accounting” and office via email
• Keep clear log of all requested and completed repairs
• Keep company’s expenses at minimum by being innovative and open to learn, by observing the repair work of others
• Paint and upgrade items as needed (including fill in gaps and crevices on walls, sidewalks etc.)
• Undertake light installation or carpentry (E.g., build cabinets, etc.)

• Perform preventive maintenance and routine landscaping when needed

• Purchasing of needed materials needed for repairs.

• Providing locations with an update log of performed tasks – keep records of specific parts and equipment, repairs, and replacements for future reference per location
• Use the company credit card for repair/maintenance ONLY – prepare and send weekly reports to the office

• Note that sometimes the expectation is the work to be done during nighttime as discussed and agreed (overnight)
• Conduct weekly facilities walkthroughs and send updates to Director of Operations

Receiver

• Receive all deliveries (food, paper, wine, liquor, and beverage) and verify quantity received to invoice amount. Accept kitchen deliveries and stock items in assigned storages and coolers based on the product storing instructions
• Notify departments for Front of the House, Bar etc., ensure that items are securely stored, and receive acknowledgments of receipt when necessary.  
• Inspect all deliveries (quality and quantity) and reject unacceptable merchandise per internal procedures Ensure accuracy of item description and counts for all incoming and outgoing shipments. Ensure food quality meets standards by Chef and beverage by Beverage Director. Properly clean and store all products in designated areas 
• Write up credits claims as necessary, ie for wine overcharged/short delivered/quality rejected. Make proper notations on invoices as necessary.  wine, liquor, and beer deliveries and store all bottles in assigned storage areas – restock the bar (and garden bar during the season)
• Complete all daily wine, liquor and beer pulls based on requisition. Restock the bar daily and the garden during the season. 
• Keep all storage areas at the highest level of sanitation and cleanliness
• Ensure expiration dates are checked and follow First In, First Out (F.I.F.O) to ensure that all products are stored correctly and rotated properly.
• Coordinate with Culinary and Restaurant Management team to ensure timely ordering of goods. 
• All deliveries to be put away in a timely manner, no longer than one (1) hour.
• Handle inventory of linen and re-order if needed
• Receive all linen deliveries and stock in the linen closet
• Separate the damaged/dirty linen upon delivery for returns
• Label all wines with BIN number labels provided by Wine Director
• Rearrange and restock pantry and all storage areas for better efficiency and cleanliness and keep them always organized.
• Responsible to make sure loading dock is clean and well organized. 
• Count all China, glass and silverware on monthly basis and provide the results to General Manager
• Assist in counting or spot checking of wine on weekly and monthly basis – when asked
• Monitor par levels of all non-perishable and perishable items and handle ordering in timely manner

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

Self-Development

It is understood that as Maintenance Engineer / Receiver, your performance will be evaluated on ongoing basis. Likewise, the company will assist in any way possible with any educational goals that relate to your duties as Maintenance Engineer / Receiver with prior management approval).

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.