General Manager

José Andrés Group; New York (NY); On-site; USD 120,000 - 135,000; Full time

Benefits offered by this job

Competitive compensation

Bonus opportunities

Health & wellness benefits

Retirement savings plans

Employee dining discounts

Growth in a values-driven hospitality

Job summary

José Andrés Group is seeking a General Manager for Zaytinya NYC. You will lead all restaurant operations in partnership with the Head Chef to deliver world-class hospitality, ensure the concept vision, and uphold JAG standards.

A hands-on leader, you will prioritize staff development and a positive work environment while driving profitable operations. You will collaborate with the beverage team to craft innovative menus, lead service excellence, and coach a multi-level team to meet performance

Qualifications

• Minimum of 5+ years of restaurant management experience.
• Experience managing high volume luxury multi-meal period restaurant concepts.
• Ability to analyze and explain a P&L statement for a multi-million dollar operation.
• Developed communication skills, both verbal and written.
• Leadership of teams across hourly, MIT and management levels.
• Knowledge of food service, sales skills, and health compliance.

Responsibilities

• Oversee daily restaurant operations and ensure efficient, profitable execution.
• Lead service standards and elevate guest experiences with Head Chef and beverage team.
• Coach and develop leaders to advance within the organization.
• Promote José Andrés Group culture and maintain a positive work environment.
• Manage costs, scheduling, payroll, and financial reporting with Home Office support.

Skills

Leadership

Operations mgmt

P&L management

Customer service

Staff development

Communication

Team leadership

Budgeting

Food & beverage knowledge

Tools

OpenTable

Resy

SevenRooms

TOCK

MICROS

Toast

Harri

Craftable

Google Workspace

Job description

Description

Job Title: General Manager
Reports To: Director of Operations
Department: Operations - FOH
Employment Type: Salaried, Exempt
Salary Range: $120,000 - $135,000 per year

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Zaytinya NYC offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting.

Position Summary

The General Manager (GM) is a hands‑on leader responsible for overseeing all restaurant operations in partnership with the Head Chef to offer a world‑class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably.

Service and Beverage Leadership

Work with JAG beverage team and Head Chef to create innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Educate self and team on regional history, culture and cuisine. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback. Constantly work to improve standards and guest satisfaction. Impact service by leading the floor during peak times, press events, and festival periods.

Performance and Talent Development

Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of JAG Culture

Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Daily Operations

Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate to team and managers. Manage and oversee all day‑to‑day operations within the building to maximize revenues and profits. Work with the HC to hold the management team accountable to all policies and procedure. Take ownership of the restaurant and work with team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, PR, events, HR, DOR, COD) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.

Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Share financial information with the management team to develop and to give them the insight as the “whys” behind the decisions that they make each day. Ensure tools such as Craftable, HARRI and HARRI Teamlive, Open Table and Point of Sales systems are utilized correctly, and data is accurate. Reach out to JAG community for support as needed.

Requirements

• Position requires a minimum of 5+ years of restaurant management experience
• Experience managing high volume luxury multi-meal period restaurant concepts
• Ability to analyze and explain a P&L statement for a multi-million dollar operation
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Extensive knowledge of upscale or fine dining service and sales skills.
• Ability to supervise, train and motivate multiple levels of employees.
• Ability to consistently and fairly evaluate other employees’ performance.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
• Comfortable with using technology to streamline daily administrative tasks.
• Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance.
• Strong working knowledge of reservations and POS platforms (e.g., Opentable/Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules/Harri), and Google Workspace.
• Proven ability to coach, give feedback, and develop supervisors and hourly talent.
• Excellent communication, professionalism, and conflict-resolution skills.
• DOH/Health & Safety, alcohol service, and labor compliance familiarity.
• Wine/spirits and culinary knowledge to support menu guidance and sales.
• Flexibility to work nights, weekends, and holidays.

Working Conditions & Physical Requirements

• Stand and walk for extended periods (up to 8 hours).
• Lift/push/pull up to 30 - 50 lbs. occasionally.
• Frequent reaching, bending, listening, and visual acuity in a fast-paced environment.
• Exposure to hot/cold environments and cleaning chemicals per safety standards.

In Return, We Offer You

• Competitive compensation and performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings plans
• Employee dining discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.