Restaurant Manager
Jaleo Las Vegas
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Benefits offered by this job
Job summary
José Andrés Group is seeking a Restaurant Manager in Las Vegas to lead daily service, coach the team, and ensure exceptional guest experiences across all dayparts. You will partner with the AGM/GM to optimize labor, inventory, and operations while upholding JAG standards.
The role requires 2–4+ years of progressive FOH leadership in upscale settings, strong coaching and communication skills, and flexibility to work nights, weekends, and holidays.
Qualifications
- 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining.
- Proven success running busy shifts balancing guest experience, coaching, and cost controls.
- Working knowledge of reservations and POS platforms (Resy, SevenRooms, TOCK, MICROS, Toast).
- Familiar with scheduling tools (HotSchedules) and Google Workspace.
- Strong communication, conflict resolution, and coaching skills.
- Flexibility to work nights, weekends, and holidays.
- Wine/spirits and culinary knowledge to guide guest choices and support sales.
Responsibilities
- Lead daily service across all dayparts, including events and private dining.
- Execute SOPs, manage opening/closing, cash handling, and reservations.
- Run effective pre-shifts, deploy staff to meet pace and sales projections.
- Ensure facility readiness, cleanliness, and safety compliance.
- Be visible on the floor and model anticipatory hospitality.
- Coach service standards and manage guest recovery with empathy.
- Recruit, onboard, train, and develop team leads and captains.
- Monitor KPIs and report actions to improve performance.
- Support scheduling to hit labor targets and optimize costs.
- Drive upselling, support local marketing, and private dining sales.
- Uphold health code, alcohol service laws, wage/hour, and safety standards.
Skills
Tools
Job description
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.
The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture.
Lead daily service across all dayparts and activations (à la carte, bar, private dining, events).
Execute SOPs; maintain opening/closing, cash handling, and table/reservation management.
Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections.
Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards.
Be highly visible on the floor; model anticipatory hospitality and effective table touches.
Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols).
Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations.
Monitor feedback channels and identify trends; implement corrective actions.
Participate in recruiting, interviewing, onboarding; build a strong bench of leads/captains.
Deliver ongoing training (service, product knowledge, systems, compliance).
Recognize great performance; document coaching and support progressive discipline when needed.
Foster an inclusive, respectful, and learning-focused culture aligned to JAG values.
Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking.
Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls.
Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls.
Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions.
Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy.
Support local marketing initiatives, community outreach, and private dining sales.
Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards.
Lead incident response/reporting and ensure safety drills and certifications remain current.
Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.
- 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required.
- Proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
- Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace.
- Strong communication, conflict resolution, and coaching skills; organized and detail-oriented.
- Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices.
- Wine/spirits and culinary knowledge to guide guest choices and support sales.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand and walk for extended periods (up to 8 hours).
- Ability to lift/push/pull up to 30 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.
- 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
José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.
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