Restaurant Manager

Jose Andres Group

Miami Beach (FL)

On-site

USD 70,000 - 90,000

Full time

5 days ago

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Benefits offered by this job

Competitive compensation with bonus

Health & wellness benefits

Retirement savings plans

Employee dining discounts

Growth in a values-driven, award‑named

Job summary

José Andrés Group is seeking a Restaurant Manager for our Miami Beach location to lead daily service and staff performance in a high-volume setting.

As a floor-forward leader, you will coach teams, uphold JAG standards, and ensure exceptional guest experiences across all dayparts, including events. You will partner with AGM/GM on labor, inventory, and compliance while promoting an inclusive, guest-focused culture.

Qualifications

2–4+ years of progressive front-of-house leadership in high-volume upscale casual or fine dining.
Experience balancing guest experience, coaching, and cost controls.
Experience with reservations and POS platforms.
Strong communication, conflict resolution and coaching skills.
Familiarity with food safety, alcohol service, and labor compliance.
Availability to work nights, weekends, and holidays.

Responsibilities

Lead daily service across all dayparts (à la carte, bar, private dining, events).
Execute SOPs, opening/closing, cash handling, and table management.
Run pre-shifts, deploy staff to meet pace and sales projections.
Ensure facility readiness and health & safety standards compliance.
Coach service standards and manage guest recovery with empathy.
Monitor KPIs and report actions; collaborate on inventory and costs.
Lead menu launches, new concepts, and training rollouts.

Skills

FOH leadership

Staff coaching

Guest service excellence

Communication

Conflict resolution

Food safety & compliance

Wine/spirits knowledge

Tools

Resy

SevenRooms

TOCK

MICROS

Toast

HotSchedules

Google Workspace

Job description

Description

Job Title: Restaurant Manager

Reports To: Assistant General Manager / General Manager

Department: Operations

Employment Type: Salaried, Exempt

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.

Position Summary

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.

Key Responsibilities

Operational Leadership

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.

Guest Experience & Service Excellence

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.

Team Leadership & Development

Participate in recruiting, interviewing, and 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.

Financial & Administrative

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.

Sales & Brand Growth

Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy.
Support local marketing initiatives, community outreach, and private dining sales.

Compliance & Safety

Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards.
Lead incident response/reporting and ensure safety drills and certifications remain current.

Projects & Openings

Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.

Requirements

Required Qualifications

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.

Working Conditions & Physical Requirements

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.

In Return, We Offer You