Restaurant Manager
José Andrés Group
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Benefits offered by this job
Job summary
José Andrés Group seeks a Restaurant Manager to lead daily service, coach the team, and ensure exceptional guest experiences across all dayparts. You will drive performance with the AGM/GM, uphold SOPs, and manage labor, inventory, and compliance while nurturing an inclusive culture aligned with JAG values.
Responsibilities include coaching staff, maintaining service standards, handling guest recovery, and partnering on menu launches and private events.
Qualifications
- 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining.
- Prior supervisor or assistant manager experience.
- Experience running busy shifts while balancing guest experience, coaching, and cost controls.
- Working knowledge of reservations and POS platforms (Resy/SevenRooms/TOCK/MICROS/Toast); scheduling tools (HotSchedules).
- 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.
Responsibilities
- Operational Leadership: Lead daily service across all dayparts; ensure SOPs and accuracy of cash handling, table management, and reservations.
- Guest Experience: Stay visible on the floor; coach service standards; handle guest recovery with empathy and speed.
- Team Leadership: Recruit, onboard, train, and develop frontline leaders; document coaching and progressions.
- Financial & Administrative: Support P&L targets through smart scheduling and productivity tracking; manage timecard accuracy and cash controls.
- Sales & Brand Growth: Drive topline via upselling, feature offerings, and reservation pacing; support local marketing and private dining sales.
- Compliance & Safety: Uphold health codes, alcohol service laws, wage/hour compliance; lead incident response and safety drills.
- Projects & Openings: Assist with menu launches, seasonal changes, and opening checklists as assigned.
Skills
Education
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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