Restaurant Manager Oyamel NYC

Oyamel NYC; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Competitive bonus

Health benefits

Retirement plan

Dining discounts

Career growth

Job summary

Oyamel NYC, part of José Andrés Group, is seeking a Restaurant Manager to lead daily service, coach the team, and uphold JAG standards in a high-volume setting.

You will partner with the AGM/GM to manage shift performance, labor, inventory, and guest satisfaction while fostering an inclusive culture. Strong knowledge of reservations, POS, and safety compliance is essential.

Qualifications

• 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining.

Responsibilities

• Lead daily service across all dayparts and activations.

Skills

FOH leadership

Guest service excellence

Staff coaching

Sales & upselling

Tools

Resy

SevenRooms

TOCK

MICROS

Toast

HotSchedules

Google Workspace

Job description

Description

Job Title: Restaurant Manager Oyamel NYC

Reports To: Assistant General Manager / General Manager

Department: Operations

Employment Type: Salaried, Exempt

Salary: $75-80k per year plus benefits and bonus

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

• 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.