Upscale Dining Restaurant Manager — Lead Service & Growth

Jose Andres Group; Las Vegas (NV); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Bonus potential

Health benefits

Retirement savings plan

Employee dining discount

Growth opportunities

Job summary

José Andrés Group seeks an experienced Restaurant Manager to lead daily service, coach front‑of‑house teams, and ensure exceptional guest experiences in a high‑volume setting in Las Vegas. You will drive shift performance, labor efficiency, inventory accuracy, and compliance while nurturing an inclusive culture aligned to JAG values.

You will recruit, train, and develop talent, monitor KPIs, and collaborate with Culinary/Beverage on menus, inventory, and cost controls to support growth and brand

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), 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.

Responsibilities

• 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, 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.
• 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.

Skills

Leadership

Customer service

Communication

Conflict resolution

Food safety

Tools

Resy/SevenRooms/TOCK

MICROS/Toast

HotSchedules

Google Workspace

Job description

José Andrés Group seeks an experienced Restaurant Manager to lead daily service, coach front‑of‑house teams, and ensure exceptional guest experiences in a high‑volume setting in Las Vegas. You will drive shift performance, labor efficiency, inventory accuracy, and compliance while nurturing an inclusive culture aligned to JAG values.

You will recruit, train, and develop talent, monitor KPIs, and collaborate with Culinary/Beverage on menus, inventory, and cost controls to support growth and brand