GM

Description

Job Title: General Manager – Concept/PropertyNameConcept/PropertyName
Reports To: Director of Operations / Regional VP
Direct Reports: Assistant General Manager(s), Restaurant Manager(s), Beverage/Bar Manager, Host/Reservations Lead, Supervisors/Captains; close partnership with Executive Chef
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 General Manager (GM) is the business owner of the restaurant—responsible for strategic leadership, financial performance, operational excellence, and a culture that delivers remarkable hospitality every day. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with JAG’s mission and values

Key Responsibilities

Strategic & Business Leadership

• Set vision and priorities for the property; translate goals into clear operating plans and KPIs.
• Conduct weekly/monthly business reviews with actionable follow-ups; communicate results to leadership and the team.
• Champion JAG values, DEI commitments, and a culture of accountability, learning, and care.

Financial Performance & Planning

• Own the P&L: plan, forecast, and deliver on revenue, COGS, labor, and controllables.
• Build accurate weekly labor plans; manage deployment in-shift to productivity and service standards.
• Oversee inventory integrity, waste control, procurement practices, and vendor relations.
• Monitor and act on KPIs: covers, check average, mix, COGS, labor %, comps/voids, guest sentiment, turnover.

Operational Excellence

• Ensure flawless execution of service across all activations (à la carte, bar, private dining, events).
• Maintain SOPs, playbooks, and checklists, close gaps with training and continuous improvement.
• Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities.
• Lead openings/closings, cash controls, and shift rhythms (pre-shift, deployment, recovery).

Guest Experience & Brand Stewardship

• Model anticipatory hospitality and effective table touches; manage VIPs and recovery with speed and empathy.
• Review feedback platforms and social sentiment; implement improvement plans and celebrate wins.
• Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty.

Team Leadership & Talent Development

• Hire, onboard, and retain top talent; maintain a strong bench of leaders and key hourly roles.
• Coach managers and supervisors through regular 1:1s, check-ins, and performance conversations.
• Deliver ongoing training (service, product, systems, compliance) and recognition programs.
• Ensure respectful, inclusive, and safe workplaces, address conflict promptly and professionally.

Sales, Marketing & Community

• Drive topline via reservation strategy, pacing, mix management, upselling programs, and private dining.
• Support local marketing, partnerships, hotel/concierge relations, and neighborhood/community engagement.
• Represent the brand at events and media/PR moments as appropriate.

Compliance, Safety & Risk

• Ensure adherence to health department regulations, alcohol service laws, wage & hour, and company policies.
• Maintain required certifications; oversee incident reporting, investigations, and corrective actions.
• Lead safety drills, allergy/ADA protocols, and emergency readiness.

Cross-Functional Collaboration & Projects

• Partner closely with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/PD.
• Lead or support pre-opening workstreams, seasonal/menu launches, and special projects as assigned.

Requirements

Required Qualifications

• 5–7+ years of progressive FOH leadership in high-volume upscale casual or fine dining; 2+ years as GM strongly preferred.
• Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction.
• Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs.
• Expert knowledge of service standards, guest recovery, health/safety compliance, and cash controls.
• Systems fluency: reservations (Resy/SevenRooms/TOCK), POS (MICROS/Toast), scheduling (HotSchedules or similar), and Google Workspace.
• Strong communication, organization, data literacy, and business judgment.
• Ability to work a flexible schedule including nights, weekends, and holidays.

Preferred Qualifications

• Pre-opening experience (hiring plans, training, readiness checklists).
• Wine/spirits certifications or advanced product knowledge.
• ServSafe Manager, Alcohol Manager, and local DOH certifications (or ability to obtain).

Working Conditions & Physical Requirements

• Stand/walk for extended periods (up to 8 hours).
• 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 base salary and performance-based bonus opportunities
• Comprehensive health & wellness benefits
• Retirement savings plans
• Employee dining and partner discounts
• Professional growth within an award-winning, values-driven hospitality group

Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.Lead and manage all restaurant operations in partnership with the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Restaurants.