2-5

Restaurant Mgr

1/9/2026

The Restaurant Manager is responsible for daily service execution, team coaching, and ensuring guest satisfaction while adhering to company standards. This role also involves driving shift performance, labor efficiency, and compliance with health and safety standards.

Working Hours

40 hours/week

Company Size

1,001-5,000 employees

Language

English

Visa Sponsorship

About The Company

José Andrés Group has a singular mission: To Change the World Through the Power of Food. The 30+ restaurants that make up José Andrés Group span cuisines and cultures, price points and service styles. From two 2-Michelin starred restaurants to game-changing small plates restaurants to fast casual eateries and a food hall, the company offers unparalleled culinary experiences for every taste. Our restaurants serve a wide variety of global cuisines, including Spanish, American, Mexican, Greek, Peruvian and beyond, each one telling the unique stories gathered by José and the ThinkFoodGroup team through years of travel, research, experimentation and inspiration. Every endeavor is driven by the importance we place in this driving purpose as well as our core values: CORE VALUES Authenticity * Innovation * Passion * Service * Profitability

About the Role

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

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.

Key Skills

Operational LeadershipGuest ExperienceTeam LeadershipFinancial ManagementSales GrowthComplianceCoachingConflict ResolutionFood SafetyInventory ManagementCommunicationDetail-OrientedCulinary KnowledgeSchedulingCustomer ServiceHospitality