Restaurant Manager

Restaurant ManagerThe 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 Assistant General Manager/General Manager, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture.Operational LeadershipLead 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 ExcellenceBe 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 & DevelopmentParticipate 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 & AdministrativeSupport 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 GrowthDrive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy.Support local marketing initiatives, community outreach, and private dining sales.Compliance & SafetyUphold DOH/health code, alcohol service laws, wage & hour, and safety standards.Lead incident response/reporting and ensure safety drills and certifications remain current.Projects & OpeningsAssist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.RequirementsRequired Qualifications2–4+ 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 RequirementsAbility 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 YouCompetitive compensation and performance-based bonus opportunitiesComprehensive health & wellness benefitsRetirement savings plansEmployee dining discountsGrowth in a values-driven, award-winning hospitality groupEqual Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.