Restaurant Manager

Job Title: Restaurant Manager
Reports To: General Manager
Department: Operations - FOH
Employment Type: Salaried, Exempt
Salary Range: $75,000 - $80,000 per year
 

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 will lead and manage the service teams to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication and a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team.

Key Responsibilities:

Lead Service 

• Develop, coach and consistently execute service standards. 
• Impact service by being on the floor during peak service times. 
• Earn the confidence of the team by consistently running a smooth shift. 
• Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. 
• Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback.

Performance and Talent Development 

• Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. 
• Clearly communicate expectations and hold individuals accountable. 
• Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. 
• Actively recruit top tier talent. 
• Treat potential employees with the same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. 
• Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities.

Ambassador of JAG Culture 

• Seek out opportunities to communicate Jose Andres Group's vision to team, guests, students, vendors and community in a clear and positive manner. 
• Lead by example. 
• Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. 
• Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. 
• Create a positive work environment by demonstrating no tolerance for negative behaviors. 
• Welcome new ideas and seek feedback from the team and GM by asking questions.

Manage Daily Operations 

• Understand, practice and teach policies and procedures. 
• Communicate any major facility or operational emergencies to GM immediately. 
• Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. 
• Provide a safe, clean, organized and sanitary work environment. 
• Understand and ensure all ABC laws, Health Standards, federal and state laws are met. 
• Correct all violations with a sense of urgency.

Manage Financial Results 

• Understand and execute restaurant plan to stay within department budgets and maximize profits.
• Actively manage inventory and waste. 
• Demonstrate proficiency in end of shift cash management. 
• Effectively manage service labor, scheduling and payroll. 
• Proficiency with tools such as Craftable , Open Table and Point of Sales systems. 
• Reach out to GM for support and training as needed.

Required Qualifications:

• Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Extensive knowledge of upscale or fine dining service and sales skills.
• Ability to supervise, train and motivate multiple levels of employees. 
• Ability to assess/evaluate other employees’ performance in a fair and consistent manner.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Extensive knowledge of fine dining or upscale restaurant service and salesmanship.