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$120k - $135k/yr+ Performance-based bonus
Senior
New York, NY, USA
In Person
Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
- A minimum of 5 years of restaurant management experience.
- Experience managing high-volume luxury, multi-meal-period restaurant concepts.
- Ability to analyze and explain a profit and loss statement for a multi-million-dollar operation.
- Developed verbal and written communication skills.
- Ability to comply with local, state, and federal laws and regulations.
- Extensive knowledge of upscale or fine-dining service and sales.
- Ability to supervise, train, and motivate multiple levels of employees.
- Ability to consistently and fairly evaluate employee performance.
- Extensive knowledge of the food industry, restaurants, and competitive markets.
- Extensive knowledge of revenue management and participation in developing short- and long-term financial and operational goals.
- Comfort using technology to streamline daily administrative tasks.
- Demonstrated success leading teams on a busy floor while managing costs, quality, and compliance.
- Strong working knowledge of reservations and point-of-sale platforms such as OpenTable, Resy, SevenRooms, TOCK, MICROS, and Toast; scheduling tools such as HotSchedules and Harri; and Google Workspace.
- Proven ability to coach, give feedback, and develop supervisors and hourly talent.
- Ability to communicate professionally and resolve conflicts.
- Familiarity with health department and safety requirements, alcohol service, and labor compliance.
- Wine, spirits, and culinary knowledge to support menu guidance and sales.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand and walk for up to 8 hours and occasionally lift, push, or pull 30–50 pounds.
- Ability to perform frequent reaching, bending, listening, and visual tasks in a fast-paced environment and work around hot or cold conditions and cleaning chemicals while following safety standards.
Responsibilities
- Oversee restaurant operations in partnership with the Head Chef to deliver a high-quality culinary experience and consistently execute the concept vision and group standards.
- Maintain a positive work environment, develop future restaurant leaders, and ensure the restaurant operates efficiently and profitably.
- Work with the beverage team and Head Chef to create menus and service experiences; educate the team on regional history, culture, and cuisine; research industry trends and environmentally friendly products and procedures; and share findings for continued education.
- Develop, coach, and execute service standards; use staff meetings, shopper reports, and guest feedback to ensure consistent service and improve guest satisfaction.
- Lead service on the floor during peak periods, press events, and festivals.
- Set expectations, hold employees accountable, provide timely positive and constructive feedback, and consistently execute training for hourly, management-in-training, and management employees.
- Facilitate restaurant training for occasional stage participants and Home Office employees.
- Communicate the group’s vision to employees, guests, students, vendors, and the community; lead by example; anticipate business needs; address issues proactively; and maintain a positive work environment.
- Manage daily restaurant operations to maximize revenue and profits; teach and apply policies and procedures; communicate the concept and group vision to employees and managers; and hold the management team accountable for policies and procedures.
- Maintain a safe, clean, organized, and sanitary workplace; ensure compliance with health standards and applicable laws; and promptly correct violations.
- Coordinate with Home Office finance, marketing, public relations, events, human resources, and operations support to maintain standards.
- Maintain open communication with management and hourly staff, share information, meet deadlines, and take accountability for completion.
- Develop and execute plans to meet department budgets and maximize profits; manage inventory, waste, pricing, cash controls, and financial reporting.
- Ensure registers, cashouts, bank logs, inventory, and deposits are accurate and handled according to standards.
- Manage service labor, scheduling, and payroll; share financial information with management to explain operational decisions.
- Ensure Craftable, HARRI, HARRI Teamlive, OpenTable, and point-of-sale systems are used correctly and data is accurate; seek support from the company community as needed.
About the company
The Jose Andres Group runs a collection of high-end restaurants, including The Bazaar, where guests experience innovative dining led by James Beard Award–winning chef Jos Andrés. The Bazaar combines avant-garde dishes with theatrical presentations in a stylish, modern space designed by Philippe Starck. The restaurant showcases creative techniques—such as smoking cocktails and spherified items—within a lively, immersive setting. What sets it apart is the combination of a celebrity-led culinary team, chef-driven artistry, and a strong emphasis on experiential dining rather than just food, all within a distinctive, stylish venue. The goal is to provide memorable, magical dining experiences that push culinary boundaries and surprise guests with both taste and presentation.
Company Size
1-10
Company Stage
N/A
Total Funding
N/A
Headquarters
Auckland, New Zealand
Founded
2019
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Simplify's Take
What believers are saying
- W Nashville opened JAG venues in early 2026, expanding beyond core coastal markets.
- Bazaar House opens in 2027 with 67 rooms, private club, wellness, and retail.
- Delta's phased 2026 menu rollout extends José Andrés branding into premium airline cabins.
What critics are saying
- The Bazaar at Waldorf Astoria closed March 11, 2026, then became Bazaar Meat.
- California Prop 65 notices from May 8, 2026 target José Andrés Corporation shellfish products.
- Exiting CEO Sam Bakhshandehpour left in 2026, signaling leadership churn during expansion.
What makes Jose Andres Group unique
- José Andrés Group spans 40 restaurants plus World Central Kitchen’s global humanitarian halo.
- The Bazaar brand gives JAG high-end, theatrical dining across D.C., Las Vegas, and New York.
- Thor Equities partnership brings hotel development expertise to Bazaar House in Georgetown.
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Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Pet Insurance
- Flexible Work Hours
- Tuition Reimbursement
- Meal Benefits