J

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

General Manager

Business & StrategyConfirmed live in the last 24 hours
Full-timeWashington, DC, USAIn-person

About the Job

Requirements

  • Five to seven or more years of progressive front-of-house leadership experience in high-volume upscale casual or fine dining; two or more years as a General Manager is strongly preferred.
  • Proven success owning a profit and loss statement and delivering results across revenue growth, cost of goods sold, 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 and safety compliance, and cash controls.
  • Fluency with reservation systems such as Resy, SevenRooms, or Tock; point-of-sale systems such as MICROS or Toast; scheduling systems such as HotSchedules or similar; and Google Workspace.
  • Ability to work a flexible schedule, including nights, weekends, and holidays.
  • Ability to stand and walk for extended periods, up to eight hours; occasionally lift, push, or pull up to 30 pounds; frequently reach, bend, listen, and maintain visual acuity; and work around hot or cold environments and cleaning chemicals in accordance with safety standards.

Responsibilities

  • Set the property's vision and priorities and translate goals into clear operating plans and key performance indicators.
  • Conduct weekly and monthly business reviews, establish actionable follow-ups, and communicate results to leadership and the team.
  • Champion company values and diversity, equity, and inclusion commitments, and foster a culture of accountability, learning, and care.
  • Own the profit and loss statement; plan, forecast, and deliver on revenue, cost of goods sold, labor, and controllable expenses.
  • Build accurate weekly labor plans and manage in-shift staffing deployment to meet productivity and service standards.
  • Oversee inventory integrity, waste control, procurement practices, and vendor relationships.
  • Monitor and act on key performance indicators, including covers, average check, sales mix, cost of goods sold, labor percentage, comps and voids, guest sentiment, and turnover.
  • Ensure service is executed across à la carte, bar, private dining, and event activations.
  • Maintain standard operating procedures, playbooks, and checklists; close performance gaps through training and continuous improvement.
  • Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities.
  • Lead opening and closing procedures, cash controls, and shift rhythms, including pre-shift, deployment, and service recovery.
  • Model anticipatory hospitality and effective table visits; manage VIPs and guest recovery promptly and empathetically.
  • Review feedback platforms and social sentiment, implement improvement plans, and recognize successes.
  • Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty.
  • Hire, onboard, and retain talent; maintain a strong bench of leaders and key hourly roles.
  • Coach managers and supervisors through regular one-on-ones, check-ins, and performance conversations.
  • Deliver ongoing service, product, systems, and compliance training and recognition programs.
  • Ensure respectful, inclusive, and safe workplaces and address conflict promptly and professionally.
  • Drive revenue through reservation strategy, pacing, sales mix management, upselling programs, and private dining.
  • Support local marketing, partnerships, hotel and concierge relationships, and neighborhood and community engagement.
  • Represent the brand at events and media or public-relations engagements as appropriate.
  • Ensure adherence to health department regulations, alcohol service laws, wage and hour requirements, and company policies.
  • Maintain required certifications and oversee incident reporting, investigations, and corrective actions.
  • Lead safety drills, allergy and Americans with Disabilities Act protocols, and emergency readiness.
  • Partner with the Executive Chef, Beverage, People and Human Resources, Finance, Facilities, Marketing, and Events and Private Dining.
  • Lead or support pre-opening workstreams, seasonal and menu launches, and assigned special projects.

Desired Qualifications

  • Pre-opening experience, including hiring plans, training, and readiness checklists.
  • Wine or spirits certifications or advanced product knowledge.
  • ServSafe Manager, Alcohol Manager, and local Department of Health certifications, or the ability to obtain them.
  • Two or more years of experience as a General Manager.

About the Company

Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

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
Not listed
Total funding
Not listed
Headquarters
Auckland, New Zealand
Founded
2019

Recently Posted Jobs

Explore more opportunities at Jose Andres Group

See more jobs