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Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

General Manager

Business & StrategyConfirmed live in the last 24 hours
Full-timeNew York, NY, USAIn-person

About the Job

Requirements

  • Five to seven or more years of progressive front-of-house leadership in high-volume upscale casual or fine dining; two or more years as a general manager are 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.
  • Systems fluency with reservations platforms 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.
  • Strong communication, organization, data literacy, and business judgment.
  • Ability to work a flexible schedule including nights, weekends, and holidays.
  • Ability to stand and walk for extended periods, up to eight hours.
  • Ability to occasionally lift, push, or pull up to 30 pounds.
  • Ability to perform frequent reaching and bending, and to work in a fast-paced environment requiring listening and visual acuity.
  • Ability to work with exposure to hot and cold environments and cleaning chemicals in accordance with safety standards.

Responsibilities

  • Set the vision and priorities for the restaurant property and translate goals into clear operating plans and key performance indicators.
  • Conduct weekly and monthly business reviews with actionable follow-ups, and communicate results to leadership and the team.
  • Champion company values, diversity, equity, and inclusion commitments, and 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 relations.
  • Monitor and act on key performance indicators, including covers, check average, sales mix, cost of goods sold, labor percentage, comps and voids, guest sentiment, and turnover.
  • Ensure excellent service execution across à la carte dining, bar service, private dining, and events.
  • 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 with speed and empathy.
  • Review feedback platforms and social sentiment, implement improvement plans, and celebrate 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 training in service, product, systems, and compliance, as well as recognition programs.
  • Ensure respectful, inclusive, and safe workplaces, and address conflict promptly and professionally.
  • Drive sales through reservation strategy, pacing, sales mix management, upselling programs, and private dining.
  • Support local marketing, partnerships, hotel and concierge relations, and neighborhood and community engagement.
  • Represent the brand at events and media or public relations moments 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 closely 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

  • Luxury hotel, steakhouse, high-volume New York City market, or pre-opening experience.
  • Wine or spirits certifications or advanced product knowledge.
  • ServSafe Manager, Alcohol Manager, and New York City Food Protection Certificate, or ability to obtain applicable local certifications.

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

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