Full-Time
Restaurant Manager
Jose Andres Group
1-10 employees
Fine-dining restaurant group offering experiential cuisine
No salary listed
Nashville, TN, USA
In Person
 Operations & Logistics (1) |
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- Two to four or more years of progressive front-of-house leadership in high-volume upscale casual or fine dining, including prior supervisor or assistant manager experience.
- Proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
- Working knowledge of reservations and point-of-sale platforms such as Resy, SevenRooms, TOCK, MICROS, or Toast; scheduling tools such as HotSchedules; and Google Workspace.
- Strong communication, conflict resolution, and coaching skills, with organization and attention to detail.
- Familiarity with food safety, alcohol service, labor compliance, and cash-handling best practices.
- Wine, spirits, and culinary knowledge sufficient to guide guest choices and support sales.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand and walk for extended periods, up to eight hours.
- Ability to lift, push, or pull up to 30 pounds occasionally.
- Ability to perform frequent reaching, bending, listening, and visual-acuity tasks in a fast-paced environment.
- Ability to work around hot and cold environments and cleaning chemicals in accordance with safety standards.
- Lead daily service across all dayparts and activations, including à la carte service, bar service, private dining, and events.
- Execute standard operating procedures and maintain opening and closing procedures, cash handling, and table and reservation management.
- Run pre-shifts and deploy staff to meet pace, coverage, and sales projections.
- Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health and safety standards.
- Remain visible on the floor and model anticipatory hospitality and effective table touches.
- Coach service standards, including sequence of service, service recovery steps, and allergy and Americans with Disabilities Act protocols.
- Manage guest recovery with empathy, speed, and documentation, while cultivating repeat business and VIP relations.
- Monitor feedback channels, identify trends, and implement corrective actions.
- Participate in recruiting, interviewing, and onboarding, and build a strong bench of leads and captains.
- Deliver ongoing training covering service, product knowledge, systems, and compliance.
- Recognize strong performance, document coaching, and support progressive discipline when needed.
- Foster an inclusive, respectful, and learning-focused culture aligned with company values.
- Support profit-and-loss targets through scheduling, in-shift labor deployment, and productivity tracking.
- Maintain timecard accuracy, tip-pool and tip-credit compliance, and cash controls.
- Partner with Culinary and Beverage teams on inventory counts, waste tracking, and cost-of-goods-sold controls.
- Review key performance indicators, including covers, average check, comps and voids, labor percentage, and guest sentiment, and report actions.
- Drive topline sales through upselling programs, features, pairing suggestions, and reservation-pacing strategy.
- Support local marketing initiatives, community outreach, and private dining sales.
- Uphold Department of Health requirements, health codes, alcohol service laws, wage-and-hour requirements, and safety standards.
- Lead incident response and reporting, and ensure safety drills and certifications remain current.
- Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.
- Competitive compensation and performance-based bonus opportunities.
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 launches multiple José Andrés concepts in early 2026.
- The Bazaar House in Georgetown adds 67 rooms and private-club revenue in 2027.
- David Strasser becomes CEO in 2026, bringing venture and Cava board experience.
What critics are saying
- The business depends on José Andrés; his departure would crater pricing power instantly.
- Bazaar House opens in 2027; first-hotel execution failures would expose management.
- José Andrés Foods faced a 2025 Prop 65 notice, risking consumer-trust damage.
What makes Jose Andres Group unique
- José Andrés blends Michelin credibility with World Central Kitchen disaster-response branding.
- The group wins premium hotel partners like Thor Equities and W Nashville.
- José Andrés’ personal brand turns restaurants into destination concepts, not commodity dining.
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Benefits
Health Insurance
Dental Insurance
Vision Insurance
Pet Insurance
Flexible Work Hours
Tuition Reimbursement
Meal Benefits
Company News
The chef's 67-room The Bazaar House is scheduled to open in 2027, in the Georgetown neighborhood of Washington, D.C.