Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Restaurant Manager

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeNashville, TN, USAIn-person

About the Job

Requirements

Requires 2–4+ years of progressive front-of-house leadership in high-volume upscale casual or fine dining, including prior supervisor or assistant manager experience.
Requires proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
Requires 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.
Requires familiarity with food safety, alcohol service, labor compliance, and cash handling best practices.
Requires wine, spirits, and culinary knowledge to guide guest choices and support sales.
Requires flexibility to work nights, weekends, and holidays.
Requires the ability to stand and walk for extended periods, up to 8 hours.
Requires the ability to lift, push, or pull up to 30 pounds occasionally.
Requires frequent reaching, bending, listening, and visual acuity in a fast-paced environment.
Requires working in hot and cold environments and around cleaning chemicals while following safety standards.

Responsibilities

Lead daily service across all dayparts and activations, including à la carte, bar, private dining, and events.
Execute standard operating procedures and maintain opening and closing procedures, cash handling, and table and reservation management.
Run effective pre-shifts and deploy staff to meet pace, cover, and sales projections.
Ensure facility readiness and cleanliness, follow up on maintenance, and adhere to health and safety standards.
Maintain a visible floor presence 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, and cultivate 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 in 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 José Andrés Group 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, check average, 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 and health code requirements, 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.

Description

Job Title: Restaurant Manager

Reports To: Assistant General Manager / General Manager

Department: Operations

Employment Type: Salaried, Exempt

Location: Nashville,TN

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 is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture.

Key Responsibilities

Operational Leadership

Lead daily service across all dayparts and activations (à la carte, bar, private dining, events).

Execute SOPs; maintain opening/closing, cash handling, and table/reservation management.

Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections.

Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards.

Guest Experience & Service Excellence

Be highly visible on the floor; model anticipatory hospitality and effective table touches.

Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols).

Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations.

Monitor feedback channels and identify trends; implement corrective actions.

Team Leadership & Development

Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains.

Deliver ongoing training (service, product knowledge, systems, compliance).

Recognize great performance; document coaching and support progressive discipline when needed.

Foster an inclusive, respectful, and learning-focused culture aligned to JAG values.

Financial & Administrative

Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking.

Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls.

Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls.

Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions.

Sales & Brand Growth

Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy.

Support local marketing initiatives, community outreach, and private dining sales.

Compliance & Safety

Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards.

Lead incident response/reporting and ensure safety drills and certifications remain current.

Projects & Openings

Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.

Requirements

Required Qualifications

2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required.
Proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace.
Strong communication, conflict resolution, and coaching skills; organized and detail-oriented.
Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices.
Wine/spirits and culinary knowledge to guide guest choices and support sales.
Flexibility to work nights, weekends, and holidays.

Working Conditions & Physical Requirements

Ability to stand and walk for extended periods (up to 8 hours).
Ability to lift/push/pull up to 30 lbs. occasionally.
Frequent reaching, bending, listening, and visual acuity in a fast-paced environment.
Exposure to hot/cold environments and cleaning chemicals per safety standards.

In Return, We Offer You

Competitive compensation and performance-based bonus opportunities
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining discounts
Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

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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