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Jose Andres Group

Fine-dining restaurant group offering experiential cuisine

Restaurant Manager

Food & Beverage Operations ManagementConfirmed live in the last 24 hours
Full-timeLas Vegas, NV, USAIn-person

About the Job

Requirements

  • At least 2–4 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 platforms such as Resy, SevenRooms, or TOCK; point-of-sale platforms such as 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 to guide guest choices and support sales.
  • Flexibility to work nights, weekends, and holidays.
  • Ability to stand and walk for extended periods, up to 8 hours.
  • Ability to lift, push, or pull up to 30 pounds occasionally.
  • Ability to perform frequent reaching, bending, listening, and visual tasks in a fast-paced environment.
  • Ability to work around hot and cold environments and cleaning chemicals while following safety standards.

Responsibilities

  • 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-shift meetings and deploy staff to meet service pace, coverage, and sales projections.
  • Ensure facility readiness and cleanliness, follow up on maintenance, and enforce health and safety standards.
  • Maintain a visible presence on the floor, model anticipatory hospitality, and perform 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 relationships.
  • Monitor guest 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 company values.
  • Support profit-and-loss targets through effective scheduling, in-shift labor deployment, and productivity tracking.
  • Maintain accurate timecards and ensure tip-pool, tip-credit, and cash-control compliance.
  • 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 sales through upselling programs, features, pairing suggestions, and reservation pacing strategy.
  • Support local marketing initiatives, community outreach, and private dining sales.
  • Uphold health-code, alcohol-service, wage-and-hour, 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.

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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