Restaurant Manager at Bazaar Holdings Hotel Development LLC

Paradise, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jan, 26

Salary

0.0

Posted On

16 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Leadership, Guest Experience, Team Leadership, Financial Management, Sales Growth, Compliance, Safety Standards, Conflict Resolution, Coaching Skills, Food Safety, Alcohol Service, Labor Compliance, Cash Handling, Wine Knowledge, Culinary Knowledge, Detail-Oriented, Organized

Industry

Restaurants

Description

Description Job Title: Restaurant Manager Reports To: Chef/General Manager Department: Operations Employment Type: Salaried, Exempt 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 departments and activations (à la carte, café, 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 top line revenue 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., Opentable/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 days, 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.

Responsibilities

The Restaurant Manager is responsible for daily service execution, team coaching, and ensuring guest satisfaction while maintaining JAG standards. This role involves operational leadership, guest experience management, team development, financial oversight, and compliance with safety regulations.