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About the Role

The Restaurant Manager will lead and manage service teams to offer a world-class culinary experience. This role involves taking ownership of the restaurant, ensuring efficient and profitable operations, and exemplifying gracious hospitality. The manager will foster a positive work environment, act as a dedicated teacher for the team, and continuously seek opportunities for personal and professional growth.

Responsibilities

Lead and manage service teams to offer a world-class culinary experience.
Ensure the restaurant operates beautifully, efficiently, and profitably.
Exemplify gracious hospitality and sincere respect in all interactions.
Maintain open lines of communication and a positive work environment.
Develop, coach, and consistently execute service standards.
Be present on the floor during peak service times to impact service.
Earn team confidence by consistently running a smooth shift.
Exemplify professionalism and enlightened hospitality, especially in difficult situations.
Ensure consistent execution of service steps using shopper reports and guest feedback.
Develop strong team relationships through a strong work ethic and willingness to assist.
Clearly communicate expectations and hold individuals accountable.
Provide timely positive and constructive feedback, documenting when appropriate.
Actively recruit top-tier talent.
Treat potential employees with hospitality and respect.
Consistently execute the training program for hourly employees.
Take charge of self-improvement and professional growth.
Communicate JAG's vision to team, guests, students, vendors, and community.
Lead by example.
Demonstrate ownership, accountability, and initiative in daily tasks.
Anticipate business needs and proactively address issues.
Accommodate team and guests by 'making it happen' without sacrificing quality.
Create a positive work environment with zero tolerance for negative behaviors.
Welcome new ideas and seek feedback from the team and GM.
Understand, practice, and teach policies and procedures.
Communicate major facility or operational emergencies to GM immediately.
Maintain a detailed daily log for inter-shift communication.
Conduct regular service team meetings.
Provide a safe, clean, organized, and sanitary work environment.
Ensure compliance with all Health Standards, federal, and state laws.
Correct violations with urgency.
Understand and execute restaurant plans to stay within budget and maximize profits.
Actively manage inventory and waste to meet cost targets.
Demonstrate proficiency in cash management.
Ensure accuracy in check register, cash outs, bank logs, inventory, and deposits.
Effectively manage service labor, scheduling, and payroll.
Utilize tools such as Compeat, Open Table, and Point of Sales systems.
Seek support and training from GM as needed.

Requirements

Minimum of 2+ years of restaurant management experience.
Minimum of 5+ years of restaurant experience.
Developed communication skills, both verbal and written.
Ability to maintain compliance with all local, state, and federal laws and regulations.
Extensive knowledge of upscale or fine dining service and sales skills.
Ability to supervise, train, and motivate multiple levels of employees.
Ability to assess/evaluate employee performance fairly and consistently.
Extensive knowledge of the food industry, restaurants, and competitive markets.
Extensive knowledge of revenue management.
Participation in the development of short- and long-term financial and operational goals.
Must be able to stand and exert well-paced mobility for up to 8 hours.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
May be required to lift trays of food or food items weighing up to 30 lbs. Occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Requires manual dexterity to use and operate all necessary equipment.

Skills

Communication skills
Verbal communication
Written communication
Leadership
Team management
Service standards execution
Problem-solving
Recruiting
Training
Financial management
Inventory management
Waste management
Cash management
Labor management
Scheduling
Payroll management
Compeat
Open Table
Point of Sales systems
Upscale dining service
Fine dining service
Salesmanship
Revenue management

Location

The Ritz-Carlton Nomad

Work Type

Salaried
Exempt
Full-time

Experience Level

2+ years of restaurant management experience
5+ years of restaurant experience

Salary/Compensations

$70,000 - $80,000 per year

Benefits

Competitive compensation
Performance-based bonus opportunities
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining and partner discounts

About the Company

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.
Chef José Andrés and Jose Andrés Group team have partnered with The Ritz-Carlton Nomad to provide dynamic food and beverage options in this incredible property.
We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food!

Equal Opportunity

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