Restaurant Manager

RESTAURANT MANAGER - for Jose Andres Group, The Ritz-Carlton New York, NoMad (Zaytinya, The Bazaar, Nubeluz)

Salary Range: $70K - $85K

Company Overview:

José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands.

Position Summary
Lead and manage service team to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to the General Manager.

Job Functions/Responsibilities

Lead Service

• Develop, coach and consistently execute service standards.
• Impact service by being on the floor during peak service times.
• Earn the confidence of the team by consistently running a smooth shift.
• Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations.
• Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback.

Performance and Talent Development

• Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member.
• Clearly communicate expectations and hold individuals accountable.
• Provide both positive and constructive feedback to the team in a timely manner and document when appropriate.
• Actively recruit top tier talent.
• Treat potential employees with the same sense of hospitality and respect as employees and guests.
• Execute training program consistently for hourly employees.
• Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities.

Ambassador of JAG Culture

• Seek out opportunities to communicate JAGs vision to team, guests, students, vendors and community in a clear and positive manner.
• Lead by example.
• Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues.
• Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality.
• Create a positive work environment by demonstrating no tolerance for negative behaviors.
• Welcome new ideas and seek feedback from the team and GM by asking questions.

Manage Daily Operations

• Understand, practice and teach policies and procedures.
• Communicate any major facility or operational emergencies to GM immediately.
• Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings.
• Provide a safe, clean, organized and sanitary work environment.
• Understand and ensure all Health Standards, federal and state laws are met.
• Correct all violations with a sense of urgency.

Manage Financial Results

• Understand and execute restaurant plans to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets.
• Demonstrate proficiency in cash management.
• Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard.
• Effectively manage service labor, scheduling and payroll.
• Proficiency with tools such as Compeat, Open Table and Point of Sales systems.
• Reach out to GM for support and training as needed.

• Position requires a minimum of 2 years of restaurant management experience and 5 years of restaurant experience.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• 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 other employees’ performance in a fair and consistent manner.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Extensive knowledge of revenue management.
• Participation in the development of short- and long-term financial and operational goals of the restaurants.
• Extensive knowledge of fine dining or upscale restaurant service and salesmanship.

• This position will spend 100% of the time standing or walking.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• 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 and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests and employees.
• Requires manual dexterity to use and operate all necessary equipment.
• Required to work nights, holidays and weekends.