Restaurant Manager

JALEO VEGAS LLC•Las Vegas, NV

11d•$65,000 - $70,000

About The Position

The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and consistent delivery of José Andrés Group standards. In partnership with the Assistant General Manager or General Manager, this role drives shift performance, labor efficiency, inventory accuracy, and compliance while fostering a positive, inclusive culture. The role leads service across dayparts and activations, maintains operational and guest-service standards, develops team members, supports financial and administrative controls, drives sales and brand growth, and upholds compliance and safety requirements. It also assists with projects such as menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists.

Requirements

2–4+ years of progressive front-of-house leadership in high-volume upscale casual or fine dining.
Prior supervisor or assistant manager experience.
Proven success running busy shifts while balancing guest experience, team coaching, and cost controls.
Working knowledge of reservation and POS platforms, such as Resy, SevenRooms, TOCK, MICROS, or Toast; scheduling tools such as 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.
Ability to stand and walk for extended periods, up to 8 hours.
Ability to lift, push, or pull up to 30 lbs. occasionally.
Ability to perform frequent reaching and bending and to listen and maintain visual acuity in a fast-paced environment.
Ability to work around hot and cold environments and cleaning chemicals in accordance with safety standards.

Responsibilities

Lead daily service across all dayparts and activations, including à la carte, bar, private dining, and events.
Execute SOPs and maintain opening and closing procedures, cash handling, and table and reservation management.
Run pre-shift meetings and deploy staff based on service pace, covers, and sales projections.
Ensure facility readiness, cleanliness, maintenance follow-up, and compliance with 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, and allergy and ADA protocols.
Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relationships.
Monitor guest feedback channels, identify trends, and implement corrective actions.
Participate in recruiting, interviewing, and onboarding; develop a strong bench of leads and captains.
Deliver ongoing service, product knowledge, systems, and compliance training.
Recognize strong performance, document coaching, and support progressive discipline when needed.
Foster an inclusive, respectful, learning-focused culture aligned with JAG values.
Support P&L targets through 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 COGS controls.
Review KPIs, including covers, check average, 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; ensure safety drills and certifications remain current.
Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned.