Restaurant Manager

PATATAS VEGAS LLC•Paradise, NV

2d•$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 and General Manager, this role drives shift performance, labor efficiency, inventory accuracy, and compliance while nurturing a positive, inclusive culture.

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.

Responsibilities

Lead daily service across all dayparts and activations, including à la carte, bar, private dining, and events.
Execute standard operating procedures and maintain opening and closing processes, cash handling, and table and reservation management.
Run pre-shift meetings and deploy staff to meet service pace, cover, and sales projections.
Ensure facility readiness and cleanliness, follow up on maintenance, and uphold health and safety standards.
Model anticipatory hospitality on the floor and coach service standards, including sequence of service, service recovery, and allergy and ADA protocols.
Resolve guest concerns with empathy and speed, document recovery, cultivate repeat business and VIP relationships, and monitor feedback trends to implement corrective actions.
Participate in recruiting, interviewing, and onboarding, and develop a strong bench of leads and captains.
Deliver ongoing training in service, product knowledge, systems, and compliance; recognize performance, document coaching, and support progressive discipline when needed.
Foster an inclusive, respectful, learning-focused culture aligned with José Andrés Group values.
Support P&L targets through scheduling, in-shift labor deployment, and productivity tracking.
Maintain accurate timecards and compliance with tip-pool, tip-credit, and cash-control requirements.
Partner with Culinary and Beverage on inventory counts, waste tracking, and cost-of-goods-sold controls.
Review key performance indicators, 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, community outreach, and private dining sales.
Uphold health codes, alcohol-service laws, wage-and-hour requirements, 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.