General Manager

The Bazaar by José Andrés – General Manager

Compensation;  $120K - $140K 

Chef José Andrés and Jose Andres Group Team have partnered with The Ritz Carlton NYC Nomad for its newest location of the award-winning concept, The Bazaar. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food!

Lead and manage all restaurant operations in partnership with the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. The position reports to the Director of Restaurants.

Service and Beverage Leadership 

Work with JAG beverage team and Head Chef to create innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Educate self and team on regional history, culture and cuisine. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback. Constantly work to improve standards and guest satisfaction—impact service by leading the floor during peak times, press events, and festival periods.

Performance and Talent Development 

Educate, coach and build teams to exceed expectations. Develop a team of prepared and qualified leaders to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training programs consistently for both hourly, MIT, and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of JAG Culture 

Seek out opportunities to communicate Jose Andres Group’s vision to the team, guests, students, vendors, and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from the team by asking questions.

Manage Daily Operations 

Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably. Understand, practice, and teach JAG policies and procedures. Ensure concept and JAG vision, and communicate to team and managers. Manage and oversee all day-to-day operations within the building to maximize revenues and profits. Work with the HC to hold the management team accountable to all policies and procedures. Take ownership of the restaurant and work with the team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, PR, events, HR, DOR, COD) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.
Create an environment where information is shared as a rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cashouts, bank logs, inventory, and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling, and payroll. Share financial information with the management team to develop and to give them insight as the“whys” behind the decisions that they make each day. Ensure tools such as Compeat, Avero, SevenRooms, Harri, and Micros Point of Sales systems are utilized correctly, and data is accurate. Reach out to JAG community for support as needed.

Skills & Knowledge

Position requires a minimum of 5+ years of restaurant management 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 consistently and fairly evaluate other employees’ performance.
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.
Comfortable with using technology to streamline daily administrative tasks.

Jose Andres Group restaurants span across America, including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Soon Los Angeles and Dubai. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food. 

The Bazaar by José Andrés – General Manager

Compensation;  $120K - $140K 

Chef José Andrés and Jose Andres Group Team have partnered with The Ritz Carlton NYC Nomad for its newest location of the award-winning concept, The Bazaar. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food!

Lead and manage all restaurant operations in partnership with the Head Chef to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. The position reports to the Director of Restaurants.

Service and Beverage Leadership 

Work with JAG beverage team and Head Chef to create innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Educate self and team on regional history, culture and cuisine. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, shopper reports and guest feedback. Constantly work to improve standards and guest satisfaction—impact service by leading the floor during peak times, press events, and festival periods.

Performance and Talent Development 

Educate, coach and build teams to exceed expectations. Develop a team of prepared and qualified leaders to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Execute training programs consistently for both hourly, MIT, and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of JAG Culture 

Seek out opportunities to communicate Jose Andres Group’s vision to the team, guests, students, vendors, and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from the team by asking questions.

Manage Daily Operations 

Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably. Understand, practice, and teach JAG policies and procedures. Ensure concept and JAG vision, and communicate to team and managers. Manage and oversee all day-to-day operations within the building to maximize revenues and profits. Work with the HC to hold the management team accountable to all policies and procedures. Take ownership of the restaurant and work with the team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (finance, marketing, PR, events, HR, DOR, COD) to ensure standards are met. Maintain open lines of communication with staff: management and hourly.
Create an environment where information is shared as a rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results

Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cashouts, bank logs, inventory, and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling, and payroll. Share financial information with the management team to develop and to give them insight as the“whys” behind the decisions that they make each day. Ensure tools such as Compeat, Avero, SevenRooms, Harri, and Micros Point of Sales systems are utilized correctly, and data is accurate. Reach out to JAG community for support as needed.

Skills & Knowledge

Position requires a minimum of 5+ years of restaurant management 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 consistently and fairly evaluate other employees’ performance.
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.
Comfortable with using technology to streamline daily administrative tasks.

Jose Andres Group restaurants span across America, including Miami, Orlando, Las Vegas, NYC, Chicago and of course Washington, DC. Soon Los Angeles and Dubai. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food.