ASSISTANT GENERAL MANAGER - Nubeluz for Jose Andres Group, at The Ritz-Carlton New York, NoMad

Salary Range: $85K - $95K

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
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 in Nubeluz and support our mission to Change the World Through the Power of Food!

The Assistant General Manager (AGM) is responsible for leading and managing both the management and hourly service teams to deliver an exceptional culinary and hospitality experience. This role ensures that the concept vision and JAG service standards are consistently executed while fostering a positive and professional work environment. The AGM serves as an ambassador of hospitality, inspiring and developing the next generation of restaurant leaders. This position reports to the General Manager.

Job Functions/Responsibilities

Service Leadership

• Uphold and exemplify professionalism and enlightened hospitality in all interactions, particularly in challenging situations.

• Lead by example with warmth, work ethic, empathy, and self-awareness.

• Develop, coach, and ensure consistent execution of service standards across management and hourly staff.

• Implement and maintain JAG service and training Standard Operating Procedures (SOPs) to enhance guest satisfaction.

• Be actively present on the floor during peak service times, VIP events, press engagements, and key operational moments.

Hospitality & Guest Experience

• Foster a culture of continuous learning, innovation, and excellence within the team.

• Encourage staff to proactively seek opportunities to exceed guest expectations.

• Regularly communicate guest feedback and shopper reports to the team.

• Conduct monthly service seminars to elevate hospitality standards across all departments.

Talent Development & Performance Management

• Educate, mentor, and coach both management and hourly employees to uphold company standards.

• Clearly define expectations and hold team members accountable to established SOPs.

• Provide timely, constructive, and documented feedback to staff.

• Actively recruit, interview, and hire top-tier hospitality professionals.

• Maintain a structured and effective training program for all employees, ensuring development at all levels.

Cultural Leadership & Company Vision

• Communicate and uphold José Andrés’ vision with the team, guests, and community.

• Demonstrate ownership, accountability, and initiative by proactively addressing operational needs.

• Adapt to evolving business conditions while maintaining service excellence.

• Cultivate a positive work environment, fostering collaboration and respect.  

Operational Management

• Ensure adherence to all company policies, health and safety regulations, and legal requirements.

• Communicate facility and operational concerns promptly to senior leadership.

• Maintain a comprehensive daily log to ensure seamless communication and operational continuity.

• Lead service team meetings and maintain a clean, safe, and organized work environment.

Financial & Business Acumen

• Understand and execute financial plans to achieve department budgets and maximize profitability.

• Monitor and manage food and beverage costs through effective ordering and waste reduction strategies.

• Oversee labor costs, scheduling, payroll, and revenue management.

• Demonstrate proficiency with Micros POS systems, Paylocity, HotSchedules, OpenTable, Tripleseat, Opus, and other operational tools.

• Ensure all cash handling procedures are executed in accordance with company policies and financial controls.

• Supervise and verify accurate cash drops, reconciliations, and end-of-shift reports.
  

Qualifications & Experience

• Minimum 5+ years of restaurant management experience in an upscale or fine dining environment.

• Strong leadership and communication skills, both verbal and written.

• Proven ability to manage multiple priorities in a fast-paced, high-volume setting.

• In-depth knowledge of hospitality, service standards, and restaurant operations.

• Ability to supervise, train, and motivate employees across all levels.

• Strong financial acumen, with experience in revenue management and cost control.

• Commitment to maintaining compliance with all local, state, and federal laws and regulations.

Physical Requirements & Working Conditions

• Ability to stand and move throughout the venue for extended periods (up to 8 hours).

• Must be able to lift up to 15 lbs. regularly and occasionally up to 30 lbs.

• Ability to handle multiple tasks simultaneously and navigate a dynamic work environment.

ASSISTANT GENERAL MANAGER - Nubeluz for Jose Andres Group, at The Ritz-Carlton New York, NoMad

Salary Range: $85K - $95K

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
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 in Nubeluz and support our mission to Change the World Through the Power of Food!

The Assistant General Manager (AGM) is responsible for leading and managing both the management and hourly service teams to deliver an exceptional culinary and hospitality experience. This role ensures that the concept vision and JAG service standards are consistently executed while fostering a positive and professional work environment. The AGM serves as an ambassador of hospitality, inspiring and developing the next generation of restaurant leaders. This position reports to the General Manager.

Job Functions/Responsibilities

Service Leadership

• Uphold and exemplify professionalism and enlightened hospitality in all interactions, particularly in challenging situations.

• Lead by example with warmth, work ethic, empathy, and self-awareness.

• Develop, coach, and ensure consistent execution of service standards across management and hourly staff.

• Implement and maintain JAG service and training Standard Operating Procedures (SOPs) to enhance guest satisfaction.

• Be actively present on the floor during peak service times, VIP events, press engagements, and key operational moments.

Hospitality & Guest Experience

• Foster a culture of continuous learning, innovation, and excellence within the team.

• Encourage staff to proactively seek opportunities to exceed guest expectations.

• Regularly communicate guest feedback and shopper reports to the team.

• Conduct monthly service seminars to elevate hospitality standards across all departments.

Talent Development & Performance Management

• Educate, mentor, and coach both management and hourly employees to uphold company standards.

• Clearly define expectations and hold team members accountable to established SOPs.

• Provide timely, constructive, and documented feedback to staff.

• Actively recruit, interview, and hire top-tier hospitality professionals.

• Maintain a structured and effective training program for all employees, ensuring development at all levels.

Cultural Leadership & Company Vision

• Communicate and uphold José Andrés’ vision with the team, guests, and community.

• Demonstrate ownership, accountability, and initiative by proactively addressing operational needs.

• Adapt to evolving business conditions while maintaining service excellence.

• Cultivate a positive work environment, fostering collaboration and respect.  

Operational Management

• Ensure adherence to all company policies, health and safety regulations, and legal requirements.

• Communicate facility and operational concerns promptly to senior leadership.

• Maintain a comprehensive daily log to ensure seamless communication and operational continuity.

• Lead service team meetings and maintain a clean, safe, and organized work environment.

Financial & Business Acumen

• Understand and execute financial plans to achieve department budgets and maximize profitability.

• Monitor and manage food and beverage costs through effective ordering and waste reduction strategies.

• Oversee labor costs, scheduling, payroll, and revenue management.

• Demonstrate proficiency with Micros POS systems, Paylocity, HotSchedules, OpenTable, Tripleseat, Opus, and other operational tools.

• Ensure all cash handling procedures are executed in accordance with company policies and financial controls.

• Supervise and verify accurate cash drops, reconciliations, and end-of-shift reports.
  

Qualifications & Experience

• Minimum 5+ years of restaurant management experience in an upscale or fine dining environment.

• Strong leadership and communication skills, both verbal and written.

• Proven ability to manage multiple priorities in a fast-paced, high-volume setting.

• In-depth knowledge of hospitality, service standards, and restaurant operations.

• Ability to supervise, train, and motivate employees across all levels.

• Strong financial acumen, with experience in revenue management and cost control.

• Commitment to maintaining compliance with all local, state, and federal laws and regulations.

Physical Requirements & Working Conditions

• Ability to stand and move throughout the venue for extended periods (up to 8 hours).

• Must be able to lift up to 15 lbs. regularly and occasionally up to 30 lbs.

• Ability to handle multiple tasks simultaneously and navigate a dynamic work environment.