General Manager

Reports To: Director of Operations / Regional VP

Direct Reports: Assistant General Manager(s), Restaurant Manager(s), Beverage/Bar Manager, Host/Reservations Lead, Supervisors/Captains; close partnership with Executive Chef

Department: Operations

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

The General Manager (GM) is the business owner of the restaurant—responsible for strategic leadership, financial performance, operational excellence, and a culture that delivers remarkable hospitality every day. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with JAG’s mission and values.

• Set vision and priorities for the property; translate goals into clear operating plans and KPIs.
• Conduct weekly/monthly business reviews with actionable follow-ups; communicate results to leadership and the team.
• Champion JAG values, DEI commitments, and a culture of accountability, learning, and care.

• Own the P&L: plan, forecast, and deliver on revenue, COGS, labor, and controllables.
• Build accurate weekly labor plans; manage deployment in-shift to productivity and service standards.
• Oversee inventory integrity, waste control, procurement practices, and vendor relations.
• Monitor and act on KPIs: covers, check average, mix, COGS, labor %, comps/voids, guest sentiment, turnover.

• Maintain SOPs, playbooks, and checklists, close gaps with training and continuous improvement.
• Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities.
• Lead openings/closings, cash controls, and shift rhythms (pre-shift, deployment, recovery).

• Model anticipatory hospitality and effective table touches; manage VIPs and recovery with speed and empathy.
• Review feedback platforms and social sentiment; implement improvement plans and celebrate wins.
• Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty.
• Hire, onboard, and retain top talent; maintain a strong bench of leaders and key hourly roles.
• Coach managers and supervisors through regular 1:1s, check-ins, and performance conversations.
• Deliver ongoing training (service, product, systems, compliance) and recognition programs.
• Ensure respectful, inclusive, and safe workplaces, address conflict promptly and professionally.
• Drive topline via reservation strategy, pacing, mix management, upselling programs, and private dining.
• Support local marketing, partnerships, hotel/concierge relations, and neighborhood/community engagement.
• Represent the brand at events and media/PR moments as appropriate.

• Ensure adherence to health department regulations, alcohol service laws, wage & hour, and company policies.
• Maintain required certifications; oversee incident reporting, investigations, and corrective actions.
• Lead safety drills, allergy/ADA protocols, and emergency readiness.

• Partner closely with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/PD.
• Lead or support pre-opening work streams, seasonal/menu launches, and special projects as assigned.

• 5–7+ years of progressive FOH leadership in high-volume upscale casual or fine dining; 2+ years as GM strongly preferred.
• Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction.
• Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs.
• Expert knowledge of service standards, guest recovery, health/safety compliance, and cash controls.
• Systems fluency: reservations (Resy/Seven Rooms/TOCK), POS (MICROS/Toast), scheduling (Hot Schedules or similar), and Google Workspace.
• Strong communication,…