Restaurant Mgr

Description

Job Title: Restaurant Manager – Bazaar Meat Las Vegas
Reports To: Assistant General Manager / General Manager
Department: Operations
Employment Type: Salaried, Exempt

About José Andrés Group and Bazaar Meat Las Vegas

Bazaar Meat Las Vegas is a bold, fire-driven celebration of the carnivorous, where primal cooking techniques meet modern culinary artistry. Located within the vibrant energy of Las Vegas, the restaurant delivers a theatrical dining experience centered around live-fire cooking, premium cuts, and a dynamic, high-touch service style. From wood-grilled steaks to avant-garde presentations, Bazaar Meat offers guests an unforgettable journey rooted in creativity, indulgence, and precision.

José Andrés Group (JAG) is a globally recognized hospitality company led by José Andrés, known for innovation, excellence, and a culture grounded in purpose and hospitality. Our teams create best-in-class dining experiences that celebrate both people and product.

Position Summary

The Restaurant Manager is a dynamic, floor-driven leader responsible for executing high-volume, high-energy service while maintaining the elevated standards of Bazaar Meat. This role partners closely with the AGM/GM to drive operational excellence, guest satisfaction, team development, and financial performance. Success in this role requires strong presence, attention to detail, and the ability to lead confidently in a fast-paced, luxury dining environment.

Key Responsibilities

Operational Leadership

• Lead daily service across all outlets and experiences (main dining room, bar, private dining, VIP service).
• Execute and uphold Bazaar Meat’s high standards of theatrical, detail-driven service.
• Run impactful pre-shifts focused on product knowledge (cuts, fire techniques, sourcing), pacing, and sales strategy.
• Manage reservations, floor plans, and table turns to optimize flow and maximize covers.
• Ensure the restaurant environment meets luxury standards in cleanliness, maintenance, and readiness at all times.

Guest Experience & Service Excellence

• Maintain a strong, visible presence on the floor—driving an energetic, engaging, and anticipatory guest experience.
• Lead elevated table touches, VIP engagement, and personalized service moments.
• Coach team on storytelling around menu items, fire cooking techniques, and premium product offerings.
• Handle guest recovery with urgency and professionalism; turn challenges into loyalty opportunities.
• Monitor guest feedback and implement real-time improvements.

Team Leadership & Development

• Recruit, interview, and onboard top hospitality talent suited for a high-performance Vegas environment.
• Train and develop staff on service standards, product knowledge, and guest engagement techniques.
• Build a strong leadership bench (captains, leads) to support business demands.
• Provide consistent coaching, recognition, and accountability.
• Foster a culture of excellence, collaboration, and inclusivity aligned with JAG values.

Financial & Administrative

• Support P&L performance through effective labor management and in-shift decision-making.
• Monitor key metrics: covers, check average, labor %, comps/voids, and guest satisfaction.
• Ensure accurate timekeeping, tip compliance, and adherence to cash handling procedures.
• Partner with Culinary and Beverage teams on inventory, cost control, and waste reduction.

Sales & Brand Growth

• Drive revenue through strategic upselling, menu knowledge, and curated guest experiences.
• Promote high-value offerings (premium cuts, tasting experiences, wine pairings).
• Support VIP relations, casino/hotel partnerships, and private dining sales.
• Contribute to local marketing initiatives and brand visibility in the Las Vegas market.

Compliance & Safety

• Maintain strict adherence to SNHD (Southern Nevada Health District) standards, alcohol service laws, and labor regulations.
• Ensure team compliance with food safety, sanitation, and workplace safety protocols.
• Lead incident reporting and ensure proper documentation and follow-up.

Projects & Openings

• Support seasonal menu changes, activations, special events, and brand initiatives.
• Assist in training rollouts and operational improvements as directed by leadership.

Requirements

Required Qualifications

• 3–5+ years