Job Opportunities API

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 of FOH leadership experience in high-volume fine dining, steakhouse, or luxury hospitality environments (Las Vegas experience strongly preferred). • Proven ability to lead large teams in fast-paced, high-revenue settings. • Strong knowledge of premium meats, wine & spirits, and upscale service standards. • Experience with POS/reservation systems (MICROS, SevenRooms, OpenTable, etc.) and scheduling tools (HotSchedules). • Exceptional leadership, communication, and problem-solving skills. • Strong financial acumen and ability to impact P&L performance. • Flexibility to work nights, weekends, holidays, and peak Vegas business hours. Working Conditions & Physical Requirements • Ability to stand/walk for extended periods (8+ hours). • Ability to lift up to 30 lbs. occasionally. • Comfortable working in a high-energy, fast-paced, and loud environment. • Exposure to hot surfaces, open flame cooking areas, and active service environments. In Return, We Offer You • Competitive compensation and bonus potential • Comprehensive health, dental, and vision benefits • Company-paid life and disability insurance • 401(k) eligibility • 50% dining discount across JAG locations (exclusions may apply) • Career growth within an internationally recognized hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.