Restaurant Manager - Bazaar Meat Las Vegas

Job Title: Restaurant Manager – Bazaar Meat Las VegasReports To:  Assistant General Manager / General Manager Department:  Operations Employment Type:  Salaried, ExemptSalary: $75,000.00 - $85,000.00/yr 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. 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. 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