Restaurant Mgr
$75–$90,000 year
On-sitePalo Alto, California, United States
Job Summary
Lead daily service execution across all dayparts, including à la carte, bar, and private dining, while modeling anticipatory hospitality and managing guest recovery with speed and empathy. Execute standard operating procedures for opening/closing, cash handling, and reservation management, ensuring facility readiness and adherence to health and safety standards. Coach staff on service sequences and recovery protocols, drive top-line sales through upselling and reservation pacing, and support P&L targets via smart scheduling and labor efficiency. Monitor key performance indicators, maintain inventory accuracy, and foster an inclusive culture aligned with JAG values. Requires 2–4+ years of progressive front-of-house leadership experience, flexibility for nights, weekends, and holidays, and proficiency with POS and scheduling platforms.
Required Qualifications
- 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining
- prior supervisor/assistant manager experience
- Proven success running busy shifts while balancing guest experience, team coaching, and cost controls
- Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast)
- scheduling tools (e.g., HotSchedules)
- Google Workspace
- Strong communication, conflict resolution, and coaching skills
- organized and detail-oriented
- Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices
- Wine/spirits and culinary knowledge
- Flexibility to work nights, weekends, and holidays
- Ability to stand and walk for extended periods (up to 8 hours)
- Ability to lift/push/pull up to 30 lbs. occasionally
- Frequent reaching, bending, listening, and visual acuity in a fast-paced environment
- Exposure to hot/cold environments and cleaning chemicals per safety standards
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