Restaurant Manager - Mercado Little Spain

Job Title: Restaurant Manager
Location: Mercado Little Spain – New York, NY
Reports To: General Manager / Assistant General Manager
Department: Front of House – Operations
Employment Type: Full-Time, Salaried, Exempt
Salary Range: $75,000–$80,000 per year Bonus Eligibility and Benefits

About José Andrés Group & Mercado Little Spain

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

Located in the heart of Hudson Yards, Mercado Little Spain is a vibrant culinary destination celebrating the food, drinks, culture, and hospitality of Spain. From casual market experiences and tapas to full-service dining, Mercado Little Spain brings together multiple concepts under one roof and welcomes New Yorkers and visitors from around the world.

Position Summary

The Restaurant Manager is a hands-on hospitality leader responsible for supporting the successful daily operation of Mercado Little Spain while delivering an exceptional guest and employee experience.

Working closely with the General Manager, Assistant General Manager, Culinary Leadership, and the broader Mercado team, the Restaurant Manager will lead service, coach and develop Front of House team members, maintain operational standards, respond to guest needs, and help drive strong financial and operational results.

The ideal candidate thrives in a fast-paced, high-volume environment and brings a genuine passion for hospitality, strong leadership skills, positive energy, and the ability to inspire and develop a diverse team.

Key ResponsibilitiesGuest Experience & Hospitality

• Lead the team in delivering warm, genuine, and memorable JAG hospitality.
• Maintain an active and visible presence on the floor throughout service.
• Engage with guests regularly and anticipate opportunities to enhance their experience.
• Recognize VIPs, regular guests, celebrations, and special occasions.
• Respond to guest concerns with empathy, urgency, and sound judgment.
• Empower team members to make thoughtful decisions that support the guest experience.
• Maintain strong knowledge of Mercado Little Spain's food, beverage, concepts, and overall guest experience.
• Ensure service standards remain consistent during high-volume periods.

Service & Daily Operations

• Lead opening, service, and closing operations for assigned shifts.
• Ensure the restaurant is fully prepared for service, including staffing, cleanliness, menus, equipment, and overall presentation.
• Conduct effective pre-shift meetings and communicate daily priorities, menu updates, events, VIPs, and operational information.
• Monitor service pacing, table flow, reservations, wait times, and overall dining room activity.
• Make real-time adjustments to staffing and deployment based on business levels.
• Coordinate closely with Culinary Leadership to maintain efficient communication between FOH and BOH.
• Support private events, large parties, special programming, and Mercado-wide initiatives as needed.
• Complete Manager opening and closing procedures accurately and on time.

Team Leadership & Development

• Lead, coach, motivate, and develop Front of House team members.
• Support onboarding and training of new employees.
• Reinforce JAG service standards, policies, procedures, and expectations.
• Provide consistent, timely, and constructive feedback.
• Recognize strong performance and identify opportunities for continued development.
• Hold team members accountable while maintaining a respectful and supportive leadership approach.
• Help identify high-potential team members and support internal development and advancement.
• Foster a positive, inclusive, collaborative, and high-performing workplace culture.
• Lead by example with professionalism, accountability, urgency, and hospitality.

Scheduling & Labor Management

• Assist with creating and maintaining schedules based on forecasted business needs.
• Monitor staffing and labor throughout each shift and make appropriate adjustments.
• Manage breaks, cuts, call-outs, and shift coverage effectively.
• Monitor overtime and support established labor targets.
• Review timekeeping and payroll information for accuracy as assigned.
• Balance operational efficiency with appropriate staffing to protect the guest experience.

Financial & Business Performance

• Support restaurant leadership in achieving established revenue, labor, cost, and profitability goals.
• Understand daily and weekly sales performance and business trends.
• Assist with cash management, deposits, comps, voids, discounts, and Manager approvals according to JAG procedures.
• Monitor product usage, waste, breakage, and operating supplies.
• Identify opportunities to improve efficiency and control costs without compromising hospitality.
• Participate in operational and financial meetings as required.
• Support inventory and ordering processes as assigned.

Food & Beverage Knowledge

• Maintain strong knowledge of food, wine, beer, spirits, and other beverage offerings.
• Develop knowledge of Spanish cuisine, ingredients, regions, traditions, and hospitality.
• Ensure team members are properly educated on menus, ingredients, preparation methods, and beverage offerings.
• Support tastings and ongoing food and beverage education.
• Ensure allergies and dietary restrictions are communicated and handled according to established procedures.
• Encourage the team to confidently tell the stories behind the food and culture represented throughout Mercado Little Spain.

Safety, Sanitation & Compliance

• Ensure compliance with JAG standards and all applicable NYC and New York State regulations.
• Maintain exceptional standards of cleanliness, organization, and sanitation throughout guest and service areas.
• Reinforce proper food safety, allergy, and responsible alcohol service procedures.
• Identify and correct safety or sanitation concerns promptly.
• Ensure team members follow established opening, closing, cash-handling, and security procedures.
• Maintain readiness for health and safety inspections.
• Communicate facility, maintenance, or equipment concerns promptly.

Collaboration & Communication

• Partner closely with the General Manager, Assistant General Manager, Culinary Leadership, and other Mercado leaders.
• Maintain clear communication between FOH and BOH teams throughout service.
• Collaborate with Events, Marketing, Facilities, Security, and other departments as needed.
• Participate in Manager meetings, pre-shifts, training, and operational reviews.
• Communicate business needs, guest feedback, staffing concerns, and operational opportunities proactively.
• Support other Mercado Little Spain concepts and operations when business needs require.

Required Qualifications

• 3–5 years of progressive restaurant or hospitality experience, including previous supervisory or management responsibility.
• Previous Restaurant Manager, Assistant Restaurant Manager, Floor Manager, or comparable leadership experience preferred.
• Experience in a high-volume, upscale, chef-driven, or multi-concept hospitality environment strongly preferred.
• Strong passion for hospitality and creating exceptional guest experiences.
• Proven ability to lead, coach, motivate, and develop hourly restaurant teams.
• Strong understanding of Front of House restaurant operations.
• Knowledge of labor management, scheduling, inventory, cost controls, and basic restaurant financials.
• Strong food and beverage knowledge.
• Interest in Spanish cuisine, wine, culture, and hospitality strongly preferred.
• Excellent verbal and written communication skills.
• Strong organizational, problem-solving, and decision-making abilities.
• Ability to remain composed, professional, and solution-oriented during high-volume service.
• Experience with POS, scheduling, reservation, and restaurant management systems preferred.
• NYC Food Protection Certificate and responsible alcohol service certification, or ability to obtain required certifications.
• Flexible availability including nights, weekends, holidays, and peak business periods.

Success in This Role

Success as Restaurant Manager will be demonstrated through:

• Consistently strong guest experiences and service standards.
• Effective leadership, engagement, and development of the FOH team.
• Smooth and organized daily restaurant operations.
• Achievement of labor, productivity, and operational goals.
• Strong collaboration between FOH, Culinary, and Mercado leadership.
• Effective guest recovery and resolution of operational challenges.
• Consistent compliance with food safety, sanitation, and JAG standards.
• Positive contribution to the culture and overall success of Mercado Little Spain.

In Return, We Offer You

• Base salary of $75,000–$80,000 per year
• Performance-based bonus eligibility
• Comprehensive health & wellness benefits
• Retirement savings opportunities
• Paid time off
• Employee dining and partner discounts
• Training and leadership development
• Opportunities for advancement within Mercado Little Spain and José Andrés Group
• Professional growth within a values-driven, award-winning hospitality organization

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Pay: $75,000.00 - $80,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person

Salary : $75,000 - $80,000