Teams at José Andrés Group

Supervises hands-on stewarding operations in a high-volume restaurant, coordinating stewards and dishwashers, maintaining cleanliness and sanitation standards, monitoring equipment and chemical safety, managing supplies, and ensuring Culinary and Front of House teams have clean serviceware and equipment. Supports training, staffing, opening and closing procedures, deep cleaning, maintenance reporting, and compliance with food safety requirements.

Hand-slice and present Spanish jamón and specialty cured meats while delivering engaging guest service. Responsibilities include station setup, knife and equipment safety, food sanitation, inventory monitoring, portion control, waste reduction, product education, and collaboration with culinary and restaurant teams during high-volume service.

Leads all aspects of restaurant operations, including P&L ownership, revenue and cost management, service execution, guest experience, compliance, facilities, and team development. The General Manager builds and coaches the management team, drives sales and profitability, oversees staffing and training, manages vendors and inventory, supports marketing and community relationships, and partners on openings, events, and operational projects.