Teams at José Andrés Group

Leads all operations at Mercado Little Spain, overseeing restaurants, bars, kiosks, events, guest experience, financial performance, staffing, compliance, and leadership development. The role owns P&L results, operational standards, hospitality quality, labor strategy, food and beverage execution, business planning, and cross-functional collaboration with culinary, events, marketing, finance, facilities, and people teams. Requires an experienced multi-unit hospitality leader capable of managing complex, high-volume operations and developing senior managers.

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.