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About the Role

Warwick San Francisco is seeking an experienced, energetic, and hospitality-focused Restaurant Manager to lead the daily operations of BOTA, the hotel's Spanish-inspired restaurant. The role involves delivering an exceptional dining experience, overseeing operations, team performance, guest satisfaction, financial results, and food and beverage quality.

Responsibilities

• Direct and oversee daily restaurant operations to ensure efficient, professional, and consistent service.
• Lead opening, operating, and closing procedures.
• Maintain high standards for food quality, beverage service, cleanliness, sanitation, and guest service.
• Monitor restaurant flow, reservations, seating, service timing, and table turns.
• Coordinate effectively with the kitchen, front desk, housekeeping, engineering, sales, and other hotel departments.
• Ensure BOTA operates in accordance with Warwick Hotels & Resorts standards and applicable San Francisco regulations.
• Maintain appropriate staffing levels based on business volume, occupancy, events, and reservations.
• Respond quickly and professionally to operational issues and service challenges.
• Create a welcoming and memorable experience for hotel guests, local guests, groups, and repeat customers.
• Personally engage with guests and solicit feedback regarding food, service, and overall experience.
• Resolve guest complaints professionally and promptly.
• Anticipate guest needs and empower employees to provide personalized service.
• Develop strong relationships with hotel guests and VIPs.
• Promote BOTA as a destination for Spanish dining in downtown San Francisco.
• Recruit, train, coach, schedule, and develop restaurant employees.
• Lead by example and maintain a professional, positive, and respectful work environment.
• Conduct pre-shift meetings and communicate daily priorities, menu information, promotions, VIPs, and operational updates.
• Monitor employee performance and provide regular coaching and feedback.
• Ensure employees understand service standards, menu knowledge, allergy procedures, responsible alcohol service, and hotel policies.
• Recognize strong performance and promote teamwork and employee engagement.
• Assist with performance evaluations and disciplinary procedures when appropriate.
• Maintain strong knowledge of BOTA's Spanish tapas, paella, breakfast offerings, wines, beer, and cocktails.
• Work closely with culinary leadership to maintain food quality and consistency.
• Monitor food presentation, portion control, ticket times, and guest feedback.
• Support beverage sales and maintain knowledge of Spanish and regional wines.
• Monitor inventory, ordering, storage, and product rotation.
• Minimize waste and maintain appropriate food and beverage cost controls.
• Ensure compliance with food safety and sanitation requirements.
• Assist with preparation and achievement of departmental budgets and revenue goals.
• Monitor daily sales, labor costs, food costs, beverage costs, and operating expenses.
• Review POS reports, cash handling, discounts, voids, comps, and other financial controls.
• Identify opportunities to increase revenue and profitability.
• Develop strategies to increase covers, average check, beverage sales, and repeat business.
• Maintain accurate records and complete required administrative reports.
• Support hotel-wide revenue and guest satisfaction initiatives.
• Ensure compliance with federal, state, and local laws and regulations.
• Maintain required food safety, sanitation, workplace safety, and responsible alcohol-service standards.
• Ensure proper handling of food, chemicals, equipment, and cleaning materials.
• Report accidents, injuries, maintenance concerns, and safety hazards immediately.
• Participate in hotel emergency procedures and required safety training.

Requirements

• Minimum 3–5 years of restaurant or hotel food-and-beverage management experience, preferably in an upscale, full-service, or boutique hotel environment.
• Previous experience supervising a high-volume restaurant operation.
• Strong knowledge of front-of-house restaurant operations.
• Experience with scheduling, labor management, inventory control, and financial reporting.
• Excellent guest-service and problem-solving skills.
• Strong leadership, communication, and organizational abilities.
• Ability to coach and motivate a diverse hospitality team.
• Strong knowledge of food safety and sanitation practices.
• Ability to work effectively with hotel guests, local clientele, VIPs, and hotel leadership.
• Proficiency with POS and restaurant-management systems.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and high-volume periods.
• Ability to stand and walk for extended periods, frequently throughout an entire shift.
• Ability to walk throughout the restaurant, kitchen, bar, lobby, storage areas, and hotel facilities as required.
• Ability to bend, stoop, reach, crouch, kneel, and move safely in a restaurant environment.
• Ability to lift and carry items weighing approximately 25–40 pounds on an occasional basis, with assistance for heavier items.
• Ability to push or pull restaurant equipment, carts, tables, chairs, and supplies when necessary.
• Ability to work in a fast-paced environment with frequent movement and changing priorities.
• Ability to safely navigate wet floors, tight service areas, stairs, and other restaurant operating environments.
• Ability to use hands and fingers effectively for operating POS systems, computers, telephones, and other workplace equipment.
• Ability to communicate effectively with guests and employees in a sometimes noisy restaurant environment.
• Ability to work extended shifts and remain alert and professional during periods of high business volume.
• Ability to work in varying temperatures, including areas near kitchens, ovens, refrigeration, and outdoor/service areas as applicable.
• Reasonable accommodations may be provided to qualified individuals with disabilities in accordance with applicable law.

Skills

• Spanish cuisine
• Wine knowledge
• Cocktail knowledge
• Food safety
• Sanitation practices
• POS systems
• Restaurant management systems
• Guest service
• Problem-solving
• Leadership
• Communication
• Organization
• Coaching
• Motivation
• Inventory control
• Financial reporting
• Scheduling
• Labor management

Location

• San Francisco, California

Work Type

• Full-Time
• Onsite

Experience Level

• 3-5 years management experience
• Supervisory experience

Education Level

• Bachelor's degree or associate degree in Hospitality Management, Restaurant Management, Business, or a related field (preferred)
• Relevant beverage certification (preferred)

Salary/Compensations

• $90,000 to $100,000 DOE

Benefits

• Medical
• Dental
• Vision
• PTO for F/T Employees
• Sick Time per SF
• Paid Vacation
• Paid Holidays (9)
• Hotel Discounts

About the Company

• Warwick San Francisco is a historic boutique hotel located at 490 Geary Street, steps from Union Square and in the city's Theatre District.
• The hotel combines historic character with contemporary hospitality and offers a residential-style boutique experience in downtown San Francisco.
• The property was affectionately known as the "House of Sunshine."
• Today, Warwick San Francisco preserves its historic character while providing modern accommodations, dining, and guest services.
• BOTA is an important part of the hotel's guest experience, offering Spanish tapas and paella alongside a selection of regional wines and beverages.
• The restaurant also supports the hotel's in-room dining operation.

Equal Opportunity

• Warwick San Francisco is committed to providing an inclusive workplace and equal employment opportunities.
• Employment decisions are made without regard to legally protected characteristics in accordance with applicable federal, state, and local law.