Restaurant Manager – BOTA

Warwick San Francisco | San Francisco, California

Position Summary

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 located in the heart of San Francisco's Theatre District near Union Square.

The Restaurant Manager will be responsible for delivering an exceptional dining experience while overseeing restaurant operations, team performance, guest satisfaction, financial results, food and beverage quality, and compliance with hotel and company standards.

BOTA offers an authentic Spanish dining experience featuring tapas, paella, regional wines, cocktails, and breakfast service in a warm and social atmosphere. The restaurant operates breakfast daily from 7:00 a.m. to 10:30 a.m., with lunch and dinner service from 11:30 a.m. through 9:00 p.m. Sunday through Thursday and through 10:00 p.m. Friday and Saturday.

About Warwick San Francisco

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 hotel traces its history to 1913 and is a Beaux-Arts-style building associated with architect Arthur Brown Jr., who also designed San Francisco City Hall and Coit Tower. 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.

Essential Responsibilities

Restaurant Operations

• 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.

Guest Experience

• 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.

Team Leadership

• 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.

Food & Beverage Management

• Maintain strong knowledge of BOTA's Spanish tapas, paella, breakfast offerings, desserts, 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.

Financial & Administrative Responsibilities

• 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.

Safety & Compliance

• 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.

Required Qualifications

• 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.

• Knowledge of wine, cocktails, and Spanish cuisine is strongly preferred.

• 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.

Preferred Qualifications

• Bachelor's degree or associate degree in Hospitality Management, Restaurant Management, Business, or a related field.

• Hotel restaurant management experience.

• Experience with Spanish, Mediterranean, or European cuisine.

• Wine knowledge or relevant beverage certification.

• Experience managing restaurant operations within a boutique or luxury hotel.

• Multilingual skills are a plus.

Physical Requirements

The Restaurant Manager must be able to perform the physical functions necessary to successfully operate a busy hotel restaurant.

• 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.

Working Conditions

This position is primarily based in BOTA within Warwick San Francisco and requires frequent interaction with guests, restaurant employees, culinary staff, and hotel departments.

The Restaurant Manager should expect a dynamic environment with periods of high volume, including breakfast, lunch, dinner, weekends, holidays, special events, and peak hotel occupancy periods.

Because BOTA operates both breakfast and lunch/dinner service, the manager must be comfortable with a varied schedule and may be required to work opening, closing, weekend, and holiday shifts.

Key Performance Expectations

Success in this position will be measured by:

• Guest satisfaction and positive guest feedback

• Consistent food and beverage quality

• Service speed and operational efficiency

• Employee engagement, retention, and performance

• Achievement of restaurant revenue goals

• Effective labor and cost management

• Compliance with health, safety, and hotel standards

• Successful coordination between BOTA and other Warwick San Francisco departments

• Development of BOTA's reputation as a leading Spanish dining experience in downtown San Francisco

Equal Employment 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.

Location: Warwick San Francisco, 490 Geary Street, San Francisco, CA 94102
Department: Food & Beverage / BOTA
Position: Restaurant Manager
Employment Type: Full-Time
Reports To: Director of Food & Beverage / Hotel Management