Warwick SF - Restaurant Manager

Job Description:\n\nRestaurant & Bar Manager – BOTA and European Bar Warwick San Francisco | San Francisco, California Position Summary Warwick San Francisco is seeking an experienced, energetic, and hospitality-focused Restaurant & Bar Manager to lead the daily operations of BOTA and European Bar, the hotel's Spanish-inspired restaurant and beverage outlets located in the heart of San Francisco's Theatre District near Union Square. The Restaurant & Bar Manager will be responsible for overseeing restaurant and bar operations, delivering exceptional guest experiences, leading and developing the food and beverage team, maintaining food and beverage quality, driving revenue and profitability, managing labor and operating costs, and ensuring compliance with hotel, company, and regulatory standards. This position will play a key leadership role in developing BOTA and European Bar as destinations for hotel guests, local clientele, business travelers, and visitors to San Francisco. BOTA BOTA offers a Spanish-inspired dining experience featuring tapas, paella, regional wines, cocktails, breakfast, and approachable European-influenced cuisine in a warm and social atmosphere. BOTA 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. European Bar European Bar provides a complementary beverage experience within the hotel, featuring cocktails, wines, beers, spirits, and other European-inspired beverage offerings. The Restaurant & Bar Manager will oversee the operational performance of European Bar while working with hotel leadership and the culinary and beverage teams to develop compelling beverage offerings, promotions, and guest experiences. About Warwick San Francisco Warwick San Francisco is a historic boutique hotel located at 490 Geary Street, steps from Union Square and in San Francisco'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 overall guest experience, offering Spanish-inspired tapas, paella, breakfast, wines, cocktails, and other beverages. The restaurant also supports the hotel's in-room dining operation. European Bar provides an additional destination for guests seeking cocktails, wine, beer, and a relaxed social atmosphere within the hotel. Essential Responsibilities Restaurant & Bar OperationsDirect and oversee the daily operations of BOTA and European Bar to ensure efficient, professional, and consistent service.Lead opening, operating, and closing procedures for both outlets.Maintain high standards for food quality, beverage quality, cleanliness, sanitation, service, and overall guest experience.Monitor restaurant and bar flow, reservations, seating, service timing, table turns, and guest volume.Coordinate effectively with culinary, front desk, housekeeping, engineering, sales, events, and other hotel departments.Ensure BOTA and European Bar operate in accordance with Warwick Hotels & Resorts standards and applicable San Francisco, California, and federal regulations.Maintain appropriate staffing levels based on business volume, hotel occupancy, reservations, events, and forecasts.Adjust staffing and operational priorities as business conditions change.Respond quickly and professionally to operational issues, guest concerns, staffing challenges, and service recovery opportunities.Maintain a visible management presence throughout restaurant and bar operations.Ensure consistent communication between BOTA, European Bar, in-room dining, and other hotel departments. Guest ExperienceCreate a welcoming, polished, and memorable experience for hotel guests, local guests, groups, VIPs, and repeat customers.Personally engage with guests and solicit feedback regarding food, beverages, service, and overall experience.Resolve guest complaints professionally, promptly, and with appropriate follow-through.Anticipate guest needs and empower employees to provide personalized service.Develop strong relationships with hotel guests, VIPs, local clientele, and repeat customers.Promote BOTA as a destination for Spanish-inspired dining in downtown San Francisco.Promote European Bar as a destination for cocktails, wine, and social experiences within the Theatre District.Monitor online and in-person guest feedback and identify opportunities to improve service and guest satisfaction.Partner with hotel leadership to develop guest engagement, promotions, and special experiences. Team Leadership & DevelopmentRecruit, train, coach, schedule, and develop restaurant and bar employees.Lead by example and maintain a professional, positive, respectful, and accountable work environment.Conduct pre-shift meetings and communicate daily priorities, menu and beverage information, promotions, VIPs, reservations, events, and operational updates.Monitor employee performance and provide regular coaching and feedback.Ensure employees understand service standards, menu knowledge, beverage knowledge, allergy procedures, responsible alcohol service, and hotel policies.Train team members to understand and appropriately promote food, wine, cocktails, spirits, beer, and other beverage offerings.Recognize strong performance and promote teamwork and employee engagement.Assist with performance evaluations, corrective action, and disciplinary procedures when appropriate.Develop service and beverage knowledge within the team through ongoing training.Promote cross-training between BOTA and European Bar where appropriate.Maintain appropriate staffing and scheduling practices while balancing service levels and labor costs. Food & Beverage ManagementMaintain strong knowledge of BOTA's Spanish-inspired tapas, paella, breakfast offerings, desserts, wines, beers, cocktails, and other beverages.Maintain strong knowledge of European Bar's cocktail, wine, beer, spirits, and beverage offerings.Work closely with culinary leadership to maintain food quality, consistency, presentation, and appropriate portion control.Work with culinary and beverage leadership to develop new food and beverage offerings that support the identity and profitability of BOTA and European Bar.Partner with beverage leadership and the service team to develop, promote, and execute creative cocktail and beverage programs.Ensure employees are knowledgeable about ingredients, preparation methods, allergens, wine selections, cocktails, spirits, and appropriate food and beverage pairings.Support beverage sales and maintain knowledge of Spanish, European, and regional wines.Monitor food and beverage presentation, portion control, ticket times, and guest feedback.Monitor beverage preparation, presentation, consistency, and service standards.Maintain appropriate inventory levels for food, wine, beer, spirits, and other beverage products.Oversee ordering, receiving, storage, product rotation, and inventory organization.Minimize food and beverage waste.Maintain appropriate food and beverage cost controls.Ensure compliance with food safety, sanitation, and responsible alcohol-service requirements. European Bar Operations & Beverage ProgramOversee the daily operation and service standards of European Bar.Maintain a consistent, high-quality bar guest experience.Ensure cocktails and beverages are prepared and presented according to established recipes and standards.Partner with hotel leadership and beverage personnel to develop seasonal, signature, and promotional cocktails.Identify opportunities to increase beverage revenue through cocktail features, wine selections, promotions, events, and upselling.Monitor beverage costs, pour costs, product usage, waste, and inventory levels.Maintain appropriate controls over liquor, wine, beer, mixers, garnishes, and other bar products.Ensure proper storage, handling, and rotation of beverage inventory.Train bartenders and service employees on beverage knowledge, recipes, service standards, responsible alcohol service, and guest engagement.Monitor bar cleanliness, organization, equipment, glassware, and overall presentation.Ensure compliance with California alcohol-service regulations and hotel policies.Work with the marketing and hotel leadership teams to promote European Bar to hotel guests and local clientele.Evaluate guest feedback and sales trends to identify opportunities for beverage program improvements. Financial & Administrative ResponsibilitiesAssist with preparation and achievement of departmental budgets, revenue goals, and profitability objectives.Monitor daily sales, labor costs, food costs, beverage costs, and operating expenses.Review POS reports, sales trends, cash handling, discounts, voids, comps, and other financial controls.Monitor restaurant and bar revenue performance against budget and forecast.Identify opportunities to increase covers, average check, beverage sales, bar traffic, and repeat business.Develop and implement strategies to improve restaurant and bar profitability.Monitor labor productivity and adjust staffing according to business volume.Maintain accurate operational and financial records.Complete required daily, weekly, and monthly administrative reports.Support hotel-wide revenue, guest satisfaction, and profitability initiatives.Communicate operational and financial performance to the Director of Food & Beverage and hotel leadership. Safety & ComplianceEnsure compliance with applicable 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, alcohol, glassware, and cleaning materials.Ensure employees follow established safety procedures.Report accidents, injuries, maintenance concerns, and safety hazards immediately.Participate in hotel emergency procedures and required safety training.Maintain appropriate documentation related to safety, sanitation, and compliance.Ensure employees maintain required certifications and training applicable to their positions. Required QualificationsMinimum 3–5 years of restaurant or hotel food-and-beverage management experience, preferably in an upscale, full-service, boutique, or lifestyle hotel environment.Previous experience supervising a high-volume restaurant and/or bar operation.Demonstrated experience managing both front-of-house restaurant and beverage operations.Strong knowledge of restaurant and bar operations, service standards, and guest experience.Experience with scheduling, labor management, inventory control, and financial reporting.Strong knowledge of beverage cost controls and inventory management.Excellent guest-service and problem-solving skills.Strong leadership, communication, coaching, and organizational abilities.Ability to coach and motivate a diverse hospitality team.Strong knowledge of food safety, sanitation, and responsible alcohol-service practices.Knowledge of wine, cocktails, spirits, and Spanish, Mediterranean, or European cuisine strongly preferred.Ability to work effectively with hotel guests, local clientele, VIPs, groups, 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 QualificationsBachelor's or associate degree in Hospitality Management, Restaurant Management, Business, or a related field.Hotel restaurant and/or bar management experience.Experience with Spanish, Mediterranean, or European cuisine.Strong wine and cocktail knowledge or relevant beverage certification.Experience developing or managing a cocktail or beverage program.Experience managing restaurant and bar operations within a boutique, luxury, or lifestyle hotel.Experience with restaurant openings, menu development, beverage programming, or special events.Multilingual skills are a plus. Physical Requirements The Restaurant & Bar Manager must be able to perform the physical functions necessary to successfully operate busy hotel restaurant and bar outlets.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 and bar 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 and bar operating environments.Ability to use hands and fingers effectively for operating POS systems, computers, telephones, bar equipment, and other workplace equipment.Ability to communicate effectively with guests and employees in a sometimes noisy restaurant and bar 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, bars, and service areas.Reasonable accommodations may be provided to qualified individuals with disabilities in accordance with applicable law. Working Conditions This position is primarily based in BOTA and European Bar within Warwick San Francisco and requires frequent interaction with guests, restaurant and bar employees, culinary staff, and hotel departments. The Restaurant & Bar Manager should expect a dynamic hospitality environment with periods of high volume, including breakfast, lunch, dinner, weekends, holidays, special events, private functions, and peak hotel occupancy periods. Because BOTA operates breakfast as well as lunch and dinner service, and European Bar operates as a separate beverage outlet, the manager must be comfortable with a varied schedule and may be required to work opening, closing, weekend, holiday, and high-volume shifts. The position requires the ability to move between BOTA, European Bar, the kitchen, hotel public areas, and other operational areas throughout the workday. Key Performance Expectations Success in this position will be measured by:Guest satisfaction and positive guest feedbackConsistent food and beverage qualityConsistent restaurant and bar service standardsService speed and operational efficiencyEmployee engagem