Hourly Manager

GOTTS PARTNERS LP; San Francisco (CA); On-site; USD 60,000 - 85,000; Full time

Job summary

GOTTS PARTNERS LP in San Francisco seeks an Hourly Manager to assist General and Assistant Managers in delivering exceptional guest experiences and building a trained FOH and BOH team. You will ensure food quality, adherence to recipes, and manage labor while applying basic financial principles.

The role requires coordination with managers, training staff, and maintaining safety and sanitation standards. Weekend availability and a California Food Handler certification are required.

Qualifications

• At least 1 year of restaurant experience.
• California Food Handlers Certification for Manager.
• Must be able to work weekends and holidays.

Responsibilities

• Open and close the restaurant daily.
• Manage daily line-up, prep, stocking, station setup, cash handling, and labor scheduling.
• Oversee the shift, decisions on scheduling, quality, cleanliness, safety, and sanitation.
• Maintain kitchen cleanliness, organization, stock levels, and equipment function.
• Adjust staffing and flow based on business volume.
• Ensure ingredient quality, preparation, and presentation follow recipe guidelines.
• Communicate via Manager Log and conduct daily Heads Together meetings.
• Maintain service standards to increase sales and minimize costs across food, beverage, supplies, utilities, and labor.
• Perform nightly and weekly inventory control duties.
• Apply financial practices such as labor management and cost-of-goods control.

Skills

Knife skills

FIFO procedures

Safety rules understanding

Communication

Attention to detail

Allergen awareness

Cash handling

Tools

Kitchen equipment operation

Job description

Job Summary

The Hourly Manager assists the General and Assistant Managers in creating an exceptional guest experience. This role builds a highly motivated, well-trained FOH and BOH team, ensures uncompromising food quality, preparation, and presentation, and applies a basic understanding of financial implications to consistently maintain operational procedures.

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Safety Statement

All employees must adhere to safe practices, report unsafe conditions immediately, and support safety initiatives. Managers are responsible for maintaining safety standards, investigating injuries, conducting audits, and providing safety training.

Essential Duties and Responsibilities

Operations

• Open and close the restaurant daily.
• Manage daily line‑up, prep, stocking, station set‑up, cash handling, and labor scheduling.
• Oversee the shift, making decisions on scheduling, quality, cleanliness, safety, and sanitation.
• Maintain kitchen cleanliness, organization, stock levels, and equipment function.
• Adjust staffing and flow based on business volume.
• Ensure ingredient quality, preparation, and presentation follow recipe guidelines.
• Communicate via Manager Log and conduct daily Heads Together meetings.
• Maintain service standards to increase sales and minimize costs across food, beverage, supplies, utilities, and labor.
• Perform nightly and weekly inventory control duties.
• Apply financial practices such as labor management and cost‑of‑goods control.
• Perform additional duties as assigned.

Training and Development

• Provide 1‑on‑1 training for new and existing team members on stations, equipment operation, responsible alcohol service, blade safety, cash handling, and specials.
• Participate in quarterly all‑team member group ratings.

Supervisory Responsibilities

• Assist with supervising all FOH and BOH staff, including training, planning, and assigning work.
• Conduct employee meetings, inform staff of new policies, provide feedback, address complaints, and resolve problems.

Qualifications

Education/Experience

• At least 1 year of restaurant experience.

Other Requirements

• California Food Handlers Certification for Manager.
• Must wear close‑toed, non‑slip shoes.
• Must be able to work weekends and holidays.

Knowledge, Skills & Abilities

• Operate all kitchen equipment and demonstrate proper knife skills.
• Understand cooking terms and apply FIFO procedures.
• Read and interpret safety rules, operating instructions, and procedure manuals.
• Write routine reports and correspondence.
• Apply sanitation rules.
• Communicate effectively with customers and employees.
• Prioritize and troubleshoot tasks.
• Calculate discounts, interest, and proportions.
• Maintain clear verbal communication and attention to detail.
• Know major allergens.

Physical Demands

• Stand frequently; walk frequently; sit occasionally.
• Handle loads up to 33% of the time (0–2.5hrs/day).
• Carry loads 33–66% of the time (2.5–5.5hrs/day).
• Constantly lift or carry more than 66% of the time.
• Climb or crawl occasionally; squat or kneel frequently.
• Push or pull frequently.
• Work at the computer frequently.
• Lift/Carry 10lbs or less: frequent.
• Lift/Carry 11–20lbs: frequent.
• Lift/Carry 21–50lbs: occasionally.
• Lift/Carry 51–100lbs: occasionally.
• Lift/Carry over 100lbs: not applicable.
• Wear personal protective equipment such as steel‑toe boots and safety glasses.

Work Environment

The work environment is typical of a busy restaurant setting, characterized by dynamic activity, noise, and proximity to hot equipment. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions.