Manager, Restaurant​/Food Service

Job Details

Job Location:

Gotts Roadside Palo Alto - Palo Alto, CA 94301

Position Type:
Full Time

Salary Range: $24.65 - $33.35 Hourly

Job Shift: Any

The Hourly Manager assists the General and Assistant Managers in creating an exceptional guest experience. This position helps build a highly motivated, well‑trained team of FOH and BOH team members; ensures uncompromising food quality, preparation, and presentation; applies a basic understanding of the financial implications of Manager and Team Member actions, and consistently applies the financial and operational procedures.

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.

All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.

• Open and close restaurant daily.
• Manage daily line‑up, prep, stocking and station set‑up, cash handling, rest and meal breaks, and labor.
• Manage shift including decision‑making, scheduling, planning, product quality, cleanliness, safety and sanitation.
• Ensure kitchen is clean, organized, well‑stocked, and that equipment is properly maintained, function correctly.
• Oversee line flow, adjusting staffing as appropriate based upon business level.
• Ensure quality of ingredients, preparation, and presentation in accordance with recipe guidelines.
• Communicate in Manager Log and run shift Heads Together meetings daily.
• Maintain standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Perform nightly and weekly inventory control duties.
• Understand and apply practices that directly affect the financial integrity of the restaurant, including labor management, cost of goods and other controllable expenses.
• All other duties as assigned.

• Ensure competence through 1‑1 training of 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.

Assist with the supervision of all FOH and BOH staff. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Involved in training employees; planning, assigning, and directing work; conducting employee meetings as necessary, informing employees of new policies and/or procedures; providing feedback; addressing complaints and resolving problems.

• Education/
  
  Experience:
  
  
  • 1+ year of restaurant experience.
• Other:
  • CA Food Handlers Certification Manager required.
  • Must wear close‑toed, non‑slip shoes.
• Knowledge, Skills & Abilities:
  • Understand how to use and operate all kitchen equipment, including proper knife skills.
  • Understand cooking terms and practice FIFO.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Write routine reports and correspondence.
  • Knowledge of sanitation rules essential.
  • Ability to speak effectively before groups of customers or employees of the restaurant.
  • Troubleshooting and prioritizing skills.
  • Ability to calculate figures and amounts such as discounts, interest, and proportions.
  • Must be able to work weekends and holidays.
  • Clear, effective verbal communication skills.
  • Attention to detail.
  • Knowledge of major allergens.

Must stand, walk, and perform tasks that require both constant walking and light to moderate lifting (up to 33% of time outdoors). Daily work typically involves standing for most of the shift, moving between stations, and occasionally lifting items ranging from 10–20 lbs. Use of foot protections such as steel‑toe boots is required where applicable.

The work environment is typically busy, hot, and noisy, with frequent release of steam, temperatures up to 120° F, and exposure to chemicals such as cleaning agents. Reasonable accommodations may be made for individuals with disabilities to perform the essential functions of this job.