General Manager (New Opening) – Botiwalla Upton Place, DC

Botiwalla is inspired by the tea and kabab houses, known as Irani cafés, of Chef Meherwan Irani’s childhood, as well as the late-night street grills (sigris) found across India, serving bold, craveable flavors to hungry crowds. Botiwalla is part of the Chai Pani Restaurant Group, a family of restaurants known for redefining Indian cuisine in America through mindblasting food and heartfelt hospitality.

We’re proud to have received eight James Beard Award nominations, including Chai Pani Asheville’s Outstanding Restaurant win in 2022, along with recognition from The New York Times, Bon Appétit, Food & Wine, and Oprah’s Favorite Things. Still, what matters most to us is not the accolades. It’s the warmth, care, and authenticity of the experience we create every day for our guests and our teams.

Botiwalla at Upton Place in Tenleytown is preparing to open soon, and we’re looking for a General Manager to help launch the restaurant from the ground up. This is a rare opportunity to lead an opening team, establish strong operational systems, and shape culture from day one.

We are seeking a General Manager who demonstrates a proven track record of operational excellence and cultural stewardship. This role is ideal for a leader who thrives in building teams, setting clear standards, and leading with both accountability and heart.

Position Summary

The General Manager (GM) at Botiwalla Upton Place adopts a true owner/operator mindset, taking full responsibility for the restaurant’s performance, culture, and long-term success. This role oversees a team of approximately 30–45 FOH and BOH team members and is accountable for revenue growth, profitability, labor management, food and beverage execution, and guest experience.

The GM builds, trains, and leads a highly aligned opening team, ensuring team members are supported, well-trained, and empowered to perform at their best. This role partners closely with the Operational Leadership Team and participates in monthly P&L reviews, maintaining a strong working knowledge of labor, COGS, and operating expenses. This is a hands-on leadership role, especially critical during the pre-opening, opening, and early stabilization phases.

Key ResponsibilitiesLeadership & Oversight:

• Oversee all aspects of restaurant operations, ensuring FOH and BOH teams perform efficiently, safely, and consistently.
• Lead with a balance of accountability, trust, kindness, and clarity.
• Build and sustain a strong leadership bench within the restaurant.
• Respond to critical emails and communications, cascading relevant information to the team in a timely manner.
• Conduct or delegate 6-month check-ins for all team members.
• Organize or delegate all facility and maintenance needs.
• Ensure compliance with all company policies, operating standards, and local/state regulations.

Teaching & Coaching:

• Champion continuous training and development across all roles.
• Serve as an obsessive teacher—clearly explaining both the “how” and the “why.”
• Conduct effective coaching conversations that drive growth, accountability, and engagement.
• Maintain high attention to detail and execution standards.
• Lead a weekly leadership/team meeting focused on alignment, communication, and performance.

Delegation & Team Growth:

• Practice intentional delegation to support leadership development and restaurant scalability.
• Develop a deep understanding of every role within the restaurant.
• Empower managers and supervisors to take ownership of their areas while maintaining alignment with company standards.
• Create growth pathways that reduce burnout and improve retention.

Financial & Business Management

• Own restaurant performance, including sales, profitability, labor, and COGS.
• Participate in monthly P&L calls with a clear understanding of variances and action plans.
• Drive operational discipline that supports strong margins without sacrificing hospitality.
• Partner with Operations and Finance to identify opportunities for improvement and growth.

Evaluation Metrics

• Positive guest feedback related to food quality, hospitality, and overall experience.
• Strong internal team feedback regarding organization, cleanliness, communication, and culture.
• Consistent growth in operating income and overall profitability.
• Reduced employee turnover, particularly unwanted or “bad” turnover.
• Successful completion of quarterly restaurant inspections and audits.
• Development, retention, and promotion of internal leaders.
• Ongoing alignment and performance reviews through regular check-ins with the Operations Director, including bi-weekly meetings and monthly P&L reviews.
• Active participation in monthly all-manager meetings.

Non-Negotiables

• Adhere to all policies and procedures outlined in the Employee Handbook and Operating Manuals.
• Ensure consistent, high-quality food execution and excellent guest service.
• Maintain cleanliness, sanitation, and food safety standards that meet or exceed health code requirements.
• Conduct daily huddles and ensure all operational checklists are consistently used.
• Communicate needs, risks, and opportunities proactively to the Operations team.
• Embrace, model, and protect Botiwalla’s mindblasting culture and values.

Physical Demands

• Ability to stand and walk for extended periods of time while overseeing service, events, and daily operations.
• Ability to move frequently throughout the restaurant, including FOH, BOH, and non-public areas, as operational needs require.
• Ability to bend, reach, squat, kneel, and climb stairs as necessary to support operational oversight.
• Ability to lift, carry, push, or pull up to 50 pounds on an occasional basis (e.g., assisting with supplies, equipment, or event setup).
• Ability to work in fast-paced, high-energy environments that may not be climate-controlled, including kitchens and event spaces.
• Exposure to hot equipment and products such as ovens, grills, fryers, and hot holding equipment.
• Ability to work variable schedules, including evenings, weekends, and holidays, based on business needs.
• Ability to maintain focus and sound judgment in high-pressure situations.
• Ability to safely navigate environments with commercial cleaning chemicals and equipment while following established safety procedures.

.Benefits

• Comprehensive health plans for eligible personnel
• Company paid life insurance for eligible personnel
• Paid sick days 
• Free shift meals 
• Employee discounts at all locations for dining, merch, and Spicewalla products
• Opportunity to apply for annual staff trip to India after one year of employment
• Benefits are designed to support long-term growth, stability, and work-life harmony.