Manager Profile:
Candidate must have 5-10 years restaurant management experience, preferably in a high volume operation.
A 2-4 year educational degree required.
The typical work schedule is 45-50 hours per week.
Management works on a set schedule with 2 days off per week. Of course, this may vary depending on the season and staffing.
Salary of $60,000 - $80,000, plus bonuses based on restaurant profitability and managers performance. (Historically, the bonus range has been between $5,000 and $8,000 per year.)
Health insurance stipend provided.
Owner offers 2 weeks paid vacation after 1 year of full time employment, and 3 weeks paid vacation after 5 years full time employment.  

Candidate must be willing to take a drug test, provide information necessary for a credit check.
Responsibilities:
Maintain and enhance the existing culture of hospitality, teamwork and efficiency in a high volume atmosphere.
Front of House Manager must be comfortable visiting tables to ensure guest satisfaction and to develop guest relationships.
Bar management and catering experience is a plus, as well as any kitchen experience. Co-manage Catering, Delivery and To-Go business. Help guests on the phone or in person with private parties and menu selections.
Must be comfortable with hands on management. Professionalism is a must. Good communication skills are required.
We know the value of training, managers should be looking for ways to teach, coach and develop the staff, making it interactive and fun.
Show leadership and respect to the staff of 60+. Many of our staff have been with us for 10+ years.
Maintain food quality and presentation, a hallmark of the operation for 20 years.
Manage and control food, alcohol, and labor costs. Review and discuss with the Owner monthly.
Manage and oversee the front of house schedule. While we operate with a fairly set schedule, there are times where adjustments need to be made dictated by business and staffing needs.
The Front of House Manager is an integral part of the interviewing, hiring, coaching and development of the staff.
Manage repairs and maintenance of dining room, kitchen, bar and patio furniture, fixtures and equipment.
Owners expect ideas and feedback to enhance and continually improve the experience for guests and staff.
The Front of House manager is responsible for maintaining the overall cleanliness and orderliness of the restaurant as well as compliance with any health code rules and regulations.
WE LOOK FORWARD TO MEETING YOU-APPLY TO KIM@GECKOHOSPITALITY.COM