Gecko Hospitality
Job Title:
Restaurant Manager
Location:
Temecula, CA
Compensation:
$70,000 - $75,000 annually (DOE) + full benefits
About the Opportunity
A refined restaurant in Temecula's wine country is seeking a dedicated and service-driven Restaurant Manager to lead front-of-house operations. This destination dining spot offers brunch and dinner service with a focus on seasonal cuisine, warm hospitality, and a serene guest experience overlooking the vineyards.
This is an ideal opportunity for a polished professional who thrives in fine dining settings and enjoys leading high-performing teams with a collaborative and hands-on approach.
Schedule
Must have availability to work peak meal periods, weekends, and holidays as needed.
Restaurant Hours Monday - Friday: 8:00 AM - 12:00 PM Saturday - Sunday: 12:00 PM - 3:00 PM | 5:00 PM - 9:00 PM Benefits Include
Medical, dental, and vision insurance 401(k) with employer match Life and hospital confinement insurance Pet insurance 3 weeks of PTO 2 paid holidays (Thanksgiving & Christmas) + 6 floating holidays On-site perks and access to a scenic wine country work environment You're a Great Fit If You Have:
3-5+ years of experience managing in fine dining or upscale restaurants A deep passion for hospitality, culinary excellence, and wine Proven success leading and developing service teams A calm, confident presence and strong communication skills Familiarity with POS systems (Toast preferred), Microsoft Office, and Excel Riverside County Food Manager Certification (or ability to obtain) Ability to work on your feet for long periods and lift up to 25 lbs Key Responsibilities
Service & Guest Experience
Lead front-of-house operations during brunch and dinner service Ensure high-touch, memorable service for every guest Monitor dining room flow and adjust as needed for guest satisfaction Partner with kitchen and hotel leadership to maintain service consistency Resolve guest concerns with professionalism and care Team Leadership & Development
Hire, onboard, and mentor service staff and hosts Set and uphold performance standards and service expectations Coach and provide real-time feedback to ensure team growth Foster a culture of accountability, hospitality, and teamwork Operational Management
Ensure daily readiness, cleanliness, and setup of the dining room Maintain front-of-house supplies and tools Enforce food safety and alcohol service compliance Oversee opening, closing, and shift-change procedures Cross-Team Collaboration
Communicate and align with hotel, kitchen, and events staff Participate in seasonal menu planning and service updates Support marketing promotions and private event execution
Restaurant Manager
Location:
Temecula, CA
Compensation:
$70,000 - $75,000 annually (DOE) + full benefits
About the Opportunity
A refined restaurant in Temecula's wine country is seeking a dedicated and service-driven Restaurant Manager to lead front-of-house operations. This destination dining spot offers brunch and dinner service with a focus on seasonal cuisine, warm hospitality, and a serene guest experience overlooking the vineyards.
This is an ideal opportunity for a polished professional who thrives in fine dining settings and enjoys leading high-performing teams with a collaborative and hands-on approach.
Schedule
Must have availability to work peak meal periods, weekends, and holidays as needed.
Restaurant Hours Monday - Friday: 8:00 AM - 12:00 PM Saturday - Sunday: 12:00 PM - 3:00 PM | 5:00 PM - 9:00 PM Benefits Include
Medical, dental, and vision insurance 401(k) with employer match Life and hospital confinement insurance Pet insurance 3 weeks of PTO 2 paid holidays (Thanksgiving & Christmas) + 6 floating holidays On-site perks and access to a scenic wine country work environment You're a Great Fit If You Have:
3-5+ years of experience managing in fine dining or upscale restaurants A deep passion for hospitality, culinary excellence, and wine Proven success leading and developing service teams A calm, confident presence and strong communication skills Familiarity with POS systems (Toast preferred), Microsoft Office, and Excel Riverside County Food Manager Certification (or ability to obtain) Ability to work on your feet for long periods and lift up to 25 lbs Key Responsibilities
Service & Guest Experience
Lead front-of-house operations during brunch and dinner service Ensure high-touch, memorable service for every guest Monitor dining room flow and adjust as needed for guest satisfaction Partner with kitchen and hotel leadership to maintain service consistency Resolve guest concerns with professionalism and care Team Leadership & Development
Hire, onboard, and mentor service staff and hosts Set and uphold performance standards and service expectations Coach and provide real-time feedback to ensure team growth Foster a culture of accountability, hospitality, and teamwork Operational Management
Ensure daily readiness, cleanliness, and setup of the dining room Maintain front-of-house supplies and tools Enforce food safety and alcohol service compliance Oversee opening, closing, and shift-change procedures Cross-Team Collaboration
Communicate and align with hotel, kitchen, and events staff Participate in seasonal menu planning and service updates Support marketing promotions and private event execution