by: Marty Tarabar,CPC

How often do you hear these words?  

As a management recruiter, we usually hear the opposite. Restaurant managers send us their resumes, looking for a new position.  When we call to do the initial interview, we always hear what ‘s wrong with their job.

  • They are not appreciated
  • Bonuses and raises were promised and not delivered
  • They are stagnant in their current position with no room for growth

What’s great about recruiting for Gecko Hospitality is being able to place candidates in positions they love, where they get the opportunities they are looking for and the quality of life they are looking for.

Three recent placements come to mind.

Tony - After 8 years working in the contract services side of the hospitality industry, Tony decided to try his hand at managing a full service restaurant. He was very successful.  He was quickly able to build sales, increase profits and put together a good team of employees.  But, he was the only salaried manager at this privately owned restaurant. He had two shift managers who he could depend on, but the success of the restaurant was squarely on Tony’s shoulders. 

He worked mostly closing shifts, leaving the restaurant after 2am.  I was able to place Tony with a local company, working 5 days a week, usually done by 5pm.  When I visited him just last week he was gushing with how wonderful his new position is and how much he enjoys working for his new company.

“I can’t thank you enough, I love this job”  he said.

Ralph – Opening up new hotels is a challenge and Ralph enjoyed it. He had opened new locations for a few different Hotel Management companies, but was longing for a place to call his own.  I’ve talked to Ralph a few times since we placed him at an established property. He had moved to take the position, but is ecstatic about his hotel, the management group he works for and the hotel ownership.

I e-mailed the owner after a recent stay at his hotel and he said “Ralph is doing a fantastic job with the hotel and how he has proven to be such a positive leader for the staff. Ralph has truly been a wonderful fit for us…”  Ralph absolutely loves his job.

Jeff -  I’ve known Jeff for over 6 years. We’ve spoken often, whenever I had a position I thought he might be interested in , I would reach out to him.  Every time we talked he would tell me about the goings on with his company. They changed the bonus structure, they reduced the number of managers, and  payroll was  getting tighter. After almost 8 years, he was no longer enjoying the company he had worked for.

We contacted Jeff about a new opportunity, in fact, he was the first person I thought of when the job order came in to our office. His skills were a match, the lifestyle was what he was looking for, and the owners of the restaurant shared the same beliefs .  His interviews with the new company were great and the owners were excited about bringing Jeff in to the fold.

Jeff loves his new job.

The right job is out there!  Sometimes you fall into it by accident and sometimes the job finds you.


 I love my job!

Views: 90

Tags: age, discrimination, employment, jobs, management, restaurant


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service