Restaurant Head Manager

The Restaurant Head Manager oversees all restaurant operations; including front-of-house and back-of-house functions to ensure exceptional guest experience and efficient daily performance. This role is responsible for leading and developing staff, maintaining high service and quality standards, managing financial performance, marketing the business and ensuring compliance with company policies and health regulations. The Head Manager drives a positive culture, resolves operational challenges, and supports continuous improvement to achieve both short-term and long-term business goals.

The Restaurant Head Manager must not only be driven to achieve results but also committed to doing it the “Gordy Way” by always living, and ensuring the team is living, the company culture and values, which is built on hard work, integrity, teamwork, and having a positive attitude.  

•        Collaborate with Gordy’s General Manager and Ownership on key strategic decisions, including goals, menus, budgets, capital improvements, and overall business direction.

•        Lead, train, and mentor all restaurant team members; oversee performance management and support staff development.

•        Hold employees accountable to company policies, procedures, and performance standards.

•        Address employee concerns and complaints promptly and fairly.

•        Schedule, lead, and facilitate bi-weekly or monthly manager meetings.

•        Serve as the primary point of contact for all Boat House communication, including online hours updates, customer concerns, and employee issues.

•        Ensure clear, timely, and professional communication between front-of-house and kitchen teams.

•        Maximize profitability of the Boat House by driving sales, increasing gross margin, and controlling expenses.

•        Oversee food and beverage inventory management, cost controls, margins, and labor budgets.

•        Manage all menus across all locations, ensuring quality dishes, accurate pricing, and operational efficiency.

•        Develop and implement processes, systems, and procedures that enhance efficiency, organization, and communication.

•        Establish par levels and maintain proper inventory of supplies and equipment; authorize purchase orders as needed.

•        Oversee vendor relationships, including scheduling, deliveries, and garbage/recycling services.

•        Partner with Marketing to drive traffic and support promotional initiatives.

•        Ensure all team members consistently demonstrate the highest levels of customer service.

•        Handle escalated customer complaints or concerns requiring management involvement.

•        Oversee daily opening and closing procedures; ensure staff are completing tasks to standard.

•        Close out servers and bartenders at end of shifts.

•        Ensure the restaurant, public areas, and surrounding grounds are maintained in excellent condition; proactively address deficiencies.

•        Manage repairs and maintenance needs by coordinating with maintenance teams or handling minor fixes directly.

•        Oversee seasonal breakdown, cleaning, and closing of the Shore and Surf Shack, as well as end-of-season closing for the Boat House.

•        Ensure all food, beverages, and kitchen operations comply with health, safety, and licensing regulations and procedures.

•        Stay current with industry trends and incorporate relevant improvements to keep the restaurant competitive and up to date.

•        Lead all staffing efforts to ensure appropriate coverage during business hours.

•        Create and manage front-of-house schedules to align with business needs and labor targets.

·        Experience leading high performing teams and managing others within a restaurant setting

·        Computer skills – Microsoft Office, Point of Sale (Toast preferred), Scheduling systems (7shifts preferred)

·        Bilingual, Spanish and English, preferred

·        Frequently required to stand and walk

·        Frequently required to use keyboard/computer

·        Occasionally required to climb, balance, bend, crawl

·        Occasionally required to lift/carry/push heavy items (25-50lbs)

·        The Head Manager has complete ownership of all hours of operation. Work schedule to be determined, as needed to achieve success

      Seasonal hours of operation:

New Years – 1st weekend in May:

Closed to the public for normal dining, open for Private Events.

1st weekend in May – weekend before Memorial Day:

Friday - Saturday 11 am to (last seating) 10 pm

Sunday 10 am to (last seating) 9 pm

Memorial Day – Labor Day:

Sunday – Thursday 11 am to (last seating) 9 pm

Friday – Saturday 11 am to (last seating) 10 pm

After Labor Day – New Year’s Eve:

Friday - Saturday 11 am to (last seating) 10 pm

Sunday 10 am to (last seating) 9 pm

·        Wisconsin Labor Laws apply 

Founded by Gordon “Gordy” Whowell and family in 1955, Gordy’s Lakefront Marine has a rich history of providing fun in the sun on Geneva Lake. What began as a seasonal Boat Ride and Rental operation has evolved into a diversified company with a wide range of offerings.

For 70 years, Gordy’s has been a trusted name for boating, helping both residents and visitors make the most of their time on beautiful Lake Geneva. Our main location in Fontana sits on the tranquil west end of the lake, offering a peaceful yet vibrant hub for all things boating. In addition to our Fontana location, we proudly serve customers at our showrooms in Lake Country, WI, Fox Lake, IL, and seasonal floating locations at Burnham Harbor in Chicago, providing easy access to our premium boats and services.

At Gordy’s, “Exceptional Customer Service” is more than a motto—it’s a promise we’ve kept for seven decades. Whether you’re buying your dream boat, getting expert service, or simply stopping by for a great meal on the water, our team is dedicated to making every experience seamless and enjoyable.