Acclaimed Forbes-Starred and Michelin Key-awarded luxury hotel is seeking an exceptional Chef de Cuisine to partner closely with the Executive Chef in overseeing a dynamic, multi-outlet culinary program. The ideal candidate possesses a refined culinary perspective, operational acumen, and a genuine zeal for ingredient-driven cuisine inspired by California’s coastal bounty, pristine seafood, and seasonal farmer’s market produce. The Chef de Cuisine will directly oversee the restaurant outlets for the property, while supporting bigger picture oversight as needed.

This is opportunity that offers creative latitude and collaboration, allowing the CDC to contribute meaningfully to menu development, culinary direction, and guest experience across concepts rooted in Coastal California cuisine with Western Mediterranean influences.

Incredible benefits!

Chef de Cuisine Responsibilities:

• Menu development and recipe costing
• Ensuring that all food meets the highest standards of quality and consistency
• Maintaining proper scheduling, ordering, and inventory SOPS
• Ensuring best practices for safety and sanitation in the kitchen
• Assisting with other outlets, including banquets, as needed
• Keeping track of new trends in the industry

Chef de Cuisine Preferred Requirements:

• 3+ years of senior culinary leadership experience as a CDC, Executive Sous Chef, Senior Sous Chef or 1 year as an Executive Chef of a successful restaurant
• Excellent communication skills and leadership qualities
• Creative, innovative thinking
• Exceptional standards for cleanliness, health, and safety
• Experience in managing inventory and cost controls
• Flexible schedule, including weekends, and on holidays

Benefits Include:

• Base Salary in the $120k-130k range
• Quarterly bonus plan
• Strong medical benefit coverage for individual AND dependents
• 401k
• Extensive starting PTO
• Dry cleaning 
• Parking

Successful Long Beach neighborhood Italian restaurant and café is looking for a professional, hospitality-driven Restaurant Manager with outstanding leadership and team development skills to join the team. Candidates must be highly service-driven and collaborative in order to build a strong rapport with staff and establish a positive relationship with guests and the community. A warm floor presence, guest relations prowess, basic wine knowledge, and a lead by example approach are all essential to this role. It is imperative that this person has a bright, outgoing personality in order to model warm, genuine service to the rest of the team while inspiring them to meet and exceed expectations. Candidates should be eager to learn and grow themselves, and be able to channel that mindset into every aspect of day-to-day operations. This is an exciting opportunity to get in with a special concept with a lot of growth potential!

Restaurant Manager Responsibilities:

• Oversee the FOH team
• Ensure the team is knowledgeable on the menu items
• Hire, train, motivate and coach team members
• Deliver superior service and maximize guest satisfaction
• Organize and supervise shifts
• Provide support for all staff in a positive manner
• Assist with ordering, inventory, and scheduling
• Perform all aspects of the job with a high level of professionalism and integrity
• Ensure exceptional guest experience in all areas
• Establish and uphold a positive work culture that is in line with company culture, values, and philosophies
• Maintain, support, and promote company culture and philosophies
• Gather guests’ feedback, resolve guest issues and recommend improvements
• Control operational costs and identify measures to minimize waste
• Train new and current team members on proper guest steps of service
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Take initiative and help to build business and repeat customers within the community
• Contribute to controlling costs and maximizing efficiencies
• Maintain health, safety, and sanitation standards
• Hold team accountable to high standards while remaining hands on and leading by example
• Assess employee performance and provide helpful feedback and training opportunities
• Understand and comply with CA labor laws

Restaurant Manager Qualifications:

• Minimum 2 years’ experience as Restaurant Assistant General Manager (AGM) or 3+ years as a Restaurant Manager, Food & Beverage Manager, Dining Room Manager, FOH Manager, or Hospitality Manager in a full-service, upscale or upscale/casual restaurant concept is required
• Passion for and strong knowledge of food, beverage, and steps of service
• Eagerness to learn, grow, and be mentored
• Basic understanding of administrative functions and controlling cost of goods
• Acute attention to detail
• Reliable and punctual
• Excellent communication skills, both verbal and written
• Strong sense of integrity and initiative
• Strong interpersonal, leadership, coaching, and conflict resolution skills
• Ability to prioritize and manage time effectively
• Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies
• Commitment to providing exceptional service to guests and support to staff members
• Exceptional standards for cleanliness, health, and safety
• Ability to thrive in a high-pressure, fast paced environment
• Computer proficiency, including the use of Microsoft office
• Flexible schedule, including weekends, and on holidays as needed
• Food safety certification

Compensation Package Includes:

• Base Salary in the $75k-80k range DOE
• Discretionary Bonus
• Partially Covered Medical Benefits
• PTO + Sick Leave
• Strong Growth Potential

A new opportunity from BMRS Hospitality Recruitment

General Manager for 33 Taps West Hollywood
LA’s Premier Neighborhood Sports Bar and Gathering Place

33 Taps isn’t the only choice Angelenos have when deciding where to catch the game or meet for happy hour—but it certainly is the best choice. Since 2016, they have been the go-to neighborhood destination for quality food, ice cold beer, great prices, and 360° views of premier sporting events. Their scratch kitchen has something for everyone, from juicy burgers and succulent wings to fresh vegan options and all-day brunch. Paired with a top-tier selection of draft beer, full bar and cocktail program, and warm, inclusive vibes, 33 Taps makes the perfect all-occasion destination that guests want to return to again and again.

With four thriving locations under their belt, 33 Taps continues to grow – with additional expansion already in development and more opportunities on the horizon. This is an exciting time to join a respected, energetic company built around community, hospitality, and creating great experiences!

   

33 Taps is seeking an experienced, hands-on General Manager to helm their West Hollywood location. This is a heavily leadership and service-driven role that will oversee all performance and operational aspects of the restaurant, and requires someone with a strong sense of initiative, passion for excellence, and fine-tuned training and development skills. There will be some light administrative responsibility with regards to scheduling, payroll, inventory, etc., but the ability to lead by example during service while building accountability and consistency within the team is paramount.

The ideal candidate is deeply passionate about guest experience, team development, and maintaining the highest standards of quality and consistency in every aspect of the operation. Looking for someone with a growth-oriented mindset who can lead from a place of inspiration and humility, establish a strong rapport with the team, and foster a culture of respect, curiosity, and continuous improvement. This is a great role for a strong, floor-focused leader who thrives in a fast-paced environment and is motivated by the chance to help elevate a location with strong growth potential!

Compensation includes a base salary in the $100-120k range DOE, plus 20% annual bonus potential, partially covered medical benefits, and progressive PTO plan.

 

Please do not reach out to 33 Taps directly. Qualified applicants will be contacted.

 

Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients. www.restaurant-solutions.com

An expanding, design-forward boutique hotel group is looking for a Culinary Director to help lead culinary strategy and operations across a portfolio of luxury properties, including several Michelin Key-recognized hotels. Based in Los Angeles, this field-driven role will partner with senior F&B leadership, Executive Chefs, and property teams on menu development, R&D, cost controls, systems, succession planning, and overall culinary execution.

Ideal for an operationally strong multi-unit culinary leader who thrives in a hands-on support role, moving between properties, mentoring chefs, and elevating standards across a dynamic hotel portfolio. Significant travel, sometimes on short notice, is required.

Culinary Director Responsibilities:

• Act as the culinary liaison between Executive Chefs, FOH, property leadership, and corporate teams
• Support culinary operations across a luxury boutique hotel portfolio
• Partner with senior F&B leadership on cost controls, systems, menu development, R&D, and corporate initiatives
• Provide on-site support for properties in transition, including chef onboarding, leadership gaps, and operational stabilization
• Mentor Executive Chefs and culinary teams, including succession planning and performance support
• Travel frequently between properties, sometimes on short notice or across multiple cities in one week
• Spend multiple days or extended periods on-site as needed to support and stabilize operations

Preferred Requirements:

• 2+ years’ experience in a multiunit capacity as either a Culinary Director, Corporate Chef, or Regional Chef (or similar position)
• Hotel culinary leadership experience required
• Forbes, Michelin Key, luxury boutique, or similarly elevated hospitality experience a strong plus
• Strong culinary foundation, ideally with both restaurant and hotel experience
• Ability to navigate hotel F&B dynamics across culinary, FOH, property, and corporate teams
• Strong operational skills, including cost controls, systems, menu development, and team leadership
• Hands-on, field-based leader comfortable stepping into evolving or high-need properties
• Tech-forward mindset and comfort with systems, data, and evolving tools, including AI

Compensation / Benefits:

• Base salary in the $180k-$200k range
• Bonus Program
• Medical coverage, plus dental and vision
• PTO Plan

Inspired by our local bounty and what is in season? A tenured DTLA restaurant for seasonal, locally sourced fare is seeking a passionate Pastry Chef to join their team! This celebrated local favorite features a robust pastry program with plated desserts, breakfast pastries on the weekend, and robust production for catering. There is ample creative latitude, supported by a small pastry cook team.

Great benefits!

Pastry Chef Responsibilities:

• Operate and manage the pastry section of the kitchen, working together with the other chefs
• Develop new seasonal recipes and menus and keep up with the latest trends
• Monitor and order ingredients, supplies and equipment
• Ensure the kitchen is clean and sanitized at all times
• Carry out administrative duties related to scheduling, inventory, procurement, etc
• Hire, train and develop hourly employees
• Organize and plan for events

Pastry Chef Preferred Requirements:

• Proven experience working as a pastry chef in a chef-driven respected kitchen for 2 years OR 4 years as a pastry sous chef in a similar environment
• Creativity to design new menu items
• Leadership skills to manage the pastry section and staff in a kitchen, including hiring and motivating the team
• Time management skills to deliver orders on schedule, production for events, and avoiding wasting food
• Flexible schedule including early mornings, weekends, nights and holidays
• Applicants must have a love for seasonality!

Compensation Package Includes:

• Base salary in the $80-$85k range
• Full medical benefits
• PTO

Successful and reputable Los Angeles restaurateur is looking for an experienced, service-driven General Manager to join the team as they prepare in advance for an exciting new restaurant opening. While the timeline for the new concept is farther out, the team is looking to bring the GM on board towards the end of 2026 so they can have adequate time to train and support pre-opening needs. The new restaurant will feature hyper-seasonal, globally inspired cuisine viewed through a California lens, in a refined yet approachable upscale-rustic setting.

The ideal candidate comes from a high-level service pedigree in acclaimed restaurants, and is a hands-on self-starter when it comes to leadership, implementing systems, and training staff. Strong wine knowledge (or the willingness to learn), is also highly preferred. Looking for someone who wants to be in the restaurant and on the floor touching tables every shift, an who can establish a strong rapport with the team while leading by example. It is imperative that this person have a deep understanding of fine dining service, and the details and demands that come from working in a high-touch restaurant environment. Really special opportunity to join a passionate, talented team and be part of a high-profile new project!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food & beverage quality, cleanliness, sanitation, and other facilities maintenance
• Support with all pre-opening and opening activities
• Provide leadership and support with a significant, elegant floor presence
• Continually strive to educate and develop of staff as it relates to food, beverage, and especially service
• Grow and mentor the team through training, development, recruitment and onboarding of new members
• Develop day to day operations of the restaurant alongside executive team & uphold quality standards (daily reports, cash handling and deposit procedures, roles and responsibilities, station guidelines, safety protocols, cleaning and maintenance schedules, sidework checklists, opening and closing duties, shift change outline, injury reporting, etc )
• Taking ownership of the business to increase sales and profitability
• Oversee floor and kitchen management and ensure standards are met & exceeded as pertains to COGS, inventory management, staffing and cleanliness
• Ensuring all team members are compliant in required training (safety, PCI, TIPS, etc), have completed in a timely manner and are adhering to standards
• Ensuring all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy
• Provide reports and analysis of business related data and KPIs
• Liaise with property leadership, staff, and guests as well as surrounding community to develop and improve relations
• Clear and effective communication to all team members, executive leadership and stakeholders
• Holding weekly management and daily shift meetings to communicate updates regarding operations, financial reporting, employee driven topics, training, education on changes and new processes, product or equipment introductions
• Manage the streamline of communication between outside purveyors, ensuring effective delivery of goods and services
• Implement appropriate outlet level controls to assure that goods are ordered as needed, materials are received in good condition and in the desired quantities and that accountability for purveyors is maintained
• Receive and resolve customer complaints in a timely and tactful manner to maintain and improve customer satisfaction
• Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions in order to build a positive, enthusiastic and professional culture
• Anticipate the needs of the establishment and act upon them
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

General Manager Requirements:

• At least 2-3 years’ experience as a Restaurant General Manager (GM), Food & Beverage Director (F&B), FOH General Manager, Service Director, or comparable leadership role in a full-service, upscale or fine dining, preferably chef-driven restaurant environment is required
• High service pedigree is required
• Background in Michelin, Forbes, and/or James Beard recognized restaurants is a big plus
• Strong wine knowledge is highly preferred
• Passion for food, beverage, and high-caliber guest service
• The ideal person will be in touch with the fine dining scene and excited to continue to grow and change with the times
• Any prior opening experience is a plus
• Proven track record in leading and motivating a team
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• Acute attention to detail
• Ability and desire to take initiative to carry out complex responsibilities with little direction
• Highly effective problem-solving skills, especially when under pressure
• Ability to thrive in a hands-on, high-touch service environment
• Exceptional standards for cleanliness, health, and safety
• Strong understanding of the P&L with an ability to control costs as aligned with restaurant’s goals
• Flexible schedule, including weekends, holidays, and late-night shifts is required
• Strong business acumen with a proven track record of controlling costs and understanding budgeting
• Develops relationships with guests to create & maintain guest retention
• Experience and comfortability in dealing with high end/VIP clientele
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Includes:

• Base Salary in the $110-130k range DOE
• Bonus Structure
• Health Reimbursement
• PTO Plan

Acclaimed Long Beach neighborhood restaurant and café is looking for an experienced, growth-oriented General Manger to join the team! This day-driven concept boasts a hyper-seasonal menu using only the freshest, high-quality, sustainably sourced ingredients, and is committed to working with local purveyors wherever possible. The GM will be responsible for overseeing all aspects of the operation which includes a full-service restaurant and grab-and-go market element. The ideal candidate has a passion for guest service and hands-on training, a hospitality driven ethos, and strong background in systems and structure. Someone with an engaging floor presence who genuinely loves providing a warm, inviting experience for guests is essential. Looking for a high energy, positive GM who can implement stronger systems and develop team members while upholding the high-quality and standards of a celebrated concept. This is an excellent opportunity for a motivated candidate looking for unlimited growth potential!

General Manager Responsibilities:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
• Ensure quality and consistency of all products served
• Ensure all equipment is kept clean and in excellent working condition
• Maintain positive and cooperative relationships with all vendors and business partners
• Foster opportunities for the team to learn and grow
• Maintaining a strong presence in the restaurant during every shift and on the floor during service
• Continually strive to educate and develop of staff as it relates to food, beverage, and service
• Creating a positive and fun working environment in line with company values
• Developing a positive relationship with guests
• Taking ownership of the business to increase sales and profitability
• Maintain, support and promote company culture and philosophies
• Increasing brand awareness by creating marketing plans
• Set an example to the team by providing excellent hospitality and service at all times
• Anticipate the needs of the restaurant and act upon them
• Hold team accountable to high standards while remaining hands on and leading by example
• Assess employee performance and provide helpful feedback and training opportunities
• Be knowledgeable of restaurant policies regarding personnel and deliver prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

General Manager Qualifications:

• 2-3+ years’ experience as Restaurant General Manager (GM) OR 6+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Director, Hospitality Manager, or comparable leadership role in a full-service, upscale or upscale/casual restaurant concept is required
• Any chef-driven restaurant experience is a big plus
• Strong track record of longevity in past roles
• Passion for fresh, seasonal ingredients and well-executed food
• Proven track record in leading and motivating a team
• Strong knowledge of wine and spirits, any coffee/tea knowledge is a plus
• Desire to continuously learn, grow, and be mentored
• Excellent written and verbal communication skills
• Strong interpersonal skills and attention to detail
• Highly organized
• Effective and collaborative problem-solving and conflict resolution skills
• Ability to thrive in a high-pressure, fast-paced environment
• Commitment to providing exceptional service to guests and support to staff members
• Develops relationships with guests to create & maintain guest retention
• Team player mentality with a strong sense of humility
• Process and systems driven with the ability to implement operating procedures that will to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Strong understanding of numbers, administrative functions, and controlling cost of goods
• Experience in managing P&L is highly preferred
• Flexible schedule, including weekends, holidays, and evenings as needed
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $90-100k range DOE
• Discretionary Bonus
• Partially Covered Medical Benefits
• PTO + Sick Leave
• Strong Growth Potential