Locally acclaimed, independent Los Angeles restaurant group is seeking a dynamic and hands-on Managing Director to join the team! This role will assume primary operational responsibility for the group’s main full-service restaurant, with a focus on manager development, recruitment, streamlining and standardizing systems/procedures, and elevating food, beverage and service standards. The ideal candidate is extremely organized, detail oriented, and has a strong background in systems and structure. Looking for someone with an entrepreneurial, self-starter attitude who is comfortable working with staff to hold them accountable, allowing for consistency and growth across the company, in addition to united team morale.

A collaborative, boots-on-the-ground leadership style, passion for hospitality, and proven experience fostering a strong culture of excellence are all critical to this role. This person must be able to maintain a strong presence in the restaurant on a regular basis, and consistently oversee the flow of service, engage with guests, and lead the team by example on the floor. This is an exciting opportunity for a talented operator with great judgement, instincts, and a strong sense of culture to join a respected local group with future growth potential!

Responsibilities Include:

• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Improve upon company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Continuously strive to develop the team and staff by providing ongoing feedback, establishing performance expectations and conducting regular supervisory performance reviews
• Develop and implement operational strategies, policies, and procedures across all restaurants to ensure consistency and efficiency
• Oversee financial performance, including budgeting, cost control, and revenue optimization
• Coach, evaluate, develop, and motivate staff by setting expectations, recognizing achievements, and aligning performance goals with company goals
• Ensure that all policies, forms and procedures are consistently and properly executed by all staff members
• Take initiative and help to build business
• Work to standardize any manuals or forms that can better help streamline operations and improve efficiency
• Monitor key performance indicators (KPIs) and implement corrective actions as necessary to achieve operational goals
• Lead and mentor restaurant managers and hourly staff, fostering a culture of teamwork, accountability, and continuous improvement
• Maintain a strong presence in the restaurant on a regular basis and on the floor during service
• Ensure compliance with health, safety, and sanitation standards in accordance with local regulations and company policies
• Collaborate with the culinary team to maintain high-quality food and beverage offerings and exceptional guest experiences
• Work closely with ownership to develop and execute strategies that drive profitability, enhance guest satisfaction, and maintain high standards of quality
• Foster strong relationships with vendors, suppliers, and other external partners to ensure seamless operations and cost-effective procurement
• Stay updated on industry trends, competition, and customer preferences to identify opportunities for innovation and improvement
• Dedicated to guest service, experience, and employee retention
• Understand and comply with CA labor laws

Candidate Requirements:

• 5-6+ years of progressive, upscale, full-service restaurant management experience with at least 2-3 years of experience in a senior leadership role (i.e. General Manager, Executive General Manager, Regional or Area Director/Manager, Director of Operations, Multi-Unit General Manager, Service Director, Food & Beverage Director, or comparable role)
• Multi-unit experience is a plus, but not absolutely required
• Diverse restaurant experience is highly preferred
• Proven track record in leading and motivating a team with a passion for training and staff development
• Strategic background with a passion for hospitality and the ability to oversee multiple direct reports
• Exceptional leadership and team management skills, with the ability to motivate, train, and inspire a diverse workforce
• Excellent financial acumen and experience with budgeting, forecasting, and P&L management
• Meticulous attention to detail and very systems-oriented
• Willingness to be very hands on and to learn and grow
• Energetic, positive, reliable and dependable
• Outstanding problem-solving and decision-making abilities, with a proactive and solution-oriented mindset
• Exceptional communication and interpersonal skills, with the ability to build strong relationships with internal teams and external stakeholders
• Desire and willingness to work side by side with the team onsite in the restaurant
• Knowledge of industry regulations, health and safety standards, and compliance requirements
• Flexibility to work evenings, weekends, and holidays as needed; must be able to work flexible hours/schedule necessary to manage and operate the concept effectively during peak seasons
• Requires long stretches of standing, occasional carrying, pushing or pulling of items up to 50 lbs in weight
• Food safety certification

Compensation Package Includes:

• Base Salary in the $100-110k range DOE
• Bonus Potential
• 50% Covered Health Benefits
• Parking
• R&D Allowance
• PTO Plan

A highly lauded, chef-driven Los Angeles restaurant group is seeking an Executive Chef for one of its successful concepts. The menu is ingredient-driven and rooted in seasonal cooking with Coastal California inspiration and room for the right chef to bring creativity and leadership to the next chapter of the restaurant. This is an exciting opportunity to join a respected group known for quality, hospitality, and strong restaurant culture.

Executive Chef Responsibilities:

• Deliver soulful, thoughtful food in a busy setting
• Staying abreast of current trends and farmer’s market availability
• Scheduling, hiring, training and mentoring culinary team members
• Proactively manage orders, inventory, costs, and budgets
• Follow best practices and uphold high standards for safety and sanitation in the kitchen

Executive Chef Preferred Requirements:

• 3+ years of experience in a similar position (Executive Chef or Chef de Cuisine / CDC) at an acclaimed, chef-driven concept that is doing at least 200 covers routinely
• Passion for California ingredients and using locally sourced products whenever possible
• Familiar with cost control measures, ordering, vendor management, invoices, scheduling, hiring, performance management
• Excellent communication skills and leadership qualities: team focused, and people driven
• Exceptional standards for cleanliness, health, and safety regulations
• Flexible schedule, including weekends, nights, and holidays

Compensation/Benefits Include:

• Base Salary Range of $105k-115k
• Medical benefits
• 2 weeks PTO

Premier Michelin Key boutique property is seeking an experienced, hands-on Director of Outlets to join the team! This role will be responsible for overseeing all food outlets at the property, including in-room dining. The Director of Outlets will be heavily focused on overseeing front of house operations for each outlet, and responsible for running service, training/developing the FOH teams, scheduling, overseeing labor, and elevating overall performance and service standards. The ideal candidate is highly service minded, and should enjoy being connected on the floor during service and when training team members on standards and processes. A varied background overseeing different types of dining concepts (from high-volume and all-day dining to upscale/fine dining) is highly ideal, and both prior hotel F&B and union experience would also be a strong asset to this role. Really looking for someone with a high level of professionalism, passion, and integrity who can help coach, develop, and respectfully lead the team while holding them accountable to high standards. This is a great opportunity to work for an esteemed boutique property and passionate leadership team!

Director of Outlets Responsibilities:

• Direct and coordinate the overall food and beverage operations for the property, including all bars, food outlets, lobby space, and room service to ensure maximum profits
• Maintain highest standard of service and quality which includes food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing
• Strategize on new products and service offerings, then execute those offerings
• Assist with managing beverage programs including wine list, cocktail program and all non-alcoholic offerings
• Ensure compliance with health, safety, and sanitation standards
• Lead, mentor, and train the Food & Beverage operations teams
• Assist in daily F&B floor operations in all capacities while overseeing GMs for each outlet
• Develop relationships with guests to create & maintain guest retention by maintain an active presence on the floor during service
• Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards
• Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases
• Act as an ambassador for the brand and provide leadership and planning to all F&B Outlet departments to support culture, maximize operations and guest satisfaction
• Provide unique guest services that are above and beyond to create memorable experiences and guest retention
• Ensure that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team)
• Encourage and build mutual trust, respect, and cooperation among team members

Candidate Requirements:

• Minimum of 3-4 years’ experience as an F&B Director, Director of Operations, DOFB, Director of Restaurants, Director of Outlets, Multi-Unit General Manager (GM), or Restaurant GM in a boutique/luxury hotel or upscale/fine dining restaurant setting
• Experience working in a boutique/luxury hotel restaurant environment is highly preferred
• Varied restaurant experience is a big plus
• Prior union experience is strongly preferred
• Strong knowledge of high-caliber food, beverage, and elevated service standards
• Self-starter with the ability to multitask, switch directions accordingly, and take on a lot at once
• Strong knowledge of wine & spirits
• Open to candidates with strong upscale or fine dining Restaurant GM experience that have not worked in a hotel setting
• Strong, charismatic, and hands-on leader
• Proven track record in leading and motivating a team
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Comprehensive knowledge of expense control as it relates to payroll, forecasting and budgeting of expenses to ensure company goals are met on a monthly and yearly basis
• Ability to oversee multiple projects, manage and prioritize multiple priority tasks and meet deadlines
• Excellent problem solver
• Ability to work well under pressure
• Passion for providing excellent service
• Must be willing to work a flexible schedule consistent with the needs of the property
• Must be comfortable working weekends as needed in order to maintain a strong presence on property and at the restaurants
• Composure in handling complaints, settling disputes, and resolving grievances and conflicts within team or clientele
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Includes:

• Base Salary in the $120-130k range DOE
• Annual Bonus Potential
• Group Medical, Dental, and Vision Benefits
• 401k
• PTO Plan

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

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 is a great opportunity for a chef who loves the creative side of the business but is also business savvy and knows how to bring ideas to life through compelling menus, talented teams, and smart operational execution.

Looking for a culinary director who would be excited to be in the field with the chefs, supporting R&D, menu development, concept evolution, openings, transitions, and operational stabilization. Ideal candidates are strong multi-unit culinary leaders who can design menus, lead projects, support Executive Chefs, and communicate confidently with ownership, property leaders, and C-suite teams. Significant travel, sometimes on short notice, is required.

This role requires relocation to Los Angeles or based in Los Angeles already.

Culinary Director Responsibilities:

• Support culinary strategy, menu development, R&D, concept development, and overall culinary standards across a luxury boutique hotel portfolio
• Lead and support new restaurant openings, transitions, and key culinary initiatives from planning through execution
• Design, test, and refine menus that align with each property’s concept, guest experience, positioning, and financial goals
• Partner closely with Executive Chefs, senior F&B leadership, property teams, ownership, and C-suite stakeholders
• Provide hands-on field support for openings, chef onboarding, leadership gaps, and operational stabilization
• Help strengthen systems, cost controls, training, communication, and consistency across the portfolio
• Mentor Executive Chefs and culinary teams, including succession planning, performance support, and leadership development
• Travel frequently between properties, sometimes on short notice or across multiple cities in one week

Culinary Director Preferred Requirements:

• Extensive multi-unit culinary leadership experience as a Culinary Director, Corporate Chef, Regional Chef, VP of Culinary, or similar role
• Hotel culinary leadership experience required
• Forbes, Michelin Key, luxury boutique, or similarly elevated hospitality experience a strong plus
• Proven experience with menu development, culinary R&D, concept development, and new restaurant openings
• Strong project management skills with the ability to keep multiple initiatives moving across different properties and teams
• Ability to design menus and support chefs at a high level
• Creative, organized, and operationally strong, with the ability to balance innovation with execution
• Polished and professional, with the ability to communicate well with chefs, operators, property leaders, ownership, and C-suite executives
• Tech-forward mindset and comfort with systems, data, and evolving tools, including AI

Compensation/Benefits:

• Base salary in the $180-$220k range, with a little flexibility to come up to $230k for a leader with proven experience
• 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

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