Highly acclaimed chef-driven group is seeking a Director of Operations to help oversee their diverse collection of restaurants. The ideal candidate comes from a high-level service pedigree in acclaimed restaurants, with prior Michelin experience highly preferred. This person should have a balance of chef driven/quality product experience and a strong foundation in systems and structure, and possess the ability to remain hands on with the team in all processes while supporting bigger picture operational strategy.

The Director of Ops will assume responsibility for the support of all restaurant operations including manager development, recruitment, consistent Michelin-caliber standards of food, beverage and service, systems, and overall team morale – while ensuring that all activities are consistent with each concept’s brand identity and supportive of overall company culture. Candidates must be highly service oriented and enjoy being on the floor engaging with guests, setting an example for staff during service. A collaborative mindset, keen attention to detail, high level of organization, and ability to communicate effectively with teams and leadership are all critical to this role. Amazing opportunity for refined, fine dining leader to work with a highly accoladed team!

Responsibilities Include:

• Work as a resource for all chefs, top-level management, and partners in the group. Nurture those relationships and help support their vision and create standardized procedures
• Work to standardize any manuals or forms that can better help streamline operations through the restaurants
• Monitor restaurant performance to identify emerging trends and areas of opportunity, including new technology or service models
• Taking ownership of the business to increase sales and profitability
• Encourage and build mutual trust, respect, and cooperation among team members
• Remain committed to guest service, experience, retention of regulars, and fostering new guest relationships
• 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.
• Monitor key performance indicators (KPIs) and implement corrective actions as necessary to achieve operational goals
• Lead and mentor all top-level restaurant managers and staff, fostering a culture of teamwork, accountability, and continuous improvement
• Maintain a presence in each of the restaurants on a regular basis
• Prepares reports by collecting, analyzing, and summarizing data and trends
• Problem-solve and work on site to ensure any issues are resolved and handled appropriately
• Maintain oversight of POS and reservation systems, guest communications, and service execution standards
• Collaborate with culinary teams to maintain Michelin-caliber food and beverage offerings and exceptional guest experiences
• Work closely with the executive team 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
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements

Candidate Requirements:

• 5-7+ years of progressive, full-service, upscale or fine-dining restaurant management experience with at least 2-3 years of experience in a multi-unit role (Regional or Area Director, Director of Operations, Multi-Unit General Manager (GM), Director of Restaurants, Director of Hospitality, or comparable role)
• High-service pedigree is required (i.e. 1, 2, or 3-star Michelin, Forbes, James Beard recognized, or comparable fine dining restaurant or luxury hotel experience)
• The ideal person will be in touch with the fine dining scene and excited to continue to grow and change with the times
• Diverse restaurant experience preferably in respected, chef-driven restaurant concepts
• Strategic background with a passion for hospitality and the ability to oversee multiple direct reports
• Deep passion for high-caliber food, beverage, and guest service
• 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
• Ability to thrive in a hands-on, high-touch service environment
• Team player mentality with a hands-on, lead by example style of leadership
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Experience in dealing with high end/VIP clientele
• 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 teams in the restaurants on a regular basis
• 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 necessary to manage and operate the restaurants effectively

Compensation Package Includes:

• Base Salary in the $140-150k range DOE
• Future Bonus Potential
• Medical Benefits
• PTO Plan

Popular all-day café is looking for a dynamic Kitchen Manager to lead the team at their East Side location.  The ideal chef is hands-on, organized, and proactive – an approachable leader who ensures smooth, efficient service while motivating their team to consistently execute the menu to the highest standards. This role requires strong administrative skills, financial acumen, and experience with operational software tools. Great opportunity to join a growing company!

**Of note, this is typically a mid-schedule with no later evenings.**

KM Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Administrative duties to include ordering, receiving, quality control and inventory of all kitchen items
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
• Lead, develop, mentor and coach the team, creating a positive respectful work environment
• Monitor performance of staff and ensure all procedures are completed to restaurant standards
• Follow best practices for cleanliness, sanitation and organization along with the safety of all work areas

KM Requirements:

• 3+ years of experience as Exec Chef, Chef de Cuisine, Sr. Sous Chef, KM, or Head Chef
• Spanish language proficiency is highly preferred!
• Experience in food cost, budgetary controls, strict inventory and labor controls
• Dedication to excellent food quality and ensuring compliance with all health and safety, and safe food handling practices
• Ability to work effectively within a collaborative team environment
• Ability to communicate effectively in a positive professional focus
• A flexible schedule to include mornings, weekends and holidays

Compensation / Benefits:

• Base salary in the range of $85k-$95k
• Bonus potential
• Medical Stipend
• PTO Plan
• Cell phone allowance

Independent group is seeking a passionate CDC/Executive Chef (title tbd) who loves breakfast and lunch, thrives on seasonally, locally sourced produce and is inspired by the energy of a market-driven café where everything is prepared in-house. The role requires a strong communicator and highly organized leader who will uphold systems and standards, ensure consistency and excellence, and bring a genuine sense of ownership to an established, high-performing team. Offers exceptional benefits and a primarily daytime schedule as well!

Executive Chef Responsibilities:

• Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Menu development in line with utilizing seasonal produce whenever possible
• Maintaining proper ordering, inventory, and P&Ls
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
• Monitor performance of staff and ensure all procedures are completed to restaurant standards
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
• Ensuring best practices for safety and sanitation in the kitchen

Executive Chef Requirements:

• 3+ years’ experience as an Executive Chef in an ingredient-driven concept or 4+ years in a comparable leadership role (Chef de Cuisine, Head Chef, Executive Kitchen Manager)
• Loves breakfast and brunch! 
• Exceptional communication and leadership skills with the ability to guide, motivate and inspire teams
• Proven ability to consistently execute high-quality ingredient-focused cuisine
• Creative and innovative approach to menu development and problem solving
• Strong understanding of P&L management, inventory oversight and cost controls
• Highly organized with experience implementing operational system and procedures
• Exceptional standards for cleanliness, health, and safety
• Flexible schedule, including weekends, and on holidays

Compensation / Benefits:

• Base salary in the $100k-$125k range
• Fantastic benefits package and perks

Exciting opportunity to join a leading luxury corporate financial company with a Monday-Friday schedule! The company is looking to bring on a polished and professional Service Manager to provide high-level support and hospitality services to the Owner/CEO. This role will be based out of the company headquarters in West LA 5 days per week, and will be responsible for managing all day-to-day needs for the owner when in the office – i.e. ensuring his workspace is fully setup and functional, receiving his guests, supporting with food & beverage services, and ensuring seamless workflow. The ideal candidate is a detail-driven hospitality professional with high-end service experience, preferably in the luxury restaurant, hotel, or corporate space. Any prior experience working with high-profile/HNW clientele is a huge plus! This person should be highly intuitive and adept at anticipating ownership’s needs, while remaining dedicated to providing a top-tier hospitality experience at all times. An ideal opportunity for someone with a high degree of emotional intelligence, a graceful approach to service, and an energetic, polished personality!

Service Manager Responsibilities:

• Provide high-level administrative and service support to ownership on a daily basis when in the office
• Streamline communications with company staff on behalf of ownership
• Ensuring workspace is fully set up and functional at all times – i.e. making sure room setup is correct, room is at correct temperature, paperwork laid out, headphones are charged, electronics are charged and up and running, space is organized, coffee is hot, etc.
• Screening and directing phone calls and distribute correspondence as needed
• Writing emails, faxing, copying, and creating spreadsheets or printing documents
• Monitor level of supplies and handle shortages
• Follow up with any necessary repair & maintenance requests
• Organizing and maintaining files and records
• Assisting ownership with additional personal projects and support tasks as needed
• Ensuring confidential and sensitive information is handled with the utmost care
• Maintain and refine internal processes and coordinate internal and external resources to expedite workflows
• Receiving guests with a high level service approach
• Planning and scheduling meetings and appointments as needed
• Maintain the highest standards for food presentation, service etiquette, and client care
• Work in partnership with the F&B and culinary teams to support top-tier food and beverage services for ownership and guests
• Maintain an exceptional level of readiness for last-minute requests or schedule changes
• Foster a culture of discretion, professionalism, and elevated hospitality at all times

Service Manager Requirements:

• 3-4+ years of proven leadership experience in luxury hospitality, corporate dining, or fine dining service
• Restaurant industry experience highly preferred
• Strong background in VIP client service, with the ability to anticipate and adapt to evolving needs
• Experience working with high-profile/HNW clientele is highly preferred
• Proven ability to take initiative and carry out complex responsibilities without direction in a fast-moving, high-standard environment
• Excellent communication skills with ownership, guests, and colleagues
• Creative problem-solving skills and adaptability
• Strong time-management skills and an ability to organize and coordinate multiple concurrent projects
• Technologically savvy and proficiency with office productivity tools and an aptitude for learning new software and systems
• Very high level of emotional intelligence, well-rounded skillset, and a can-do attitude
• Highly organized, with the ability to manage multiple service timelines and competing priorities simultaneously
• Flexible schedule with the ability to work the occasional weekends as needed
• Acute attention to detail and a commitment to exceptional service delivery and standards
• Food Safety Certification preferred
• Ability to maintain confidentiality of information related to the company, clients, and employees

Compensation Package Includes:

• Base Salary in the $95-100k range DOE (paid hourly) + Overtime Potential
• Medical Benefits
• 401k with Company Match
• PTO Plan
• Free Parking
• Complimentary Meals

Popular successful group with a loyal following is seeking a Production Manager/Supervisor for their in-house production facility. Ideal candidates will have artisanal baking experience and a background managing high-volume commercial kitchens or bakeries. Great chance to join a people-driven company that’s growing! Role based in Southeast LA.

Production Manager/Supervisor Responsibilities:

• Oversee food production within the facility ensuring production is on time and meets the standards of the company
• Oversee vendor relationships, purchasing, and inventory
• Maintain a positive work environment through effective, professional communication with other employees and managers 
• Lead, mentor, and train a strong team
• Administrative tasks: ordering, inventory, scheduling, etc.
• Maintain exceptional standards of safety & sanitation of the commissary kitchen

Production Manager/Supervisor Requirements:

• 3+ years’ experience in a management role (such as Commissary Chef, Production Manager, Head Baker, etc.) in a large-scale production facility, commissary kitchen or high-volume operation
• Hands-on leadership and excellent communication skills
• High volume batch cooking – familiarity with production schedules 
• Organized and detail-oriented, especially with food quality, food safety and sanitation, and productivity
• Competence with systems and computer programs  
• A flexible schedule is required: early mornings, nights, holidays, etc

Compensation Includes:

• Base Salary in the range of$95k-$105k
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan

Highly anticipated new restaurant opening coming soon to the Westside is looking for a passionate and highly service-oriented Sommelier to helm the wine program and help lead the management team! This role will serve as one of the lead FOH managers in addition to having a heavy focus on the wine program. Responsibilities include educating staff and guests on beverage offerings, pairings, and tasting notes, and assisting with ordering, tastings, and inventory. This is a very service focused role that will be heavily involved on the floor during service, touching tables and establishing a rapport with guests.

The ideal candidate has an inherent passion for hospitality and guest experience, with a genuine desire to be of service to others. This person should be able to effectively communicate and educate guests with varying levels of wine knowledge, creating an atmosphere that is exciting and welcoming to all. Looking for someone with a true passion for wine and the ability to factor in budget, consider flavor profiles, and guest preferences to make recommendations that provide a top-tier guest experience every time. Strong beverage knowledge and an understanding of cocktail culture is also highly preferred. Sommelier/other wine accreditations are a plus, but NOT absolutely required!

Sommelier Responsibilities:

• Help define the vision of the Wine Program
• Oversee the FOH team and manage the floor
• Maintain a strong knowledge of all food and beverage offerings
• Ensure the team is well educated on the menu items, wine offerings, and changes to the wine program
• Continual education and training of wine list
• Creating a friendly and unpretentious atmosphere for guests around wine
• Deliver a strong floor presence with a focus on wine sales and service
• Oversee the flow of the business and remain present in all areas of the restaurant during service
• Enhance the guest experience by being present on the restaurant floor to provide recommendations
• Inventory and cellar management
• Maintain, support, and promote company culture and philosophies
• Contribute to controlling costs and maximizing efficiencies, identifying opportunity areas to course correct as needed
• Take initiative and help to build business and maintain the wine program
• Hold the team accountable to high standards while remaining hands on and leading by example
• Assist with ordering and curation process
• Effectively communicate all wine changes to the team
• Staying up to date with the world of wine changes, trends, etc.
• Maintain health, safety and sanitation standards
• Understand and comply with state & federal labor laws

Sommelier Qualifications:

• 2+ years’ experience as a Sommelier, Wine Manager, Wine Director, Beverage Manager, Bar Manager, Service Manager, Dining Room Manager, FOH Manager, or comparable hospitality management role with a wine focus in a contemporary, full service restaurant concept
• High-touch, elevated service experience
• WSET or Court of Master Sommelier is a huge plus
• Extensive wine knowledge including characteristics, wineries, regions, varietals, food pairings and service
• Genuine passion for wine, beverage, and guest experience
• Ability to prioritize and manage time effectively
• General understanding of COGs and cost management
• Achieve or exceed wine cost expectations while maintaining quality, accuracy and timing standards
• Ability to recommend tasteful, knowledgeable food and wine pairings
• Energetic, personable, and guest service oriented
• Ability to establish a strong rapport with guests and support guest retention
• Able to stand and walk for long periods of time
• Strong interpersonal, leadership, and conflict resolution skills
• Commitment to providing exceptional service to guests and support to staff members
• Exceptional standards for cleanliness, health, and safety
• Must have a passion for progressive wine lists and wine program curation
• Active manager ServSafe Food Safety Certificate
• Flexible schedule including nights, weekends, and holidays as needed

Compensation Package Includes:

• Base Salary in the $80-100k range DOE
• Bonus Potential
• Medical Benefits Stipend
• 2 Weeks PTO