Popular longstanding neighborhood Italian restaurant is looking for a professional, hospitality-driven Floor Manager with outstanding leadership and communication skills to join the team. Candidates must be highly service-driven, empathetic, and collaborative in order to work in partnership with the GM, build a strong rapport with staff, and establish a positive relationship with guests and the community. A warm floor presence, guest relations prowess, 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. This is a great opportunity to get in with an amazing and successful company and growing concept!

Floor Manager Responsibilities:

• Oversee the FOH team in collaboration with the GM
• Ensure the team is knowledgeable on the menu items
• Hire, train, motivate and coach team members
• Provide Support for GM in 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
• Provide an excellent guest experience and resolve all guest issues
• Maintain, support, and promote company culture and philosophies
• 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

Floor 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 restaurant or comparable concept
• 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
• Medical Benefits
• PTO Plan

Very popular and successful Eastern Mediterranean restaurant is looking for an experienced, service-driven General Manager to lead their team. This role will work closely with ownership to oversee all front of house responsibilities for the restaurant, with a focus on guest service, working the floor, staff development, and P&L oversight. The concept is known for their blend of fine dining-caliber food and service standards presented in a more approachable, chic-casual setting – and the ideal GM will possess an inherent hospitality and service presence and ability to quickly grasp the nature of the concept, in order to deliver superior service and set high standards for the rest of the team. Someone with a warm, outgoing personality who is able to read the room and anticipate guests’ needs is essential. Candidates should also be financial savvy with an eye for numbers, and any prior bar/beverage program oversight is a big plus. A great opportunity to be part of very profitable, beloved concept with ample growth opportunity!

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
• Develop/improve upon and implement operational strategies, policies, and procedures to increase consistency, efficiency, and quality of guest experience
• Maintain a strong presence in the restaurant on a regular basis and on the floor during service
• 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
• Work to standardize any manuals or forms that can better help streamline operations within the restaurant
• Foster opportunities for the team to learn and grow
• Continually strive to educate and develop of staff as it relates to food, beverage, and service
• Creating a positive and fun working environment
• Developing a positive relationship with guests to create & maintain guest retention
• Taking ownership of the business to increase sales and profitability
• 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
• Stay up to date on industry trends, competition, and customer preferences to identify opportunities for innovation and improvement
• 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 Requirements:

• 3+ years’ experience as a Restaurant General Manager (GM), Food & Beverage (F&B) Director, or FOH General Manager; OR 5+ years as an Assistant Restaurant General Manager (AGM), Senior Manager, FOH Department Manager, Service Manager/Assistant General Manager, or Hospitality Manager in an upscale, preferably chef-driven restaurant environment is required
• Chef-driven restaurant experience and any prior exposure to Mediterranean/Levantine cuisine and/or style of service is a plus
• Cocktail/Bar knowledge is highly preferred
• Passion for high-caliber food, beverage, and guest service
• High-touch service/dining experience highly preferred
• Creative, collaborative, and humble leadership style
• Proven track record in leading and motivating a team
• Excellent written and verbal communication skills
• Strong interpersonal skills and ability to manage guest demands
• High level of emotional intelligence and ability to roll with the punches
• 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
• Proven experience driving operational growth and success
• Ability to thrive in a high-pressure, fast-paced service environment
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L, administrative functions, and controlling cost of goods
• Flexible schedule, including nights, weekends, and holidays as needed
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $105-130k range DOE
• Quarterly Bonus Potential
• Fully Covered Medical/Dental/Vision Benefits
• Very Competitive PTO Plan
• Growth Opportunities

Restaurant specializing in market-driven small plates and craft cocktails is seeking and Executive Chef. Looking for a chef that is passionate about Western Mediterranean flavors and creating seasonal specials. Brunch on weekend and dinner only during the week.

Very open to an up-and-comer looking to helm their first kitchen!

Responsibilities include:

• Overseeing the full scope of the kitchen on a day-to-day basis
• Create menu items in collaboration with the Culinary Director, develop and cost recipes and train cooks on proper execution
• Staff Management (scheduling, hiring, training)
• Effectively Manage Costs and Labor
• Leading and mentoring a strong team
• Build relationships with vendors to maximize quality and freshness of goods while negotiating best pricing

Executive Chef Preferred Requirements:

• 1+ years of experience in a similar position (Head Chef, Executive Kitchen Manager, or Exec Chef) or 5+ years in kitchen leadership as a Chef de Cuisine or Sous Chef
• Passionate, creative and talented
• A positive leader who is organized and tech savvy with great communication skills
• Ability to collaborate with top industry professional
• Excellent communication skills and leadership qualities
• Experience in managing inventory and cost controls

Compensation includes:

• Competitive base salary in the $85-90k range, with a little flexibility to come up to $95k for someone with a proven track record
• PTO plan
• 100% Medical coverage!
• 401k

Popular independent steakhouse is seeking a Chef de Cuisine to the lead culinary operations for the opening of their newest location in DTLA/Eastside. The ideal chef brings chophouse, fine dining, and opening experience, along with a strong desire to learn and grow within the company. Great chance to join a well-established hospitality group known for thoughtful growth, strong culture, and excellent employee retention. Of note, as CDC, this role helms the kitchen and reports to the Director of Operations.

Depending on timing, the CDC will train 1-2 weeks at a local sister location, with travel accommodations provided.

Chef de Cuisine Responsibilities:

• Lead and oversee all kitchen operations 
• Hire, train, and develop a high-performing culinary team
• Execute core menu items with a commitment to high quality and consistency
• Collaborate on and create specials and seasonal offerings
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction
• Proactively managing costs and budgets
• Oversee ordering, inventory, and vendor relationships
• Ensure best practices for safety and sanitation in the kitchen

Chef de Cuisine Preferred Requirements:

• Past experience as an Executive Chef, Head Chef, or Chef de Cuisine overseeing a steakhouse OR at least 3 years experience in the #2 role as an Executive Sous Chef or Senior Sous Chef
• Experience working with high-intensity broilers and all-scratch kitchens
• Kitchen Spanish highly preferred
• Excellent communication skills and leadership qualities
• Ability to perform in a high-volume, fast-paced environment
• Knowledge of P&L, managing inventory, and cost controls
• Exceptional standards for cleanliness, health, and safety
• Flexible schedule, including nights, weekends, and holidays

Compensation / Benefits:

• Base Salary in the range of $100k-120k
• Discretionary annual bonus
• Medical benefits
• PTO Plan
• 401k

Lively, ingredient-driven Pasadena mainstay is seeking an experienced, professional General Manager to join their team. This celebrated concept is known for their craft cocktails, market-driven small plates, and inviting late-night ambiance. The company is very big on culture, so someone with a passion for guest service, a hospitality driven ethos, and strong operational experience is essential.

The ideal candidate has a strong sense of personal and professional accountability, with a proven track record of leading/developing strong teams, driving sales, and supporting efficient restaurant operations. There is a heavy late-night component to this role, and candidates must be comfortable working primarily evening/closing shifts and have the ability to guide the team during busier nights of service. Also open to a strong AGM with proven leadership and operational experience who is ready to step into their first GM role. This is a great opportunity to be a part of a respected restaurant group with a glowing reputation!

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 at 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 to create & maintain guest retention
• 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 for the team by providing excellent hospitality and service at all times
• Hold team accountable to high standards while remaining hands on and leading by example
• Anticipate the needs of the restaurant and act upon them
• 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:

• 2-4+ 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 fine dining restaurant concept is required
• Must be comfortable and able to work evening/closing shifts on a regular basis
• Inherent passion and excitement for top-tier food, beverage, and progressive menus
• Proven track record in leading and motivating a team
• Previous chef-driven and/or fine dining experience is preferred
• Strong knowledge of wine and spirits, any prior beverage/bar experience is a plus
• Excellent written and verbal communication skills
• Strong interpersonal skills and attention to detail
• Highly organized
• Effective and collaborative problem-solving and conflict resolution skills
• Strong sense of personal and professional accountability
• Ability to thrive in a high-pressure, fast-paced environment
• Commitment to providing exceptional service to guests and support to staff members
• Team player mentality with a strong sense of humility
• Process driven and able to implement operating procedures that will continue to maximize efficiency
• Exceptional standards for cleanliness, health, and safety
• Experience in managing P&L
• Flexible schedule, including weekends, nights, and holidays
• Food Safety Certification
• Able to stand/walk for long periods of time

Compensation Package Includes:

• Base Salary in the $85-95k range DOE
• Medical Benefits
• 401k
• PTO Plan

Esteemed chef-driven catering company is seeking a standout Catering Sales Manager for a high-profile client and new venue project in Los Angeles. This person will be responsible for contracting events, communicating with internal and external clientele, coordinating with outside vendors, and supporting clients with the event planning and preparation process every step of the way. The ideal candidate is an energetic, outgoing self-starter who is closely connected with the local LA community, and can preferably bring with them well-established relationships with vendors and clients. Candidates must come from a proven background in high-end venue and/or offsite catering and event sales, preferably with some fine dining or luxury hotel experience.

This is a primarily Monday-Friday role that will be based onsite (no remote work), however candidates should have flexibility to work evenings and weekends as needed in order to maintain a strong presence for their clients during events. The Catering Sales Manager will work in tandem with the Operations team who will handle event logistics, staffing, scheduling, and execution, while this role will be responsible for selling and booking events, meeting with clients, and solidifying every detail needed to make each event a success. This is an amazing opportunity for a passionate catering/events professional to hit the ground running and add immediate value to an amazing team!

Catering Sales Manager Responsibilities:

• Receiving all event inquiries and conducting all correspondence with prospective and confirmed clients
• Responsible for booking events, coordinating with vendors, and closing out event contracts
• Proactively solicits and manages event/catering opportunities with high revenue potential
• Meeting with clients to determine needs, meeting those needs, and exceeding their expectations through detailed communication
• Acting as liaison between client and staff to accurately communicate all pertinent information and details correlating to each event
• Networking internally and externally to obtain leads and build relationships with new and existing clients
• Work with the Operations and other onsite Management teams to create profitable and competitive private event menus that meet clients’ needs
• Create a positive, supportive, and efficient work environment for the sales and operations team
• Develop effective catering sales plans and long-term operational strategies
• Maximizes revenue through expert promotion and relatability  
• Create, update and print event materials to include menus, place cards, directional signs, and other materials as requested
• Draft banquet event orders and execute floorplans as requested for each event
• Effectively manages complex business with significant revenue potential and high customer expectations simultaneously
• Build and strengthen relationships with new and existing clientele
• Attend events and other off-site functions as needed
• Respond promptly to inquiries from internal and external clientele
• Maintain communication with the client throughout the event process (pre-event, event, post-event)
• Participates in client site inspections
• Maintain professionalism when managing expectations and negotiating with clients, ensuring their vision is met while respecting the venue’s standards

Catering Sales Manager Requirements:

• 3-4 years of experience as an Event Sales Manager, Catering Sales Manager, Event/Catering Operations Manager, or comparable role within a premium catering, event venue, fine dining restaurant, or luxury hotel environment
• Off-site catering and event experience is required
• High-volume, premium, large scale event experience highly preferred
• Catering/Banquet sales experience ideal
• Candidates that are local to the Los Angeles area are preferred
• Solid understanding of event revenue generation
• Familiarity with event management software, systems, and ability to handle administrative event planning duties independently
• Strong understanding of the Los Angeles events market – competitor’s strengths and weaknesses, economic trends, supply and demand, etc.
• Meticulous attention to detail
• Inherent passion for high-quality food, beverage, and service
• Strong organizational and administrative skills, with the ability to manage multiple tasks simultaneously
• Ability to build and foster lasting working relationships
• Proven track record of sales performance along with marketing/prospecting programs that drive event revenue
• Proven ability in leadership, communication, and negotiation skills
• Creative selling ability to close on business and negotiate contracts
• High energy and outgoing personality
• Proactive and able to work well under pressure while maintaining composure in high-stress situations
• Impeccable organizational skills and operational efficiency
• Strong emotional intelligence, able to deal with difficult or demanding clients in a calm, professional manner
• Flexibility and adaptability to meet the demands of the event schedule, with a willingness to work varied hours
• Must be highly proficient in Microsoft Office Suite, Word, and Excel
• Diplomatic team player able to foster relationships with FOH and BOH team, VIP clientele, and vendors
• Knowledge of basic safety, health and sanitation standards
• Flexible schedule including weekends, evenings and holidays is required
• Ability to work onsite in Los Angeles day to day

Compensation Includes:

• Base Salary in the $90-95k range DOE + Tiered Commission Structure
• Medical Insurance
• 401k with Matching
• 2 Weeks PTO

Wildly successful, high volume hospitality group is seeking a Executive Kitchen Manager (title tbd) to join their team in San Fernando Valley. This is a VERY popular company with a loyal following that is looking for a culinary leader. This individual is responsible for overseeing a multifaceted BOH team and operation that contains departments under one roof. The menu is proven and while it does change with seasonal specials, this role is not involved in the creative components. Rather, this is for a true operations leader who is familiar with directing through a larger management team.

Lucrative package, no late nights, and an actively growing group!

EKM Responsibilities:

• Delegating and directing management team in a multi-department environment
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Maintain operational control of purchasing, receiving, and inventory of all kitchen items
• Spearhead equipment care to ensure it is kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met
• Provide employees and staff with proper training and monitoring to maintain cleanliness, sanitation and organization along with the safety of all work areas
• 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

EKM Skills/Qualifications:

• 5 years high-volume culinary management experience as an Executive Chef (or similar title) in a 12 MIL+ operation managing teams over 60 BOH or 2  years as a Regional Chef, Area Chef or Culinary Director in a similar capacity
• Familiar with upholding standards and SOPs within a well oiled machine
• Ability to work effectively within a collaborative team environment
• Ability to communicate effectively in a positive/upbeat fashion
• Expert knowledge in P&L review, budgetary controls, strict inventory and labor controls
• Active ServSafe Management Food Safety Certificate
• A flexible schedule. Mornings, nights, weekends and holidays are required
• English/Spanish bilingual is a plus!

Compensation Package Includes:

• All in financial compensation of $150-200k
• Base Salary in the $100-125k range
• Achievable quarterly bonus 
• Annual partnership disbursement 
• Benefits separate from compensation
• 401k with employer matching
• Group Medical, Dental, and Vision Insurance
• Life Insurance
• PTO Plan