Highly respected, award winning Los Angeles restaurant group is seeking a Director of Operations to oversee their successful restaurant portfolio. Title is flexible for candidates with more extensive multiunit operations experience. This role will assume responsibility for the support of restaurant operations and management support for all concepts in the group, including manager development, recruitment, consistent high standards of food, beverage and service, systems, training, and overall team morale, while ensuring that all activities are consistent with and supportive of the company’s culture.

The ideal candidate will have a balance of chef driven/quality product experience, along with a background in systems and structure. Very open to candidates coming from a BOH/culinary background who also have ample exposure/knowledge of FOH operations! Prior multi-unit experience is required, preferably in chef-driven restaurant environments. Looking for a hands-on leader with a proven background in respected restaurant concepts who is still passionate about service and day-to-day restaurant operations, as this person will be spending the majority of their time working onsite with the teams at the various restaurant locations. An entrepreneurial mindset, keen attention to detail, high level of organization, collaborative mindset, and the ability to communicate effectively with teams and leadership are all critical to this role. Very exciting opportunity to join a successful and longstanding hospitality 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
• Support with future growth plans, new restaurant openings, and concept ideation
• Maintain oversight of POS and reservation systems, guest communications, and service execution standards
• Collaborate with culinary teams to maintain high quality 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:

• 4-5+ years of experience as a Regional or Area Director, Director of Operations, Multi-Unit General Manager (GM), Director of Restaurants, Director of Hospitality, or comparable role; OR 2-4 years as a Vice President (VP) of Operations, Senior Director of Operations, Senior VP of Operations, Chief Executive Officer (CEO), or comparable executive level role in a full-service, upscale or fine-dining restaurant environment is required
• At least 1-2 years of multi-unit restaurant management experience is required, preferably in upscale, chef-driven concepts
• The ideal person will be in touch with the Los Angeles dining scene and excited to continue to grow and change with the times
• Diverse restaurant experience and the ability to oversee multiple concepts with distinct brand voices
• 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
• 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 $130-210k range depending on experience level and title determined upon hire
• Management Distribution Structure
• Full Covered Medical Benefits
• 401k
• Cell Phone & Wellness Stipend
• PTO Plan

One of the most popular and highly acclaimed Chefs in Los Angeles is looking for an Executive Sous Chef to join the team! This chef-owned restaurant, which is James Beard and Michelin recognized, features California cuisine rooted in French techniques, executed with the highest standards and exceptional ingredients. 

This is a high-volume, fast-paced operation with a refined yet accessible service style, offering the opportunity for a hands-on leader to contribute creatively to menu development while mentoring and developing a strong culinary team and maintaining consistency across the board!
 
Executive Sous Chef Responsibilities:

• Partner closely with culinary leadership on menu development, execution, and recipe costing
• Ensure the highest standards of food quality, flavor, and presentation across all services
• Detail-driven with high standards for cleanliness, organization, and execution
• Lead, train, and develop the culinary team, setting a positive and accountable kitchen culture
• Maintaining proper ordering and inventory
• Ensuring best practices for safety and sanitation in the kitchen
• Stay engaged with current industry trends and techniques, bringing thoughtful ideas to the table
 
Executive Sous Chef Preferred Requirements:

• 3+ years of experience in a similar position (Senior Sous Chef, Executive Sous Chef, CDC)
• Strong communication skills with a collaborative, solutions-oriented leadership style
• Ability to thrive in a high-volume, high-pressure environment
• Creative, innovative thinking
• Detail-driven with high standards for cleanliness, organization, and execution
• Solid knowledge of inventory management, food cost, and operational controls
• Flexible schedule, including weekends, and on holidays
 
Benefits Include:

• Base salary in the $85-110k range DOE
• PTO plan
• Great medical benefits 

Esteemed, high-end chef-led venue is seeking an Events Sales Manager to join the team and help oversee the events department. This is a unique opportunity to work in a versatile, high-energy environment where no two events are ever the same! The venue offers a wide range of event possibilities, and the team prides themselves on their commitment to going above and beyond the high service expectations of clients. This role will work closely with the Events Director and events team to source, drive, and process incoming event leads, manage event details, and help execute a variety of high-profile, bespoke events.

The ideal candidate has a proven background in both private event sales and private events management/execution, and any prior restaurant management experience is a big plus. Looking for a responsible professional with meticulous attention to detail and the ability to flourish in a fast-paced, high-touch service environment. This is a great opportunity for someone with an inherent passion for the hospitality industry and a hands-on approach to leadership who can hit the ground running with minimal training. Very exciting chance to work alongside an award-winning team in a heavily guest-facing role with exposure to high-caliber clientele!

Event Sales Manager Responsibilities:

• Responsible for helping to sell private functions, including meeting with clients to determine needs, meeting those needs, and exceeding their expectations through detailed communication
• Networking inside and outside the Restaurant Group to obtain leads and build relationships with new and existing clients
• Receiving, organizing, and processing incoming event leads, ensuring smooth communication and follow-through
• Work directly with clients and event planners to understand their needs and bring their vision to life
• Support the Event Director in building BEOs and assist with any administrative tasks
• Developing new business relationships and opportunities to increase private events and drive sales
• Respond promptly to inquiries from clients and prospective members
• Provide a high level of service to both internal and external stakeholders, ensuring that all event details are clear and executed flawlessly
• Utilize event software platforms to manage bookings, track leads, and streamline processes.
• Maintain professionalism when managing expectations and negotiating with clients, ensuring their vision is met while respecting the venue’s standards
• Support a team-oriented environment, working alongside the Event Director to ensure all operational aspects are handled effectively
• Be flexible and adapt to the venue’s unique schedule, adjusting for busy event periods and accommodating client needs
• Attend and support all on-site event functions and execution as needed

Candidate Qualifications:

• Minimum 2+ years as an Event Sales Manager, Catering Sales Manager, Events/Catering Operations Manager, or comparable role in a full-service, fine-dining, multi-use restaurant or hospitality concept
• Prior experience with both private event sales and private events management/execution is required
• Previous restaurant management experience is a big plus, preferably in a high-end, chef-driven concept
• 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
• Familiarity with event management software and systems
• Solid understanding of event revenue generation
• Experience in a chef-driven environment or working with high-profile event planners
• Knowledge of the Los Angeles event landscape, including understanding how to manage bespoke events, rentals, and high-profile parties
• Ability to work well under pressure, maintaining composure in high-stress situations
• Exceptional interpersonal skills, with a polished, customer-facing demeanor and strong communication abilities
• Strong emotional intelligence, able to deal with difficult or demanding clients in a calm, professional manner
• An understanding of event pricing, budgets, and the competitive landscape in Los Angeles
• Flexibility and adaptability to meet the demands of the event schedule, with a willingness to work varied hours
• A polished, fashion-forward appearance with the ability to represent the venue’s sophisticated brand
• A team player with a strong willingness to learn and grow in a dynamic, fast-paced environment
• A self-starter who can jump into the role immediately and make an impact
• Commitment to providing excellent service to guests and support to staff members

Compensation & Benefits Include:

• Base Salary in the $70-75k range + Commission (paid out every 4 weeks)
• Medical Benefits
• PTO Plan
• Potential future involvement with some very exciting and high-profile hospitality industry events!

A new opportunity from BMRS Hospitality Recruitment

 

Executive Chef for Compass One at Amazon in Culver City!

 Global Leader in Business and Industry Dining

Compass Group is a global leading foodservice and facilities management company that prides themselves on providing richer, fuller customer experiences rooted in strong ethics and personal values. The company serves meals to millions of people in 35 countries and employs and engages more than 550,000 people globally, with an established brand portfolio across core sectors of Business & Industry, Healthcare & Senior Living, Education, Sports & Leisure and Defense, and Offshore & Remote. Compass Group’s mission and vision remain simple: deliver the best and most efficient food service for every client consistently, ethically and sustainably, while maintaining a shining reputation for great people, service, and results.

The Compass team is creative, highly effective, and continuously growing and evolving. Guided by experienced and thoughtful leaders who motivate and inspire effective operations and progressive ideas, Compass innovates dining solutions that deliver the full benefit of outsourced food services with the combined strength of their global and passionate local teams. Their foodservice companies offer flexibility, professionalism and exceptional cuisine with ever evolving menus, seasonal dishes, and fresh, creative recipes.

 

Compass One is seeking a talented Executive Chef to lead the culinary program for Amazon’s Culver City Campus. With a dynamic multi-outlet operation already in motion, the ideal chef is a strong leader who is able to efficiently organize high profile events and drive café offerings. This role requires an individual who is fluently versed in executing multiple catering functions in a day, including production, adapting orders/staffing to fluctuating business volume, and navigating BEOs. The Executive Chef provides creative input in collaboration with culinary leadership on new menu changes, piloted programs, seasonal updates, and client requests.

The team is looking for a chef who is adaptable as the campus needs shift and grow; provides motivating leadership that fosters a supportive team environment; and leverages systems and SOPs to drive efficiency. This typically weekday role (occasional weekend and evenings) offers an excellent work-life balance and a standout opportunity for proven leaders ready for their next step.

Compensation includes a base salary in the range of $100k-$120k, bonus potential, medical/dental/vision benefits, life insurance, retirement plan, PTO, and other company perks!

Please do not reach out to Compass Group 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

 

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

Prominent Los Angeles based hospitality and lifestyle company is seeking a polished and experienced Floor Manager for their member-exclusive restaurant and lounge venue. The ideal candidate is a sophisticated, organized leader with a strong floor presence and the ability to connect with HNW/VIP guests and team members. Candidates must be passionate about working in the luxury nightlife/lounge space, and have a strong understanding of elevated, high-touch service. Ideal backgrounds include boutique/luxury hotel restaurants, and comparable private club or luxury bar/lounge concepts. High-level communication and attention to detail will also be key to success in this role. Really exciting opportunity to be a part of a premier lifestyle group with a very competitive benefits package!

Floor Manager Responsibilities:

• Perform all aspects of the job with a high level of professionalism and integrity
• Establish and uphold positive work culture
• Oversee service and activations in all outlets of the venue
• Provide Support for GMs and the rest of the management team in positive manner
• Maintain positive and cooperative relationships with all vendors, business partners, and staff
• Encourage opportunities for the team to learn and grow
• Continually strive to educate and develop staff as it relates to food, beverage, and service
• Ensure stellar, high-touch service and guest experience in all areas
• Solve any guest issues in a timely and appropriate manner
• Oversee and positively impact all areas of the business including: sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation
• Maintain, support, and promote company culture and philosophies
• Hold the team accountable to high standards while remaining hands on and leading by example
• Ensure quality and consistency of all products served
• Ensure all equipment is kept clean and in excellent working condition
• 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

Floor Manager Requirements:

• Minimum 2-3+ years of experience as Restaurant Manager, Food & Beverage Manager, Nightlife Manager, Dining Room Manager, FOH Manager, Hospitality Manager, or comparable management role in a full service, upscale or fine dining restaurant, bar/lounge, or private club concept
• Elevated bar/lounge and/or boutique/luxury hotel restaurant experience highly preferred
• Strong understanding of high-touch service
• 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 high-pressure, demanding service environment
• Exceptional standards for cleanliness, health, and safety
• Flexible schedule, including weekends, holidays, and late-night shifts is required
• Food Safety Certification
• Able to stand/walk for long periods of time
• 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
• Ability to analyze processes and information, identify problems and trends, and develop effective solutions and strategies

Compensation Package Includes:

• Base Salary in the $75-85k range DOE
• Bonus Potential
• Medical/Dental/Vision Benefits
• Life Insurance
• Flexible PTO Plan