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Job Title: Food & Beverage Manager – Asian Cuisine Experience Required

About the Role

We are hiring on behalf of a luxury mountain resort in Park City, featuring ski-in/ski-out access, world-class spa facilities, and multiple fine dining venues. Among these is a high-end Asian dining concept offering sushi, sashimi, and contemporary Asian-inspired dishes in an intimate, stylish setting. The resort also includes full-service lounges and bars providing handcrafted cocktails, small plates, and live entertainment.

As the Food & Beverage Manager, you will oversee all operations of the Asian dining offerings while maintaining the highest standards of service, culinary quality, and guest satisfaction.

Position Summary

This role is responsible for managing all aspects of operations for the Asian dining outlets and related F&B venues at the resort. The ideal candidate brings strong leadership skills, extensive experience with Asian cuisine, and a proven track record in luxury hospitality.

Qualifications

• Minimum 5 years of F&B management experience in luxury or resort hospitality.
• Strong expertise in Asian cuisine, sushi, or Japanese dining concepts is required.
• Exceptional leadership, communication, and organizational skills.
• Proven ability to manage budgets, labor, and operational metrics.
• Guest-focused mindset with outstanding problem-solving skills.
• Prior experience in resort-based F&B operations is a plus.

Compensation & Benefits

• Salary: $80,000–$90,000 annually
• Bonus: Performance-based incentives
• Relocation assistance for qualifying candidates
• 401(k) retirement plan
• Paid Time Off (PTO) and comprehensive health benefits

Position: Food & Beverage Manager

Overview:

Key Responsibilities:

• Oversee daily operations of all food and beverage outlets
• Lead, train, schedule, and supervise food and beverage team members
• Ensure high standards of guest service and hospitality
• Monitor labor, food, and beverage costs to support profitability
• Ensure compliance with health, safety, and sanitation regulations
• Assist with budgeting, forecasting, and inventory management
• Handle guest feedback and resolve service issues promptly
• Support hiring, onboarding, training, and performance management
• Collaborate with culinary and hotel leadership to enhance service and operations

Qualifications:

• Previous experience in hotel or high-volume food and beverage operations
• Strong leadership, communication, and organizational skills
• Working knowledge of food and beverage service standards and regulations
• Ability to work flexible hours, including nights, weekends, and holidays
• Experience with POS systems and inventory management preferred

Seasonal Sous Chef

Location: The Hamptons, NY

Position Overview

A premier seasonal hospitality property is seeking a Sous Chef to join its Food & Beverage Culinary team for the upcoming season. Reporting directly to the Executive Chef, the Sous Chef will help lead kitchen operations, train and mentor culinary staff, ensure consistency and quality across all food offerings, and contribute to delivering exceptional guest dining experiences. This role offers the opportunity to be part of a dynamic culinary environment with high standards and a strong team culture.

Key Responsibilities

• Supervise and manage daily kitchen operations, including food preparation, presentation, and organization
• Collaborate with the Executive Chef on menu creation, development, pricing, and implementation
• Assist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standards
• Schedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcounts
• Ensure all food items meet quality, temperature, taste, and visual standards
• Monitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requirements
• Collaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenance
• Identify opportunities for menu and process improvements, including sourcing seasonal or local ingredients
• Train and mentor kitchen staff to ensure consistent execution of culinary standards
• Ensure all safety, security, and loss control policies are followed
• Perform additional duties as assigned by the Executive Chef

Qualifications

• Culinary degree or equivalent professional experience
• Minimum of 5 years of culinary experience in high-end resorts, hotels, or private clubs
• Prior leadership experience in a luxury or high-volume culinary environment preferred
• Strong knowledge of culinary techniques, food products (local and imported), and seasonal menu development
• Understanding of occupational health and safety, food safety regulations, and F&B operational standards
• Ability to work flexible hours, including evenings, weekends, and holidays
• Strong communication, interpersonal, and team leadership skills
• Ability to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditions

Benefits

• Weekly salary of $1,634.50 (annualized $85,000)
• Medical, dental, and vision coverage eligibility
• Free local housing for the season
• Opportunity to be recommended for seasonal transfers to other locations
• Employee meals, referral incentives, and recognition programs
• Professional development and career advancement opportunities
• Positive work culture with a focus on teamwork and member/guest experience

Restaurant / Nightclub General Manager

Chicago

$80,000 - $90,000 a year + Benefits + PTO

We are seeking an experienced leader to manage a high-volume restaurant/nightlife operation. The ideal candidate has 4+ years of management experience, strong team leadership, budgeting, and event execution skills, and thrives in a fast-paced environment. Experience with POS systems, guest service, and social media/marketing is a plus.

Key Responsibilities:

• Oversee daily operations and uphold exceptional service standards
• Lead, train, and schedule staff
• Manage budgets, costs, and reporting
• Ensure safety, sanitation, and smooth event execution
• Communicate effectively with teams, vendors, and guests
• Support marketing and social media initiatives

Benefits: Health, dental, vision, 401(k), PTO, flexible spending, life/AD&D, disability, commuter benefits, and pet insurance

Compensation: $80,000–$90,000/year

Restaurant Assistant General Manager 

Salary: $100k 

Location: NYC

Our client is a well-known hospitality group in NYC with location also across the country! With a long-standing reputation for fantastic food and providing service that goes above and beyond, they are currently looking to add a professional Assistant General Manager to their team! The optimal candidate will have experience managing a large team of hourly and salaried managers and have had their hands in all parts of restaurant operations.

Requirements:

• Proven years experience in a AGM or higher at a upscale, elevated restaurant
• High volume restaurant is a MUST!
• That hospitality mindest and personality - passionate and energetic
• Have strong knowledge of cost control, P&L management and labour management
• Be a strong mentor to continously develop the team 

If you’re interested in this opportunity, please send your resume to Cassidy today! 

Restaurant Chef

I am hiring on behalf of a well-established hospitality group seeking a Restaurant Chef to lead kitchen operations at a high-volume, upscale dining concept in Naples.

Key Responsibilities

• Lead all back-of-house operations including kitchen management, staffing, and training
• Maintain high standards of food quality, consistency, and presentation
• Manage food cost, purchasing, and inventory controls
• Ensure compliance with health, safety, and sanitation standards
• Collaborate with leadership on menu execution and operational improvements

Requirements

• Proven experience as an Executive Chef, Chef de Cuisine, or Restaurant Chef in an upscale or high-volume restaurant
• Strong leadership and team development skills
• Solid understanding of food cost management and kitchen operations
• Ability to thrive in a fast-paced, guest-focused environment

 General Manager

Location: Manhattan, NY

Salary: $75,000

The Company

Our client is a regarded, elevated fast-casual sushi restaurant and they are seeking an General Manager to join their team in Manhattan. This is an exciting opportunity to be part of their successful team at a small but busy location!

Assistant General Manager Duties:

• Responsibility for ensuring that guests continue to enjoy their delectable, high-quality seafood
• Building, leading, and developing a dynamic and diverse team
• Creating a welcoming atmosphere through friendly guest interactions
• Rolling up sleeves and working alongside the team on the line when needed
• Assisting with the analysis of sales and maintaining control over expenses, payroll, and inventory
• Applying exceptional attention to detail, ensuring safety, cleanliness, and organisation
• Serving as a positive representative of the brand and its values both within and beyond the organization

Qualifications

• Two years of experience in a similar position
• Strong financial acumen, including an understanding of P&Ls and COGs
• A required food handler certification
• Excellent communication, organisational and leadership skills
• A hands-on leader for the team that is passionate about people and food

Don't miss the chance to be part of their amazing team!

Bakery Production Manager

Boston, MA

Our agency is partnering with a fast-growing, high-quality brand to find a Senior Bakery Production Manager to oversee production at a large manufacturing facility.

This is a hands-on leadership role responsible for running the first shift baking and production operations, ensuring consistent quality, strong team leadership, and efficient execution in a high-volume environment.

If you thrive in structured kitchens, love systems, and know how to lead large production teams while maintaining high product standards - this is a great opportunity.

What You’ll Own

• Lead and oversee bakery production operations
• Ensure consistent product quality, presentation, and recipe adherence
• Direct and manage a high-volume production team of bakers and support staff
• Schedule team members and manage daily staffing needs
• Maintain strong food safety, sanitation, and compliance standards

What We’re Looking For

• Extensive years leadership experience in a high-volume bakery or food production environment
• Strong knowledge of large-scale baking operations and production flow
• Experience working with bakery equipment
• Strong leadership style focused on team development and accountability
• Experience with manufacturing environments is a plus
• Spanish/English bilingual skills are helpful but not required

If you’re a strong bakery leader who loves building teams and executing high-quality production at scale, we’d love to connect.

Job Title: VP of Food & Beverage

About the Role:

Key Responsibilities:

• Lead F&B, culinary, and service teams across multiple high-volume outlets.
• Manage celebrity chef partnerships, unionized teams, and complex operational structures.
• Drive service standards, cost controls, inventory management, and talent development.
• Oversee menu development, operational efficiency, and guest experience initiatives.
• Partner with cross-functional teams to support openings, re-openings, and major transitions.

Candidate Profile:

• 15+ years in F&B leadership at resorts, casinos, or hospitality organizations.
• Experience with multi-outlet operations and diverse dining concepts.
• Strong operational acumen and executive-level collaboration skills.
• Union experience required; Nevada certifications preferred.
• Open to internal, local, or relocated candidates; high-potential Senior Directors or current VPs welcome.

Timeline:

• Immediate candidate identification and screening; target hire within one month.

Restaurant Chef

I am hiring on behalf of a well-established hospitality group seeking a Restaurant Chef to lead kitchen operations at a high-volume, upscale dining concept in Naples.

Key Responsibilities

• Lead all back-of-house operations including kitchen management, staffing, and training
• Maintain high standards of food quality, consistency, and presentation
• Manage food cost, purchasing, and inventory controls
• Ensure compliance with health, safety, and sanitation standards
• Collaborate with leadership on menu execution and operational improvements

Requirements

• Proven experience as an Executive Chef, Chef de Cuisine, or Restaurant Chef in an upscale or high-volume restaurant
• Strong leadership and team development skills
• Solid understanding of food cost management and kitchen operations
• Ability to thrive in a fast-paced, guest-focused environment

Multi-Property General Manager (Senior Care)

I am currently hiring on behalf of a fantastic client who has recently expanded their portfolio and is looking for a strong operational leader to oversee multiple locations.

This organization operates in the in-home senior care sector, providing non-medical support services that allow seniors to live independently in their own homes rather than moving into assisted living or nursing facilities.

Key Responsibilities:

This role is ideal for someone with experience in multi-unit operations, healthcare, senior living, hospitality, or service-driven environments who thrives in a people-focused leadership role.

General Manager - Miami, FL - $80,000 - $90,000

We are seeking an experienced General Manager to lead a high-volume, full-service restaurant located inside a major international airport in Miami, FL. This role requires a hands-on hospitality leader who thrives in fast-paced environments, can manage large teams, and understands the operational demands of an airport setting.

The General Manager will be responsible for overseeing daily operations, driving financial performance, and ensuring an exceptional guest experience for travelers from around the world.

Responsibilities

• Oversee all day-to-day restaurant operations including service, kitchen coordination, staffing, and guest experience.
• Lead, hire, train, and develop a team of managers and hourly employees in a high-volume environment.
• Manage labor, food cost, and overall P&L performance to meet financial targets.
• Maintain strong service standards and ensure consistent guest experience.
• Implement operational systems, training programs, and company procedures.
• Ensure compliance with airport regulations, health and safety standards, and company policies.
• Work closely with senior leadership to drive sales, operational improvements, and team performance.

Requirements

• 3+ years of General Manager or senior restaurant leadership experience.
• Strong background in high-volume full-service restaurants, hospitality groups, or airport operations preferred.
• Proven ability to lead large teams and manage complex operations.
• Experience managing financials including labor, food cost, and P&L.
• Hands-on leadership style with strong communication and organizational skills.
• Ability to work in a fast-paced environment with changing travel patterns and peak service periods.

This is an excellent opportunity to join a well-established hospitality group operating in one of the busiest travel hubs in the country, offering strong career development and the chance to lead a dynamic team serving guests from around the world.

Pastry Chef - Miami, FL - $70,000 - $80,000

We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program. This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.

The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency. This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.

Responsibilities:

• Lead and manage the pastry department, including production, plating, and service
• Develop seasonal dessert menus that align with the restaurant’s culinary vision
• Ensure consistency, presentation, and quality standards across all pastry offerings
• Manage ordering, inventory, and food cost controls for the pastry program
• Train, mentor, and develop pastry team members while maintaining a strong kitchen culture
• Maintain strict food safety, sanitation, and kitchen organization standards
• Collaborate closely with the Executive Chef and culinary leadership on menu development and special events

Requirements:

• 3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurant
• Strong background in plated desserts, breads, and modern pastry techniques
• Creative approach to dessert development with strong attention to detail
• Proven ability to lead and train a pastry team in a high-volume environment
• Strong organizational and cost management skills
• Passion for high-level hospitality and culinary excellence

FoH Manager – Pleasant Hill, CA – Salary $75k to $85k

We’re looking for a passionate and experienced Floor Manager for our client who has multiple locations across California. They will be responsible for leading the Front-of-House team in a lively, fast-paced restaurant. If you love creating great guest experiences, keeping service running smoothly, and working with a fun, hardworking crew, this could be the perfect fit. We’re looking for someone who’s organized, hands-on, and ready to jump in wherever needed to keep the floor operating at its best.

Skills and Experience:

• Leadership & Team Management – Proven ability to lead, motivate, and support front-of-house teams in a high-volume environment.
• Guest Service Excellence – Strong focus on delivering outstanding hospitality and handling guest concerns with professionalism and care.
• Operational Knowledge – Solid understanding of daily service operations, including shift management, opening/closing procedures, and POS systems.
• Communication & Problem-Solving – Clear communicator with the ability to think on your feet, manage competing priorities, and keep a cool head under pressure.

If you are keen to discuss the details further, please apply today!

Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Kitchen Manager – San Bruno, California – Between $90k - $110k

We’re looking for a passionate and experienced Kitchen Manager for our client. The will be responsible for leading the Back-of-house team in a lively, fast-paced restaurant. If you love great food, keeping things running smoothly, and working with a fun, hardworking crew, this could be the perfect fit. We need someone who’s organized, hands-on, and ready to jump in wherever needed to keep the kitchen operating at its best.

Skills and Experience:

• Proven experience managing kitchen operations in a fast-paced, high volume and full-service environment.
• Ability to train, supervise and motivate a team to maintain a high performance.
• Experience with inventory management, ordering supplies, and ensuring consistent food quality and service standards.
• Looking for someone to start ASAP.

Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Executive Chef

Compensation: $125,000 – $150,000

I am recruiting on behalf of a luxury AAA Four-Diamond boutique hotel seeking an experienced Executive Chef to lead its culinary program. This is an excellent opportunity for a creative and operationally strong chef to oversee multiple dining venues and a significant banquet operation while mentoring a passionate culinary team.

Key Responsibilities

• Lead and develop the culinary team
• Create innovative menus and seasonal offerings
• Maintain high standards of food quality and consistency
• Oversee kitchen operations for restaurants and events
• Manage food cost, inventory, and purchasing
• Ensure compliance with food safety and sanitation standards
• Partner with hotel leadership on operational and financial performance

Qualifications

• Proven experience as an Executive Chef or senior culinary leader
• Formal culinary training preferred
• Strong knowledge of menu development, food cost control, and kitchen management
• Experience in hotel, resort, or high-volume dining environments
• Strong leadership and organizational skills

Restaurant General Manager

Location: Park City, UT

Compensation: $90k + 10% Bonus + Relocation Package + 401(k) + PTO + Full Benefits

I’m recruiting on behalf of a luxury mountain property for their flagship, upscale restaurant. This venue offers a refined yet relaxed alpine-dining experience featuring seasonal New American cuisine with classic continental influences. Operating for breakfast, lunch, and a full dinner service, it provides guests with an inviting, elevated retreat throughout the day. We are seeking a polished, guest-focused leader with a strong culinary understanding and deep experience in brasserie or steakhouse-style concepts.

Key Responsibilities

• Oversee all front-of-house operations, ensuring seamless, high-touch service across breakfast, lunch, and dinner.
• Lead, train, and mentor a team focused on luxury-level hospitality and consistent guest satisfaction.
• Collaborate closely with culinary leadership to maintain menu execution, quality standards, and seasonal offerings.
• Manage labor, scheduling, inventory, and cost controls to achieve financial and operational goals.
• Maintain an elevated dining room atmosphere that balances refinement with a welcoming alpine feel.
• Drive continuous improvement in service standards, staff performance, and guest experience.
• Uphold brand standards and ensure compliance with all regulatory and safety requirements.
• Support recruitment, onboarding, and performance management of all FOH staff.

Qualifications

• 3–5+ years of restaurant management experience in upscale brasserie, steakhouse, or comparable high-volume concepts.
• Proven ability to lead and motivate large teams in a luxury or premium-service environment.
• Strong understanding of financial operations, including budgeting, cost control, and revenue optimization.
• Excellent communication, organizational skills, and hands-on leadership style.
• Experience working in seasonal or resort environments is a strong plus.

This is an exceptional opportunity to lead a premier dining venue within a world-class luxury property.

Position: Food & Beverage Manager

Location: Queens, New York City

Salary Range: $70,000–$80,000 + PTO + 401K + Benefits

Overview:

We are seeking an experienced and motivated Food & Beverage Manager to support and oversee daily food and beverage operations within a full-service hotel in Queens, NYC. This role focuses on delivering exceptional guest experiences, managing day-to-day operations, leading teams, and supporting financial and operational goals across restaurants, bars, and banquet operations.

Key Responsibilities:

• Oversee daily operations of all food and beverage outlets
• Lead, train, schedule, and supervise food and beverage team members
• Ensure high standards of guest service and hospitality
• Monitor labor, food, and beverage costs to support profitability
• Ensure compliance with health, safety, and sanitation regulations
• Assist with budgeting, forecasting, and inventory management
• Handle guest feedback and resolve service issues promptly
• Support hiring, onboarding, training, and performance management
• Collaborate with culinary and hotel leadership to enhance service and operations

Qualifications:

• Previous experience in hotel or high-volume food and beverage operations
• Strong leadership, communication, and organizational skills
• Working knowledge of food and beverage service standards and regulations
• Ability to work flexible hours, including nights, weekends, and holidays
• Experience with POS systems and inventory management preferred

General Manager – $140,000 + Bonus – NYC, NY

We’re looking for a highly detail oriented General Manager to lead all daily operations of our clients upscale restaurant. This is a hands-on leadership role for an experienced leader with strong financial acumen, people management skills, and ensuring exceptional guest experiences.

General Manager Responsibilities:

• Oversee all restaurant operations, ensuring consistency, profitability, and efficiency
• Deliver superior guest service and create strategies to build guest loyalty
• Plan and implement marketing initiatives and represent the restaurant at local events
• Manage P&L, forecasting, payroll, and inventory with strong attention to cost control
• Hire, train, and mentor staff, fostering a positive and productive work environment

Requirements:

• Extensive years of experience in a senior restaurant leadership role
• Fine Dining Background
• NYC Hospitality EXPERT - knows the scene and fully emersed in the industry
• Proven record in driving revenue, profitability, and guest satisfaction
• Strong financial management skills with payroll and P&L experience
• Strong mentorship and management training - knows how to manage managers!

Due to the volume of applications, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Restaurant Manager (PM)

Salary: $80,000–$85,000

Location: NYC

Benefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining Discounts

An ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close.

Key Responsibilities:

• Lead and close evening service across all dining outlets
• Train, schedule, and mentor front-of-house staff
• Maintain service standards and handle guest feedback professionally
• Coordinate with kitchen on guest preferences and special requests
• Assist with scheduling, payroll, reporting, and inventory
• Support implementation of new menus, events, and seasonal offerings
• Uphold brand standards and grooming guidelines
• Foster a positive, motivated, and guest-focused team environment

Qualifications:

• 2+ years in a luxury hospitality or fine dining setting
• Strong knowledge of food, wine, and spirits
• Professional communication skills; detail-oriented
• Evening/weekend availability (3 PM–1 AM)
• NYC Food Handler's Certificate, TIPS, and ServSafe preferred