Opportunities

Food & Beverage Operations Manager — TN

Comp: $95,000 + 10% bonus

Overview
Senior operations leader responsible for day-to-day execution across multiple F&B outlets and service periods. This role partners closely with culinary, events, and hotel leadership to drive service standards, cost controls, and guest satisfaction.

Key Responsibilities

  • Lead outlet operations: service standards, scheduling, labor strategy, and training

  • Own guest experience and service recovery; elevate consistency across shifts

  • Drive financial performance: food cost, beverage cost, labor %, inventory controls

  • Implement SOPs, sanitation standards, and compliance protocols

  • Coordinate with culinary and catering teams for events and high-volume periods

Ideal Background

  • 5–10+ years progressive F&B leadership in a full-service hotel or high-volume environment

  • Strong people leadership, floor presence, and coaching/training ability

  • Proven ability to improve cost controls without sacrificing service

Food & Beverage Manager (2 openings) — FL (Palm Beach/Miami region preferred)

Comp: $80,000 + 10% bonus
Relocation: $2,500
Local preference: Miami, Deerfield, Palm Beach, Delray Beach, South Beach

Overview
Hands-on managers to oversee daily outlet performance with a strong focus on service delivery, team engagement, and operational discipline. Great opportunity for managers ready for a high-profile market and elevated guest expectations.

Key Responsibilities

  • Manage daily operations for restaurant/bar/service areas (shift leadership + standards)

  • Develop team performance through training, accountability, and recognition

  • Support budget execution: labor alignment, beverage controls, inventory

  • Ensure consistency in guest experience, cleanliness, and brand standards

  • Partner with culinary on menu execution, pacing, and guest feedback loops

Ideal Background

  • Hotel/resort or upscale dining experience strongly preferred

  • Strong understanding of wine/spirits and service culture a plus

  • Track record of building schedules, controlling labor, and improving flow

Executive Chef — AL (Marriott Property)

Comp: $110,000

Overview
Lead culinary strategist and operator responsible for menu direction, kitchen execution, team leadership, and banquet/catering coordination as applicable. The focus is quality, consistency, and kitchen systems that scale.

Key Responsibilities

  • Direct all culinary operations, menu development, and execution standards

  • Lead hiring, training, and culture for BOH team; develop sous/line leaders

  • Manage purchasing, vendor relationships, and cost controls (food cost + waste)

  • Maintain sanitation and safety compliance; enforce kitchen SOPs

  • Support events/catering execution, forecasting, and production planning

Ideal Background

  • Proven Exec Chef experience in hotel, resort, or high-volume multi-outlet operation

  • Strong leadership presence with systems/process mindset

  • Ability to balance creativity with profitability and consistency

Executive Sous Chef — AL (Marriott Property)

Comp: $85,000 + Bonus + Relocation

Overview
Second-in-command culinary leader supporting daily execution, production planning, team development, and service pacing. Ideal for a strong operator ready to step into an Exec Chef role in the future.

Key Responsibilities

  • Run daily production and service execution; supervise BOH in the Chef’s absence

  • Maintain standards for plating, timing, prep, and station readiness

  • Coach and develop line staff; support hiring and performance management

  • Assist with ordering, inventory, and food-cost discipline

  • Ensure sanitation, labeling, and safety compliance

Ideal Background

  • 5+ years BOH leadership; hotel or multi-outlet experience a plus

  • Strong expediting skills and team leadership under pressure

Culinary Director (Exec Chef-level) — OH

Comp: $130,000 + bonus
Relocation: Yes
Temp Housing: 30 days provided

Overview
Culinary leader overseeing overall food direction and execution across the operation. This role blends leadership, concept refinement, team development, and quality control—ideal for a seasoned chef-leader who enjoys building standards and mentoring.

Key Responsibilities

  • Oversee culinary vision, menu development, and quality across service areas

  • Build kitchen structure: recipes, prep systems, training, and accountability

  • Partner with leadership on budget execution, purchasing strategy, and margins

  • Lead culture-building: retention, training pipelines, and performance standards

  • Ensure consistency of guest experience through auditing, coaching, and feedback loops

Ideal Background

  • Exec Chef or multi-unit culinary oversight experience

  • Strong leadership, training, and operational excellence track record

  • Comfortable working cross-functionally with operations and ownership/leadership

General Manager (Wellness-focused property) — WI

Comp: up to $120,000 + Bonus + Relocation

Overview
A hands-on General Manager role for a wellness-oriented destination property. The GM will lead guest experience, team culture, and operational performance while also understanding revenue drivers and local marketing.

Key Responsibilities

  • Lead all departments with a guest-first culture and strong staff engagement

  • Own property-level performance: service standards, budgeting, and reporting

  • Partner on revenue strategy: pricing/packaging mindset and demand awareness

  • Oversee local marketing/community presence to drive awareness and bookings

  • Hire, train, and develop department heads; ensure consistent execution

Ideal Background

  • GM experience in boutique hotel, retreat, or lifestyle property preferred

  • Strength in team leadership, guest experience, and revenue/marketing alignment

  • Comfortable being visible on-property and supporting operations day-to-day

General Manager (F&B experience required) — VA

Comp: up to $120,000
Candidate preference: TN/VA regional familiarity strongly preferred

Overview
General Manager role requiring a strong understanding of food & beverage operations. The GM will be accountable for overall property results, guest experience, and team leadership, with a particular emphasis on managing F&B performance and service standards.

Key Responsibilities

  • Lead all hotel operations with direct oversight of F&B performance

  • Drive service consistency, staffing stability, and department collaboration

  • Budget oversight: labor, department expenses, and KPI execution

  • Handle guest relations, service recovery, and reputation management

  • Build a strong local team culture with accountability and coaching

Ideal Background

  • Previous GM experience in a full-service environment

  • Demonstrated F&B leadership (not just exposure)—able to manage standards and costs

  • Strong local-market awareness and community mindset a plus

General Manager (50+ rooms) — SC

Comp: up to $100,000 + 20% bonus
Relocation: Yes

Overview
General Manager role for a smaller, condo-style lodging operation with no food & beverage. Ideal for a strong rooms-focused operator who excels in guest experience, maintenance coordination, owner relations, and clean operational systems.

Key Responsibilities

  • Oversee all rooms operations: housekeeping, maintenance coordination, standards

  • Manage staffing, scheduling, training, and service recovery

  • Ensure property condition and preventative maintenance planning

  • Drive financial performance: labor, expenses, vendor management

  • Coordinate owner/association communication as needed (condo-style environment)

Ideal Background

  • GM or AGM experience in limited service/boutique/condo-style lodging

  • Strong property-condition discipline and guest service leadership

  • Comfortable wearing multiple hats in a smaller operation