General Manager Upscale Boutique Hotel | Baltimore, MD Salary: $150,000–$175,000 + Bonus + Benefits + RelocationOur client is seeking an experienced General Manager to lead an upscale boutique hotel in Baltimore, Maryland. This leadership role is responsible for driving operational excellence, financial performance, guest satisfaction, and team engagement while overseeing a unique property featuring three food & beverage outlets.Key Responsibilities
Provide strategic leadership across all hotel departments, including Rooms, Food & Beverage, Sales & Marketing, Finance, Engineering, and Human Resources.Drive revenue growth and profitability through effective budgeting, forecasting, cost control, and revenue management.Foster an exceptional guest experience by maintaining high service standards and operational excellence.Lead, mentor, and develop department heads and hotel associates, creating a culture of accountability, collaboration, and engagement.Oversee the performance of the hotel's three food & beverage outlets, ensuring exceptional service, quality, and financial results.Build strong relationships within the local community while enhancing the hotel's market presence.Ensure compliance with all brand standards, company policies, safety regulations, and legal requirements.Partner closely with ownership and corporate leadership to execute strategic initiatives and achieve business objectives.
Ideal Candidate
Proven experience as a General Manager within an upscale, lifestyle, boutique, or luxury hotel environment.Strong background overseeing hotels with significant food & beverage operations.Demonstrated success in driving financial performance, guest satisfaction, and employee engagement.Excellent leadership, communication, and relationship-building skills.Strong understanding of hotel operations, budgeting, forecasting, and asset management.Familiarity with the Baltimore market is highly preferred. Local candidates are encouraged to apply, although candidates with previous experience living and working in the Baltimore area will also be considered.
Compensation & Benefits
Base Salary: $150,000–$175,000Annual Bonus: Up to 25% based on performanceComprehensive benefits package, including 401(k)Relocation Assistance: Up to $10,000 for eligible candidates (subject to an 18-month repayment agreement)
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Director of Food and Beverage – Houston, TX Salary: $95,000 + Bonus Benefits, PTO, 401(k), Relocation AssistanceI’m hiring on behalf of a prestigious golf brand, and they are looking for a Director of Food and Beverage to lead and oversee all culinary and beverage operations at one of their premier golf clubs in Houston, TX.Responsibilities:
Lead all food and beverage operations, including dining outlets, banquet events, and beverage services.Develop and implement strategic plans to drive revenue, enhance member satisfaction, and maintain operational excellence.Manage budgets, cost controls, inventory, and purchasing for all F&B outlets.Recruit, train, and mentor a high-performing team of managers, chefs, and service staff.Ensure compliance with health, safety, and sanitation standards.Collaborate with club leadership to plan special events, tournaments, and private functions.Maintain the highest standards of quality, presentation, and member experience.
Qualifications:
Proven leadership experience in food and beverage management, preferably in upscale or private club settings.Strong financial acumen, including budget management and forecasting.Excellent communication, team-building, and problem-solving skills.Ability to maintain a high level of member or guest satisfaction while managing multiple outlets.Knowledge of current culinary trends, fine dining, and beverage programs.
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Executive Chef | Central London | Salary: Circa £90,000We are working on behalf of a luxury hotel in the heart of Central London to recruit an experienced Executive Chef to lead the culinary operation across multiple outlets.This is a rare opportunity to join a well-established, high-end property with an excellent reputation for quality, service and guest experience. The successful candidate will take full ownership of the kitchen operation, leading a brigade of around 20 chefs while driving standards, consistency and commercial performance across a diverse food offering.What you'll be doing
Leading and developing a brigade of around 20 chefs across multiple outlets.Maintaining exceptional food quality and presentation throughout the hotel.Working closely with senior leadership to deliver outstanding guest experiences.Managing budgets, food costs, labour and stock control.Recruiting, mentoring and developing the kitchen team.Driving consistency, efficiency and high operational standards.Ensuring compliance with all food safety and health & safety legislation.
What we're looking for
Current Executive Chef, Executive Head Chef or a strong Head Chef operating within a luxury hotel or five-star environment.Experience managing multiple food and beverage outlets.Previous experience leading teams of around 20 chefs or more.A background within luxury hospitality with exceptional culinary standards.Strong commercial awareness with proven control of GP, labour and kitchen performance.Experience working within London's restaurant and hospitality market is essential.You must currently live within London.A hands-on leader with excellent communication and people management skills.
What's on offer
Salary of circa £90,000.The opportunity to lead the food offering within a prestigious Central London hotel.A stable, long-term role with an established luxury property.Autonomy to lead, develop and inspire a talented culinary team.
If you are an experienced Executive Chef with a luxury background and a proven track record within London's hospitality scene, we'd love to hear from you.....Read more...
Assist with basic food preparation, including chopping, portioning, and preparing ingredients
Support chefs during service by following instructions and maintaining high kitchen standards
Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines
Training:Commis Chef Level 2.
Training will be mainly work-based with a day release once a week at Heart of Worcestershire college's Worcester Campus.Training Outcome:Commis Chef progressing to Junior Chef de Partie (or Chef de Partie, depending on experience gained) once core skills, confidence, and practical kitchen experience are achieved, taking on responsibility for running a section, preparing dishes to a high standard, and supporting the wider kitchen team during service.Employer Description:Stourport Manor Hotel is a welcoming and historic hotel set in the Worcestershire countryside, offering quality accommodation, dining, and leisure facilities. We provide a warm and friendly environment for guests, with a strong focus on excellent customer service and creating memorable experiences. We host a wide range of events including weddings, conferences, à la carte dining, buffets, BBQs, and private functions, providing a versatile and dynamic setting for both guests and staff.Working Hours :Weekdays + Weekends. 2pm - 10pm. Shifts TBC.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative....Read more...
Assist chefs with food preparation and basic cooking tasks
Wash, peel, chop and prepare ingredients
Keep workstations clean, organised and sanitised
Follow food hygiene and health and safety procedures
Help with stock rotation and storage
Check ingredients for freshness and quality
Measure and portion ingredients correctly
Prepare simple dishes under supervision
Support different kitchen sections when required
Clean kitchen equipment, utensils and surfaces
Receive and store food deliveries
Learn recipes, cooking techniques and presentation skills
Reduce food waste and report low stock
Follow instructions from the head chef and senior chefs
Work efficiently during busy service periods
Training:Training will take place once per month at our Kitchen space in Hackney, as well as your e learning portfolio on BUD.Training Outcome:Progression to a full time Commis chef and potential to then move onto a Level 3 Chef de Partie.Employer Description:Founded by chefs Jack Croft and Will Murray, alongside hospitality entrepreneur James Robson, the Fallow Group is redefining modern dining with a focus on sustainability, nose-to-tail cooking, and bold culinary creativity. Each of the group's three restaurants offers a unique experience while sharing a commitment to conscious sourcing, innovative flavours, and exceptional hospitality. From St. James’s to Wood Wharf, the Fallow Group is at the forefront of sustainable gastronomy, offering creative, ingredient-led dining experiences unlike any other. Working Hours :Weekly shift work, arranged upon employment.Skills: Attention to detail,Organisation skills,Presentation skills,Team working,Creative....Read more...
Restaurant General Manager – Fine DiningKey West, Florida Salary: 80k + Benefits I am hiring on behalf of a luxury island resort seeking an experienced and passionate Restaurant General Manager to oversee the operations of a premier fine dining restaurant in Key West.This is an exciting opportunity for a hands-on hospitality leader with a strong background in fine dining, luxury service, team leadership, and financial management. The ideal candidate will be responsible for delivering exceptional guest experiences while driving operational excellence, team development, and overall restaurant performance.Key Responsibilities:
Oversee all day-to-day restaurant operations, ensuring consistently high standards of service and guest satisfactionLead, mentor, and develop the restaurant team through effective training and coachingManage staffing, scheduling, and daily operational coverageOversee inventory management, purchasing, and supplier relationshipsEnsure exceptional food quality, presentation, and service standardsHandle guest feedback and resolve customer concerns professionallyIdentify opportunities to streamline operations and enhance the overall guest experienceMonitor restaurant financial performance, including sales, labor, and expensesEnsure compliance with food safety, sanitation, and operational regulationsMaintain accurate operational, inventory, sales, and staff records
Ideal Candidate:
Previous experience as a Restaurant General Manager or similar leadership roleStrong background in fine dining and/or luxury hospitalityProven ability to lead, motivate, and develop high-performing teamsStrong financial and operational management skillsExcellent communication and interpersonal abilitiesAbility to thrive in a fast-paced, high-volume environmentStrong understanding of food safety and sanitation standardsPassion for delivering elevated guest experiences and exceptional service
Benefits:
Health InsuranceDental InsuranceVision InsuranceLife Insurance401(k)Free Associate ParkingComplimentary Meal for Every Shift Worked25% Discount at Resort OutletsHotel DiscountsFriends & Family Discounts
If you're an experienced hospitality leader looking for an exciting opportunity in one of Florida's most iconic destinations, I'd love to hear from you!....Read more...
General Manager – Full-Service 4* Hotel in Scotland Up to £60,000 + 40% Bonus + BenefitsWe are seeking an experienced and commercially driven General Manager to lead a well-established 4-star full-service hotel in Scotland.This is an exciting opportunity for a passionate hotelier to take full ownership of a thriving operation, leading a dedicated team while driving exceptional guest experiences, commercial performance and operational excellence.As General Manager, you will have overall responsibility for the hotel's performance across all departments, including Rooms, Food & Beverage, Meetings & Events and Leisure. You'll inspire your team to deliver outstanding service while ensuring the hotel consistently achieves its financial and operational objectives.Responsibilities
Provide strong leadership across all hotel departments.Drive revenue growth and maximise profitability.Deliver exceptional guest satisfaction and service standards.Lead, coach and develop department heads and wider hotel teams.Manage budgets, forecasting, payroll and cost control.Develop local business relationships and identify new commercial opportunities.Ensure full compliance with brand standards, health & safety and company policies.
Requirements
Previous experience as a General Manager or Hotel Manager within a full-service 4-star or 5-star hotel.A commercially astute leader with a proven track record of delivering financial results.Strong Food & Beverage and Rooms experience.Passionate about people development and creating a positive team culture.Excellent communication and stakeholder management skills.Hands-on, visible and guest-focused leadership style.....Read more...
Restaurant General Manager – Liverpool Street ASAP – up to £60/65,000
Stunning Restaurant Central East London
Who will I be working for?One of London’s smaller but growing groups is looking to hire someone to run this fantastic site, this is an exciting and popular, casual, delicious fresh food restaurants where the food and drinks are made with the best produce available, great business, if you like food and that cool casual setting this role is for you…The General Manager Role:They are really looking for a rock star to help them succeed in maintaining their standards as well as bringing in fresh, innovative ideas to take the site to the next level. As General Manager you will be fully responsible for all front of house operations, including recruitment, financials, budgeting, costing, team development and growth and above all; ensuring that every guest leaves having had an awesome experience!The General Manager Person:
Live and breathe food and service - passion is key for this positionAt least 2/3 years’ experience in a similar establishment in a similar positionObsessed with operational excellence – always looking for continuous improvementLove food and working with great peopleNatural leader who can drive changeCommercially very astuteWorked in a quality led environment at high volume
If you are keen to discuss the details further, please apply today or send your cv to Stuart Hills OR call 02077 90 2666 To view other great opportunities please check out our website www.corecruitment.com or call us on +44 207 790 2666 for a confidential chat about upcoming opportunities. Follow COREcruitment on your favourite social networks - Facebook, Twitter, LinkedIn and Instagram....Read more...
Catering Manager – Luxury ResortLocation: Bermuda Compensation: $80,000–$85,000 USD + gratuities Benefits: Subsidized housing, flights, work permit, comprehensive benefits package, insurance, and additional company perksWe are recruiting on behalf of a luxury resort in Bermuda seeking an experienced Catering Manager to oversee restaurant, outlet, and catering operations. This is an excellent opportunity for an energetic hospitality professional with strong operational expertise and a passion for delivering exceptional guest experiences.Reporting to the Director of Food & Beverage and Executive Chef, the successful candidate will ensure seamless event execution while supporting the day-to-day success of the resort's food and beverage operations.Key Responsibilities
Oversee daily catering, restaurant, and outlet operationsCoordinate and execute events while ensuring exceptional service standardsSupport operational planning, scheduling, and team leadershipBuild strong client relationships and ensure successful event deliveryManage administrative tasks, reporting, and operational systemsWork closely with the Food & Beverage leadership team to drive operational excellence
Ideal Candidate Profile
Minimum 2 years' experience as an Assistant Restaurant Manager, Assistant Catering Manager, or similar leadership roleDegree or qualification in Hospitality, Business, or Management preferredStrong Microsoft Office skills, particularly ExcelExperience using OpenTable or similar reservation softwareCatering software knowledge is an advantageHighly proactive, energetic, and service-focusedValid driver's licence required
Candidates must hold a valid USA, Canadian, or UK passport/visa to be considered.....Read more...
Welcome and look after guests across the bistro, restaurant and event/wedding spaces
Take food and drink orders and provide table service to a high standard
Set up and clear down dining and bar areas before and after service
Support the smooth running of weddings and events, including hospitality for guests
Handle payments accurately using the till/EPOS system
Follow food hygiene, health & safety and licensing requirements at all times
Support colleagues across the wider hospitality team as needed
Training:
Food and Beverage Team Member Standard
English and maths (if required) Level 2
Training Outcome:Upon completing the apprenticeship, you could advance to a Level 3 apprenticeship, which can further lead to Level 4 apprenticeships. Additionally, there are opportunities to specialise in areas such as wine expertise, event coordination, or bar and restaurant management.Employer Description:In a world that rarely slows down, Potton Hall offers space to pause, breathe and feel renewed. Set within the heart of the Suffolk countryside, our hotel is a peaceful retreat where nature, comfort and thoughtful hospitality come together. Our boutique accommodation blends rustic rural character with warm, African-inspired design, creating spaces that feel both grounding and quietly luxurious. Wake to birdsong, soft morning light and open landscapes, and begin your day surrounded by calm. Set within ten acres of Suffolk countryside, we offer a place where rest, nature and hospitality come together. Working Hours :Able to work flexibly, including weekends and evenings around wedding/event bookings.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Administrative skills,Number skills,Logical,Team working,Initiative,Friendly,Willingness to learn,Professional,Calm under pressure,Reliable,Good time keeping,Good work ethic....Read more...
Assist with basic food preparation, including chopping, portioning, and preparing ingredients.
Support chefs during service by following instructions and maintaining high kitchen standards.
Keep the kitchen clean, organised, and compliant with food hygiene and safety guidelines.
Work alongside our skilled Chefs to learn core cooking skills, food preparation, hygiene standards, and menu support, building confidence and a strong foundation for your future.
Training:As part of your apprenticeship you will be required to attend Sheffield College, City Campus on day release, one day per week. Training Outcome:Commis Chef progressing to Junior Chef de Partie (or Chef de Partie, depending on experience gained) once core skills, confidence, and practical kitchen experience are achieved, taking on responsibility for running a section, preparing dishes to a high standard, and supporting the wider kitchen team during service.Employer Description:The Pastures Lodge & Hotel offers a warm, well-rounded experience that feels easy and effortless. In the Pastures Lodge, familiar favourites are cooked with care, from hearty roasts at the carvery to comforting classics with seasonal touches whilst Stuarts event suite is ideal for large weddings, events and regularly hosts great entertainment shows. At Pastures Hotel bedrooms are simple, peaceful, and made for a good night’s sleep. Whether you’re here for a meal, a gathering or show at Reeds or a corporate meeting at the Castle events space, everything has been thoughtfully put together to make you feel welcome and at ease.Working Hours :Weekdays and Weekends. 2pm - 10pm
Further details on working week will be provided during an interview.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Patience....Read more...
Compliance Technologist – Food Industry 100% Site Based Role £Competitive DOE + Benefits Chippenham area, WiltshireAn exciting opportunity for an individual ideally with Technical/Quality management experience, gained within a food manufacturing environment. Based at a modern site near TrowbridgeWithin this role you will be supporting the Regulatory and Labelling Supervisor to ensure that labels, specs and other project work are created in an accurate and timely manner. Supplier information is to be reviewed to ensure that it is accurate and in the correct format required by the customer COP and legislation. All work to be completed within the current BRC framework of the site.This role could suit a candidate with QA experience seeking the next step in their career, or a Food Science Graduate who has already gained some experience within the industry.Compliance Technologist Key Responsibilities:
Working with suppliers to ensure that all technical information received onto site is accurate and is sufficiently detailed to ensure that the site approval process occurs in a timely way. This information could be HACCP, specifications, labels, swabbing plans etc.Working with customers to ensure that information supplied is accurate and if amendments are needed, these are dealt with quickly.Responding promptly and proactively to ongoing technical queries from customers.Maintenance & review of raw material suppliers, packaging and cheese supplier’s records and audits.Create specifications for new products and maintain the specification database.Work within the customer technical framework using electronic specification systems (Food Logic and Trace gains).Create, review and approve artwork against market regulations.
Compliance Technologist Qualifications and experience:
Experience in a QA / Technical role ideally with a chilled food manufacturing business or relevant qualification.Experience of supplier specifications systems, specification writing, food labelling regulations or NPD related knowledge would be advantageous. The ability to read, analyse and interpret technical procedures and EU regulations.
Compliance Technologist Salary and Benefits:
Competitive SalaryContributory Pension SchemeDeath in Service schemeHoliday: 25 days plus statutory
This role is commutable from Bath, Chippenham, Warminster, Devizes, Trowbridge, Swindon and surrounding areas and may suit a candidate that has previously worked as a QA, Technical Admin, Specifications Technologist, Food Technologist, Technical Assistant, QA Supervisor, Food Safety and Compliance Technologist, Regulatory Affairs Technologist, Product specifications Technologist or Compliance Technologist....Read more...
Are you enthusiastic, reliable and passionate about customer service? We're looking for a Food & Beverage Apprentice to join our Catering Team, helping deliver an excellent food and beverage experience for students, staff, visitors and conference guests.
About the Role
Working across our Oxford sites, you'll support a range of catering services, including:
·Breakfast, lunch and dinner service.
·Café and licensed bar operations.
·Conference and event catering.
·Preparing and serving refreshments.
·Setting up dining and meeting spaces.
·Operating tills and handling customer transactions.
·Maintaining high standards of cleanliness, food safety and customer care.
What We're Looking for You will:
·Have a genuine interest in hospitality and customer service.
·Be friendly, professional and approachable.
·Be punctual, reliable and trustworthy.
·Demonstrate attention to detail.
·Show enthusiasm, energy and a willingness to learn.
·Enjoy working as part of a team.
Working Hours
36.5 hours per week
Five days out of seven, including evenings, weekends and bank holidays.
Based mainly at Rewley House (Central Oxford) and occasionally at Ewert House (Summertown)
38 days holiday per year including bank holidays
Why Join Us?
Earn while you learn in a recognised apprenticeship role
Gain practical hospitality and catering experience
Work within one of the world's leading universities
Develop transferable customer service and teamwork skills
Be part of a supportive and professional team environment
This is a fantastic opportunity to gain valuable hospitality experience while developing skills within Oxford Lifelong Learning. Apply today to start your career in food and beverage service.Training:Level 2 Food and Beverage ApprenticeshipApprenticeship standards are aimed at developing skills within the Apprentice’s chosen career route, each standard has set knowledge, skills and behaviours required to be successful within the job role. This will include the completion of functional skills in Maths and English. Once the apprentice has completed a minimum of 12 months training and the employer and Inspiro's Development Coach confirm they have met all the requirements of the standard they will be put through to end point assessment. The end point assessment is independent from the training and includes a variety of assessment methods which test the skills and knowledge of the apprentice to ensure they are fully competent in their role. Each Apprentice will be supported throughout the apprenticeship by a structured programme of teaching, e-learning, face to face training and workplace mentoring; this will encourage and help them to meet the requirements of the new standards and will prepare them for the end of point assessment.Training Outcome:This vacancy contract is for 18 months.Employer Description:Welcome to the University of Oxford. We aim to lead the world in research and education for the benefit of society both in the UK and globally. Oxford’s researchers engage with academic, commercial and cultural partners across the world to stimulate high-quality research and enable innovation through a broad range of social, policy and economic impacts.
We believe our strengths lie both in empowering individuals and teams to address fundamental questions of global significance, while providing all our staff with a welcoming and inclusive workplace that enables everyone to develop and do their best work. Recognising that diversity is our strength, vital for innovation and creativity, we aspire to build a truly diverse community which values and respects every individual’s unique contribution.
While we have long traditions of scholarship, we are also forward-looking, creative and cutting-edge. Oxford is one of Europe's most entrepreneurial universities and we rank first in the UK for university spin-outs, and in recent years we have spun out 15-20 new companies every year. We are also recognised as leaders in support for social enterprise.
Join us and you will find a unique, democratic and international community, a great range of staff benefits and access to a vibrant array of cultural activities in the beautiful city of Oxford.Working Hours :36.5 Hours 5 days out of 7 Rota Shifts between 7.15am and 10.30pmSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
General Manager - Quick Service RestaurantRolla, Missoui Salary: Hourly; equivalent to ~$80,000 + BonusWe're partnered with a franchisee Quick Service restaurant brand looking for a General Manager to lead one of their high-performing locations in Rolla, Missouri.This is an excellent opportunity for a hands-on leader who is passionate about developing people, creating a positive team culture, and delivering consistent operational excellence. The role is paid hourly, averaging 50 hours per week, with monthly bonus opportunities.We're looking for someone who enjoys being in the operation, leads from the front, and takes pride in building successful teams and operations.What You'll Be Doing
Leading all day-to-day restaurant operationsRecruiting, coaching, and developing a high-performing teamDriving guest satisfaction through exceptional service and operational consistencyManaging scheduling, labour, food costs, inventory, and daily financial performanceEnsuring food quality, cleanliness, and brand standards are consistently maintainedMonitoring operational KPIs and driving continuous improvement
What We're Looking For
Previous General Manager experience within a Quick Service restaurantHands-on experience working with fryer-based operations is requiredProven ability to lead, coach, and develop successful teamsStrong operational and financial understanding of restaurant managementPassion for hospitality, consistency, and creating a great workplace culture
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Assistant Kitchen Manager – Albany, NY – Up to $70kOur client is a dynamic entertainment venue offering a variety of interactive experiences, events, and activities for guests of all ages. They’re looking for a Kitchen Manager to oversee back-of-house operations, lead a small team, and ensure consistent food quality and efficiency in a fast-paced, high-energy environment.Skills and Experience:
Proven experience managing kitchen operations in a high volume, energetic environment.Ability to train, supervise, and motivate a team to maintain high performance and efficiency.Strong understanding of food safety regulations and sanitation practices, always ensuring compliance.Experience with inventory management, ordering supplies, and ensuring consistent food quality and service standards.
If you are keen to discuss the details further, please apply today or send your cv to Cassidy at COREcruitment dot comDue 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!....Read more...
Chef de Cuisine – Italian Restaurant | Luxury Beachfront ResortLocation: St. Maarten Compensation: $50,000–$55,000 USD Benefits: On-site apartment, relocation assistance including flights, company cellphone and laptop, medical insurance, food allowance, friends & family perks, and additional company benefitsWe are recruiting on behalf of a luxury beachfront resort in St. Maarten seeking an experienced Chef de Cuisine to lead the opening of a brand-new Italian restaurant. This is an exciting pre-opening opportunity to shape the culinary vision of a new dining concept within an established resort renowned for its diverse food and beverage offerings.The successful candidate will be responsible for launching and leading the restaurant from the ground up, creating authentic Italian menus, building a high-performing kitchen team, and delivering exceptional dining experiences while maintaining the highest culinary and operational standards.Key Responsibilities
Lead the pre-opening and day-to-day operations of the new Italian restaurantDevelop authentic Italian menus, seasonal specials, and innovative culinary offeringsRecruit, train, and mentor a high-performing culinary teamEnsure exceptional food quality, consistency, and presentation across every serviceManage food costs, inventory, purchasing, and kitchen budgets
Ideal Candidate Profile
Previous Chef de Cuisine or Senior Sous Chef experience within an upscale hotel, resort, or standalone Italian restaurantStrong background in authentic Italian cuisine with a passion for quality ingredients and classic techniquesProven experience opening new restaurants or leading pre-opening culinary operations is highly desirableStrong leadership skills with the ability to recruit, develop, and inspire culinary teamsExcellent financial acumen with experience managing food costs, labour, and kitchen operationsCreative, adaptable, and passionate about delivering exceptional guest experiencesLuxury hospitality or Caribbean experience is considered an advantageCandidates must hold Dutch, American, or Italian nationality due to work permit requirements.
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Director of Food & BeverageFrisco, TX $75,000 Base Salary PTO + 401(k) + Benefits + Relocation AssistanceI am hiring on behalf of a well-established golf and hospitality brand seeking a Director of Food & Beverage for one of their premier private clubs in the Dallas, Texas area.This is a fantastic opportunity for an experienced hospitality leader to oversee all food and beverage operations, elevate member experience, and drive operational and financial performance within a high-end private club environment.Key Responsibilities:
Lead all food & beverage operations across dining outlets and eventsOversee and develop a high-performing front-of-house and culinary teamDrive member satisfaction and enhance overall club experienceManage budgets, labor costs, and financial performancePartner with club leadership to deliver exceptional service standardsExecute and elevate banqueting, catering, and member eventsEnsure compliance with all health, safety, and brand standards
Ideal Candidate Profile:
Previous Director of F&B or senior hospitality leadership experienceStrong background in private clubs, hotels, or upscale restaurant operationsProven ability to lead and develop diverse teamsStrong financial acumen and operational management skillsPassion for delivering elevated guest and member experiences
This is an excellent opportunity to join a respected golf hospitality brand with strong growth and long-term career potential.If you’re a hospitality leader looking for your next challenge in the Dallas market, I’d love to hear from you.....Read more...
Director of Food & BeverageDallas, Texas $90,000 Base Salary PTO + 401(k) + Benefits + Relocation AssistanceI am hiring on behalf of a well-established golf and hospitality brand seeking a Director of Food & Beverage for one of their premier private clubs in the Dallas, Texas area.This is a fantastic opportunity for an experienced hospitality leader to oversee all food and beverage operations, elevate member experience, and drive operational and financial performance within a high-end private club environment.Key Responsibilities:
Lead all food & beverage operations across dining outlets and eventsOversee and develop a high-performing front-of-house and culinary teamDrive member satisfaction and enhance overall club experienceManage budgets, labor costs, and financial performancePartner with club leadership to deliver exceptional service standardsExecute and elevate banqueting, catering, and member eventsEnsure compliance with all health, safety, and brand standards
Ideal Candidate Profile:
Previous Director of F&B or senior hospitality leadership experienceStrong background in private clubs, hotels, or upscale restaurant operationsProven ability to lead and develop diverse teamsStrong financial acumen and operational management skillsPassion for delivering elevated guest and member experiences
This is an excellent opportunity to join a respected golf hospitality brand with strong growth and long-term career potential.If you’re a hospitality leader looking for your next challenge in the Dallas market, I’d love to hear from you.....Read more...
Kitchen Manager – San Jose, CA – $90,000 - $110,000A well-established, high-volume restaurant group is seeking an experienced Kitchen Manager to lead back-of-house operations at one of its busy San Jose locations. This is a hands-on leadership role for someone who thrives in fast-paced kitchens, builds strong teams, and understands how to balance operational excellence with a great guest experience.The ideal candidate has experience managing high-volume restaurant kitchens, leading teams from the line, and maintaining strong systems around food quality, labor, prep, and cleanliness. This opportunity is ideal for a driven culinary leader looking to grow within a respected hospitality group known for its energetic atmosphere and strong culture.Responsibilities:
Oversee all day-to-day BOH operations in a high-volume restaurant environmentLead, coach, and develop kitchen teams to maintain consistency, speed, and qualityManage scheduling, labor controls, inventory, ordering, and food cost performanceEnsure all food safety, sanitation, and health department standards are consistently metMaintain prep systems, pars, and operational organization across all shiftsPartner closely with FOH leadership to drive service standards and guest satisfaction
Requirements:
3+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experienceExperience in high-volume casual dining or polished casual restaurant environmentsStrong understanding of food cost, labor management, and inventory systemsProven leadership ability managing teams in fast-paced kitchens
If you’re interested in learning more about this opportunity, please apply today.....Read more...
Head Chef - Luxury Events Catering – South-East & London - £65,000-£70,000Premium Events | Creative Freedom | Modern British CuisineWe're recruiting a Head Chef to lead the central production kitchen and Event’s, for an award-winning luxury events business renowned for delivering exceptional food at some of the UK's most prestigious weddings, private dining experiences and corporate events.Built on a passion for British produce, creativity and restaurant-quality food, every menu is bespoke and every event is different.The Offer
£65,000-£70,000 salary48-hour contractPerformance bonus schemePrivate healthcareCompany pension28 days holiday including bank holidaysFree meals on dutyUniform providedCompany discounts and wellbeing supportOngoing training and developmentClear career progression within a growing businessGenuine creative freedom across menusWork with premium seasonal ingredients
The Operation
Luxury weddings, private dining and corporate events.Bespoke menus created for every client.Events from 20 to 1,000 guests.Modern central production kitchen.Approximately 45 kitchen employees, including an experienced freelance team.Premium food with restaurant-quality presentation.
The Role
Lead the central production kitchen and daily operations.Plan and deliver multiple high-end events simultaneously.Create innovative seasonal menus using the best British produce.Oversee production, prep and event logistics.Ensure every dish leaves the kitchen to exceptional standards.Lead, coach and develop a large kitchen brigade.Manage food costs, labour and kitchen performance.Work closely with the senior events team to deliver seamless service.Drive new food ideas, presentation and menu development.Lead from the front in a fast-paced, hands-on kitchen.
About You
Experienced Head Chef with a premium events, banqueting or luxury hospitality background.Passionate about modern British cuisine and seasonal ingredients.Reliable, consistent and committed to long-term roles.
If you're looking for a Head Chef role where you'll have genuine creative freedom, lead a talented brigade and deliver restaurant-quality food for luxury events, we'd love to hear from you.If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Restaurant Manager (PM)Salary: $80,000–$85,000Location: NYCBenefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining DiscountsAn 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 outletsTrain, schedule, and mentor front-of-house staffMaintain service standards and handle guest feedback professionallyCoordinate with kitchen on guest preferences and special requestsAssist with scheduling, payroll, reporting, and inventorySupport implementation of new menus, events, and seasonal offeringsUphold brand standards and grooming guidelinesFoster a positive, motivated, and guest-focused team environment
Qualifications:
2+ years in a luxury hospitality or fine dining settingStrong knowledge of food, wine, and spiritsProfessional communication skills; detail-orientedEvening/weekend availability (3 PM–1 AM)NYC Food Handler's Certificate, TIPS, and ServSafe preferred
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Executive ChefLocation: Medina, OhioSalary: $100,000 + BonusPTO: Generous Paid Time Off401(k): Company-Sponsored 401(k) PlanBenefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking a talented and hands-on Executive Chef to lead culinary operations at a private club in Medina, Ohio. This role is responsible for delivering an exceptional member dining experience while overseeing all back-of-house operations, team development, and financial performance.Key Responsibilities
Lead and manage all culinary operations, including daily dining service and banquet functions.Recruit, train, mentor, and retain a high-performing culinary team.Develop seasonal menus and feature offerings that balance creativity and profitability.Oversee purchasing, inventory management, and vendor relationships.Manage food and labor costs to meet budgeted financial targets.Conduct regular financial reviews and implement corrective action plans as needed.Ensure compliance with all food safety, sanitation, and regulatory requirements.Maintain consistent food quality, presentation, and service standards.Collaborate with club leadership to enhance member satisfaction and the overall dining experience.
Qualifications
Prior experience as an Executive Chef or senior culinary leader, preferably in a private club or upscale hospitality environment.Strong knowledge of cost controls, budgeting, and P&L management.Proven leadership skills with the ability to build, develop, and motivate a cohesive team.Excellent organizational, communication, and interpersonal skills.Culinary degree or formal culinary training preferred.ServSafe certification (or the ability to obtain it upon hire).
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Restaurant ManagerLocation: Plymouth, MA Salary: $65,000 to $75,000My client is a well-established and growing restaurant group with locations across the East Coast, known for delivering warm hospitality and crave-worthy food. They’re currently seeking a Restaurant Manager to join a high-energy, casual Italian full-service concept and be part of a passionate, people-first team.Ideal Candidate:
2+ years of experience in a Restaurant Manager or similar leadership roleA genuine passion for hospitality and a desire to grow and develop within a strong restaurant groupStrong financial skills with confidence managing P&L, COGS, and forecastingA love for great food, great service, and creating memorable guest experiencesA natural leader with excellent communication, organization, and time-management skills
This is a fantastic opportunity to step into a hands-on role with a brand that values its people, promotes from within, and knows how to balance great food with great vibes.If you believe you have what it takes, please send your resume to Cassidy! Please note that only short-listed candidates will be contacted, and you must already have the right to work in the USA. ....Read more...
Sous Chef – New OpeningSalary: €2,500 – €3,500 gross per month (depending on experience)Languages: English required | Dutch is a strong advantageLocation: Amsterdam, NetherlandsWe are seeking an experienced and hands-on Sous Chef to join an exciting new hospitality opening in Amsterdam.This is a great opportunity for a passionate culinary professional who enjoys working in a fast-paced environment, supporting kitchen operations, and developing a strong team culture from the beginning.Working closely with the Head Chef, you will play a key role in ensuring smooth daily operations, maintaining high food quality standards, and supporting the team during busy services across multiple outlets.Your impact
Support the Head Chef in managing daily kitchen operations across multiple concepts.Ensure consistency, quality, and attention to detail in every dish served.Lead and motivate the kitchen team during preparation and service.Help create an organised, efficient, and positive kitchen environment.Act as a strong support for the Head Chef and step up when required.
What you'll do
Assist with daily kitchen management and service coordination.Guide and support junior chefs through coaching and hands-on leadership.Coordinate preparation, mise-en-place, and smooth service flow.Ensure dishes are prepared and presented according to quality standards.Support stock management, inventory checks, and waste reduction initiatives.Maintain excellent hygiene, food safety, and kitchen organisation standards.Support events and special services when required.Contribute ideas and feedback to improve kitchen operations.
Who you are
Minimum 2 years’ experience as a Sous Chef, or a strong Chef de Partie ready for the next step.Experience working in busy restaurants, hotels, or hospitality concepts.Confident leading a shift and supporting a kitchen team.Strong understanding of food quality, kitchen organisation, and cost control.Reliable, structured, and calm under pressure.Passionate about cooking, teamwork, and delivering great guest experiences.Comfortable working with digital tools, recipes, and kitchen systems.Fluent in English; Dutch language skills are a strong advantage.
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General Manager – Premium Coastal Restaurant – Jersey - £55,000 + Free AccommodationWe’re looking for an exceptional General Manager to take the lead at one of Jersey’s standout hospitality venues – a high-profile, all-day restaurant and bar in an incredible coastal setting.This is a substantial operation with a strong food and beverage offering busy seasonal trade and a fantastic outdoor space. From breakfast and relaxed daytime dining through to cocktails, dinner and private events, it’s a venue with multiple revenue streams and plenty of opportunity for an ambitious GM to make their mark.We need a commercial, hands-on and people-focused operator who knows how to run a busy venue properly while still delivering the kind of guest experience that keeps people coming back.The Package
£45,000 BaseTRONC on top and BonusFree Accommodation Tax Benefits from living on the Island
The Role
As General Manager, you’ll take full ownership of the day-to-day and commercial performance of the business.You’ll lead and develop a sizeable front and back of house team, work closely with the kitchen leadership and ensure consistently high standards across food, drink, service and atmosphere.Key responsibilities will include:Full P&L ownership and delivery against budgetDriving sales, profitability and overall venue performanceRecruiting, developing and retaining a high-performing teamMaintaining excellent standards of service and guest experienceManaging labour, stock, margins and controllable costsWorking closely with the Head Chef to deliver a strong and consistent food offerMaximising revenue across dining, drinks, outdoor trade and private eventsBuilding a strong culture of accountability, hospitality and developmentEnsuring the venue is operationally excellent, compliant and always ready for a busy serviceIdentifying opportunities to grow the business and strengthen its position in the local market
Who We’re Looking For
You’ll already be operating at General Manager level within a quality, high-volume restaurant, bar or premium pub environment, or be a very strong Deputy/AGM ready for a significant step up.We’re particularly interested in people who can demonstrate:Experience managing a high-volume food and beverage operationStrong commercial and financial acumenA track record of driving revenue and controlling costsExcellent leadership and team development skillsHigh standards and a genuine passion for hospitalityConfidence managing both restaurant and bar operationsExperience with seasonal peaks and changing trading patternsThe ability to remain visible, calm and decisive during busy servicesA proactive approach – someone who sees opportunities rather than waiting to be told what to do
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