Leadership Placement

Management Recruiting

A great manager changes everything for your culture, your retention, and your bottom line. We find leaders who don't just fill a role, but elevate the entire operation.

Roles We Recruit

Every management role demands a different skill set. We understand the nuances and recruit accordingly.

General Managers

The operator who owns your P&L, leads your team, and represents your brand every single day.

Kitchen Managers

Runs your BOH with discipline and creativity. Controls food cost, develops cooks, and maintains consistency.

FOH Managers

Owns the guest experience from the door to the check. Trains servers, manages flow, and solves problems in real time.

Sous Chefs

Your chef's right hand. Executes the vision, runs the line, and keeps quality locked in during every service.

Assistant General Managers

The GM's operational partner. Handles scheduling, training, and daily operations so leadership can focus on growth.

Beverage Directors

Builds and manages your wine, cocktail, or bar program. Drives revenue, controls pour cost, and elevates the guest experience.

Our Process

How We Vet Management

A resume tells you what someone did. Our process tells you how they did it, why they did it, and whether they will thrive in your restaurant.

Culture Fit Assessment

We start by understanding your restaurant's identity — your values, pace, leadership style, and what makes your team tick. Then we assess candidates against that profile, not just a job description.

Operational Interviews

Our interviewers are former restaurant operators. We ask the questions a recruiter without industry experience would never think to ask — about pre-shift meetings, labor management, menu rollouts, and handling a 300-cover Saturday.

Reference Deep-Dives

We go beyond confirmation calls. We speak with former GMs, owners, and peers to understand how a candidate actually performed under pressure, during peak sales days, slower seasons, or during turnover.

Presentation & Support

You receive a shortlist of thoroughly vetted candidates with detailed profiles. We coordinate interviews, manage offers, and provide support through-out the transition.

What Makes a Great Restaurant Manager?

We've hired managers across all kinds of hospitality concepts, identifying the traits that separate good managers from great ones. Here are some of the areas we screen for:

Emotional Intelligence

They read a dining room, sense when a cook is struggling, and know how to give feedback that lands. This cannot be taught from a manual.

Operational Discipline

They run tight pre-shifts, manage labor to the half hour, and never let standards slip — even on a slow Tuesday.

Growth Mindset

They develop the people around them, build bench strength, and see every problem as a chance to get better.

Business Acumen

They understand that hospitality is a business. They watch food cost, manage comps wisely, and think about profitability alongside guest satisfaction.

Culture Carrier

They embody the values of the restaurant, hold the team accountable to them, and create an environment where people want to come to work.

Calm Under Fire

When the kitchen goes down, reservations double-book, and a VIP walks in unannounced — they handle it without breaking stride.

Ready to find your next great leader?

Tell us about your restaurant, your culture, and the kind of leader you need. We will find the manager who fits.

Start Your Search (404) 477-4723