Restaurant management
Managers, Assistant Managers, Assistant General Managers and General Managers.
Direct sourcing and thoughtful screening for restaurant management and culinary leadership. Work directly with Jason Carter to define the role, reach qualified candidates and move the right conversations forward.
Discuss your hiring needs ↗Hiring decisions affect service, culture and profitability. My hospitality operations background helps me understand the leadership experience your concept needs, from a busy dining room to a disciplined kitchen.
Managers, Assistant Managers, Assistant General Managers and General Managers.
Sous Chefs and Executive Chefs with the experience to lead teams and manage kitchen execution.
Leaders who can support consistency, accountability and performance across locations.
Clear flat fees, agreed before the search begins. Final pricing reflects the role, location, and search requirements.
| Role | Flat fee |
|---|---|
| Manager / Assistant Manager / Kitchen Manager | $8,500 |
| Assistant General Manager / Sous Chef | $10,000 |
| General Manager / Executive Chef | $12,000 |
| Multi-unit leadership | From $15,000 |
| Director / executive searches | Custom quote |
Fees apply to standard searches. Senior, confidential, relocation-heavy or unusually complex searches are quoted individually. Final scope, payment terms and replacement guarantee conditions are confirmed in your written search agreement.
Existing agreements and previously quoted pricing will be honored for the searches they cover.
Focused help with menus, food and labor costs, operating systems, and team processes. Start with a conversation about your priorities; project scope and fees are agreed in writing.
Discuss an operations project ↗