Immediate Leadership. Zero Disruption. Operational Stability When You Need It Most.
Interim leadership, team structure, recruitment support, and performance management across food and beverage operations.
Roles We Support
Strengthening Hotel Food & Beverage Through Better Systems, Better Training & Immediate Leadership Solutions—
Interim leadership, team structure, recruitment support, and performance management across food and beverage operations. When a senior leader exits, the impact is immediate — labor, cost control, menu execution, staff performance, guest satisfaction, and brand standards all feel the gap. LARIEN™ Interim Executive Leadership provides short-term Director and Executive Chef support to stabilize your operation while you recruit the right long-term leader. This service is built for hotels, resorts, and multi-outlet properties that cannot afford operational drift or lapses in leadership.
We brings operational clarity and executive-level support to properties across major hospitality environments, including: Hilton · Marriott · Hyatt Regency · JDV by Hyatt · DoubleTree · Hilton Garden Inn · Waldorf Astoria · Nordstrom · UCLA Hospitality
Whether you need structured training, labor alignment, or interim leadership while recruiting long-term management, LARIEN™ stabilizes operations and elevates performance quickly.
-
Full culinary oversight, menu execution, labor control, inventory, costing, banquet support, coaching, and system stabilization.
-
Outlet oversight, leadership coaching, service standards, revenue strategy, labor alignment, and departmental stabilization.
-
Support for properties with multiple restaurants, bars, IRD, banquets, buffets, and grab-and-go programs.
-
Ideal for openings, transitions, brand conversions, or operational resets.
Interim leadership & Workforce
Direct Hire Placement
We support permanent food and beverage leadership placements by identifying and presenting candidates aligned with your operational needs, team structure, and long-term goals. Our process focuses on sourcing experienced professionals across executive and management-level roles, ensuring a strong fit in both performance and culture.
Task Force Support
We provide short-term, on-property food and beverage support to maintain operational continuity during periods of transition, peak demand, or staffing gaps. Task force placements are designed to integrate quickly, support existing teams, and ensure service standards are upheld across culinary and front-of-house operations.
Frequently Asked Questions
-
Typically within 3–7 days, depending on the scope. Interim leadership is designed for immediate stabilization of operations, labor, and quality.
-
We step in as Executive Chef, Director of Food & Beverage, Assistant Director, Multi-Outlet Manager, Banquet Chef, and parallel executive-level culinary/F&B positions.
-
Yes. We have extensive experience with Hilton, Marriott, Hyatt Regency, JDV, DoubleTree, Waldorf Astoria, Hilton Garden Inn, and collegiate + retail environments like UCLA Hospitality and Nordstrom.
-
Labor gaps, quality control, ticket times, banquet production, food safety, revenue loss, declining standards, turnover, guest-impact issues, and fractured communication between departments.
-
Most range from 4 to 12 weeks, depending on the size, outlets, and stability of the team. Short-term emergency coverage is available.
-
Absolutely. We evaluate current practices, correct deficiencies, train staff, and implement systems to improve EcoSure, LRA, QA, and brand-standard audit outcomes.
Frequently Asked Questions
-
Yes. We update logs, correct violations, reinforce sanitation systems, and ensure compliance with temperature, storage, and HACCP requirements.
-
Yes. We develop sous chefs, supervisors, and managers through structured coaching, accountability systems, and clear daily expectations.
-
Yes. Interim leadership includes full control of COGS management, vendor ordering, labor forecasting, menu profitability review, par levels, and purchasing systems.
-
We oversee restaurants, bars, grab-and-go, IRD, pools, banquets, buffets, and high-volume venues. Each outlet receives its own operational review and improvement plan.
-
We offer flexible pricing based on project type and complexity. After an initial conversation, we’ll provide a transparent quote with no hidden costs.
-
We complete a structured handoff that includes SOPs, systems, recipes, labor models, ordering guides, checklists, and a transition briefing to ensure continuity and success.
Immediate Coverage for Executive Chef & Director-Level Roles
Labor is the largest controllable expense — and the first place performance breaks down. We rebuild labor systems around, Leadership turnover can destabilize an entire F&B department — but it doesn’t have to. We provide temporary Executive Chef and Director of Food & Beverage coverage to maintain control while you secure long-term talent.
-
We oversee all day-to-day kitchen and front-of-house activity to maintain consistency, standards, and smooth service flow.
-
We ensure every outlet — restaurants, bars, banquets, IRD, buffets, and grab-and-go — operates in sync with proper communication, timing, and execution.
-
We restructure schedules, labor forecasting, and position assignments to reduce overtime, improve productivity, and stabilize staffing.
-
We enforce recipe standards, streamline prep and station flow, and correct execution issues that impact guest satisfaction and cost.
-
We manage purchasing, pars, inventory counts, and vendor relationships to control COGS and prevent shortages or overordering.
-
We guide supervisors and leads with direct coaching, expectations, and follow-up to strengthen leadership and shift performance.
-
We uphold brand service standards, monitor guest satisfaction, and handle recovery situations to protect reputation and drive returning business.
What We Do During the Interim Period
-
We oversee all day-to-day production, service flow, and outlet coordination to maintain consistency across restaurants, bars, banquets, IRD, buffets, and grab-and-go programs.
-
We ensure high-volume operations run smoothly, with proper communication, accurate timing, and alignment between culinary, FOH, and stewarding teams.
-
We restructure schedules, position assignments, and forecasting to reduce overtime, correct inefficiencies, and stabilize staffing while supporting peak service periods.
-
We enforce standards, correct inconsistencies, and streamline prep and station flow so the menu executes reliably during high-pressure volume.
-
We manage pars, purchasing, vendor relationships, and receiving procedures to control COGS, reduce waste, and prevent shortages or overstocking.
-
We develop supervisors and sous chefs through targeted coaching, expectations, and follow-up to strengthen leadership presence on every shift.
-
We monitor service quality, address guest-impacting issues immediately, and implement recovery steps that protect the property’s reputation and brand standards.
-
We assess food safety systems, storage practices, sanitation routines, and temperature control to help your operation meet or exceed EcoSure standards.
-
We identify gaps, correct violations, update logs, and ensure your team follows procedures that pass inspections and maintain a clean, compliant operation.
Why Properties Use Interim Support
-
No decline in standards, food quality, training, or guest experience.
-
Stops burnout and prevents further resignations.
-
Stops financial slippage that often happens during leadership vacancies.
-
You gain time to hire the right person instead of the first available one.
-
We identify gaps, fix systems, and strengthen structure while filling the role.
How Interim Executive Leadership WorkS
-
We assess the urgency, clarify the leadership gap, review current challenges, and determine which executive role is needed. This includes understanding outlet count (restaurants, bars, banquets, IRD, buffets, grab-and-go), staffing structure, labor challenges, and any immediate guest-impacting issues.
-
We step in rapidly — often within a few days — to stabilize operations and prevent further decline.
This includes meeting with department heads, reviewing active issues, correcting immediate operational pain points, resetting communication expectations, and establishing daily leadership presence. -
We assume full responsibility for the executive role, leading culinary or F&B operations with clarity and authority.
This includes:Overseeing all outlets and service periods
Re-aligning labor and schedules
Reinforcing standards and recipe execution
Supporting banquets, IRD, buffets, and high-volume service
Coaching supervisors and sous chefs/managers
Addressing cost, quality, morale, and guest-impact issues
Your operation gains consistent leadership and measurable stability.
-
When permanent leadership is hired, we conduct a full handoff to ensure continuity and success.
This includes:Updated SOPs and checklists
Clean, organized systems
Operational notes for the incoming leader
Team alignment and clarified expectations
Optional training sessions for the new manager/executive
Your property transitions smoothly, with a stronger team and no operational decline.
Protect your revenue, guest satisfaction, and team morale.
Short on Leadership? We Can Step In. Our interim Executive Chef, Sous Chef, and F&B leadership coverage keeps your operation stable while you search for the right permanent leader.