Immediate Leadership. Zero Disruption. Operational Stability When You Need It Most.

Turnover happens. Resignations happen. Unexpected departures happen. But your operation doesn’t stop — and revenue can’t wait for the perfect hire.

Roles We Support

Strengthening Hotel Food & Beverage Through Better Systems, Better Training & Immediate Leadership Solutions—

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.

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  • 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.

Labor & Training

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.

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.

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.

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.

Get started today.

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.

Protect your revenue, guest satisfaction, and team morale.
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