We place senior talent with direct responsibility for performance and delivery.
Executive recruitment is not about filling a position — it is about finding the person who makes a measurable difference to the operation. We scope every search against outcomes, not titles.
How it works
Needs analysis
We start by understanding your operation, your team, and what the role truly requires — not just what the job ad says.
Selection and qualification
We identify candidates from our pool of 1,000+ qualified profiles and screen against your specific criteria.
Presentation and interview
You receive 2–3 carefully selected candidates with ScR-formatted CVs and our assessment of each profile.
Trial-and-hire (90 days)
The candidate starts with a 90-day trial period. You pay per hour — no permanent hire until you are satisfied.
Best fit for
Key kitchen roles
Head chefs, sous chefs, a la carte cooks — roles where the wrong person costs more than the vacancy.
Service and FOH
Restaurant managers, sommeliers, F&B directors — profiles that define the guest experience.
Seasonal recruitment
Summer staff, winter season, temporary reinforcements with short lead times.