Hospitality Recruitment, Refined.
Vancouver
Founded on a genuine passion for hospitality and the relationships that shape it, Frontier Recruitment partners with hospitality brands across North America and the Caribbean to deliver thoughtful, high-impact leadership introductions. With roots in hospitality operations and nearly two decades of recruitment experience spanning Canada, the United States, and the Caribbean, we understand that the right hire is about far more than a resume. Culture, leadership style, emotional intelligence, and long-term alignment all play a critical role in building successful teams. We work with hospitality brands across hotels, resorts, restaurants, lifestyle concepts, private clubs, independent operators, and expanding hospitality groups, supporting searches across both operational leadership and head office functions. At Frontier Recruitment, relationships come first - with both clients and candidates alike. We take a highly considered, relationship-driven approach to every search, focused on long-term alignment rather than transactional placements. Areas of focus include: Executive Leadership • CEO • COO • President • VP Operations • Regional Director Hotel & Resort Leadership • General Manager • Resort Manager • Director of Operations • Director of Rooms Food & Beverage Leadership • VP Food & Beverage • Director of Food & Beverage • Multi-Unit Restaurant Operations • Beverage Leadership Culinary Leadership • Executive Chef • Corporate Chef • Culinary Director Head Office Leadership • Marketing • Human Resources • Finance • Revenue Management • Partnerships & Business Development
On-site · Tofino
Support the restaurant leadership team with daily operations and lead and assist the team during service. Maintain high service standards, develop team members, and deliver polished, welcoming guest experiences.
On-site · Victoria
Lead the day-to-day operations of the Pastry Department, producing artisan breads, viennoiserie, patisserie, handmade chocolates, plated desserts, and seasonal creations while supporting the wider culinary operation. Plan menus and oversee production and presentation, team leadership, scheduling, training, mentoring, ordering, and inventory.