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About Us

OUR SERVICES

Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents a broad range of clients, including the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

BMRS has successfully placed the finest Candidates in a wide range of Front and Back of the House Managerial positions, including R&D, Corporate, Executive, Sous and Pastry Chefs, Food and Beverage Directors, General Managers, Directors of Catering, Event Coordinators, Sommeliers, Maitre D’s and Restaurant Managers.

BMRS Clients and Candidates include Food and Wine Magazine Best New Chefs, James Beard Award winners and Michelin Stared restaurants.

The BMRS team has earned the reputation as authorities in Hospitality Recruiting and Human Resources, having been quoted by the LA Times, Nation’s Restaurant News, and Zagat.  Brad has appeared in publications such as Los Angeles Magazine and our Test Kitchen has been featured in the LA Times and Food Arts Magazine. See PRESS.  The BMRS team regularly moderates panels and seminars at venues across the country including The Western Food Expo, the Sante Magazine Restaurant Symposium in Vermont and they frequently speak at UCLA courses in Restaurant Management. BMRS is also a longtime member of the Le Cordon Bleu Industry Advisory Board and Brad is a regular at the James Beard Awards in New York, the Food and Wine Magazine Classic in Aspen, and the International Chef's Congress in New York. See  EVENTS/BLOG .

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BMRS SEARCH PROCESS

BMRS partners with both our Client Companies and our Candidates to assure mutual success. We work closely with our Client Companies to determine the exact qualifications, skills and personality traits needed in a Candidate. We then take the time to learn about a company’s culture, vision and goals. Once we understand the requirements of the position and the profile of the candidate, we commence the search. We search our proprietary database and advertise internationally, but most often obtain Candidates through our extensive contacts and referrals gained from our combined 70+ years of experience in all aspects of restaurant operations and management. Candidates are screened and interviewed extensively, often meeting with them more than once and in different settings, to ensure their goals, experience and skills are appropriate for the opportunity and culture offered by the Client. References are checked carefully and with an eye to the position they are being considered for. We interview many Candidates for a search, but will present only the most qualified for consideration. BMRS remains actively involved through the client interview process coordinating meetings and tastings at our exclusive Test Kitchen, obtaining additional information, and even negotiating compensation packages if requested. After a successful placement, we stay in contact with all Client Companies and placed Candidates in order to follow the new hire’s progress. Our objective is to launch long-term, successful relationships between the Candidates we place and our Client Companies.

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OUR ETHICS

The most ethical and professional standards in the recruiting industry are observed at all times by all BMRS Associates. BMRS will never recruit Candidates from current Client Companies and will never recruit a placed Candidate from any Client. Confidentiality is maintained at all times. We will never submit a candidate's resume to any position without their permission. We have confidential rooms within our offices where candidates and clients can meet off-premises from the restaurant locations. Our Test Kitchen provides a discreet location for our Chef Candidates to cook for the BMRS staff and our Client Companies. BMRS believes strongly in giving back to the community and to our industry. We plan special celebrity chef dinners at our Test Kitchen for select charities and host free educational seminars for industry professionals.

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Biographies


BIO OF BRAD METZGER

brad@restaurant-solutions.com

A love and passion for food and cooking was instilled in Brad as a young boy. After early trips to Europe with his family exposed him to some of the finest restaurants in the world, his fate was sealed as an eternal culinarian and career restaurant professional. Catering busboy and food prep positions were his first early jobs and then at the age of seventeen he jumped at the chance to work with Wolfgang Puck at the original Spago as a bread baker and prep cook. Trips in the Spago van to LAX to pick up freshly flown in fish from all over the world and down to Chino Farms near San Diego for rare varieties of vegetables, exposed Brad to the finest food ingredients available. More...

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BIO OF SARAH CHRISTOPHER

Senior Director of Culinary Recruitment
sarah@restaurant-solutions.com

Sarah Christopher was born into a military family and had traveled to most parts of the world before she was a teenager.  Growing up and seeing so many cultures, she developed a passion for different types of food and wine.  She also developed an interest in the world of hospitality—calling one hotel home for nearly 4 months! More...


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BIO OF JACQUELINE LEANZA

Director of Management Recruitment
Jl@restaurant-solutions.com

Born and raised in Chicago, Jacqui’s love for food and hospitality started at a young age when she would spend several weeks every summer working in her family’s Argentine restaurant in Mexico City. She had a hand behind the register, serving guests, taking food orders, and her favorite… making empanadas from scratch!

Most recently, prior to joining BMRS as Director of Management Recruitment, Jacqui worked with renowned chef Joachim Splichal and Patina Restaurant Group as the Recruitment Manager overseeing all of the company's FOH and BOH recruiting for the West Coast. This was a natural fit for her, as she was able to share her passion for the industry and recruiting while representing such a highly respected company known for its diverse concepts, fine cuisine, and exceptional hospitality. It was especially rewarding for Jacqui to be able to place Managers and Chefs in a wide range of concepts, locations and positions, from high end fine dining to more casual and high volume operations. More...


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BIO OF MARY SPRINGER

Management Recruiter
mary@restaurant-solutions.com

Mary’s passion for the hospitality industry was solidified early on during her first restaurant job, while still in High School, as a Hostess at her neighborhood Coco’s Restaurant and Bakery. Entering college, she enrolled in the School of Hospitality and Tourism Management program at San Diego State University, with an emphasis in Restaurant Management. While at San Diego State she founded a Restaurant Club where she and her peers toured many of San Diego’s top restaurants and met with their owners and managers. Simultaneously, she worked various roles at Islands Restaurants, The Cheesecake Factory and local cafés. More...


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BIO OF MARGO ABBOTT

Culinary Recruiter
margo@restaurant-solutions.com

Margo acquired her passion for the food world and restaurant industry at a young age. As the only child of jet-setting parents she was exposed to many cultures during family travels to Europe, Asia and the Americas. From street markets in small villages to dining at world-renowned restaurants, Margo cultivated a strong respect for the diversity of food and dining through every experience. Growing up in Santa Monica, she often visited the local farmer’s market where she learned about the benefits of local produce through freshly prepared home cooking. She has always enjoyed dining out at top Los Angeles restaurants, which no doubt played a role in her interest and appetite for the industry. More...


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BIO OF ERICKA PLUMMER

Culinary Recruiter
ep@restaurant-solutions.com

Ericka was born and raised in Orange County, California and has always been interested in the exciting and eclectic Southern California culinary scene. Many of her early years were spent in the kitchen with her two sisters whipping up the family dinner. Ericka usually took the lead as “Chef” with her two sisters at her side as “Sous Chefs” even though Ericka was the youngest! In 2008, Ericka moved to Los Angeles and quickly fell in love with the flourishing restaurant and food scene. After earning a bachelor's degree in communications from California State University, Northridge, Ericka began her career in operations and human resources. During this time, she discovered a love of making a difference in other’s lives, careers and success. Ericka joined BMRS in 2015 combining her professional expertise of HR and career building with her personal passions of restaurants and hospitality! More...


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BIO OF KELLY MATSUSHITA

Management Recruiter
km@restaurant-solutions.com

Kelly's passion and appreciation for good food stemmed from her love of helping her mom in the kitchen as a child. She quickly learned that the best dishes don't follow the recipes exactly and loved pleasing people's palates with her modified creations. In high school, she knew that she wanted her first job to involve food as well, so she began her hospitality career working for King's Hawaiian Bakery at the age of fifteen. This is where she began to learn the ins-and-outs of the restaurant business. She continued her education at California State University Long Beach, where she received her Bachelor's degree in Hospitality Food Service & Hotel Management. Throughout college, Kelly held several other exciting hospitality-related positions including food writing, catering, and even specialty cookie decorating! More...


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