Executive Chef - Full Time
FTK  | Greater Dallas, TX

Job Summary
Join a leading Hospitality & Entertainment Group as the Regional Culinary Chef, where you will oversee back-of-house operations across a diverse portfolio in the Greater Dallas market. This hands-on leadership role offers the opportunity to shape culinary standards, drive financial performance, and develop a high-performing team within a dynamic environment that includes casual dining, entertainment venues, and large-scale events. If you are passionate about culinary excellence and team development, this role is perfect for you.

Key Responsibilities

• Culinary Leadership & Brand Standards
  • Maintain and enforce culinary standards, recipe consistency, plating execution, and portion control across all concepts.
  • Drive successful menu development, seasonal updates, and new location openings.
  • Ensure compliance with local, state, and federal health, safety, and sanitation regulations.
  • Serve as the culinary voice in cross-functional leadership meetings.
• Event & Entertainment Venue Oversight
  • Oversee culinary execution for a flagship event center generating over $10M annually in food and beverage revenue.
  • Collaborate with Events and Sales leadership on banquet menus and large-format event execution planning.
  • Maintain quality and consistency across high-volume, fast-turn event operations.
• Operational Excellence
  • Conduct regular site visits across Dallas, Florida, D.C., and Midwest locations.
  • Review weekly operational reports, identify trends, and implement corrective action plans.
  • Lead, coach, and develop Kitchen Managers and Executive Chefs at each location.
  • Oversee hiring, onboarding, and succession planning for BOH leadership.
• Financial Performance & Cost Controls
  • Own food cost, COGS, and labor targets across all regional locations.
  • Analyze P&L statements and drive accountability at the unit level.
  • Manage vendor relationships, purchasing contracts, and regional supply chain strategy.
  • Implement cost efficiencies without compromising product quality.
• Team Development & Culture
  • Build and sustain a high-performance BOH culture rooted in respect and continuous improvement.
  • Conduct performance reviews and provide ongoing coaching and development.
  • Create training programs and SOPs that scale consistently across concepts.

Requirements

• Currently based in the Greater Dallas market; no relocation candidates will be considered.
• 10+ years of progressive culinary leadership experience.
• 3+ years in a multi-unit or regional BOH leadership role.
• Experience in casual dining, high-volume entertainment venues, and large-scale event operations.
• Proven financial acumen in food cost management and P&L oversight.
• Strong leadership and communication skills.
• Willingness to travel regularly to Florida, Washington D.C., and Midwest markets.
• ServSafe certified or equivalent; knowledge of multi-state health code compliance.
• Experience with BOH technology platforms and inventory management systems preferred.

Schedule
This is a full-time position with regular travel expected.

Why You'll Love Working Here
We offer a competitive base salary, performance-based bonuses, and a comprehensive benefits package, including health coverage and PTO. You will have significant growth opportunities within our nationally expanding organization, along with a dynamic work environment that values culinary excellence and team collaboration.

Join the Team
If you're ready to take the next step in your culinary career and lead innovative kitchen operations, we encourage you to apply today!

Senior General Manager / Managing Partner - Full Time
FTK Hospitality | [City, State]

We are seeking an experienced and dynamic Senior General Manager / Managing Partner to lead our casual food and bar restaurant known for its vibrant sports bar atmosphere and live music entertainment. In this role, you will oversee daily operations, ensure exceptional guest experiences, and drive the overall success of our hospitality location.

Key Responsibilities

• Guest Service: Foster a welcoming environment, ensuring high standards of guest satisfaction and service quality.
• Team Leadership: Recruit, train, and mentor staff to build a strong front-of-house and kitchen team.
• Restaurant Operations: Manage all aspects of restaurant operations, including inventory, budgeting, and cost control.
• Bar Operations: Oversee bar management, including beverage inventory, pricing, and staff training.
• Entertainment Coordination: Plan and implement live music events and promotions to attract guests.

Requirements

• Minimum of 5 years of experience in restaurant management or a similar role.
• Strong leadership skills with a proven ability to manage and motivate a diverse team.
• Excellent communication and interpersonal skills.
• Ability to thrive in a fast-paced environment.
• Passion for the hospitality industry and a commitment to delivering exceptional service.

Schedule

Full-time position with flexible scheduling, including evenings and weekends.

Why You'll Love Working Here

• Join a vibrant and energetic team in a popular sports bar and entertainment venue.
• Competitive salary and benefits package.
• Opportunities for professional growth and development within FTK Hospitality.
• A fun, engaging work environment where creativity and teamwork are encouraged.

Join the Team

If you are an enthusiastic leader with a passion for hospitality and a drive for excellence, we want to hear from you! Apply today to become a vital part of our team at FTK Hospitality.

ACG BBQ, LLC is the largest licensed franchise partner of Sonny’s BBQ, proudly operating 30 restaurant locations across multiple states. Our mission is simple: create unforgettable guest experiences through exceptional service, operational excellence, and strong community support.

Position Overview

The Director of Operations is a senior leadership role responsible for managing and developing a team of Area Directors who oversee 4 markets generating approximately $11M in EBITDA. This position ensures operational consistency, drives financial performance, and builds strong, high-performing teams. The Director of Operations works closely with the executive leadership team to set standards, streamline operations, and maintain brand integrity across all restaurants.

Key Responsibilities

• Oversee day-to-day restaurant operations across multiple markets in partnership with Area Directors.

• Lead financial performance, ensuring sales growth, profitability, and EBITDA targets are met or exceeded.

• Provide hands-on leadership training, coaching, and development to Area Directors and restaurant management teams.

• Establish and enforce operational standards, guest service excellence, and brand consistency.

• Conduct strategic business reviews and align market-level objectives with overall company goals.

• Build a culture of accountability, positivity, and continuous improvement across all restaurants.

• Develop and execute market visits, spending ~75% of time in restaurants ensuring compliance, standards, and performance.

• Collaborate with executive leadership and marketing teams on sales strategies and competitive positioning.

• Maintain strong employee relations, addressing HR and compliance issues quickly and effectively.

Requirements

• Strong alignment with company mission, vision, and values.

• In-depth knowledge of restaurant operations, franchise standards, and hospitality leadership best practices.

• Annual budget development and oversight of detailed restaurant P&L performance.

• Ability to design and execute competitive sales and marketing strategies.

• Experience implementing structured market audits and operational compliance visits.

• Skilled at selecting, training, and developing General Managers and Area Directors, ensuring stability and succession planning.

• Proven ability to reduce turnover and build pipelines of high-potential leaders.

• Commitment to safety, compliance, and maintaining a healthy workplace for both guests and employees.

Qualifications

Leadership & Analytical Skills

• 7+ years of multi-unit restaurant operations leadership.

• Strong financial acumen with proven results in budgeting, cost control, and ROI analysis.

• Ability to solve complex business challenges with data-driven solutions.

Technology & Systems

• Proficiency in Microsoft Office Suite.

• Experience with restaurant technology platforms (POS, scheduling, HR systems).

• Strong computer literacy, including spreadsheets, reporting, and data analysis tools.

Communication & Project Management

• Exceptional communication and interpersonal skills; able to lead cross-functional teams and present at the executive level.

• Skilled in project management, including task execution, milestone tracking, and process documentation.

• Ability to manage multiple priorities, deadlines, and initiatives simultaneously.

• Dedicated to delivering superior guest service through team leadership and operational excellence.

Schedule & Travel

• Flexible “Whatever It Takes (W.I.T.)” approach to leadership.

• Ability to travel regularly within assigned regions to oversee and support multi-unit operations.

Benefits

• Competitive salary + 20% annual bonus.

• Health, Dental, and Vision Insurance.

• Paid vacation and PTO.

• Auto and cell phone allowance.

Why Join Us?

At ACG BBQ, LLC, we don’t just run restaurants—we grow careers, build communities, and set the standard for excellence in the BBQ and hospitality industry. As the Director of Operations, you’ll have the opportunity to lead one of the most recognized brands in the country, while shaping the future of a fast-growing franchise organization.

Apply today to become a key leader in the largest Sonny’s BBQ franchise network and help us deliver exceptional hospitality at scale.