Executive task force ready — Las Vegas Metro
The Bench places proven hospitality executives — General Managers, Executive Chefs, F&B Directors, and Event Planning & Execution Directors — into Las Vegas area businesses within days, not months.
Today’s bench ready for
Interim General Manager · Executive Chef · F&B Director · Event Planning Director · Event Execution Director · Special Project Manager
Leadership only. We don’t staff servers, bartenders, or line cooks — we deploy the people who run the room.
How It Works
Four steps, starting today.
Most placements move from first call to boots-on-the-ground in under a week and many times we can do next day.
1
Call or submit a request
Tell us the role, the property, and the timeline — even if it’s starting tomorrow.
2
We match from the bench
We pair you with an executive whose background actually fits your concept and volume.
3
They deploy on-site
Your interim leader runs the floor, the kitchen, or the project — not a training wheel.
4
Simple, transparent billing
Flat daily or weekly rate, invoiced on a schedule you know in advance. No surprise fees. No Charge Initial Consultations/Evaluations
What We Do
Three ways in, one point of contact.
Every engagement is executive or fractional-executive level — staffed and managed directly, no call center, no rotating account rep.
01
Project Assistance
Short-term executive support for a defined piece of work — a menu overhaul, a labor audit, a large banquet or conference needing dedicated planning and on-site execution leadership. Scoped, timed, and billed by the day.
02
Last-Minute Leadership Fills
A GM gives notice. A chef doesn’t show for the season. We place an interim leader on-site fast enough that service never drops. Built for the calls nobody plans for.
03
Opening & Transition Support
Extra experienced leadership for new openings, brand conversions, and ownership changes — the weeks where one understaffed leadership team can sink a launch. We add hands who’ve opened before.
Executive & fractional leadership only — not line or hourly staffing
Roster 001
Joshua Haugh
35 years leading multi-site F&B and hospitality operations at Hyatt, Sheraton, Aramark, KA& Co., Hilton, and Meta. B.A., Hotel & Restaurant Management, Champlain College. Executive Chef, Certified Level 2 Sommelier: Court of Master Sommeliers.
Founder — Restaurant/Hotel/Event Leader
The Bench was built on one idea: the leadership gap that opens when a GM walks out or a chef doesn’t show up isn’t a staffing problem, it’s an operations emergency — and it needs an executive who’s run the floor before, not a recruiter reading a job description back to you. We’re not in the business of filling shifts; we’re in the business of filling seats at the table.
Thirty years in the F&B & Hotel industry taught me how fast a property can stabilize when the right operator walks in on day one. That’s the standard every task force we deploy is held to — including me, still the first name on the call sheet.
Rates
What it costs. In writing, up front.
Interim General Manager — Full property or venue oversight, P&L accountable
$650 / day · $3,900 / week
Executive Chef — Kitchen leadership, menu execution, BOH management
$600 / day · $3,600 / week
Restaurant Manager — Floor management, guest satisfaction expert
$600 / day · $3,600 / week
Event Manager / Production Manager — Execution, logistics, client satisfaction
$650 / day · $3,900 / week
Special Project Manager — Leadership, execution, success
$700 / day · $4,200 / week
Request Staffing
Interested in joining The Bench?
Send your resume and cover letter to be considered for our board of hospitality experts.
Email Resume & Cover Letter