Pioneer can assist with any restaurant staffing need.

The key components of any successful restaurant will include location, marketing/advertisements, food costs, menu selection, pricing, equipment, management/leadership, customer service, human resources decisions and community involvement. It is commonly noted that staffing and human resources activities are the third to fourth essential components, following location and leadership/management.  As recognized experts in staffing restaurants for over six years, we understand the intricacies and complexities of building powerhouse talented teams. Partnering with us will provide the people you need to successfully staff your restaurant while saving valuable money and time. As your company continues to position its brand at the forefront, it is important to cut cost without cutting quality.

We typically staff:

FRONT OF THE HOUSE MANAGEMENT POSITIONS
   - General Manager
   - Assistant General Manager
   - Assistant Manager, Bar Manager, Service Manager, Sales Manager
   - Manager Trainee

BACK OF THE HOUSE MANAGEMENT POSITIONS
   - Executive Kitchen Manager, Executive Chef
   - Kitchen Manager, Chef, Sous Chef
   - Assistant Kitchen Manager
   - Line Supervisor

UPPER MANAGEMENT POSITIONS
   - Multi-unit Manager, District Manager, Area Supervisor
   - Director of Operations
   - Regional Vice President, Assistant Vice President, Senior Vice President
   - C-Level Positions

OTHER POSITIONS
   - Francise Developer
   - Retail Manager
   - Special Events Manager, Catering Manager
   - Facilities Manager
   - Human Resources Manager
   - Trainers

HOURLY POSITIONS
   - Cashier, Busser, Waiters, Hostess, Line Cooks
   - Shift Supervisor, Key Hourly Employees