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.
Hospitality loan in default?
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.
For banks, investors, receivers & special servicers
Distressed hospitality? We take the keys on Day 1.
Experienced operators for defaulted and troubled hotels, motels, bed & breakfasts, and restaurants—from first walkthrough to stabilization or sale.
Receivership Operations
Available for court appointment as receiver, or as the receiver-approved operator under an appointed receiver.
Day‑1 Operational Takeover
On-site within 24–72 hours: secure cash, keys, systems, staff, and guests from the first shift.
License & Permit Preservation
Keep liquor, health, and business licenses and brand standing intact during transition.
Forensic Accounting Support
Reconstruct the books, trace revenue and payables, and produce lender-ready reporting.
Loss Prevention
Stop the bleeding: cash controls, inventory counts, vendor review, and asset protection from day one.
REO & Interim Management
We run it, stabilize it, and hand it off clean to the buyer or new operator.
For Investors & Buyers
Get a 35-year operator on your side before you buy, and on Day 1 after closing. Deal reviews, takeovers, and fractional oversight.
Before You Buy
Day 1
After
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
FOUR 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.
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.
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.
Distressed & Lender-Directed Operations
When a borrower defaults, ownership walks away, or a property lands in receivership or bankruptcy, we step in as the operating team. Receivership operations, REO management, Day‑1 takeovers, license preservation, forensic accounting support, and loss prevention for hotels, motels, B&Bs, and restaurants.
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 is the standard every task force we deploy is held to—including me, still the first name on the call sheet. When a hospitality asset is under pressure, operational discipline is what protects its value.
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
Questions from lenders & receivers.
Can The Bench serve as a court-appointed receiver?
What happens in the first 24 hours of a takeover?
Do you work with bankruptcy trustees?
Interested in joining The Bench?
Send your resume and cover letter to be considered for our board of hospitality experts.
Email Resume & Cover Letter
Request Staffing