Fractional F&B Leadership
For restaurants and hotel groups that need a veteran operator 2–4 days per week. I step in to stabilize operations, build systems, and develop your team.
18+ years opening, stabilizing, and scaling hospitality operations across Miami. I partner with owners and leadership teams who need senior operational expertise without the full-time overhead.
The site should answer one question fast: why bring in Leander instead of hiring another manager? The answer is focused operational leadership that installs systems and improves execution.
For restaurants and hotel groups that need a veteran operator 2–4 days per week. I step in to stabilize operations, build systems, and develop your team.
From construction walkthroughs to opening night, I help build the team, write SOPs, coordinate vendors, and create an operating backbone before doors open.
When labor costs drift, service standards drop, or turnover hurts consistency, I diagnose quickly and install systems that stick.
Use this section as proof, not a résumé dump. These examples create confidence that the consulting offer is grounded in real work.
Built the opening team, vendor relationships, service standards, and operational systems for a Miami concept led by a Michelin-starred chef.
Created staffing models, event workflows, and banquet execution systems for a luxury urban hotel before first guest arrival.
Led labor optimization, service consistency work, and guest-experience improvement for a high-volume restaurant in Miami.
Whether you’re 90 days from opening or trying to fix a difficult quarter, this site should make the next move obvious: start the conversation.