Vice President, Food and Beverage - New York


: $81,965.00 - $206,040.00 /year *

Employment Type

: Full-Time


: Executive Management

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Premium cafe, coffee shops and lifestyle brand, Bluestone Lane, is on the lookout for a Vice President of Food & Beverage to come and join our team here at our HQ in New York City. The VP of Food & Beverage is responsible for the food and beverage strategy and execution in the organization. The VP of F&B will review existing menus across the 2 concepts: coffee shops & cafes, to identify areas of consistency and where to discriminate to strengthen the brand. With a focus on premium coffee and healthy eats, the VP of F&B will focus on quality food to enhance the company's value proposition and further differentiate the brand in the market. The VP of F&B is passionate and skilled at training and developing people in food production and operational excellence. This person will drive the food safety standards and up-skill new joiners for existing stores and oversee the culinary training for New Store Openings. HUSK, Coffee Education and Culinary teams will report into this position. The VP will oversee innovation and strategic project initiatives, work closely with retail operations Senior Leadership so a holistic retail strategy is executed and will report into the Founder and Chief Executive Officer. The Ideal Candidate: Ownership: Create the Food & Beverage Strategy of the organization in line with our Brand Pillars of Premium Coffee & Healthy Eats Demonstrate servant leadership; work side by side and train staff how to cook, serve, store and order fresh food Optimize COGs through menu creation, training practices, menu cards & standardization of equipment Work closely with Supply Chain to drive standards of operation regarding ordering, inventory & waste management Create and implement training materials and present improvements for kitchen efficiencies Engage with all levels of BL to ensure compliance with culinary standards; shelf testing of ingredients/menu items as needed Project manage and oversee new menu item rollouts by coordinating timelines, facilitating meetings and creating and executing all trainings to teams Identify new menu implementation with an in-depth understanding of each kitchen and their capabilities Coordinate, plan and execute menu development and implementation Govern tools & equipment used by culinary team Build Teams: Encourage a learning environment by ensuring caf leaders are always training and teaching cooks Play an active role in recruitment of BOH staff, working with People Operations and Store Management Develop training materials and standardized recipes for distribution to the in-store teams. Work closely with Kitchen Managers in the business on new techniques, updated trainings and business needs Lead by example riding the wave with calm and stability in high pressure situations Reduce BOH staff turnover and help retain teams through proper training, follow-up and continued development Partner with Store Management to coach and provide development plans to BOH teammates Lead Coffee Education Team to build out fleet of Head Baristas and specialists to maintain premium coffee standards & consistency Build Local Loyalty: Create a culture where people love to cook and feed others - and build an environment of hospitality every day Stay current on emerging food trends as well as what the BL local needs and behaviours Build the Business: Ensure restaurants exceed all DOH food and safety standards . Responsibility for food safety procedures, training and governance Continually improve our kitchen production methods to maximize efficiency and meet food and labor costs Help create and validate a framework for developing and piloting new operating models and concepts Explore and test new cooking equipment to ensure we are using the best possible and most efficient, cost effective cooking/food preparation technology COGS responsibility & management; recipe costing and projections. water management, inventory management and portion control. Drive greater uniformity in COGs including standardized financial performance across concepts Responsible for maintaining and updating recipe databases Measures of Success: Achieve average check targets in 3 concepts with food driving increased spend Stable Back of House staff who practice portion control & minimize waste A field team educated on our entire F&B offering to excited & upsell our locals
  • Associated topics: administrative, administrative support, asso, associate, document, facilities, front office, food, operational support, records management * The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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