Bluestone Lane
  • 09-Sep-2019 to 08-Nov-2019 (PST)
  • New York, NY, USA
  • Full Time

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
  • Efficient new menu rollouts that excite & delight the local & the teams

Skills, Experience & Knowledge: 

  • 15+ years of related work experience in the hospitality and/or food and beverage industry
  • Minimum of 5 years of multi-unit experience in a 5-star level hotel, restaurant or club environment 
  • Past success in innovative program development and implementation 
  • A love of organization and cleanliness
  • Required travel for New Store Openings 
  • Strong leadership, managerial, and organizational skills. Experience in developing and managing teams of culinary and non-culinary professionals to achieve results
  • Strong understanding of cold supply chain, inventory control / distribution and warehousing logistics.
  • Extensive kitchen operations, business, and culinary knowledge
  • The ability to thrive and excel in an extremely fast and demanding environment. A deep focus on improving quality and operational efficiency as well as a wide degree of creativity and latitude is expected
  • Ability to work in a team environment and possess team-based problem-solving skills
  • Strong interpersonal (verbal & written) communication skills
  • Strong decision-making, multi-tasking and prioritizing skills
  • ServeSafe or DOH certificate
  • Curious, entrepreneurial and a self-starter
Bluestone Lane
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