As head chef and F&B operations manager, I oversaw food and beverage operations of a 900 member private Olympic Pool and Spa. Leading our 25 person F&B team across 2 daily services (Lunch and Dinner), our American Camp Association lunch program, and our specialty events. With the team, we developed new menu concepts that were in line with guest feedback, market trends, and creative expression. Implementing an array of quick service, grab and go, and highly customizable options that satisfied even the pickiest of eaters. As head chef and F&B operations manager, I oversaw our ServeSafe food safety protocols as well as the proper training for new and experienced staff. To ensure our priorities of serving the highest quality products possible and fostering successful partnerships, we often collaborated with our f&b providers, including SYSCO, Coca-Cola, and Rockland Bakery. Setting up weekly meetings with property management and ownership and regular inventory allowed us to hit goals, budgets, and provide an unparalleled f&b experience for our guests.
