FOOD &
BEVERAGE
PROGRAM

I lead the company’s food and beverage program, coordinating each menu rollout from analysis to execution and ensuring results that strengthen both financial performance and operational consistency.

PROJECT
OBJECTIVES

Enhance guest experience, improve operational efficiency, and increase profitability by delivering two company-wide food & beverage menu rollouts each year, supported by data-driven decision making, cross-functional collaboration, and consistent execution across all venues.

PROJECT
SCOPE

Lead the full lifecycle of the company’s biannual food and beverage program, including performance analysis, menu engineering, product development, pricing strategy, recipe creation, training, operational rollout, and cross-departmental coordination with Culinary, F&B, Operations, Marketing, IT, and Training teams. Expand the program through the creation of a company-wide catering menu to support event sales and private dining.

KEY DELIVERABLES

Coordinated the sales, guest feedback, and operational performance analyses across all venues to identify opportunities for improvement.
Oversaw the menu engineering process led by the Culinary and F&B teams, ensuring data-driven evaluation of contribution margin, menu mix, and profitability metrics, which contributed to food COGS improving from 28% to 21% and beverage COGS improving from 15% to 13%.
Managed the development of updated menu items, ensuring Culinary and F&B teams had structured recipe guides, build sheets, and costed prep documentation to support accuracy and consistency across all venues.
Scheduled professional photographers to produce marketing assets and internal training materials, aligning timelines and deliverables across Marketing, Culinary, and Operations.
Managed the rollout process by coordinating POS updates, inventory system adjustments, pricing changes, and operational readiness checks across all venues.
Led cross-department launch plans to ensure smooth, simultaneous menu releases, aligning Operations, Culinary, F&B, Marketing, IT/AV, and training teams.
Project managed the creation of a full catering menu program, coordinating Culinary, F&B, and Event Sales teams to support private event offerings and enhance the guest experience.

Challenge

Balancing guest appeal with profitability while navigating large variations in venue performance, kitchen design, staffing, and operational flow.

Solution

I used a data-first approach, analyzing contribution margin, menu mix, product mix, and venue-specific feedback, to help support the Director of F&B and Executive Chef to create menus that improved margins without sacrificing guest experience.

Challenge

Coordinating two major menu rollouts per year across multiple departments and venues, each with different staffing levels and operational complexities.

Solution

I built repeatable processes and timelines, facilitated cross-department launch meetings, implemented clear communication systems, and worked closely with our Training Department to develop standardized training materials to ensure smooth, consistent deployment.

Challenge

Our original menus weren’t leveraging menu design strategies such as visual hierarchy, strategic item placement, and category flow, which limited our ability to guide guest choices and reinforce high-margin offerings.

Solution

I partnered with our Creative team to redesign the menus using menu layout optimization principles, and I gathered design research and visual references to guide the updated layout, resulting in clearer navigation, stronger brand consistency, and improved product visibility.