As a member of the F&B management team, you will work closely with the Executive Chef, Executive Sous Chef, Director of Restaurants, and Food & Beverage Director to address operational issues, develop strategies, and work to grow the efficiency and productivity of the department. Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.