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The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverageoperations.
Silvestri comes from Disruptive Group (a division of sbe), where he served as Chief Operating Officer, overseeing all of the food and beverageoperations for venues across the sbe portfolio globally, including culinary concepts, nightlife venues and Umami Burger. Photo credit: Bill Milne.
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