F&B Program Consultant.

Saunter is a highly designed, all-day social venue combining high-touch hospitality, food and beverage, live programming, and a technically complex facility. Food and beverage is not the headline — it is what makes the whole experience work. Guests will move through the space across dayparts, from coffee and co-working through lunch, dinner, and late-night, on their own schedule. Your job is to create an F&B program that feels native to all of it: nourishing without being earnest, generous without being heavy, operationally sharp without feeling engineered.

This is a senior pre-opening consulting engagement. You will turn an established vision into a working program: menu architecture, beverage direction, service models, operating standards, systems, vendors, and the decisions that let a first location open well and future locations repeat it.

The focus of the program is dinner after 5pm, when the room becomes most social. Daytime still has to earn its place: a strong coffee program, easy lunch and co-work service, and food guests want to come back for twice a week. Late night has its own test — fast, hand-held, high-throughput food that can hold up at 200+ guests without compromising the feel.

You'll work directly with the founding team and operating partner, alongside the GM, designers, kitchen partners, and brand team. Your decisions will shape the program long after opening.

• 01Refine Saunter's F&B point of view into a cohesive program that works commercially built around mindful indulgence: bright, herbal, citrus-forward flavors alongside umami, fermented, savory depth.
• 02Develop the food and beverage menus across breakfast, lunch/co-work, dinner/happy hour, and late-night — combining durable signatures with a practical specials cadence.
• 03Build a beverage program led by coffee, matcha, functional drinks, smoothies, cold-pressed juices, and a full non-alcoholic bar. Alcohol has a deliberately small, premium role.
• 04Engineer food and beverage for the actual guest context: closed-top, unbreakable vessels; lap-tray-friendly formats; compact plating; one-handed ease where possible; no glassware.
• 05Work alongside senior operational leaders to develop service models for each daypart, from counter service and runners to any evening table service, with clear thresholds for when the model should change.
• 06Lead the search, evaluation, and hire of Saunter's operating kitchen leader — Chef de Cuisine / Kitchen Manager — then establish a clear working rhythm that lets them own the day-to-day kitchen with confidence.
• 07Support the opening team build: define key BOH roles, interview and assess opening staff, and set the training plan, culinary standards, and onboarding materials that create a strong kitchen culture from day one.
• 08Mentor the operating chef beyond opening. Provide regular, candid feedback and practical support on execution, team leadership, prep and production systems, menu refinement, and the quality and consistency of every service.
• 09Create the operating backbone: hospitality standards, SOPs, prep and production systems, a clear F&B P&L and analytics framework, and a performance cadence that turns food cost, labor, waste, sales mix, and guest feedback into action.
• 10Stay close to the live program after launch: taste, challenge, and refine dishes; diagnose operational friction; and help the operating chef make the changes that improve margins, repeatability, and guest experience without sanding off the program's personality.
• 11Lead or advise on vendor selection and onboarding, including a Brooklyn coffee-roaster partnership, NA and functional beverage suppliers, and outsourced cold-pressed juice.
• 12Partner with operations, kitchen design, and MEP teams on equipment, extraction, aroma, and sound decisions appropriate for an unusual, high-traffic social environment.
• 13Advise on POS and RFID-enabled ordering, pricing by item and daypart, packaging and vessel specifications, menu copy, and other pre-opening decisions.
• 14Implement inventory controls for the F&B program, alongside the General Manager.
• 15Leave behind a usable playbook — not a beautiful deck — that the opening team can operate, train from, and improve.

• —You have built food and beverage programs in high-touch hospitality — ideally for a hotel, private club, wellness concept, cultural venue, beach club, or another all-day, multi-format operation. You know how to make a menu feel alive without making it hard to execute.
• —You are equally comfortable in the creative and operational details. You can talk through a dish, a drink, a labor model, a COGS target, a service flow, and the equipment decision that makes each one possible.
• —You know how to develop an emerging kitchen leader without taking over their kitchen, and where a brand flourish is worth its operating cost — and where it is not.
• —You understand that the best wellness-coded program does not lecture guests. It makes them feel good, makes the easy choice something guests crave, and still leaves room for pleasure.
• —You have a real point of view on non-alcoholic beverages, coffee, functional drinks, and daytime hospitality. You appreciate an excellent alcoholic offering, but you do not default to building a cocktail bar.
• —You can work directly with founders who have taste, move quickly, and expect clear recommendations. You bring warmth, directness, and the confidence to make a call when the answer is not yet obvious.

Experience opening a new hospitality concept is strongly preferred. New York experience, a strong local vendor network, and familiarity with constrained or unusual serving environments are all a plus.

We're artists and serial entrepreneurs — builders of creative and nightlife communities, consumer brands, and technology companies. We've spent our careers pushing culture forward, and this is our biggest swing yet.

We're backed by founders of some of the most influential technology companies of the past two decades, alongside one of the most followed voices in health.

From first dawn to last call, a quick reset or a whole afternoon, our mission is to make room for warmer ways to gather.

• A foundational consulting role in the first Saunter location, with influence over how the brand tastes, feels, and operates.
• Direct access to the founding team and the opportunity to build a program from first principles rather than inherit one.
• The chance to create an F&B playbook for a new, nationally scalable hospitality category.
• Engagement scope, timing, and compensation structured with the selected consultant based on experience and availability.

Tell us who you are, what you have built, and why Saunter. Please send a short note, résumé or portfolio, and a few relevant work examples to careers@saunter.space. We read every one.

Saunter is an equal opportunity employer. We welcome applicants of every background and meet people where they are.