James Koch

Food & Beverage Director

Location 15h@2xLas Vegas, Nevada Area

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Long term goals is GM/owner of restaurant
Family is my well behaved and intelligent 8yr son and lovely wife

Long term goals is GM/owner of restaurant
Family is my well behaved and intelligent 8yr son and lovely wife

My Dream Job is Owning my own restaurant/bar

Work Experience
  • Food & Beverage Director

    Legacy Golf Club
    Apr. 2013 to Jun. 2016 (3 years and 2 months)

    See Details

    Role & Tasks:

    Responsible for all areas of the restaurant both FOH &BOH, including menu pricing, purchasing liquor/wine/food and maintaining inventory
    Helped increase NOI by nearly 30% initial PY and 38% PY during interim first year.
    Responsible for hiring, training and promotions

  • Director of Food and Beverage

    atria Sunlake
    Jul. 2008 to Apr. 2013 (4 years and 9 months)

    See Details

    Role & Tasks:

    Ensure that all food is purchased, stored, prepared and served in accordance to state, company & federal guidelines
    Control P&L for maximum net operating income
    Fully implement the Art of Atria Dining as well as manage the food service budget and perform monthly analysis of money spent and reasons to why it was spent
    Plan, write and execute menus based on resident preferences, budget and seasonal options
    Responsible for the implementation and adherence to the Atria Quality Assurance Program
    Successfully hired, trained and scheduled both FOH & BOH employees and maintained low turnover rate as well as low labor costs

    Ace Award
  • IT
    Jan. 2000 to Oct. 2000

    See Details

    IT Degree • GPA: 3.8


    Studied Multiple OS, Adobe, Microsoft/DOS, programming, IT Technology

    Magna Cum Laude
  • Computer Aided Drafting
    Santa Barbara City CollegeSanta Barbara, CA, US
    Jul. 1993 to Dec. 1997

    See Details

    Associate Arts Degree • GPA: 3.0


    Computer Drafting CAD 6,7

  • General
    Burroughs High SchoolRidgecrest, CA, US
    Sep. 1985 to Jun. 1988

    See Details

    Diploma Degree • GPA: 3.0




Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal



Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Staff education / motivation


General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Wok Skills

Menu development

Certifications & Courses
  • ServSafe
    ServSafe Sysco
    Jan. 2009 to Jan. 2014
Organizations & Volunteer Activity
  • Chef

    Habitat for Humanity
    Volunteer • Jun. 2011 to Mar. 2013

    See Details

    Worked with Asst. F&B director to off property "road shows" cooking for new housing projects throughout the Las Vegas valley when unveiling new homes for low poverty level new homeowners donated by Habitat FH. Included breakfast station (omelettes), etc., varietal lunch themes, asian, italian, etc inspired
Spending time with family, surfing, bike riding, watching pro/collegiate sports, billiards/darts
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