Top Talent like Vanessa are on Pangea

Pangea, a YC company, connects companies with fractional talent. Fractional hiring allows companies to move faster and work with more specialized talent, while giving talent more flexibility and independence. If you are talent open to fractional work, apply here. If you’re a company looking for high-quality fractional talent, learn more here.

Vanessa Miller

Operations Manager
New York, NY, US
Collaboration
Management Consulting
Cost Analysis
Leadership
Strategy & Business Development
Financial Analysis
Operations Management
Available for hire fromNegotiable
Contracts
Fractional Hospitality Operations and Management Collaborator
Vanessa Miller is an and operations strategist with more than 18 years of experience in the food and beverage industry. Miller’s unique perspective on restaurants and hospitality combines front-of-house and back-of-house management experience with an analytical approach to operations, fueled by Economics and Political Science training from Tufts University, where she also played basketball. Starting in restaurants at the age of 16, Miller quickly climbed the ranks and, with no formal culinary training, transitioned to the kitchen where she discovered her passion for food and honed her culinary talent. In 2013, at the age of 24, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo. Guided by a ‘team-sport-inspired’ leadership philosophy, Miller has executed creative and sophisticated menus, led diverse teams, and managed operations in a variety of leadership roles in NYC, including Director of Food and Beverage, Director of Restaurants, Director of Culinary Operations. In her current role as Senior Director of Food and Beverage for 21c Museum Hotels, she oversees food and beverage operations for the company's 7 properties, including the development and execution of culinary and restaurant concepts, menus, and service standards.

Projects

Opened The Dalloway in SoHo

In 2013, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo.

21c Museum Hotels — F&B Budgeting Project Lead (FY2026)

Led budgeting and cost-management initiatives for the company’s F&B program across multiple properties; focus on profitability and cost metrics.See More

Work History

2

Senior Director of Food and Beverage

21c Museum HotelsOversees the concepts and creative components of all F&B programs for 21c Museum Hotels, with a focus on opening and operating chef-driven restaurants and establishing 21c’s F&B programs and chefs as industry leaders, respected regionally and nationally.
2

Executive Chef + Food and Beverage Director

21c Museum HotelsResponsible for overseeing the culinary and beverage operations at Metropole and FEAST, ensuring high standards of food quality and service.
2

Executive Chef

21c Museum HotelsAug 2020 - Sep 2021 • 1 yr 2 mosLed the kitchen team at Metropole and FEAST, focusing on menu development and maintaining culinary excellence.
C

Director of Culinary Operations

Citizens CollectiveApr 2019 - Aug 2020 • 1 yr 5 mosOversight over all aspects of the culinary operations across the Citizens brand. Notable contributions include: In first year, grew company from two to five footprints and added a commissary and catering kitchen to the operation. Oversaw the kitchen build outs, staffing and training, and pre-opening logistics. Led overhaul of culinary offerings to include seasonal menu updates, increased commitment to consistency, and a focus on local and sustainable ingredients. Rolled out new technology focused on lowering COGS and increasing managerial oversight and understandings of cost metrics. Reduced company wide COGS by 4.5% over the course of 10 months.
S

Food And Beverage Operations

Spring PlaceJun 2018 - Apr 2019 • 11 mosManaged food and beverage operations, ensuring high quality service and operational efficiency.

Education

T

Tufts University

Bachelor of Arts, Political Science, Economics2006 - 2011

How Pangea Works

Effortlessly discover top talent

We've distilled the candidate search from endless hours down to just a few minutes. Using Pangea's AI-powered search tools, you can find top fractional talent able to take on your next project. Our system looks at your company's niche and your needs to find the perfect match faster than any traditional hiring platform.

Start working with talent today

The top talent on Pangea is ready to get started with you right now. You can message or hire a candidate right from their profile page and start assigning work as soon as they respond. And the best part? Pangea's fractional contract structure lets you start small and ramp up as your needs change, keeping your costs manageable and your team's capabliities flexible.

Track work and invoices in one place

Assign tasks, track progress, and complete invoices all on Pangea. We've combined every part of the hiring process into one platform to eliminate the miscommunication that's unavoidable on other freelance platforms. We even send out 1099s to your contractors at the end of the year!

Talk with a Talent Expert

Members of our team are available to help you speed through the hiring process.
Available Now
Book a Call
Fractional Hospitality Operations and Management Collaborator
Vanessa Miller is an and operations strategist with more than 18 years of experience in the food and beverage industry. Miller’s unique perspective on restaurants and hospitality combines front-of-house and back-of-house management experience with an analytical approach to operations, fueled by Economics and Political Science training from Tufts University, where she also played basketball. Starting in restaurants at the age of 16, Miller quickly climbed the ranks and, with no formal culinary training, transitioned to the kitchen where she discovered her passion for food and honed her culinary talent. In 2013, at the age of 24, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo. Guided by a ‘team-sport-inspired’ leadership philosophy, Miller has executed creative and sophisticated menus, led diverse teams, and managed operations in a variety of leadership roles in NYC, including Director of Food and Beverage, Director of Restaurants, Director of Culinary Operations. In her current role as Senior Director of Food and Beverage for 21c Museum Hotels, she oversees food and beverage operations for the company's 7 properties, including the development and execution of culinary and restaurant concepts, menus, and service standards.

Talk with a Talent Expert

Members of our team are available to help you speed through the hiring process.
Available Now
Book a Call

Top Talent like Vanessa are on Pangea

Pangea, a YC company, connects companies with fractional talent. Fractional hiring allows companies to move faster and work with more specialized talent, while giving talent more flexibility and independence. If you are talent open to fractional work, apply here. If you’re a company looking for high-quality fractional talent, learn more here.

Vanessa Miller

Operations Manager
New York, NY, US
Collaboration
Management Consulting
Cost Analysis
Leadership
Strategy & Business Development
Financial Analysis
Operations Management
Available for hire fromNegotiable
Contracts

Projects

Opened The Dalloway in SoHo

In 2013, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo.

21c Museum Hotels — F&B Budgeting Project Lead (FY2026)

Led budgeting and cost-management initiatives for the company’s F&B program across multiple properties; focus on profitability and cost metrics.

Work History

2

Senior Director of Food and Beverage

21c Museum HotelsOversees the concepts and creative components of all F&B programs for 21c Museum Hotels, with a focus on opening and operating chef-driven restaurants and establishing 21c’s F&B programs and chefs as industry leaders, respected regionally and nationally.
2

Executive Chef + Food and Beverage Director

21c Museum HotelsResponsible for overseeing the culinary and beverage operations at Metropole and FEAST, ensuring high standards of food quality and service.
2

Executive Chef

21c Museum HotelsAug 2020 - Sep 2021 • 1 yr 2 mosLed the kitchen team at Metropole and FEAST, focusing on menu development and maintaining culinary excellence.
C

Director of Culinary Operations

Citizens CollectiveApr 2019 - Aug 2020 • 1 yr 5 mosOversight over all aspects of the culinary operations across the Citizens brand. Notable contributions include: In first year, grew company from two to five footprints and added a commissary and catering kitchen to the operation. Oversaw the kitchen build outs, staffing and training, and pre-opening logistics. Led overhaul of culinary offerings to include seasonal menu updates, increased commitment to consistency, and a focus on local and sustainable ingredients. Rolled out new technology focused on lowering COGS and increasing managerial oversight and understandings of cost metrics. Reduced company wide COGS by 4.5% over the course of 10 months.
S

Food And Beverage Operations

Spring PlaceJun 2018 - Apr 2019 • 11 mosManaged food and beverage operations, ensuring high quality service and operational efficiency.

Education

T

Tufts University

Bachelor of Arts, Political Science, Economics2006 - 2011

How Pangea Works

Effortlessly discover top talent

We've distilled the candidate search from endless hours down to just a few minutes. Using Pangea's AI-powered search tools, you can find top fractional talent able to take on your next project. Our system looks at your company's niche and your needs to find the perfect match faster than any traditional hiring platform.

Start working with talent today

The top talent on Pangea is ready to get started with you right now. You can message or hire a candidate right from their profile page and start assigning work as soon as they respond. And the best part? Pangea's fractional contract structure lets you start small and ramp up as your needs change, keeping your costs manageable and your team's capabliities flexible.

Track work and invoices in one place

Assign tasks, track progress, and complete invoices all on Pangea. We've combined every part of the hiring process into one platform to eliminate the miscommunication that's unavoidable on other freelance platforms. We even send out 1099s to your contractors at the end of the year!

Talk with a Talent Expert

Members of our team are available to help you speed through the hiring process.
Available Now
Book a Call
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