Alison Harper Email and Phone Number

Oversee multiple locations, including corporate campus programs and amenity restaurants. Specializing in concept development and consulting for new business. Sites include Foundry & Lux, Chandlery, Lighthouse SSF; Verily Life Sciences; STEM Kitchen + Garden; Lighthouse SSF; Anecdote and Kilroy Oyster Point; Traverse at Gateway of the Pacific; and additional locations in design development.

Oversee 3 area restaurants and off site catering for Cirque du Soleil.

Oversaw two high volume restaurant concepts including off site catering for such projects as Cirque du Soleil.

Assist with business development and management of multiple projects, such as the Cellar Door at Bonny Doon Vineyards and Coda Supper Club. Oversaw the relaunch of The Cellar Door, a new restaurant project conceptualized by Bonny Doon founder Randall Grahm and Manresa Executive Chef David Kinch. Acted as interim general manager and consultant. Worked closely with winery upper management to develop operations budget and P&L statements. Improved profitability by carefully controlling labor… Show more Assist with business development and management of multiple projects, such as the Cellar Door at Bonny Doon Vineyards and Coda Supper Club. Oversaw the relaunch of The Cellar Door, a new restaurant project conceptualized by Bonny Doon founder Randall Grahm and Manresa Executive Chef David Kinch. Acted as interim general manager and consultant. Worked closely with winery upper management to develop operations budget and P&L statements. Improved profitability by carefully controlling labor and other operational expenses while increasing overall efficiency and productivity. Responsible for all front of house operations including recruitment, training, and management of staff. Directed all private event sales and worked with management and staff to increase catering revenue and execute events successfully. Show less

Managed all aspects of a startup food & beverage operation for a restaurant and nightclub with 1000 person capacity and gross revenues exceeding five million dollars annually. Implemented green business practices in all levels of the operation to achieve certification. Hired and trained all management and line staff while controlling labor costs. Oversaw installation of a ten terminal POS network, including programming back of house systems. Selected all products and negotiated best… Show more Managed all aspects of a startup food & beverage operation for a restaurant and nightclub with 1000 person capacity and gross revenues exceeding five million dollars annually. Implemented green business practices in all levels of the operation to achieve certification. Hired and trained all management and line staff while controlling labor costs. Oversaw installation of a ten terminal POS network, including programming back of house systems. Selected all products and negotiated best possible pricing with local and national suppliers and distributors. Secured over $50,000 in vendor sponsorship, including products, services and promotional dollars given directly to the company. Managed all floor operations for nightclub, bars, restaurant, and banquet events. Directed corporate sales effort and assisted accounting department with accurate financial planning and reporting. Show less

Oversaw variety of projects at multiple properties. Responsibilities included menu and wine list development, staff trainings, revenue management & cost controls, including pro forma development and P&L analysis. Served as interim Food & Beverage Director for Hotel Angeleno and West Restaurant from April through November of 2005.