Brian Kirby Email & Phone Number

As an Operations Manager, I oversee Food & Beverage, Retail, and Merchandise across all of Disney’s Wilderness Lodge. I create and implement strategy focused on maximizing profitability, employee satisfaction, and the overall guest experience. Guiding a team of 200, I facilitate training and engage staff through team building and mentoring. HIGHLIGHTS► Designed the #1 posted Instagram drink of all Walt Disney World, generating $40K+ in incremental revenue► Reduced guest complaints by 10% property wide with improved cross-department communication ► Created $3M+ in revenue with the introduction of Disney Vacation Club events► Tapped to facilitate Leaders Safety in Action training to Senior Vice Presidents of the organization

Lake Buena Vista Florida

As a top-performing leader, I was tapped to serve as an Acting General Manager at Disney’s Polynesian and Wilderness Lodge Resort. I fulfill this role during the absence of the General Manager to maintain consistency across the operation. I partner with department leaders across Guest Services, Food & Beverage, Merchandise, Retail, Housekeeping, and Maintenance to communicate daily goals, resolve challenges, and ensure optimum productivity.

Leading the daily operation of the Ohana and Tambu Lounges, I oversaw a team of 200. Our goal was to create an exciting guest experience. I was charged with beverage selection, pricing strategy, revenue goals, and cost control initiatives to ensure profitability. I evaluated product quality, team performance, and cleanliness. My success here resulted in my being recognized with a Legacy Award, only given to the top 1% of Disney Cast MembersHIGHLIGHTS► Modernized the beverage menu, reversing a decline in sales and driving $6M in revenue► Enabled Ohana to boost seat utilization 75% and generate $15M in improved revenue► Produced a $3 lift in average breakfast check spend by featuring selected beverages► Established a new blind bank out process, overhauling cash handling and eliminating $71K in theft► Reduced overtime hours by 70+ each month► Measured a 10% increase in guest satisfaction scores through enhanced training► Created efficiencies in server and culinary workflows with improved layouts► Hand-picked to onboard and train all new leaders coming into the property

I was tasked with filling the role of Labor Relations Manager over a 3-month period to represent the company during the arbitration of grievances filed through the union. I heard claims and participated in the investigation process to help negotiate a resolution. During my time in this role, I helped foster relations between the union and the company. In addition, I mentored leaders in best-practices related to coaching and progressive discipline.

Moving into the parks, I was responsible for the daily operation of Cinderella’s Royal Table inside Magic Kingdom. Once again, the focus was on creating memorable guest experiences while boosting financial performance. HIGHLIGHTS► Developed a custom Disney Princess place mat to be sold inside the restaurant, generating $1.1M in revenue► Hosted Town Halls to raise safety and sanitation awareness, improving compliance► Participated in the Heart of Florida United Way Chef Gala, serving as a Sommelier

At Disney’s Yacht Club Resort, I oversaw both service and culinary aspects of the Yachtsman Steak House operation. My team was responsible for delivering an amazing experience with quality food and drinks, exceptional service, and an enticing ambiance. Here, I emphasized plate presentation and consistency. While modeling best-practices, I influenced overall performance.HIGHLIGHTS► Led a mini bar evaluation project that resulted in $34M in savings as we eliminated the declining service► Introduced a new premium service that drove an increase in retail revenue of 34%► Maximized restaurant seating capacity and overall throughput from 55% to 60%► Created and facilitated a speaker series on wine and spirits to improve team knowledge► Selected to speak on a panel during Basics Town Hall at the Leadership Conference► Captured increased incremental revenue by teaching suggestive selling tactics

I transitioned to Citricos, a more upscale dining restaurant. Once again, I focused on identifying opportunities to enhance the guest experience, increase revenue, and engage the team in a way that drives productivity and performance. Presentation, polish, and service were of the utmost importance.HIGHLIGHTS► Propelled revenue by 12% with the introduction of a new wine menu► Directed 2 Food & Wine themed dinners, hosting 250+ guests for each► Organized and hosted the PGA Golf Classic Reception► Implemented a 2-step press pot coffee process that cut injuries in half and was adopted companywide► Introduced cast recognition events, increasing team morale and engagement

In my first role as manager, I supported the daily operation of Disney’s Grand Floridian Resort Café. I took an active role in mentoring my team members. Training was a key component of my leadership style to help build the team’s skills and improve the customer experience. I also partnered with leadership to identify continuous improvement opportunities in the operation.HIGHLIGHTS► Developed a Diversity Board to improve multicultural awareness and education initiatives► Reintroduced the dinner service, spearheading menu development and training efforts► Reorganized restaurant layout to streamline processes and improve guest service

Moving over to the Grand Floridian Resort, I worked in a quick service restaurant. Through strong relationship building, I inspired a strong team spirit and together we improved overall performance. I took an active interest in professional development and began to really hone my leadership skills here. The company took notice, and I quickly earned a promotion into my first manager role.

I began my career at Disney within the Food & Beverage department. I held various roles as Server, Host, Trainer, and Bartender within Disney’s Wilderness Lodge Resort. As I continued to grow, I stepped into a Union Shop Steward role. This experience prepared me to step into leadership roles as I interpreted policy, facilitated conversations between employees and the company, and helped handle grievances.