With over 20 years of experience in the restaurant and hospitality industry, I specialize in driving operational efficiency through innovative technology solutions. My passion lies in simplifying complex systems, enabling businesses to focus on what they do best while optimizing performance behind the scenes.I’ve had the privilege of working with some of the top names in the industry, helping them streamline operations and increase profitability through strategic tech implementations. From system integrations and vendor management to project oversight and process optimization, my focus is always on delivering measurable improvements that create lasting value.Whether advising executive teams or leading high-level projects, I bring a deep understanding of the unique challenges faced by hospitality businesses and how to address them through tailored, tech-driven solutions. My mission is to bridge the gap between technology and operations, empowering my clients to thrive in a fast-paced, ever-evolving industry.
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Director Of Process + ItApiciiKansas City, Mo, Us -
Director Of Process + ItApicii Aug 2019 - PresentNew York, Ny, Us-System implementation-Vendor management-Special projects and project management-New store openings-Contract negotiation-Team training and cross-departmental initiatives -
Founder + CeoRestaurant Resource Jan 2022 - PresentKansas City, Mo, Us -
Founder + CeoBreak Bread Consulting Feb 2014 - PresentKansas City, UsMission: We simplify technology for our clients, giving them more time to focus on what they’re great at.- Founder and CEO of a technology-based restaurant consulting group specializing in the curation and implementation of POS systems and cutting-edge tech stacks- Expert advisor on current operational technology solutions for restaurants and provides high-level insights and recommendations to executive teams- Client service specialist, providing attentive support and insight on how to improve business operations to drive incremental revenue -
It Restaurant System SpecialistJohnson Restaurant Group, Inc. Apr 2019 - Dec 2021Casper, Wyoming, Us- Aloha programming specialist- Database reconfiguration- Back office implementation, programming and roll out -
Restaurant Systems AnalystRichard Sandoval Hospitality Feb 2018 - Oct 2019Denver, Co, UsNote: January 2019-Oct 2019, position adjusted to contract employment via Break Bread Consulting-Evaluate and manage restaurant operating systems to maximize efficiencies and profitability-Responsible for training management team on best practices and procedures with restaurant systems-Troubleshoot networking issues and programming errors as needed-Program Aloha and Micros3700 POS systems-Project Manager for all new system rollouts and training initiatives -
Sales AssociateCameron Mitchell Restaurants Jun 2013 - Jun 2018Columbus, Ohio, Us- Train new sales associates on company policies and oversee their work during probationary period- Assist with private events and catering, acting as an event captain while offering superior customer service to guests- Maintain an advanced knowledge of the food and beverage industry, including new products, techniques, and event coordination strategies -
Restaurant SpecialistOpentable Nov 2010 - Mar 2012San Francisco, California, Us- Served as founding member of OpenTable flex conversion team, collaborating with my peers to assist restaurants in the transition from slot to flex software- Helped with the development of guidelines for optimal flex conversions, balancing sales and conversion goals with in depth personalized training for each restaurant- Recorded first flex training videos to help assist restaurants in a convenient training method for their staff- Worked directly with restaurants, training their staff on the new software and optimizing their systems for maximum reservation availability- Maximized profitability through superior customer service, effective and prompt communication and follow-up on all pending matter with the restaurant.- Handled escalation calls with Tier II support to assist with flex glitches and reprogramming based on client needs -
Director Of Events And CateringDosa Jul 2009 - Oct 2011- Operated as senior manager of two sister restaurants, overseeing operation and accurately managing annual revenues of $6.2 and $3.4 million per year respectively- Created events and catering program for each restaurant to increase revenues and improve client loyalty- Increased events revenue to $621k after one year as Director of Events and Catering- Managed front of house staff including servers, bussers, hosts, and bartenders, maintaining a record low turnover and increased productivity by 11%- Managed back of house operations including food preparation, quality control, and expediting deliveries- Developed improved methods for handling event reservations and operations- Addressed all employee performance problems promptly and directly in accordance with company personnel policies and procedures -
ManagerRuth'S Hospitality Group Inc., Feb 2008 - Jul 2009Winter Park, Fl, Us- Managed team of 60+ front of house employees, overseeing all Human Resources and scheduling responsibilities to ensure adequate staff coverage and budget adherence- Booked, scheduled and managed events and banquets for a $5.2 million per year volume restaurant, including private and corporate events and wine dinners -
Corporate Trainer - Server - HostRuth'S Hospitality Group Inc., Mar 2005 - Feb 2008Winter Park, Fl, Us- Training duties: Train new employees and MIDs (managers in development), act as a lead within the restaurant, travel and help with opening new locations- Host duties: Take and manage reservations, assist managers with guest concerns, develop relationships with local concierges and track progress within concierge program, lead host team and front desk- Cocktail duties: Assist guests with food and beverage choices, provide the highest quality of service
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Assistant Manager - Event CoordinatorGrande Colonial Apr 2007 - Feb 2008La Jolla, California, Us- Managed all private events for small hotel restaurant- Coordinated with hotel sales team on booking of group rooms and event space and scheduled staff appropriately for each event- Created rewards-based concierge program to encourage business from local hotels -
Trainer - Server - Lead HostRock Bottom Restaurant & Brewery Aug 2002 - Jun 2006Denver, Colorado, Us- Server: assist guests with food and beverage choices, train incoming management and servers, uphold levels of hospitality and service- Host duties: answer phones, seat guests, take reservations, resolve guest issues- Train new employees
Brianne Harvey Education Details
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San Diego State UniversityInternational Business
Frequently Asked Questions about Brianne Harvey
What company does Brianne Harvey work for?
Brianne Harvey works for Apicii
What is Brianne Harvey's role at the current company?
Brianne Harvey's current role is Director of Process + IT.
What schools did Brianne Harvey attend?
Brianne Harvey attended San Diego State University.
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