Brian Simpson Email & Phone Number

New York City Metropolitan Area

United States

Definitive Brewing featuring Phoenix Kitchen, Sunday River, Maine

188 Main St Bethel, Me

Norway, Maine

Newery, Me

CELEBRATING MAINE TRADITIONNew in the winter of 2013, Camp celebrates the Maine tradition of escaping daily life with a trip to camp. From a space that blends a rustic feel with modern touches to a menu that celebrates comfort food made from local ingredients, Camp is a favorite spot at the resort serving breakfast, lunch, and dinner daily, 7 days a week all year long. Along with Camp restaurant I oversee all banquet, conference, and wedding business at the hotel. I helped lead the F&B Team to our first season with The Gordon's Research Conferences (GRC) in the summer of 2014. We were ranked 3rd overall out of GRC's global sites in our very first year and we are now entering our 3rd season with them. During the 2015/16 season our Team had the highest Net Promoter scores on the resort and the largest increase over last year.

Kennebunk, Me

Summer position after moving back to Maine from NYC. I lead the Team in all aspects throughout the very busy spring, summer, and fall seasons. When Tia's closed for the winter I moved to Bethel to be the Director of Food and Beverage at The Grand Summit Hotel located at Sunday River Resort.

Greater New York City Area

Connecting the online world to the real life experiences at Dream, Stay, Time, Night and Chatwal hotels using Digital Social Hospitality.Created, launched and maintained social media accounts on Facebook, Twitter, Instagram, YouTube and Flickr for: The Time, Stay, Night, The Chatwal and Dream brand of hotels along with many of the groups Food and Beverage partners including Geoffrey Zakarian (personal brand) and The Lambs Club and Marble Lane by The Tao Group. Worked as lead contact with outside digital agencies to implement our SEO and SEM campaigns for marketing and all of the hotel websites. Worked closely with Wyndham Hotels in transitioning Dream and Night brand websites to an all new platform hosted by Wyndham World Wide.

New York City

Director of Social HospitalityProduce & Maintain marketing content to the hotels blog http://rogersmithlife.comExecuting the twitter account @RSHotel as it pertains to booking events, rooms and any special promotions for the hotel. Also worked with a full union staff from food and beverage, front desk and housekeeping.Winner of: eCommerce of the Year Award, World HotelsMonitoring our Facebook, Twitter and on-line presence for customer serviceMultiple Speaking Engagements including #140; Key Hotel Web Mentions: eConsultancy: Q&A: The marketing duo behind New York's social media hotel Wired Magazine, Hopkinson Report: Transcript: Interview with Adam Wallace and Brian Simpson from The Roger Smith Hotel HubSpot: Six Marketing & Community Lessons From a New York City Hotel

Coordinate and manage the operation with regard to adherence to the hotel's standards ensuring internal and external customer satisfactionMaximizing revenue and resources, and effective control based on outlet philosophyMobile 5-Star Standards Training CoachCreation, training and implementation of Cocktail MenuWeekly payroll and monthly inventoryTurning Moments into memories for our guests

Maintain a very high level of professionalism and service standards judged by J.D. PowerWorked directly with the Private Dining Manager setting menus, booking events and Overseeing the events as they took placeHired, trained and motivated servers, bar staff and support staff for The Oak Room & Oak BarResponsible for all scheduling and payrollJD Power and Fairmont standards training coachConstantly monitored sales via menu engineering, costing and innovation of products offered

Food and Beverage Manager. The Palm Court, Rose Club and Champagne Bar. Managed all front of house staff; bartenders, servers, server assistants and hosts. Ongoing training about food, wine and service with a focus on hospitality. Turning moments into memories. Worked with all union employees.

All aspects of hospitality and service in the restaurant and bar. Training staff about wine, food and service while following detailed standards set forth by Fairmont Hotels and Resorts. All staff were union employees.

Director of Wine and Beverage programsWine list consists of over 30 varietals and 250 different selectionsAssisted in creating and executing a new food menu for lunch, bar and dinnerCreated and implemented new Private Dining programs and marketing for our 3 Private Dining Rooms

Extensive hiring and training of a staff consisting of 40 servers and 8 bartendersWeekly meetings with management team & Stephanie to make improvements concerning the menu, wine list and overall restaurant policies.Creation and implementation of wine training program

All aspects of hospitality and service in the restaurant. Training staff about wine, food and service at this busy Newbury street restaurant.

Spent six weeks in Manchester, England training at the original Croma prior to our Boston launchOrganized all aspects of new Boston concept including marketing, employee hiring and manual guidelinesCreated and continuously updated extensive wine list and specialty cocktail menu Calculated and managed liquor costs and product placementCreated and implemented Concierge relations and concierge referral program

Hiring, training, customer relations, food & beverage quality and overall hospitality.Served as Maitre'DMaintained a high degree of excellence in our dinning room Beverage management involved ordering, costing/pricing, weekly potentials, inventory of all spirits & beer Created the restaurants first cocktail menu and their signature drink "The 23"Assisted Wine Director in maintaining the restaurants extensive wine program

Greater Boston Area

Hiring, training and managing bartenders and wait staffOrdered, scheduled and maintained all liquor activity for restaurant/bar using Micros Restaurant Computer System, with total liquor sales averaging $60,000 per weekResponsible for analyzing and reporting inventory costs and Payroll on a daily, weekly and monthly basis along with marketing of special events and restaurant promotions

Served as the restaurants conceptual designer, advertising and marketing director; Designed new build-out, created menu and advertising graphics, drafted press releases for print and radio Awarded five stars by the Maine Sunday Telegram; their highest rated review in more than 8 years * Chef Gabe Bremmer of Salts in Cambridge was my chef and partner at the time