Kathryn Graham Email & Phone Number

Barcelona, Ct, Es

92866 Issy Les Moulineaux Cedex 9, Fr

92866 Issy Les Moulineaux Cedex 9, Fr

Partner with emerging non-alcoholic beverage brands to forge relationships with restaurants, hotels, and corporate workplace experience managers.•Hosted and organized a hospitality industry night in partnership with Topo Chico, successfully fundraising for two key hospitality advocacy groups, Ben’s Friends and ROAR. This event increased access to free mental health services, financial literacy courses, and continuing education opportunities for hospitality professionals.

Palaia , Pi, It

Short-term commitment working in a kitchen nestled on a 500-hectare agriturismo and art foundation in Tuscany. I had the privilege of preparing meals with a talented team, using produce, olive oil, and natural wine grown/processed on the premises.Collaborating with Villa Lena’s art foundation was a blast as I helped facilitate the food program for daily aperitivo hours for hotel guests and resident artists, seamlessly integrating the company’s core principles.

Charleston, Sc, Us

Fused culinary & front of house operations seamlessly. Executed logistical planning for large-scale corporate retreats, weddings, and intimate dinners. Fused culinary & front of house operations seamlessly.•Managed High-Volume and Intimate Events: Successfully served high-volume parties for corporate clients and curated intimate dinners in local clients’ homes.•Managed Budget & Vendor Relationships: Led the strategic planning efforts to ensure that all initiatives remained within the client’s budget while maximizing profitability.•Implemented Grab & Go Program: Contributed to the rollout and order management of a new grab-and-go program during the onset of COVID-19.•Progressed from Contract to Full-Time: Initially hired as a contracted employee and promoted to Event Manager after one year due to consistent performance.•Led Large Teams and Events: Directed teams of up to 20 people for events hosting over 300 guests, fostering a workplace with a high employee retention rate.

Established a unified “one house” culture by cross-training waitstaff and kitchen team members on core responsibilities, fostering a culture of partnership, creative collaboration, and continuous education.•Managed High-Volume Lunch Shifts: Efficiently served lunch shifts of up to 150 covers, building strong rapport with both regular diners and seasonal visitors in a high-volume setting.•Managed Budget & Vendor Relationships: Oversaw all aspects of accounting, budgeting, vendor onboarding, and invoice processing, ensuring accurate financial management and operational efficiency.•Promotion from Server to Manager: Advanced from server to manager within 18 months due to outstanding performance and leadership.•Increased Sales Through Training: Organized beverage education training, resulting in a 10% increase in sales after one quarter.•Mentored Emerging Leaders: Guided several staff members into leadership positions within the café and beyond.

I had the great fortune of working as a line cook in the Hudson Valley and Charleston, SC. A particularly formative experience was spending a year at McCrady's Restaurant under Sean Brock’s leadership. There, I developed a passion for molecular gastronomy and a deep appreciation for honoring local ecosystems through tangible sustainability practices.

Postgraduate Degree, Social Policy

Bachelors Degree, History