William Kinney Jr. Email & Phone Number

United States

Seattle

• Headed Season of [REDACTED] development process for the Combat Team from content requests through execution while ensuring a viable scope vs capacity and maintaining a high-quality bar
• Created a regression model to predict a team member’s morale based upon a variety of factors that resulted in changes to sprint planning processes that helped identify at-risk team members and reduced attrition risk

San Francisco, California, United States

• Curated wine focused experiences for guests dining at the restaurant; helped redesign service for our parklet during COVID-19 to ensure safety standards for ourselves and our guests.
• Designed special projects including online video marketing on Instagram and menu design and execution in the kitchen.
• Acted as manager on duty to both open and close the restaurant and run financial reporting; assisted with the logistics of online wine orders and the shipping of them.
• Managed and trained a complete kitchen team while handling all menu development, ordering, and inventory; brought food cost down from 50% to 30% within 2 months
• Updated standards of service for restaurant’s parklet during COVID-19 to ensure safety of guests; transitioned hundreds of wine SKUs to an e-commerce format, doubling online sales

Windsor, CA

• Hosted clients from novice to collector; acted as a concierge for customers visiting Northern California wine regions; worked with the owners to establish short term and long-term goals relating to sales and marketing.
• Defined the role and expectations as the first employee hired for a small business
• Analyzed sales and visitor data from various channels to create recommendations for sales opportunities.
• Spearheaded all Direct to Consumer Sales for a small winery; grew the wine club by 67% and increased DTC sales 7-10% year over year; led all logistics relating to inventory management and wine club shipments.
• Reorganized and consolidated all logistics relating to inventory management and shipping procedures resulting in eliminating 2 warehouses, reducing inventory costs by 40%

St. Helena, California

• Opened the ambitious second project from Michelin stared Chef, Christopher Kostow; the restaurant garnered multiple national awards and nominations during the first year.
• Developed and molded a strong culture of growth, hospitality, cohesion and excellence in front of house staff; led service each night in a busy restaurant doing 250+ covers while maintaining established standards.
• Built and led a team of 30+ members while developing a strong culture of growth and cohesion; created orientation programs and coached new hires daily through onboarding
• Designed and implemented systems related to ordering, events, and inventory managementresulting in boosted efficiency of daily and weekly tasks, reducing time spent by 50%

Norwich, Vermont

• Sold, planned and executed all corporate business for a 40 room Inn.
• Managed two food & beverage outlets with a team of 15-20 employees.
• Designed the social media, online, and radio advertising strategy
• Developed financial breakeven models to reevaluate pricing for events leading to highercontribution margin per event; ran monthly P&L analysis with owner to identify cost savings
• Worked with local artisans to create experience packages for guests

Cornell University

• Assisted with the set up and break down of the student run restaurant at Cornell University
• Trained students on hosting, steps of service, and mixology
• Managed the flow of service while coaching students to successfully run a restaurant.

Ithaca, New York

• Sat on the Board of Directors for the 91st Annual Hotel Ezra Cornell as Director of Service
• Facilitated and organized all front of house operations.
• Led a team of 21 students and 100 volunteers through 12 food and beverage events throughout the conference.
• Handled all ordering, budget management and pop up events for the school year of 2015-2016

Ithaca, New York

• Oversaw the preparation, service, and break down of a busy hotel restaurant line.
• Assisted the Chef de Cuisine in menu development and tastings.
• Worked the line with fellow staff members.
• Trained new staff members and assisted in weekly hotel management meetings.

Walland, TN

• Spent a summer interning as a line cook at Blackberry Farm.
• Primarily responsible for the boxed lunch station, prepping and preparing up to 90 boxed lunches for guests.
• Occasionally responsible for Garde Manger.
• Assisted with prep for the whole kitchen, focusing primarily on the fabrication and preparation of proteins.

• Worked as a prep and line cook at a busy local restaurant.
• Assisted with whole animal fabrication as well as specific station mise.
• Worked the middle station of the line during busy nights

• Prepped and cooked for a large banquet facilities specializing on off site catering events.
• Learned to deal with large scale production, and the intricacies that are involved with off site events.
• Was in charge of specific events and their preparation.

Master Of Business Administration - Mba, Entrepreneurship/Entrepreneurial Studies

Bachelor Of Science (B.S.), Hotel Administration

Activities and Societies: Delta Tau Delta Fraternity, Hotel Ezra Cornell, Cornell Cuvee

Associate'S Degree, Culinary Arts/Chef Training