Kirk Harrison Email & Phone Number

Detroit Metropolitan Area

Opening GM for Azul Hospitality Group at AC Detroit at the Bonstelle and The Plaza Apartments by Marriott.

Salt Lake City Metropolitan Area

-Opening GM for brand new $27 million, 35k square foot luxury urban Social Club with 4 bars, 2 restaurants, performance venue, billiards room, karaoke room, rooftop pool and an executive gym.-Oversee a team of 19 Managers and 80 associates, with department heads in Events, Sales, Culinary, Operations, HR, Front Desk-Managed procurement of all culinary and bar equipment and property wide OSE from ideation, samples to purchasing and receiving. -Operationalized sales and events teams that execute 120 member and private events a month.-Created P&L format, proforma and budgets for each department. Set KPI’s for all directors and bonus structure.-Curated wine list and beverage programs, menu design and vendor partnershipshttps://edisonhouseslc.com/

Nationwide

Azul manages 38 properties with a combined $45 million in food and beverage revenue.Promoted to Corporate Director as multi-unit regional director as well as: -Develop and launch new hotels, bars and restaurants from concept to programming to systems and finally as hands on corporate trainer during go live. Train and mentor for new F/B Directors and management team. Liaison between corporate structure and property policies.-Evaluate budgets, proformas and sales to optimize profitability and performance on each property-Develop company wide service standards and training, operational SOP's and reporting tools for financial analysis-Consultation with company SVP and on-property executive chefs in relation to menu development, engineering and success-Task force to help fill temporary positions including 7 months at Carlsbad Westin & Sheraton resort complex as Director of Banquets managing 100k square feet of banquet space. -Assists existing property level GMs, DFBs, sales and accounting departments as consultant and site analyst.-Any and all other research, logistics or specialization of food and beverage venues within the hospitality group portfolio.Project completion list:The Monarch Clubhttps://monarchclubdetroit.com/The Guild Hotelhttps://www.theguildhotel.com/The Glenmarkhttps://www.marriott.com/hotels/travel/laxtg-the-glenmark-glendale-a-tribute-portfolio-hotel/Cambria Sonomahttps://cambriasonoma.com/Cambria Napahttps://cambrianapa.com/

Redding, California Area

• Opening Director of Food and Beverage at the Sheraton Redding at Sundial Bridge for Azul Hospitality.• Annual department sales of 7 million including fine dining restaurant, café and banquet/event space totaling 30k sq spread over 5 acres. • Achieved elite level Food and Beverage GSS scores. Top 5 property in North America in: Food and beverage satisfaction, food quality, restaurant service and elite loyalty appreciation.• Sheraton Redding won property of the year within Azul and was a finalist for opening of the year across all Marriott brands.• Primary function as the strategic business leader of the property's beverage/culinary operations including upscale restaurant, IRD, banquets/catering/events, club lounge, café, pool service and marketplace.• Implementation of departmental financial goals, overall service training, technology and brand standards.• Added responsibilities as marketing director, graphic designer for all the property's collateral (including venue menus), social media management, reputation management.• Creation and execution of wine pairing dinners, holiday parties, live music and holiday events.

San Diego And Oceanside

• Co-proprietor of one of San Diego’s leading restaurant brands combining fine dining, exciting nightlife vibe with gourmet sustainable sushi.• Exceedingly award-winning restaurants: Zagat’s top sushi in America, Bay Wine & Food Fest champions back-to-back, #4 of 3k restaurants on Trip Advisor, over 25 “best of” awards by local, regional and national media for nightlife, sushi quality, sake menus and overall community impact. • Created the annual financial objectives of 2 high volume restaurants. Annual sales per square foot at $1,800(SD) and $1,100. 125 employees and 12 managers• Managed all budgeting and forecasting. Consistently met budget in all areas with strict focus on COGS and payroll. • Selection and pricing strategy of bar program and supervision of procurement and inventory. • Curated nightlife/lounge ambiance, booking nightly DJ’s/musicians 7 nights a week at both properties with signature nights, cross-promotor coordination and sponsored events.• Contracted, designed, implemented, and maintained systems of operation. Including, but not limited to: P.O.S. system, reservation system, scheduling systems, human resources, paper products, OSE, sound technology.• Responsible for interviewing, hiring and training employees: planning, scheduling, assigning on-going and individual training and directing. Appraised performance, including rewards and discipline, addressed complaints and issues. Created and maintained all SOP, created employee job manuals and developed service systems. • Conceptualized, developed and designed the marketing collateral, branding, slogans, copy and all creative; from logo and identity to apparel, photography, blogging, sizzle reels and graphic design. • Directed all marketing calendars, social media content, PR and reputation management. Social Media curated with top 5 highest followers on Instagram and Facebook of all San Diego restaurants. Hands on response management of over a combined 3k reviews at 4 stars on Yelp.

Greater San Diego Area

Spacious fine dining restaurant known for its incredible harbor view and beautiful modern decor. The cuisine is new California seafood. Humphreys restaurant is part of a hotel property that also has a concert venue, live music bar, event space, brunch and room service. Clientele were wide ranging: locals, tourists, special occasions and concert night crowds.

La Jolla, Ca.

Part of opening team of San Diego's first location of Donovan's Steakhouse. Fine dining, prime steaks and extensive wine list and spirit program driven by enhanced customer experience.

La Jolla, California

Milligan's was a luxury fine dining restaurant located in an affluent area of San Diego. It had an innovative martini list (the first of its time), an award winning wine list, prime steaks and served contemporary American cuisine. The service was professional and disciplined in classic techniques. Uniforms were tuxedos and the backbone of service was table side dining. This includes salads, desserts, Chateaubriand and scratch Caesers. Clientele was built on a very loyal, upscale residents in the area or those enjoying special occasions.

Master'S Degree, Sociology

Thesis summary: The analysis of fashion trends as a post modern expression of cultural evolution and identity. Looking at the fashion.

Bachelor'S Degree, Sociology

Class focus was data analysis, collective behavior, culture and theory. Maintained a GPA of 3.4 Petitioned and took graduate seminar.

Certified Sommelier, 2011

Class Valedictorian