Kace Harding
Grandview
Summary
Results-driven professional, ready to leverage comprehensive background in managing daily operations and opening procedures. Known for fostering collaborative team environments and consistently achieving operational goals. Valued for adaptability and reliability in dynamic settings, employing strong organizational and communication skills.
Overview
12
12
years of professional experience
Work History
Location Opening Manager - Bar/Cafe/Events
Strang Chef Collective on the Plaza
06.2023 - 06.2024
- Aided in setting up a new venue, focusing efforts on developing the bar and cafe experiences.
- Oversaw operations for four unique dining experiences housed in one space.
- Collaborated with chefs to design tailored beverage menus for each concept.
- Designed comprehensive catering menus and special programs tailored to seasonal themes.
- Coordinated all aspects of staffing, from hiring to training, for both bar and cafe.
- Created checklist for cleaning procedures.
- Optimized stock management systems.
- Performed weekly product inventory checks to manage costs and reduce losses.
- Managed event staffing and daily scheduling of personnel.
Operations Manager
Made in Kansas City
09.2021 - 01.2023
- Conducted accurate inventories to ensure all bars remain consistently supplied, while controlling beverage cost.
- Managed procurement processes efficiently, from selection to delivery.
- Plan and led comprehensive in-house training sessions for both new and existing staff.
- Strived for consistent process standardization in every bar and cafe.
- Monitored and upheld standards for every beverage served.
- Conducted regular assessments of sales metrics and waste patterns for optimization.
- Provided regular metric reports to ownership and cafe managers.
- Facilitated tastings with vendors and customers to boost retail alcohol sales.
- Empower staff to speak confidently about retail offerings
- Evaluate bundling, pricing, marketing, and promotions
- Regularly programmed events for all locations with emphasis on high-return venues.
- Spearheaded the launch of seven new locations with a twelve month period.
- Conducted city inspection preparations.
- Provided assistance to employees and patrons from inception through early stages.
- Implemented consistent cleaning processes for cafes.
- Supported managers in conducting and reviewing weekly audits.
Opening Food and Beverage Manager
Hotel Kansas City
09.2020 - 05.2021
- Aided in launching hotel’s food and beverage services, emphasizing efforts in the Market/Café as well as the Lobby Bar.
- Directed display setup to ensure appealing presentation.
- Directed daily operational tasks including employee training, menu planning, price setting and procurement.
- Acting supervisor for lobby bar and market while supporting front desk operations team
General Manager/Kitchen Manager
Cookbook Bar & Café, ELM Restaurant Group
12.2018 - 05.2020
- Developed detailed onboarding standards to ensure consistent training procedures.
- Established review mechanism ensuring accountability and compliance with organizational criteria.
- Oversaw all aspects of ordering, receiving, invoicing processes, and inventory management.
- Collaborated with catering department to establish F&B minimums for various venues.
- Organized unique events boosting restaurant promotion.
- Managed full cycle talent acquisition for FOH and BOH.
- Directed budget planning and forecast updates for labor, LBW, and food costs.
- Responsible for food and beverage menu creation, recipe development, product selection and costing
Director of Restaurants
Hyatt Regency Austin
10.2016 - 12.2018
- Coordinated daily activities across multiple food service venues.
- Supervised team of three assistant managers and 40 line associates.
- Ensured adherence to corporate training protocols. As well as developed new training programs for property specific items.
- Reached a $4 million target for departmental food and beverage revenues.
- Managed budget effectively with controlled flow-through.
- Elevated guest satisfaction ratings by six points within five months of starting.
- Launched seasonal pool bar, generating extra revenue for hotel.
- Achieved a 23% increase in YTD revenues and sustained a beverage cost of 16%.
- Streamlined beverage oversight through setting par levels, implementing pour standards, and defining ordering procedures.
- Enhanced drink menu and ensured comprehensive staff training.
- Collaborated with culinary team to develop unique seasonal menus.
Assistant Beverage Director
Manchester Grand Hyatt San Diego
12.2014 - 12.2016
- Successfully launched newly renovated Top of the Hyatt Sky Lounge.
- Created and implemented comprehensive training sessions spanning an entire week for all front of house staff, food runners, and prep cooks.
- Coordinated daily activities of five distinct dining experiences within the hotel.
- Trained, tested, and maintained corporate service standards for all outlets.
- Enhanced revenues throughout the year for numerous beverage outlets, maintaining a consistent 16.1% annual beverage cost hotel-wide.
- Evaluated comprehensive beverage usage and par metrics for all beverage outlets.
- Established par count protocols, set pouring standards, and conducted bartender training.
- Aided in refreshing and optimizing drinks menus at multiple concepts.
- Conducted beverage learning series each month focused on liquor, beer, and wine education.
Assistant Director of Restaurants
Hyatt Regency Lake Tahoe Resort, Spa and Casino
12.2012 - 12.2014
- Underwent extensive five-month corporate management training across all hotel departments.
- Enhanced employee engagement scores with targeted learning sessions and regular coaching.
- Increased guest satisfaction ratings from 37% to 75% over a one-year period.
- Managed day-to-day functions for a multi-meal restaurant, in-room dining, member's lounge, and market.
- Partnered with local enterprises to source and market retail items, achieving a 75% rise in sales.
- Supported redesign efforts for menus across various food venues.
- Introduced for-purchase amenities in the redesigned VIP program.
Education
Bachelors of Science - Business Management and Marketing, Leadership Studies
Baker University
Baldwin City, KS12.2009
Skills
- Recruitment and hiring
- Employee retention
- Customer service
- Staff training and development
- Procedures implementation
- Payroll management
- Budgeting and financial management
- Facility opening
- Teamwork and collaboration
- Multitasking
- Time management
- Organizational skills
- Customer service management
- Inventory tracking and management
Timeline
Location Opening Manager - Bar/Cafe/Events
Strang Chef Collective on the Plaza
06.2023 - 06.2024
Operations Manager
Made in Kansas City
09.2021 - 01.2023
Opening Food and Beverage Manager
Hotel Kansas City
09.2020 - 05.2021
General Manager/Kitchen Manager
Cookbook Bar & Café, ELM Restaurant Group
12.2018 - 05.2020
Director of Restaurants
Hyatt Regency Austin
10.2016 - 12.2018
Assistant Beverage Director
Manchester Grand Hyatt San Diego
12.2014 - 12.2016
Assistant Director of Restaurants
Hyatt Regency Lake Tahoe Resort, Spa and Casino
12.2012 - 12.2014
Bachelors of Science - Business Management and Marketing, Leadership Studies
Baker University
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