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Work Background
Shamrock Foods CompanyOperational & Financial Restaurant Consultant
Sep. 2023 - Feb. 2025Greater Denver AreaProviding operational and financial consulting services in the restaurant and hospitality space. Specialties include POS Strategy & Integrations, Restaurant Finance, Culture & Concept Renovation, Scaling-up, Leadership Development, Systems Implementation, Menu Engineering & Design, Bookkeeping & Accounting, Lease Negotiation, Culinary Development & Ideation
Restaurant Accounting Services, Inc. (RASI)Senior Client Advisor
Jun. 2021 - Feb. 2022
Restaurant Accounting Services, Inc. (RASI)Client Advisor
Jul. 2020 - Jun. 2021
Restaurant Accounting Services, Inc. (RASI)Business Operations Specialist
Nov. 2019 - Jul. 2020Greater Denver Area
Kelli Daniels ConsultingPrincipal Owner
Feb. 2019United States
The Briarwood InnDirector Of Operations
Dec. 2016 - Dec. 2018Golden, ColoradoMacro food & beverage direction for entire property, Director of Sales and Marketing, Resource Management, Culinary Development, Responsible for all recruitment and development of staff in both front and back of house. Responsible for managing high-volume, simultaneous a la carte and event operations on-site. Account Management, Human Resources, Cash Handling and Holdings. Property has been sold and closed after 40 years.
KemperSportsDirector of Culinary Operations
Nov. 2014 - Oct. 2016Lincoln, Nebraska AreaCulinary and administrative responsibilities including recruitment, training and development, systems development, menu design, P&L accountability and management, resource management, customer service
Fresh Ideas Management, LLCDirector of Food and Beverage
Nov. 2013 - Nov. 2014Stephens CollegeContract Management: Managed and maintained operations of entire food and beverage program at Stephens College which included a high volume wedding and special events segment. Managed P&L responsibilities, resource management, staff training and development. Participated in mentor based leadership development program. Increased unit profitability as well as quality and servce standards across the board.
The Elms Resort and SpaExecutive Chef + Food & Beverage Dir.
Feb. 2012 - Nov. 2013Kansas City, Missouri AreaWas responsible for the day to day operations of the entire food and beverage department. Outlets including 88 at The Elms: fine dining, three service restaurant; a $4M per year Banquet and Catering operation; Tavern at The Elms: a casual pub style environment; full service In-Room Dining; Café at The Elms: a full service espresso bar with scratch-made pastries and Pool and Spa menus. Have maintained consistent food cost average of 33%, total labor cost average of 26% and liquor cost average of 23%. Have successfully improved guest surveys for Food & Beverage Department from 84.7% to 89.3%. Have successfully recruited, trained and developed culinary staff and elevated production from heat and serve methods to complete scratch operation. Have successfully designed and implemented 8 new menus for Food & Beverage Department and successfully executed over 120 weddings.
Crane HospitalityExecutive Chef
Dec. 2007 - Apr. 2010Kansas City, Missouri AreaSuccessfully redeveloped concept from limited pedestrian-style bar menu to upscale bistro fare. Concentrating on Mediterranean ingredients while using the low-country delta applications I have embraced throughout my career. Converted inventories from 0% organic products to over 70% organic, sustainable and local products while decreasing food costs from 48-50% to as low as 31%. Successfully implemented the start-up and maintenance of recycling program for all glass & cardboard containers. Successfully created & implemented 6 menus.
Erling Jensen's The RestaurantExecutive Sous Chef
Mar. 2003 - Oct. 2005Greater Memphis AreaPerformed directly under owner & French Master Chef while restaurant achieved Michelin Star. Responsible for writing daily menu for satellite kitchen at First Tennessee Bank & Trust. Responsible for creating seasonal appetizer and hors d'oeuvre menu for The Restaurant. Actively involved in staff development and training. Responsible for ordering and controlling inventory for The Restaurant & satellite kitchen. Successfully created and implemented daily menus for the Satellite Kitchen as well as hors d’oeuvres menu for The Restaurant.
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