Kevin Gross

Hospitality leader with 10+ years of experience leading restaurant operations, developing high-performing teams, and delivering exceptional guest experiences in full-service, high-volume, and new restaurant opening environments. Passionate about creating memorable dining experiences while driving operational excellence, employee engagement, and business performance. Experienced in all aspects of restaurant management, including hiring, coaching, labor management, scheduling, inventory, vendor relations, private events, and day-to-day operations.

Combines hands-on leadership with recent hospitality recruiting experience, bringing a unique perspective on building strong teams and developing future leaders. Known for leading from the floor, remaining calm under pressure, and fostering a culture built on accountability, teamwork, and genuine hospitality.

Talent Acquisition Specialist at The Restaurant Zone (2023-11 – Present)

• Partner with restaurant groups nationwide to recruit General Managers, Assistant General Managers, Kitchen Managers, Executive Chefs, and hospitality leaders.
• Consistently generate more than $35K in monthly billings through full-cycle recruiting and strong client relationships.
• Advise restaurant operators on leadership hiring, organizational structure, compensation, and team development.
• Evaluate leadership talent through an operational lens, identifying candidates who align with company culture and long-term business goals.
• Coordinate executive calendars, interviews, client meetings, and communications while supporting senior leadership.
• Utilize ATS platforms and AI sourcing tools to improve recruiting efficiency and hiring outcomes.

General Manager at Reds Wine Bar (2019-04 – 2021-11)

• Directed all daily operations for a full-service restaurant and wine bar, ensuring exceptional guest experiences and consistent execution.
• Recruited, hired, trained, coached, and developed front- and back-of-house teams while fostering a positive, accountable culture.
• Managed labor budgets, scheduling, staffing levels, and service execution during high-volume shifts.
• Increased post-pandemic sales to more than $45K per week through guest engagement, community outreach, and strong operational leadership.
• Oversaw inventory management, purchasing, vendor partnerships, and operational cost controls.
• Planned and executed private dining events, wine tastings, and special events.
• Worked directly with ownership on operational planning, reporting, budgeting support, and continuous process improvements.
• Resolved guest concerns professionally while building loyalty and protecting the restaurant's reputation.

NRO Floor Manager at Farm 12 Restaurant & Events (2019-10 – 2020-03)

• Supported the successful opening of a new full-service restaurant and events venue, helping establish operational standards before and after launch.
• Assisted with hiring, onboarding, and training front-of-house team members to deliver exceptional hospitality.
• Led daily floor operations during opening weeks, ensuring smooth service execution and adherence to quality standards.
• Coordinated communication between front-of-house, back-of-house, and leadership teams during high-volume service.
• Helped implement service procedures, scheduling practices, and operational workflows.
• Assisted with private events while maintaining elevated guest service and operational excellence.
• Partnered with leadership to quickly resolve operational challenges in a fast-paced opening environment.

Sourcer / Full-Cycle Recruiter at Aston Carter (Supporting Wescom Credit Union) (2022-04 – 2023-04)

• Managed full-cycle recruiting while partnering with hiring managers and executive leadership.
• Coordinated interviews, scheduling, executive communications, and hiring logistics across multiple departments.
• Maintained strong client relationships through professional communication, organization, and follow-through.
• Produced recruiting analytics and reporting to improve hiring efficiency and operational performance.

Bar Manager at Swiftwater Cellars (2017-09 – 2018-09)

• Increased beverage sales through promotional events, wine education, and innovative cocktail offerings.
• Built strong guest relationships that increased repeat business and customer loyalty.
• Trained and mentored bartenders while maintaining elevated hospitality standards.

Bar Manager at Lincoln South Food Hall (2017-08 – 2018-09)

• Developed beverage programs that increased guest engagement and sales.
• Utilized POS reporting to improve inventory management and product performance.
• Trained team members in hospitality, suggestive selling, and elevated guest service.

Business, Hospitality Management, and Sales – Mesa Community College