Kristina Simmons

I’m a warm, results-driven hospitality professional with more than a decade of experience leading restaurant and event operations across fine dining and high-volume concepts. I specialize in creating memorable guest experiences through strategic event planning, team mentorship, and operational excellence. I’m passionate about developing staff, strengthening community connections, and ensuring every event reflects both precision and care.

Director of Events | Red O Taste of Mexico, La Jolla, CA (May 2021 – September 2025)

• Increased event sales from 12% to 15.9% of total restaurant revenue, generating over $1M annually.
• Expanded event staffing by 50% while maintaining a 90% retention rate through mentorship and engagement.
• Improved guest satisfaction from 70% to 98% through consistent service feedback and training.
• Utilized Tripleseat and OpenTable to streamline event coordination, communication, and guest experience.
• Partnered with culinary and vendor teams to deliver high-quality, on-trend event menus and flawless executionary.

General Manager | Chipotle Mexican Grill (October 2018 – May 2021)

• Oversaw $1.3M in annual revenue while leading daily operations and ensuring exceptional guest service.
• Reduced overtime expenditures by 70% through strategic labor management and scheduling.
• Leveraged P&L; data to improve profitability and control food and labor costs.
• Enhanced staff retention and cross-training with targeted development initiatives.

Manager | Nordstrom Marketplace Café (November 2016 – October 2018)

• Co-managed $4M operation focused on quality, efficiency, and staff engagement.
• Produced and analyzed P&L; reports and coordinated corporate-level catering events.
• Served as acting General Manager, managing vendor relations and interdepartmental communications.

Assistant General Manager | The Patio on Goldfinch (February 2014 – May 2016)

• Assisted in launching a $3.5M restaurant and managed 60+ front-of-house staff.
• Designed and implemented staff training programs and labor compliance systems.
• Collaborated with leadership and culinary teams on marketing events and wine dinners.

Bachelor of Arts in Anthropology – Northern Arizona University