Brian Kenney

Director of Hospitality / Service

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Work Experience
  • Executive Director Of Operations
    Santa Ana Star Casino
    Jan. 2017 to Present (1 year)
  • Director of Hospitality / Service
    Apr. 2009 to Feb. 2016 (6 years and 10 months)

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    Role & Tasks:

    The Director of Food and Beverage is responsible for managing and overseeing all aspects of the administration and daily operations of the Food and Beverage department. The Director is fully responsible for 7 food outlets as well as all beverage, banquets, event production, VIP services, room service for a 375 room hotel. In charge of in-house production and end product including in house coffee roasting, beehives and honey, greenhouse, and cattle. Overall responsibility includes over 500 employees.

  • Culinary Director
    Raglan Road Irish PubOrlando, FL, US
    Jun. 2004 to Nov. 2008 (4 years and 5 months)

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    Role & Tasks:

    Responsible for P&L and budgeting for operating units nationwide. Recruited to oversee Orlando property with 721 seats and $21 million in revenue per year until other properties are opened. Hired by Master Chef Kevin Dundon to develop and implement new cutting edge menus and to insure the hiring of quality talent to operate those units efficiently.

  • Director of Hospitality / Service
    isle of capri casino black hawk colarado
    Jun. 2000 to Aug. 2004 (4 years and 2 months)

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    Role & Tasks:

    his position is same as below only now responsible for two properties instead of one. I chose to transfer to this property to expand my knowledge and volume of work. I oversaw 5 food outlets, a 267-room hotel, a full service gift shop, and the VIP services department for the Isle of Capri Property. For Colorado Central Station, I oversaw 5 food outlets, and a $90m hotel expansion constructed in January 2004. To consist of a 200-room hotel and additional restaurants.

  • Director of Hospitality / Service
    Feb. 2000 to Aug. 2004 (4 years and 6 months)

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    Role & Tasks:

    The Director of Service and Hospitality is responsible for leadership and managing the performance operations and accountability for the Food and Beverage Department including five food outlets, Hotel Operations including a 256 room hotel, a full service gift shop, and the VIP Services Departments. The scope of responsibility also includes the property Forecasting Analyst, Facilities, Construction, Development, and Purchasing. Responsibilities include developing budgets; operational strategies, performance goals and objectives for each department to ensure guests have a positive and enjoyable gaming and entertainment experience.

  • Hospitality Consultant

Advanced Knife Handling


Off-site Event Management

Cheese course

On-site Special Events


Ordering / Purchasing


Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate


Food Safety Knowledge


Food Styling

Staff education / motivation


Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

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