Bike

Golf

Fishing

Lifestyle

Music

Outdoor

Skate

Snow

Streetwear

Surf

Health & Fitness

Adventures

My family and friends.

Whether big or small

Near or far.

Being outdoors and in nature.

Making memories.

Exploring in my vw westy.

As an avid Skateboarder and Snowboarder, I have extensive knowledge and personal experience in the Action Sports Industry. I started skateboarding and snowboarding around the age of 10, competed at a national level for many years, and 25 years later continue to have a passion for both. During high school I chose to work in the Hospitality Industry so I could snowboard every day and still work evening shifts. Taking this path led me to a Culinary School in Denver, which also allowed me to continue snowboarding. As I pursued more within the Hospitality Industry I was able to successfully build a career opening multiple restaurants and breweries and earn a Black Belt Certification in Lean and Six Sigma. All of which I have utilized to increase revenue and eliminate waste in excess of $100k for several companies.

As my life has evolved over the years, so have my career goals. With a son that is growing up way too fast, and countless late nights in restaurants, I am looking for a career change to the industry that I fell in love with so many years ago.  Although, on the surface, my career experience is not in the Action Sports Industry, I bring a wealth of knowledge with regards to business practices & interpersonal skills.

• Sourced and managed all products and vendors.
• Led training for all staff and developed all systems of operations and standard operating procedures for startup restaurant.
• Managed all day-to-day operations.

Opening GM/Chef

• Led a team of 150 employees serving 500 patient rooms, a café serving 3000+ employees/visitors daily, catering and coffee juice bar operations out of a "from scratch" kitchen exceeding $25mm.
• Implemented processes that eliminated waste, saving over $100k annually.

Chef/FSM

Developed leaders and enhanced profits through goal-oriented process improvements and the elimination of waste for a high-volume scratch kitchen.

General Manager

• Director of operations grossing over $3.5 million per year and earning multiple breakfast awards.
• Improved processes to reduce labor by over 3% annually.

• Project management during build out with vendors and contractors.
• Development of all processes and training for operation.
• Tripled projected sales of $1.1mm to over $3.5mm in first year.

Executive Chef/F&B Director

• Re-branded health club restaurant and café.
• Developed procedures for all BOH operations, conducted training and lead weekly team meetings.
• Developed and maintained financial goals.

Executive Chef

Michael Harrison is an Opening GM/Chef at Palmys in San Diego, CA. View their experience, skills and work history on Malakye — the professional network for…

Michael Harrison — Opening GM/Chef at Palmys — San Diego, CA

Michael Harrison

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