Brian Simpson

Brian Simpson

Food & Beverage Manager of The Grand Summit Hotel, Sunday River Resort

Bryant Pond, Maine (Lewiston/Auburn, Maine Area)

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Brian Simpson's Overview

  • General Manager at Tia's Topside
  • Director, Digital Media and Social Hospitality at Hampshire Hotels & Resorts, LLC
  • Social Hospitality and Food & Beverage Manager at The Roger Smith Hotel
  • Assistant Outlets / Food & Beverage Manager at Fairmont Hotel and Resorts
  • Hospitality Manager at Fairmont Hotels and Resorts
  • Oak Room & Oak Bar Manager at Fairmont Hotels and Resorts
  • Dinning Room and Bar Manager at Fairmont Hotel and Resorts
  • General Manager/Consultant at Vinalia Restaurant
  • Beverage Director/Restaurant Manager at Stephanie's
  • Bar Manager at Stephanie's On Newbury
  • Opening Consultant and General Manager at Croma Restaurant
  • Restaurant and Beverage Manager at Grill 23 & Bar
  • Bar Manager at Abe & Louie's Steak House
  • Owner at Gabriel's Fine Dining

500+ connections

Brian Simpson's Summary

I currently oversee all food & beverage operations at The Grand Summit Hotel, Sunday River Ski Resort. Prior to this I conceptualized Social Hospitality in 2008 with over 30 years of hospitality experience. Dedicated to learning, sharing and improving the way people experience "hospitality". My daily focus was on generating new, connecting with current and following up with past guests via social networks such as: Twitter, Facebook, Blogs and other social platforms with an end goal of improving and optimizing their real life experience.

Specialties: Digital Social Hospitality, Speaker/Presenter at multiple Conferences including: Mashable/CNN Meida Summit, #140Conf NYC & LA, SXSWi, Events Manager, Customer Engagement, Purchasing, Costing, Training, Innovation, Menu creation - Food, Wine & Cocktails, 5-Star Service, Social Media, Marketing, SEO, SEM, Strategy

Brian Simpson's Skills & Expertise

  1. Food
  2. Purchasing
  3. Training
  4. Customer Engagement
  5. Hospitality
  6. Wine
  7. Hospitality Management
  8. Food & Beverage
  9. Hospitality Industry
  10. Hotel Management
  11. Restaurants
  12. Hotels
  13. Social Media Consulting
  14. Photography
  15. Content Strategy
  16. Social Media
  17. Social Networking
  18. Marketing Communications
  19. Marketing Strategy
  20. SEO
  21. Digital Marketing
  22. Digital Media
  23. Public Relations
  24. Facebook
  25. Blogging
  26. Social Media Marketing
  27. Digital Strategy
  28. YouTube
  29. Online Marketing
  30. Online Advertising
  31. Strategy
  32. Marketing
  33. Event Management
  34. Micros
  35. Press Releases
  36. Sales
  37. E-commerce
  38. Menu Development
  39. Advertising
  40. SEM
  41. Management
  42. Time Management
  43. Customer Satisfaction

View All (43) Skills View Fewer Skills

Brian Simpson's Experience

Food & Beverage Manager, Grand Summit Hotel & Camp Restaurant

Sunday River Skiway

Privately Held; 1001-5000 employees; Hospitality industry

October 2013Present (1 year) newery, me

New this winter, Camp celebrates the Maine tradition of escaping daily life with a trip to camp. From a space that blends a rustic feel with modern touches to a menu that celebrates comfort food made from local ingredients, Camp will be your new favorite spot at the resort. Opening December 2013 in the Grand Summit Hotel.

Privately Held; 1-10 employees; Marketing and Advertising industry

January 2013Present (1 year 9 months) Brooklyn, NY

We are a digital marketing agency specializing in Travel, Hospitality and Lifestyle brands. We connect people to places with visual storytelling and community development.
The internet has changed the dynamic of connecting a product with a customer. It is no longer about buying attention and pushing a product with paid advertising. We feel building a brand and making a sale is about connecting a story (product) to a community (customer). With a foundation in social media, we develop and execute digital strategies that connect your company to the right community through innovative content and communication.
I conceptualized and created Social Hospitality in 2008, using the skills I have developed over the last 6yrs in social media, in combination with over 30yrs of hospitality experience, I help brands share their stories and build community.

General Manager

Tia's Topside

May 2013December 2013 (8 months) Kennebunk, ME

Director, Digital Media and Social Hospitality

Hampshire Hotels & Resorts, LLC

Privately Held; 501-1000 employees; Hospitality industry

October 2010January 2013 (2 years 4 months) Greater New York City Area

Connecting the online world to the real life experiences at Dream, Stay, Time, Night and Chatwal hotels using Digital Social Hospitality.
Created, launched and maintained social media accounts on Facebook, Twitter, Instagram, YouTube and Flickr for: The Time, Stay, Night, The Chatwal and Dream brand of hotels along with many of the groups Food and Beverage partners including Geoffrey Zakarian (personal brand) and The Lambs Club and Marble Lane by The Tao Group.
Worked as lead contact with outside digital agencies to implement our SEO and SEM campaigns for marketing and all of the hotel websites. Worked closely with Wyndham Hotels in transitioning Dream and Night brand websites to an all new platform hosted by Wyndham World Wide.

Social Hospitality and Food & Beverage Manager

The Roger Smith Hotel

Privately Held; 51-200 employees; Hospitality industry

October 20082010 (2 years) New York City

Director of Social Hospitality
Produce & Maintain marketing content to the hotels blog
Executing the twitter account @RSHotel as it pertains to booking events, rooms and any special promotions for the hotel. Also worked with a full union staff from food and beverage, front desk and housekeeping.
Winner of: eCommerce of the Year Award, World Hotels
Monitoring our Facebook, Twitter and on-line presence for customer service
Multiple Speaking Engagements including #140; Key Hotel Web Mentions:
eConsultancy: Q&A: The marketing duo behind New York's social media hotel
Wired Magazine, Hopkinson Report: Transcript: Interview with Adam Wallace and Brian Simpson from The Roger Smith Hotel
HubSpot: Six Marketing & Community Lessons From a New York City Hotel

Assistant Outlets / Food & Beverage Manager

Fairmont Hotel and Resorts

Privately Held; 10,001+ employees; Hospitality industry

September 20072008 (1 year)

Coordinate and manage the operation with regard to adherence to the hotel's standards
ensuring internal and external customer satisfaction
Maximizing revenue and resources, and effective control based on outlet philosophy
Mobile 5-Star Standards Training Coach
Creation, training and implementation of Cocktail Menu
Weekly payroll and monthly inventory
Turning Moments into memories for our guests

Hospitality Manager

Fairmont Hotels and Resorts

Privately Held; 10,001+ employees; Hospitality industry

20072008 (1 year)

Food and Beverage Manager. The Palm Court, Rose Club and Champagne Bar. Managed all front of house staff; bartenders, servers, server assistants and hosts. Ongoing training about food, wine and service with a focus on hospitality. Turning moments into memories. Worked with all union employees.

Oak Room & Oak Bar Manager

Fairmont Hotels and Resorts

Privately Held; 10,001+ employees; Hospitality industry

20072008 (1 year)

All aspects of hospitality and service in the restaurant and bar. Training staff about wine, food and service while following detailed standards set forth by Fairmont Hotels and Resorts. All staff were union employees.

Dinning Room and Bar Manager

Fairmont Hotel and Resorts

Privately Held; 10,001+ employees; Hospitality industry

January 2007December 2007 (1 year)

Maintain a very high level of professionalism and service standards judged by J.D. Power
Worked directly with the Private Dining Manager setting menus, booking events and
Overseeing the events as they took place
Hired, trained and motivated servers, bar staff and support staff for The Oak Room & Oak Bar
Responsible for all scheduling and payroll
JD Power and Fairmont standards training coach
Constantly monitored sales via menu engineering, costing and innovation of products offered

General Manager/Consultant

Vinalia Restaurant

January 2006January 2007 (1 year 1 month)

Director of Wine and Beverage programs
Wine list consists of over 30 varietals and 250 different selections
Assisted in creating and executing a new food menu for lunch, bar and dinner
Created and implemented new Private Dining programs and marketing for our 3 Private Dining Rooms

Beverage Director/Restaurant Manager


Privately Held; 51-200 employees; Hospitality industry

January 2005January 2006 (1 year 1 month)

Extensive hiring and training of a staff consisting of 40 servers and 8 bartenders
Weekly meetings with management team & Stephanie to make improvements concerning the menu, wine list and overall restaurant policies.
Creation and implementation of wine training program

Privately Held; 51-200 employees; Hospitality industry

20042006 (2 years)

All aspects of hospitality and service in the restaurant. Training staff about wine, food and service at this busy Newbury street restaurant.

Opening Consultant and General Manager

Croma Restaurant

October 2003October 2004 (1 year 1 month)

Spent six weeks in Manchester, England training at the original Croma prior to our Boston launch
Organized all aspects of new Boston concept including marketing, employee hiring and manual guidelines
Created and continuously updated extensive wine list and specialty cocktail menu
Calculated and managed liquor costs and product placement
Created and implemented Concierge relations and concierge referral program

Restaurant and Beverage Manager

Grill 23 & Bar

April 2001October 2003 (2 years 7 months)

Hiring, training, customer relations, food & beverage quality and overall hospitality.
Served as Maitre'D
Maintained a high degree of excellence in our dinning room
Beverage management involved ordering, costing/pricing, weekly potentials, inventory of all spirits & beer
Created the restaurants first cocktail menu and their signature drink "The 23"
Assisted Wine Director in maintaining the restaurants extensive wine program

Bar Manager

Abe & Louie's Steak House

July 1998April 2001 (2 years 10 months) Greater Boston Area

Hiring, training and managing bartenders and wait staff
Ordered, scheduled and maintained all liquor activity for restaurant/bar using Micros Restaurant Computer System, with total liquor sales averaging $60,000 per week
Responsible for analyzing and reporting inventory costs and Payroll on a daily, weekly and monthly basis along with marketing of special events and restaurant promotions


Gabriel's Fine Dining

October 1996July 1998 (1 year 10 months)

Served as the restaurants conceptual designer, advertising and marketing director; Designed new build-out, created menu and advertising graphics, drafted press releases for print and radio
Awarded five stars by the Maine Sunday Telegram; their highest rated review in more than 8 years
* Chef Gabe Bremmer of Salts in Cambridge was my chef and partner at the time

Brian Simpson's Additional Information


Digital media, Social Hospitality, Hotel management, Marketing, Photography, Cycling, Flying closer to the sun, Cancer survivor.

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