Connor Weaver

Briefly describe your job and responsibilities.

I am one of the foodservice managers at Kitchen Kettle Village. I oversee the daily operations of multiple departments, which include the Harvest Cafe, the Roasted Rooster Coffee Shop, and MOMS Pretzels. I ensure that quality products and service are being provided to each and every guest, while also managing the behind-the-scenes operations such as ordering, managing inventory, training, scheduling, payroll, menu planning, and handle restaurant finances including payments, invoicing, and budget oversight.

What does a “typical” day at work look like for you?

My day starts out with first mapping out my calendar, writing a to-do list, and checking my emails. Once it’s time, I will check in with the opening team of my departments to ensure the stores are being opened in a timely and proper manner. Throughout the slower times in the mornings and late afternoons, I will spend time working on my desk ensuring all of my managerial responsibilities are being completed. During our peak hours from 12-3p I will be present on the floor, jumping between stores and assisting with the rushes for the day. At the end of the day, I’ll check in with the closing teams and ensure the stores are locked and proper closing procedures are met.

What was your first job in the hospitality industry?

Kitchen Kettle Village was actually my first job. I started working in the Harvest Cafe at 17 years old as a part-time register and guest service associate. I was only looking for a summer job to get some extra money… little did I know that it would end up becoming a career!

When did you know this industry was right for you?

I was a pretty quiet and socially awkward teenager. I had initially applied for a behind the scenes role in Kitchen Kettle’s warehouse department, but was guided towards the direction of frontline service in the Harvest Cafe during my interview. I was so nervous! However, during the first day it became quickly apparent that this was the right move. I immediately fell in love with hospitality and the service industry as a whole. I love the idea that you can brighten someone’s day with simple acts of kindness or be the highlight of someone’s vacation by personalizing their experience and help create memories for your guests that will last for years to come. I also really enjoy the fast-paced environment and the hustle of a busy day. It feels like a team sport when the pressure’s on and there seems to be a million things happening all at once. There’s nothing better than doing it with a team of people that you can trust and with the systems and structures around to support you. It’s controlled chaos!

Briefly describe your career path and how you got to where you are today.

Throughout high school, I was homeschooled, which gave me flexibility to work extensively and gain hands-on experience. A major turning point came in 2020 during Covid, when a new manager transferred into Harvest Café. As one of the most experienced team members, I helped onboard and support the manager, gradually taking on additional responsibilities. My initiative and commitment were recognized, and I was offered a full-time Assistant Manager role. When the café manager later stepped down, I was promoted into the position. Since then, Kitchen Kettle has continued to invest in my growth, trusting me with leadership over additional departments and furthering development.

What is your favorite part of your job?

My favorite part of my job is the people, both our guests and my team! Creating a positive experience, seeing guests enjoy what we do, and watching team members grow is what makes the work meaningful to me.

What is the most challenging part of your job?

Changing and being able to adapt to whatever the day brings. It can be the most challenging, but often the most rewarding part of the job!

What advice would you give to students interested in your profession?

As someone who is often the youngest and most inexperienced person in the room… seek out opportunities to learn from experienced professionals. Focus on applying what you learn by asking questions, identifying problems, and offering solutions. More importantly, put in the effort… because it can’t be replaced. Skills can be taught, but work ethic sets you apart. If you’re willing to work harder and care more than the person next to you, opportunities will come.

What achievement are you most proud of?

Being nominated and being a finalist for PRLA’s Spirit of Hospitality Awards in 2023 and 2024. It was humbling to be recognized among so many amazing and talented industry professionals on a state level.

What do you like to do outside of work?

I love to stay active and healthy. I’ve been going to the gym for years now, but have just recently gotten into long-distance running and other endurance sports.

What is your favorite food to make or eat?

Vietnamese Pho!

What’s at the top of your bucket list?

Participating in and finishing my first IRONMAN race.