JF Restaurants

Keenan’s journey in HR began while working with a small consulting group in Los Angeles. Initially joining the team as a creative marketing lead, he soon took on HR responsibilities as the company expanded. Over the next few years, he evolved into the role of department lead for the People Team and developed a passion for creating a human-centric and inclusive employee experience. Since his shift to HR, Keenan has leveraged his leadership skills and creative approach in various HR leadership positions across both startup companies and the hospitality industry. His work style is highly adaptable; he is quick on his feet and excels as a detective and patient listener, often uncovering the root cause of issues and applying thoughtful, considerate solutions. Keenan graduated from Michigan State University with a degree in communications and has also completed an intensive 3-month DEI program through Say Space. When at home in Brooklyn, he's either out for a run, relaxing with friends on a picnic blanket, or at a neighborhood restaurant.

What is your ideal restaurant experience?

Ambience is everything! I love a low-light environment with a quiet atmosphere and a good playlist. Bonus points if we’re eating outside and there’s a good breeze. For something more casual, I love sitting at the bar of a diner or a dive bar.

What does "creating workplaces where people thrive" mean to you?

While working in HR, I’ve always operated with the M.O. that going to work is just a part of your life. If your employee experience is managed correctly, work will be additive to your day-to-day and something that brings you joy and stability. Creating a workplace where people thrive means that we consider and support each individual’s whole self — both on and off the clock.

Kelly’s career in hospitality began early, working in local San Diego restaurants in high school and returning years later with a psychology degree and an interest in people development. After five years of steadily increasing responsibility, Kelly committed herself even more fully to the industry by not only attending the Culinary Institute of America but by graduating as Valedictorian, earning multiple achievement awards as well. From the CIA, the NYC market beckoned - leading Kelly to excel first at Hillstone Restaurant Group and later at DIG Food Group, overseeing operations in single and multi-unit capacities, participating in more than 15 restaurant openings and training over 100 salaried restaurant leaders. A major source of pride for Kelly was opening DIG’s first teaching kitchen, a live restaurant focused on training culinary fundamentals and achieving ever higher operational and culinary standards. An enthusiastic advocate for personal and professional development, Kelly is thrilled to bring her operational experience to clients in support of creating better workplaces with Empowered.

What is your ideal restaurant experience?

I love a bar seat. In my experience, you get some of the most memorable service experiences when you pull up and say hi to the bartender. I’m also a big fan of a small, dark, bistro that smells like booths and serves classic French fare - moules frites, salad Lyonnaise and a cold martini.

What does "creating workplaces where people thrive" mean to you?

I believe in creating workplaces where people feel safe and supported to be themselves. In my experience, peak productivity comes when individuals feel invested in what they are creating and feel empowered to use their experience to shape the work.