Her Story
About Kelly
Kelly Harville serves as the Assistant Food and Beverage Manager at the Grand Hyatt Kauai for Tide Pools, a role she has held for approximately three to four months. With five to six years of experience in hospitality, she began her career at a Hilton in Fort Collins, Colorado, while in college, progressing from front desk agent to bartender. After graduating, she moved to California and worked at a Marriott as a front desk supervisor before transitioning to food and beverage manager for a new rooftop bar and restaurant. She earned a bachelor's degree from Colorado State University in business administration, finance, and international business. Harville's expertise centers on guest experiences and front of house food and beverage operations. She attributes her success to her mother's influence in encouraging independence and building a meaningful legacy. Passionate about environmental causes and respecting the island while living on Kauai, she values respect, communication, and treating others with empathy. Harville advises young women entering the industry to take chances and apply even when afraid, noting that the answer is always no unless you ask.
Her Interview
Ten minutes with Kelly
01What do you attribute your success to?
My mom has always instilled in me don't rely on a man for anything, like you need to be able to make your own money and make your own legacy and make your name mean something. That's what I always think back to whenever I'm thinking about work or how I got where I am.
02What advice would you give to young women entering your industry?
Even if it scares you, just do it. If I do it and I fail, at least I would have tried. The answer is always no unless you ask. Even if you're afraid, you might as well apply because you're definitely not gonna get it if you don't apply.
03What are the biggest challenges or opportunities in your field right now?
In food and beverage, culinary is constantly changing. Younger generations prefer mocktails over cocktails, so we need to tailor menus. Industry trends from Europe are ahead, so keep an eye on global changes. Opportunities include health-conscious preferences, dietary restrictions like veganism, vegetarian, gluten allergies, and creating elevated menu items beyond standard options.
04What values are most important to you in your work and personal life?
Respect is a big one. Respect, communication, and treating people how you want to be treated. If someone is horrible to you, maybe they're having one of the worst days of their life. You could be that one turn that will get them to change their day or perspective.
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