Her Story
About Kim
Kim Mosser is a hospitality and restaurant technology professional whose career has been defined by resilience, relationship-building, and a deep passion for serving the restaurant industry. She began working in restaurants at a young age, spending more than a decade in operations, training, and leadership roles before making a life-changing transition into restaurant technology in 2012. As a single mother raising two children while balancing the demands of the hospitality industry, Kim sought greater stability and new opportunities. She joined HotSchedules as an implementation specialist, helping restaurant operators adopt workforce management technology. Although the world of software and technology was initially unfamiliar, her ability to connect with restaurant owners and operators, combined with persistence and determination, quickly set her apart.
That perseverance paid off when Kim moved into a sales role—a pivotal moment that transformed both her career and her family's future. Receiving her first commission check remains one of the defining moments of her professional journey, opening doors to financial security and long-term growth. Over the next 12 years, she built a successful career with HotSchedules and later Fourth, becoming a trusted advisor to restaurant brands across Texas. Her expertise spans workforce management, labor scheduling, training, communication, HR, payroll, analytics, and restaurant operations technology. Most recently, she served as a Regional Sales Executive with 7-Eleven's 7Now Marketplace team, helping restaurants expand their reach through digital ordering and delivery platforms.
Throughout her career, Kim has remained passionate about helping operators succeed while building meaningful, lasting relationships across the hospitality community. Known for her empathy, authenticity, adaptability, and strong work ethic, she credits much of her success to the mentors, colleagues, friends, and family members who supported her along the way. As she explores the next chapter of her career, Kim remains committed to the restaurant industry she loves, seeking opportunities that combine innovation, human connection, and the chance to make a meaningful impact. Outside of work, she enjoys music, values her strong support network, and continues to champion the people and relationships that make hospitality such a rewarding profession.
Her Interview
Ten minutes with Kim
01What do you attribute your success to?
I would say the relationships that I have and the tenacity that it took to make sure my kids had the best path forward. I've got one that's just gonna graduate from Arkansas as a senior going to PA school or med school, and one that's playing college football. Being a single mom in the neighborhood up against two-parent incomes wasn't always the easiest thing, but I definitely leaned on family - my parents and my three brothers here in town - and a core group of friends. Building my networks within our community and within our neighborhood, and just making things happen together, that's what got us through. We made it.
02What’s the best career advice you’ve ever received?
My boss at the time told me to just stay on it, that I connected with the operators and knew how to speak to them, and to just keep at it because they were gonna get me there. I was struggling so much with learning the technology - I couldn't even speak the language for so long - but he believed in me and kept encouraging me. One day it all clicked, and that advice to just keep pushing through and trust that I had the right skills to connect with people, even when I didn't understand all the technical details yet, that's what got me through.
03What advice would you give to young women entering your industry?
I would say to be laser-focused on your time management, but also lead with an empathetic management style. I love pulling in and being able to be collaborative with other people, being an active listener, and having a deep understanding with people. Try to be very authentic and adaptable with people. I think that's why I was always so successful in the restaurant space - that's what people want. You want your employees to feel that, you want your guests to feel that. So I would say being collaborative, having deep understanding, and being adaptable - those are the qualities I identify with the most.
04What are the biggest challenges or opportunities in your field right now?
The biggest challenge for me right now is figuring out what I really want to do with the second part of my life. When we got the news that they were closing our department at 7-Eleven, I had that moment of asking myself what I really want to do. Do I want to sit behind my desk and log into Zoom meetings all day long and pitch restaurants, or do I want to get back out and actually have face-to-face interactions? That's kind of where I'm at right now - deciding whether I want to continue being tied to my desk or get out and have more people interaction. I'm even considering whether I want to stay in the middle of Austin or get out on a piece of property outside of town and figure out what my next chapter will be.
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