Howard Solomon is a hospitality industry veteran with a broad background encompassing over 40 years in restaurants and over 30 years in executive leadership roles. Howard worked his way up in the restaurant business from dishwasher to every level of management. He held company leadership roles with Hard Rock Café, Cheesecake Factory and Wolfgang Puck Food Company. Recently, Howard served as the VP of Operations, People and Culture for Phil’s BBQ, an iconic brand in San Diego; and Chief Operating Officer for Grain + Grit Collective, the operators of several brands including Sam the Cooking Guy’s restaurant concepts.
In 1995, Howard founded a restaurant consulting company, The Solomon Group, and for the next 18 years created over 25 unique restaurant concepts, as well as set-up restaurant and financial operations. During this time, Howard was also an instructor at San Diego State University, teaching in the Hotel and Tourism Management department, Member of the Food & Beverage Association and California Restaurant Association, Vice President of Temple Adat Shalom, and board member of SBEAC (a task force committee of the Employment Development Division, State of California)
Howard has always sought out leadership roles that would impact the lives of others, which is one of the reasons why he landed with Kitchens for Good.
Currently Howard is a public speaker, business strategist, C-level mentor, and management coach. He works with hospitality companies in California and throughout the United States.
Howard is strongly aligned with the values and heartbeat of Kitchens for Good. He appreciates KFG’s values that are centered around equity and growth mindset. The apprentice-centered programs are dedicated to helping people facing barriers to employment become work ready, be placed in quality jobs. The knife skills and life skills Kitchens for Good provides allow these individuals to step forward in their lives.
