The Fort Restaurant
Shirley Hill has a diverse work experience in various roles and industries. Shirley started their career as an Interior Design Assistant at Debra Pacoe Interiors, where they managed complex design projects and gained experience in project management. Shirley then worked as an Interior Designer at Spaces By Shirley, where they restored and updated residential properties and conducted space planning. Shirley also worked as an Administrative Assistant at RE/MAX, where they provided administrative support for a real estate office.
Shirley'sexperience in the hospitality industry includes working as a Service Professional at The Capital Grille, where they provided exceptional guest experiences and trained new staff members. Shirley later became a Sales and Events Supervisor, responsible for planning and directing private special events and generating new business through marketing efforts.
Most recently, Shirley has been working at The Fort Restaurant as a Sales and Events Manager, successfully booking and executing over 300 events per year. Shirley has played a key role in improving the private dining program and generating significant revenue for the company. Currently, they hold the position of Director of Sales and Events, overseeing the sales and events department.
Overall, Shirley Hill has a strong background in sales and events management, hospitality, and interior design.
Shirley Hill obtained a Bachelor of Science degree in Interior Design from The Art Institute of Pittsburgh between the years 2006 and 2009.
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The Fort Restaurant
An award winning and nationally acclaimed “truly Colorado” restaurant, The Fort is located in Southwest Denver’s Red Rocks Territory. Specializing in regional game, such as bison, elk and quail, as well as seasonal fish and hearty vegetarian fare influenced by American Indian and Mountain Man cuisine, The Fort’s creation of “New Foods of the Old West,” brings back popular recipes from the 19th century, prepared with a twist. Listed on the National Register of Historic Places, The Fort is a full-scale adobe replica of Bent’s Fort, an important fur-trading fort originally in Southeastern Colorado (1833-1849). Paying homage to the property’s historic inspiration, The Fort’s cuisine is modeled after the diets of pioneers along the Santa Fe Trail, mountain men and native Indian tribes, as well as the culinary influences of the Mexican and Spanish traders who once occupied the border of Old Mexico and the U.S. Territory where the original Bent’s Fort sat. Kinney leads The Fort’s creation of “New Foods of the Old West,” bringing back modernized versions of popular recipes from the 19th century, utilizing a rare cookbook library with more than 3,000 volumes. The Fort specializes in regional game, such as elk and quail, and is renowned worldwide for its buffalo specialities. In fact, The Fort serves more than 70,000 bison dinners every year – more than any other independently owned restaurant in the country.