Kealoha (“K”) Pomerantz is a life-long food lover and currently works as Operations & Culture Manager at RealFood Hospitality Strategy and Design, a foodservice consultancy in Newton, MA. She earned her Bachelor of Arts from the University of California at Berkeley in 2012 and her Master of Management in Hospitality from BU SHA in 2018. Prior to her big move to the East Coast, Kealoha was a proud California resident. Her career has led her down many roads within the hospitality industry, from hotel catering, non-profit event planning, hotel event sales, and restaurant management for Hillstone Restaurant Group and others. When she is not working, she is happy to be mentoring those interested in F&B, playing with her dog, cooking something not using a recipe, or watching a food-related show.
Courses
SHA HF621
Advanced Food & Beverage Management
Office Hours
Thursdays 5:15-6:15 pm. Email to schedule an appointment on zoom.
MMH Experience
Hometown:Sandpoint, ID
Internship: Project Analyst, Real Foods Consulting
Post-Graduation Job: Project Associate, RealFood Hospitality Strategy and Design, Boston MA
Job Title Today: Operations & Culture Manager, RealFood Hospitality Strategy and Design, Boston MA
“I chose the MMH program at SHA because it was the only program in the country giving equal attention to the foodservice side of hospitality. I also chose to be in the inaugural class because it was such a unique opportunity to be part of something that you can help shape. As an industry, we need to move away from “this is how it’s always been done” and move toward inclusive and progressive solutions to the issues we face. I felt SHA was trying to be part of that movement.
The most meaningful part of the program was, much to my surprise, the group work that was required in every class. Coming out of a fast-paced management role, it took time for me to get accustomed to working in a team where no one was paid and where there was no hierarchy. I think this skill set is vital to positive working relationships and is greatly needed to facilitate conversations across gender, race, and class that create a better hospitality industry in the future.”
