Bernard Simmons

At 1833 Kitchen & Bar, Bernard Simmons works as Restaurant Manager, a role built on floor control, sequence, and the habit of reading service before it slips. The same steady command carried through his time as Wine Director and sommelier at The Krebs, where beverage knowledge and restaurant oversight sat in the same frame. Training at Onondaga Community College and University at Albany, SUNY gave Simmons the technical base for a career marked by accumulation rather than leaps.

The throughline is service learned from the inside: enough range to move across the room, enough discipline to keep the room moving. Beverage management at Walley's from 2012–2015 was the first major stretch of leadership, and it sharpened the relation between detail and atmosphere. At that level, beverage service is not separate from the dining room; it sets part of the pace, and Simmons’ work began to reflect that larger view.

At The Krebs, where he served as Wine Director and sommelier from 2015–2017, the role expanded from category knowledge into broader restaurant stewardship. That step placed him closer to the full mechanics of guest experience and operation, not only the bottle list. Food and Beverage Manager at del Lago Resort & Casino from 2017–2020 added scale to the job. In that setting, consistency and oversight had to hold across a larger operation, demanding the kind of composure that comes from sustained repetition rather than visible flourish.

Restaurant Manager at Inns of Aurora Resort & Spa from 2020–2025 brought those layers together in a single post. Beverage, floor, and guest service converged there in a way that made the progression legible: each role widened the scope, while the work stayed anchored in service.

At 1833 Kitchen & Bar, Simmons applies that accumulated range to restaurant management, with the emphasis on timing, consistency, and a dining room that stays under control without drawing attention to the hand behind it.