DAN WOOLEY General Manager
Dan Wooley grew up in Tampa, Florida. His first job was as a bus boy while he was a student at University of South Florida. He has spent most of his career in the hospitality industry. Dan opened up his own restaurant in 2006 and sold it in 2010 when he moved to California, working for Paradise Point Resort for four years. In 2015 Dan and his family moved to Greenville, SC.
KATRINA SMITH Assistant General Manager
Katrina fell in love with food and beverage when she started as a server for The Greenville Marriott in 1999. In 2014, Katrina decided to take a leap of faith and transferred to Roost Restaurant as a lead server. This is where she began her appreciation of handcrafted food and beverage. In 2015, Katrina was promoted to Assistant Manager, using her experience and skills to improve the restaurant’s revenue growth and guest experience. In this role, Katrina earned the Rising Star and Outstanding Effort award. In 2016, Katrina was promoted to Assistant General Manager overseeing the kitchen and restaurant. Katrina loves working with people as well as taking on new challenges. She loves spending time with her family on vacations and trying new things.
BRUCE HAM Assistant Manager
Bruce Ham describes himself as an accidental restauranteur. He grew up in Highlands, NC, a hospitality and tourism haven. He began his career in the industry washing dishes at sixteen, eventually working his way up to line cook at Lakeside Restaurant. Throughout his time at Brevard College & Asheville Buncombe Community College, he continued cooking. Later, he became a server and bartender, spending 5 years at Westville Pub in Asheville, eventually becoming assistant bar manager. In 2013, shortly after Roost opened, Bruce moved to Greenville and came onboard, serving in virtually every front of the house position in the restaurant. His experience, attention to detail, and commitment to quality service have made him an excellent addition to our Roost management team.
KEITH MORIN Assistant Manager
Keith got his start in the hospitality industry at The Publick House Restaurant & Inn in Sturbridge, Massachusetts as a server. Soon after, he was offered the Banquet Captain position at Old Sturbridge Village, a living history museum, where he was quickly promoted to Banquet Manager. Keith relocated to Greenville, SC in July 2017 seeking a warmer climate. He began in the Hyatt banquets department, but the bustling environment at Roost drew him in. He’s found a place where his customer service skills can shine!
DANIEL DOBBS Executive Chef
Daniel Dobbs began his culinary career cooking in a small, local restaurant in Taylors, SC while in high school. He says he has ‘southern soul food’ roots, fostered by his grandmother, who taught him all about country cooking. He went off to Auburn for college, but decided cooking was his passion, and moved to Johnson and Wales in Charleston to study culinary arts. He absolutely loves what he does—it is his outlet for creative expression. Daniel likes it when each bite of food he prepares is an explosion of complementary flavor—his innovative, farm driven cooking will have you coming back to Roost again and again.